2/3 cup almond flour
1/3 cup all purpose flour
4 tbsp. cornstarch
1 /2 tsp baking powder
1/4 cup brown sugar
3 tbsp. melted coconut oil
1/2 cup unsweetened almond milk
1 tbsp. freshly squeezed lemon juice
1 vanilla bean
1/4 tsp salt
1. Split the vanilla bean down its length hub with a pairing knife. Scrape out the seeds and set aside.
2. In a large mixing bowl combine sugar, butter, lemon, milk and vanilla bean. Then whisk in almond flour, all purpose flour, cornstarch, baking powder, salt. Gently mix until just combined. Refrigerate the batter at least 20 minutes until the batter is thicken.
3. Lightly coat your Madeleine pan with baking spray. Scoop batter into moulds using a mini ice cream scoop, about 1 1/2 scoops. Bake at pre-heated oven 350F for 20-22 minutes until edges begin to become a little golden.
4. Remove pan from the oven. Allow to cool slightly and remove from the tin and allow to cool. Once cooled completely, dust with powdered sugar and serve!