buckwheat + maple syrup madeleines {gluten free}


Apart from the six months that I spent semi-living in the Westin Jersey City last year and my three years at university, I’ve only ever lived in London. Even when I was at university, I was only a 45 minute train journey away and our terms were so short that I spent less than half the year away from home.

I can’t even begin to imagine what it’s like to pick up your life and move across the world but Jodi did just that four years ago when she moved from Canada to the French Alps. And now, she’s moving home with her husband Matt to start the next stage of their life together and so myself and some other blogging friends are throwing them a virtual welcome home party filled, as is only fitting, with all things maple syrup!


When trying to decide what to make for this #welcomehomehhk shindig, it seemed only natural to combine the best of Canada and France with these buckwheat madeleines. There’s a little maple syrup in the cakes themselves and then they’re dipped in a ridiculously sweet but rather delicious maple glaze. Some chopped hazelnuts bring a touch of balance and a welcome crunch.


For more maple syrup goodness, check out the other contributions from some of my favourite bloggers. Huge thanks to Shelley for organising the fun and, of course, a huge welcome home to Jodi and Matt!

Sevengrams: Maple Oat Whoope Pies // Faring Well: Maple Crumb Donuts // Warm Vanilla Sugar: Maple Pecan Apple Crumble // Gratitude & Greens: Maple Tempeh Sandwiches // Sobremesa: Maple Miso Roasted Vegetable & Quinoa Bowl



buckwheat + maple syrup madeleines {gluten free}

Yield: Makes 15 Madeleines

The buckwheat makes these slight heartier / heavier than traditional madeleines but I think that works well with the maple and the spice. If you’re so inclined, you can use cinnamon rather than ginger in these.


    For the madeleines:
  • 90g (6 tablespoons) unsalted butter
  • 60g (1/2 cup) buckwheat flour
  • 35g (1/4 cup rice flour
  • 1 tablespoon corn flour / corn starch
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 70g (1/3 cup plus a little extra for luck) demerara sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 115g (1 cup) icing sugar
  • 3 – 4 teaspoons maple syrup
  • A splash of milk (optional)
  • Chopped hazelnuts, to decorate


  1. Place the butter in a small pan. Cook over a medium-low heat until the butter starts to bubble and turns golden brown. Remove from the heat and set aside to cool a little; you want the butter warm but not hot.
  2. In one bowl, lightly whisk together the flours, ginger, baking powder and salt. In another bowl, whisk the eggs, sugar, maple syrup and vanilla until lightly and frothy. Add the dry ingredients and gently whisk until just combined. Finally, whisk the butter into the batter. Decant into a piping bag or freezer bag and chill for at least an hour or overnight .
  3. When you’re ready to bake, preheat the oven 190C/375F (fan) and lightly grease a madeleine tray – either metal or silicone. Pipe the batter into the holes until they’re about 3/4 full and bake for 10 – 12 minutes until risen and golden brown.
  4. Remove from the tin, leave to cool for a few minutes while you make the glaze by whisking together the sugar and maple syrup (I’m all about the health right now…). If you need to thin it out, use a splash of milk. Dip the madeleines in the glaze and scatter with chopped hazelnuts. They’re best served on the day that they’re made. If you’re not going to glaze them, they can be revived in a warm oven if they get a little stale.




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