Maple Canelé

Name: Maple Canelé
Total time: 1500 min
Yield: 816 g
Ingredients: Rolled Oats 170 g; Cinnamon Powder 5 g; Maple Syrup 80 g; Rum (44% ABV) 30 g; Brown Rice Oil 70 g; Clear Soybean Silken Tofu 340 g; Salt 1 g; Coconut Sugar 20 g; Maeil Soy Milk 99.9 190ml 100 ml

Cook 1,500 min Difficulty HARD 1,687 kcal

#Low Sugar

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Ingredients

Main ingredients

Rolled Oats 170 g
Cinnamon Powder 5 g
Maple Syrup 80 g
Rum (44% ABV) 30 g
Brown Rice Oil 70 g
Clear Soybean Silken Tofu 340 g
Salt 1 g
Coconut Sugar 20 g
Maeil Soy Milk 99.9 190ml 100 ml

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 157.59 g 39%

Protein 38.82 g 10%

Fat 92.55 g 51%

Serving size 816g

Cooking steps

1

Preheat the oven to 230°C (446°F).
2

In a bowl, mix eggs, milk, and sugar.
3

Add flour, butter, maple syrup, and vanilla bean. Mix well.
4

Strain the batter and let it rest in the refrigerator for at least one hour.
5

Butter the canelé molds and fill them up to 80% with the batter.
6

Bake at 230°C (446°F) for 15 minutes, then at 180°C (356°F) for 45 minutes.
7

Place on a cooling rack to cool.

Maple Canelé

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