1/2 cup agave syrup
4 large eggs
7 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
Grated zest of 1/2 lemon
1/2 cup brown rice flour
1/2 cup millet flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Preheat the oven to 375 degrees Fahrenheit. Grease and flour two (12-madeleine) madeleine tins.
Beat the agave syrup with the eggs, butter, vanilla extract, and lemon zest in a medium mixing bowl until frothy.
Sift the brown rice flour, millet flour, salt and baking powder together; whisk them into the liquid mixture.
Spoon the batter into the molds, filling each one a little over halfway. Bake until the edges of the madeleines are browned, about 10 minutes.