Canelé Végétal

Canelé Végétal is a delightful vegan twist on the traditional French pastry, featuring a rich and custardy interior with a caramelized crust. Perfect for a midnight treat, these mini cakes are infused with plant-based goodness and a hint of vanilla and rum.

Ingredients

• Almond milk - 200 ml
• All-purpose flour - 50 g
• Powdered sugar - 50 g
• Cornstarch - 20 g
• Vanilla extract - 1 tsp
• Rum - 1 tbsp
• Baking powder - 1/2 tsp
• Salt - a pinch
• Coconut oil - 1 tbsp (melted)

Steps

1. Preheat the oven to 180°C (350°F) and grease two canelé molds with melted coconut oil.
2. In a mixing bowl, whisk together the almond milk, melted coconut oil, vanilla extract, and rum until well combined.
3. In another bowl, sift together the all-purpose flour, powdered sugar, cornstarch, baking powder, and salt.
4. Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and free of lumps.
5. Let the batter rest for at least 30 minutes at room temperature to allow the flavors to meld.
6. Pour the batter into the prepared canelé molds, filling them about 3/4 full.
7. Bake in the preheated oven for 30-35 minutes until the tops are golden brown and the edges are crisp.
8. Allow the canelés to cool in the molds for 10 minutes before carefully removing them and placing them on a wire rack to cool completely.

Nutrition

• Calories: 200
• Protein: 3 g
• Carbs: 34 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Low in cholesterol due to plant-based ingredients.
• Contains healthy fats from coconut oil.

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