Marcel Proust connected the taste of Madeleines with memories of his childhood, as he described in “Remembrance of things past”. I do not have any associatations of the taste of Madeleins with memories of my days as a child because the first time I ate a madeleine is only some weeks ago when I used my new madeleine pan for the first time.
But it was love on the first bite. They are a little bit crisp when they are fresh from the oven with a spongy crumb.
Their taste a little bit eggy and my sister told me that their taste reminds her at the egg cookies we ate when we were children (and there he is, the “Proust moment”). My recipe is fructose reduced and lactose free because I used rice malt syrup and Margarine. Of course you can replace the margarine with butter and the syrup with a mild creamy honey like spring flower honey or fruit flower honey when you don`t have to think about such restrictions.
I made the madeleine at the moment often, they are so delicious, beautiful and so easy and fast to bake!
My colleagues are the best colleagues in the world and so I protested when they claim that I would NEVER bake cinnamon rolls for them. That is just partly true, but in the last month I bring 
and looked at the internet for a interesting recipe. A recipe that hooked me directly is the one for Korvapuustit – a Finnish cinnamon roll with a very nice shape. And I like 
For me it is not so easy to find of a dessert without Fructose (fruits, lots of vegetables), Histamine (nuts, chocolate) and Lactose (dairy). The things that come to my mind are (vanilla) ice cream and panna cotta, both made with lactose free products. But I always like to bring something especially delicious for my mum when we meet for occasions like Christmas or new years eve. Something she likes very much, something that make she forget all of the troubles cooking means for her. And so I keep looking for new Ideas.
When I saw the 
Vanilla crescents without nuts or almonds? And then made with margarine instead of butter, too?
Last Sunday we visit my sister in the new house. Because “it’s always good to have some pastry during renovation” (that’s what my sister told me early on the phone) I decided to bring something sweet.
Mohnkuchen wird im Moment viel gebacken. Chaosqueen hat 
Wenn I bake a sweet Zopf for breakfast on sunday, I use normally milk in the dough. But these weekend I needed a dairy free bread, so I had to modify my recipe. I use these