Name: Lemon Olive Oil Madeleines with Lupin Flour
Cook time: 35 min
Yield: About 24 madeleines
Ingredients: 1/3 cup of HerbaZest Lupin Flour; 1 cup of all-purpose flour; 7 tablespoons of olive oil (extra virgin); 3 tablespoons of plain yogurt; 1 teaspoon of lemon zest; 1/2 cup of coconut sugar; 4 chicken eggs; 1/4 teaspoon of salt; 2 teaspoons of baking powder; 1 teaspoon of vanilla extract; Powdered sugar (for garnish; optional)

Ingredients

Lupin Flour
All-purpose flour
Olive oil
Plain yogurt
Lemon zest
Coconut sugar
Chicken eggs
Salt
Baking powder
Vanilla extract
Powdered sugar

1/3 cup of HerbaZest Lupin Flour
1 cup of all-purpose flour
7 tablespoons of olive oil (extra virgin)
3 tablespoons of plain yogurt
1 teaspoon of lemon zest
1/2 cup of coconut sugar
4 chicken eggs
1/4 teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of vanilla extract
Powdered sugar (for garnish; optional)

Directions

Soft and fluffy, these lemon madeleines are the perfect coffee or tea companion. This particular version of the bite-sized French sponge cakes is enhanced with the nutrients from lupin and olive oil, including protein and healthy fats. Dusted with powdered sugar, they are slightly sweet and addictively delicious.

Preheat the oven to 350°F (176°C). Lightly grease the madeleine pans and set it side.
In a bowl, beat the eggs using a hand-held mixer. Then add the sugar and mix until it is dissolved.(3 minutes)
Mix in the yogurt and olive oil.(2 minutes)
Then add the flours, lemon zest, salt, baking powder, and vanilla extract. Give it a mix. Refrigerate the batter for 15 minutes.(15 minutes)
Then give it another quick mix and fill the madeleine pan with the batter. Bake for about 15 minutes, or until golden brown.(15 minutes)
Set aside to cool before removing from the pan. Dust with powdered sugar and enjoy!