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.
