1/2 cup (1 stick) butter
2 teaspoons vanilla extract
1-1/2 tsp. lemon zest
1 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1-¼ teaspoon baking powder
¼ teaspoon salt
3 large eggs, room temperature
3/4 cup sugar

½ cup powdered sugar


  1. Place the butter in a heavy saucepan over medium heat. Melt the butter and reduce heat to low. Continue cooking until the butter turns golden brown. Remove from heat and stir in vanilla and lemon zest. Set aside to coolIn a medium size bowl beat the eggs then add the almond butter, vanilla, and the apple cider vinegar.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. Place eggs in the bowl of a stand mixer fitted with a whisk attachment. Beat eggs on medium speed while gradually adding sugar. Once all the sugar is added increase the speed of mixer to medium high for 3-4 minutes. Mixture should be pale and thick when finished. Using a spatula, fold in the flour mixture in 3 batches, until just combined. Fold in butter mixture.
  4. Cover the bowl and refrigerate for at least 4 hours and up to 2 days.
  5. Preheat oven to 375° F. Grease and flour the molds of a madeleine pan.
  6. Add a heaping tablespoon of dough to the center of each mold. Don’t spread the dough.
  7. Bake for 10-12 minutes until the centers have risen and the madeleines are golden brown.
  8. Cool the madeleines in pan on cooling rack for a couple of minutes, then gently loosen from molds.
  9. Dust with powdered sugar if desired.