If you’ve been following me for a while (even the past few months), you’ve noticed that I like madeleines.
I think I’ve finally perfected my madeleines!
(After SEVERAL trials.)
My initial idea was to make “Matcha” madeleines, but when I found this beautiful organic lavender at a natural food store yesterday, my plan got quickly changed.
Lavender and Matcha together may sound strange, but this combination surprisingly works.
Well, better than just “works.”
It’s amazing!
The idea came from my favorite coffee shop, Cafe Astoria.
Their “Leah’s Happy Place” is a Matcha latte drink, with lavender!
As soon as I tried it for the first time, I fell in love.
This flavor combination is not only unique but also sophisticated.
She creates amazing-looking cakes and other baked goods, and although they are usually not vegan, I still love just looking at her pictures.
When I found out she was one of the authors of my favorite bread-baking cookbook (“Artisan Bread in Five Minute A Day”) AND she lives in the same state, it made it even more fun to follow her.
(And there are so many things you find interesting on her site, as a lot of things, from her clothes, jewelry, mugs, to kitchen decor, reflect her great eye for beauty.)
So when I just recently saw that she posted this vegan brownie recipe on Instagram, I got so excited.
It’s actually vegan AND gluten-free.
I’ve made brownies using black beans in the past, so I was comfortable with this recipe.
This was very easy to make.
You basically put all the ingredients in a food processor and push the button!
I cut the recipe in half because I thought that would be enough for the two of us, and accordingly I used a smaller pan.
Other than that I didn’t make too many changes.
I used agave syrup, a Medjool date, olive oil, and old-fashioned oats in place of honey, brown sugar, grapeseed oil, and quick oats respectively, simply because I didn’t have them.
The brownies turned out great!
It’s perfectly moist but not dense.
She had frosting recipe posted as well, but I decided to make my own frosting.
I had homemade vegan cheese which tastes like a combination of feta, goat, and cream cheese, and I thought it would be fun to make cocoa frosting with it.
I just added cocoa powder, agave syrup, and pureed dates to the cheese.
I didn’t want to make it too sweet, and it was a right decision,
This frosting went so well with the brownie.
I sprinkled some cocoa powder and cacao nibs on top.
This was exactly what I wanted for Thursday afternoon snack to go with my coffee.