Lemon Thyme Glazed Madeleines

Madeleines are one of my favorite treats.  I have to admit, the first one I ever had was when I was working at Starbucks.  And I thought they were great until I went to Paris and rediscovered them there.  Since then, I've only had them a few times in the states because I never really see them in bakeries.  I've always wanted to bake them and I finally got myself a madeleine pan so I could do so.  I've wanted to make something a little different from just the classic ones...Earl Grey, Lavender, something along those lines.  I recently had dinner at ABC Kitchen in NYC, and for dessert we got their doughnuts of the day, one of which was a Lemon Thyme Glazed one.  I knew instantly that was the flavor profile I wanted for my first madeleine attempt!  They came out great.  Spongey, light, delicate, yet moist.  The cake itself is very light with a bit of the lemon flavor, and the glaze just puts it over the edge into heavenly territory.  It'll be nearly impossible to eat just one of these sweets!

Lemon Thyme Glazed Madeleines

Recipe adapted from Annie Eats
Made Gluten Free by Jesicakes
Makes about 2 dozen standard Madeleines.  Most likely double that of the minis
Print Recipe - For Madeleines and Glaze

Ingredients for batter

- 3 large eggs, room temperature
- 2/3 cup sugar
- 1/8 tsp salt
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup white rice flour
- 1/4 cup tapioca flour
- 1/2 tsp xanthan gum*
- 1 tsp gluten free baking powder
- zest of 1 lemon (approx. a packed Tbsp)
- 9 Tbsp unsalted butter, melted and cooled to room temperature

Ingredients for glaze

- 1 1/2 cup confectioners sugar

- 1/4 cup fresh lemon juice

- zest of 1 lemon (approx. a packed Tbsp)

- approximately 1 1/2 tsp fresh thyme chopped finely

Extra melted butter and white rice flour to grease and flour the madeleine pan

*I accidently used too much xanthan gum in my batter.  I used about 3/4 tsp and it was definitely too much.  So I'd say at most use 1/2 tsp.  You can even try a 1/4 tsp and see how the batter feels.  Mine was way too sticky (but didn't really affect the outcome).

Individual Baked Oatmeal Cups

So last month I got tested for celiac (negative! But I still want to be mostly gluten free because I just personally feel better when I don't eat gluten).  The hardest part is cutting out things that I had started eating daily during the two months before testing.  One of those things is granola bars.  They're just so easy and convenient to carry around except most of them have some form of gluten, soy, or dairy in them.  I just started using Pinterest and I saw a pin of Personal Sized Bake Oatmeal from Sugar-Free Mom and was inspired to use these to replace granola bars!  I made them in cupcake pans not muffin tins and got 3 1/2 dozen little oatmeal cups out of it!  That's part of my lunch for 42 days.  Not only is it going to cut granola bars and help cut soy, dairy, and gluten back out of my diet, but it'll probably save me a lot of money too!  I made fourteen different varieties too to try new flavors and so I don't get tired of them.  I use Chia Seeds in them which have lots of Omega 3 fatty acids, protein, antioxidants and much more.  I topped them chopped nuts and fruits to add to add more protein and for more energy.  So if you try these get creative with your toppings and see how many different varieties you can make!

Individual Baked Oatmeal Cups

Recipe adapted from Sugar Free Mom
Makes 3 1/2 dozen individual baked oatmeal cups in cupcake pans, or about 1 1/2 dozen in muffin pans
Print Recipe

Ingredients

- 2 large eggs

- 2 cups unsweetened applesauce
- 5 cups rolled oats (gluten free)
- 1/4 cup chia seeds
- 1 banana, mashed
- 2 1/2 cups almond milk (or milk of choice)
- 1/2 cup of honey
- 1 Tbsp cinnamon
- 1 tsp vanilla, gluten free
- 3 tsp baking powder, gluten free
- 1 tsp salt
- toppings of choice: dried cranberries, chopped almonds, peanut butter, chocolate chips etc.