1/2 cup Almond milk, lukewarmYou may need extra milk
1/3cupOlive oil
1tspVanilla extract
1/3tightly packed cupCarrot, shredded finely
2-3tbspWalnuts, finely chopped
Instructions
Whisk the flour, baking powder, cinnamon powder, nutmeg powder, and salt in a bowl.
Stir in the sugar.
In another bowl, whisk together the olive oil, almond milk, and vanilla extract.
Now gently fold in the flour mixture. Please don't over-mix.
If the batter feels too dry, add in a couple more tablespoons of milk.
Fold in the shredded carrots and chopped walnuts.
Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
When you're ready to bake, preheat your oven to 180C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 12-14 minutes or until they are golden and tops are springy to touch
Turn them out on a cooling rack. Cool completely and serve. Enjoy!