If you’re a fan of classic madeleines but need to keep things gluten-free, you’re in for a treat with this recipe. These Gluten-Free Madeleines are everything you love about the traditional French pastry, light, fluffy, and buttery, but made with a thoughtful blend of gluten-free ingredients that doesn’t compromise on taste or texture.

What makes these madeleines special is the combination of rice flour and almond flour. Rice flour is a fantastic gluten-free alternative that gives these madeleines their light, airy texture, while almond flour adds a touch of natural sweetness and a dose of healthy fats. Almond flour is also rich in vitamin E, an

antioxidant that supports skin health and boosts your immune system, and it provides a good source of plant-based protein. The addition of yogurt not only keeps these treats moist but also adds a bit of calcium and probiotics, which are great for your digestive health.

These madeleines are perfect for any occasion, whether you’re hosting a tea party, looking for a delightful snack, or simply want a quick homemade treat to pair with your afternoon coffee. They’re incredibly easy to make, and with the option to sprinkle them with sliced almonds or your favorite nuts, you can customize them to your liking.

So, let’s get baking and enjoy these tender, buttery madeleines that are sure to become a new favorite in your gluten-free kitchen!

Ingredients:

• 1 egg
• ¼ cup plain yogurt (gluten-free)
• ¼ cup maple syrup
• 30 g or 2 tbsp melted butter (or dairy-free alternative)
• ⅓ cup (45 g) rice flour
• ⅓ cup (40 g) almond flour
• ½ tsp. vanilla extract
• ½ tbsp. baking powder
• 2 tbsp. (15 g) sliced almonds or other nuts of your choice (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and generously brush your madeleine pan with butter to prevent sticking.
2. In a mixing bowl, whisk together the egg, yogurt, maple syrup, and vanilla extract until well combined.
3. Add the rice flour, almond flour, and baking powder to the wet ingredients, whisking thoroughly until a smooth batter forms.
4. Pour the melted butter into the batter and continue whisking until fully incorporated.
5. Allow the batter to rest for 10 minutes, which helps develop the flavor and texture.
6. Spoon equal portions of the batter into the greased madeleine pan, filling each mold.
7. Place the pan in the preheated oven and bake for approximately 30 minutes, or until the madeleines turn golden brown and spring back when gently pressed.
8. Once baked, remove the madeleines from the oven and allow them to cool on a wire rack.

Prep Time, Baking Information, and Servings:

• Prep Time: 20 minutes
• Baking Time: 30 minutes
• Servings: 9

Nutritional Information (Per Serving):

• Energy: 114 calories
• Protein: 2.62 g
• Fat: 6.65 g
• Carbohydrates: 11.79 g
• Fiber: 1 g

Storage and Particular Recommendations:

• Store the gluten-free madeleines in an airtight container at room temperature for up to 1 week for optimal freshness.
• To enhance their taste, consider serving them with a dusting of powdered sugar or a dollop of whipped cream alongside your favorite hot beverage.

If you’re looking for a treat that’s as healthy as it is delicious, these Pumpkin Seed Cookies are just what you need. They’re a perfect blend of nuttiness from raw pumpkin seeds and the natural sweetness of maple syrup, with a refreshing hint of lemon zest to brighten things up. Pumpkin seeds are not only tasty but also a great source of protein, healthy fats, and important minerals like magnesium and zinc. This means these cookies aren’t just a sweet indulgence, they’re also a snack that can boost your health!

These cookies are chewy, fragrant, and incredibly easy to make. Plus, they’re versatile enough to enjoy as a quick snack or a light dessert. You can even customize them by adding your favorite toppings or flavors.

So, let’s get baking and treat ourselves to these delightful Pumpkin Seed Cookies, you’re going to love every bite!

Ingredients:

• 1 cup (145 g) raw pumpkin seeds
• 1/3 cup maple syrup
• 2 whisked egg whites (here we used only the equivalent of 1 egg white)
• Zest of 1 lemon (optional)
• 1 ½ tbsp. chopped raw pumpkin seeds for garnish (optional)

Directions:

1. Grind 1 cup of raw pumpkin seeds until they reach a fine texture. Set aside.
2. Whisk egg whites until they form stiff peaks.
3. In a mixing bowl, combine the ground pumpkin seeds, maple syrup, lemon zest, and whisked egg whites (the equivalent of 1 egg white was needed). Mix well until all ingredients are thoroughly combined.
4. Using a spoon or cookie scoop, drop rounded portions of the dough onto a prepared baking sheet covered with parchment paper, leaving some space between each cookie.
5. Sprinkle chopped pumpkin seeds for a nice finish.
6. Bake the cookies in a preheated oven at 350°F (180°C) for approximately 18 minutes or until the edges start to turn golden brown.
7. Once baked, remove the cookies from the oven and allow them to cool down completely before moving them. They will firm up as they cool.

Prep Time, Baking Information, and Servings:

• Prep Time: 30 minutes
• Baking Time: 18 minutes
• Servings: 12

Nutritional Information (Per Serving):

• Energy: 100 calories
• Protein: 4.28 g
• Fat: 6.55 g
• Carbohydrates: 7.79 g
• Fiber: 0.9 g

Storage and Particular Recommendations:

• Store your cookies in an airtight container at room temperature for up to a week or in the freezer for up to 3 months.
• Enjoy your chewy, fragrant cookies as a healthy and perfect snack or dessert option for any occasion.