Vegan madeleines with marinated wild berries

Ingredients for the madeleines:

120 g	spelt flour
1 tsp	baking powder
75 g	sugar
1 pinch	salt
120 g	oat milk
45 g	roasted beechnut oil
1 tbsp	lemon juice
1	vanilla pulp of a vanilla pod

 

Sift the flour and baking powder into a bowl and add the salt and sugar and mix. Mix the oat milk, beechnut oil, vanilla pulp and lemon juice in a separate container. Add the oat milk mixture to the flour mixture and mix until smooth. Put the dough in the fridge for 20 minutes and in the meantime preheat the oven to 180°C. Thinly brush the madeleine molds lightly with grease and divide the batter among the molds. They should be ¾ filled with batter. Bake in the preheated oven for 15-18 minutes (depending on the baking dish). When the madeleines start to turn slightly golden on the surface, remove the mold from the oven, turn out onto a cooling rack and let cool completely.

 

Ingredients for marinated wild berries:

1 handful	wild berries, washed
1 tsp	zest of a lemon
15 g	elderberry syrup
5 medium sized	mint leaves, washed
1 tsp	roasted beechnut oil

 

Put the washed wild berries in a bowl. Cut the mint leaves lengthwise into very fine strips. Add the lemon zest, elderberry juice and beechnut oil and stir. Directly serve.