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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28 Responses to "buckwheat + maple syrup madeleines {gluten free}"
  1. France meets Canada is these perfect little madeleines of amazingness! So good! Can’t wait to buy myself a madeleine pan and give these a try! xx

  2. I’ll take the whole tray, please! These look / sound delicious, Kathryn. Such a perfect welcome home treat for Jodi! So glad we all got to celebrate together :) xo

  3. Erin says:

    I’m the same way… Aside from college and a year living in Texas, I’ve pretty much always loved in my home town. And I wouldn’t have it any other way because I love it so much.
    Also I have GOT to get aa madeline pan!

  4. These little guys look so delicious. I’ve always wanted to make madeleines, but haven’t yet! I definitely need to hop on the train. They’re too cute not to!

  5. Oh my goodness! These sound absolutely delicious; I love all things buckwheat, and I can imagine that the maple syrup and hazelnut play very well together. Yay for homecomings!

  6. These madeleines look so perfect and delicious! I love that you guys are doing this- it’s so sweet. I can’t wait to finally try a homemade madeleine. Now to get a pan for the job!
    xx Sydney

  7. These sound and look amazing. I am such a fan of the up close shot. I like to feel like I am sitting in the middle of the food…not sure what that says about me psychologically :-) But I am definitely loving that first shot. And thanks for the introduction to Jodi. I just took a peek at her blog and I know I will love it and her.

  8. I love the idea of combining Canada + France into one dessert! That was so creative!! :) I especially love the glaze on these madeleines, pinning for later :)

  9. jaime says:

    i love the idea of such a dainty-shaped thing with a nice, solid, earthy flavor. always a fan of what you do with buckwheat. xo.

  10. This is such a sweet gesture for Jodi who is, I’m sure, grateful for friends who have her back no matter where she is!

  11. Sherrie says:

    These are beautiful Kathryn. And, how I still so wish we could have connected when you were stateside!! xx

  12. YES! Congrats on making gluten free madeleines! They look absolutely perfect. I can’t wait to try these out! I’ve been scratching my head over how to make gf madeleines for forever but now I don’t have to!

  13. I am swooning over this buckwheat/maple syrup combo. I need to get my hands on a madeleine tray so I can try these! Beautiful, Kathryn.

  14. These madeleines!!! Love that you combined the best of Canada and France. I ate so many madeleines growing up (my mum loved them) and haven’t had one in years! These sound absolutely deeeeelish.

  15. All this maple goodness is making me homesick! And with buckwheat madeleines?! Yum!

  16. I have only lived in Los Angeles and Seattle but I’m itching to explore other cities. There is something comforting about home though. Madeleines are my moms favorite dessert, I’ll have to make these for her.

  17. This virtual party is just the best! You guys are so sweet. I love these cute little madeleines, they’re so pretty! And I love the fact that you made them gluten-free. This maple glaze sounds absolutely amazing.

  18. This is so sweet. I love that you combined Canada and France in your recipe. All of the flavors here sound magnificent together. :-)

  19. Kate says:

    Maple syrup is possibly my favourite sweetener and I love the use of it in these gorgeous little cakes. Now that I own a madeleine pan I can make them too, yay! x

  20. Jodi says:

    Kathryn, you are a girl after my own heart with these maple madeleines. You don’t know this, but when I first moved to France, Matt was working a lot and I was waiting for my visa to come through – so I spent quite a bit of time on my own. I got into baking and cooking and that’s when I launched happy hearted kitchen. I was determined to be the perfect french housewife and started baking madeleines, pretty much testing a new recipe and getting to know my oven a little more everyday. Matt was working construction at the time, and often drove passed the house once or twice a day in the truck. He would call – and I would run out with the day’s batch of madeleines carefully packaged in an egg cartons to deliver to him. Moving to a new country can be a little lonely at first, and you need to find a way to get into a groove, madeleines became our way of doing that. And now, they hold an even bigger place in my heart. So thank you, this was the perfect way to be welcomed home. Hopefully one day I will make it to London to thank you in person, but until then, sending love from Canada xo

  21. Perfect for the autumn! I bet these would be beautiful with a mid morning coffee :)

  22. Sini says:

    Oh these look so pretty and delicious! I’m a sucker for all things maple syrup, and I just love how you created a recipe that brings together Jodi and Matt’s old (France) and new (Canada) home. Just perfect, Kathryn!

  23. Love how you combine Canada and France SO perfectly with these, Kathryn! So pretty and yummy and something I wish we could all share over a cup of coffee together. This welcome home party was so much fun – yay for sweet Jodi! <3

  24. Sophia says:

    Aside from the fact that these look absolutely gorgeous I am intrigued by the buckwheat + ginger + maple syrup combo – a new one to me but one that sounds seriously good.

    Unlike you I have spent the last 15 years living in 5 different countries and currently have my family spread across 3 different countries and I also sometimes wonder what it would be like to have stayed near home for university and to still be only a short drive away from my parents’ place. At least I have always stayed in Europe – so home has never been more than a short flight or train ride away. But like you I also seriously admire people who move to different continents and time zones – as exciting as it can be it must be tough to be so far away from family!

  25. Buckwheat and maple syrup. Two of my favorites things ever right there. Beautiful.

  26. Ashlae says:

    I just wanted you to know that I saw these and was immediately inspired to finally use the madeleine pan I’ve had for three+ years.. and I was a little too confident because I was all OF COURSE I CAN MAKE THESE VEGAN + GLUTEN FREE AND REFINED SUGAR FREE and I failed. So miserably. But I wound up using digestives as a vessel to transfer the glaze to my face so basically I won. ANYWAY. Just thought I’d let you know that I’m thinking of you and you’re impending wedding (it is soon, right?). XO

  27. Caroline says:

    Madeleines are one of my favorite treats and yours look so good! A healthier option with maple flavor – the perfect combination from a Montreal girl like me :)

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