Maple Moments: 3 Maple Syrup Creative Recipes You’ll Love!
Maple syrup. A liquid gold enjoyed by many. It’s great year round (on pancakes, waffles, in cookies, wing sauce and ice cream) just to name a few and especially during the holiday months. You can use it to infuse turkey dishes, ham, and butter. But in this case, we’re going to cover some hard to resist baking treats!
Maple Syrup treats are ideal for holiday dinner parties, indulgences around the house, bake sales, fundraisers in your community or for your kids at school! These goods are sure to bring holiday cheer to all those far and near!
So without further ado, let’s delve into some of these scrumptious must have recipes!
NUT BUTTER & MAPLE INFUSED CHOCOLATE CHIP COOKIE RECIPE
Delicious when served with a glass of your favourite milk! These cookies are great served warm and crispy straight out of the oven or at room temperature. They stay fresh for up to 4 days! Refrigerate to make these puppies last up to 2 weeks!
RE-HEATING TIP: for quality re-heating, set your oven to 350° F, and pop those already made cookies back into the oven for just 10 minutes! The gooey center and crispy edges will be REBORN!
MAKES: 6 large cookies. PREP TIME: 10 mins. COOK TIME: 10 mins.
- 1 cup oats
- 1 cup salted peanut butter
- ½ cup 100% pure maple syrup
- ½ cup Chia seeds
- ⅓ cup chocolate chips
- Just throw all of your ingredients into a food processor or Vitamix Blender. Blend until a smooth consistency—for a little extra thickness and crunch!
- Preheat oven to 350° F. Cover a baking sheet with parchment paper. Use a teaspoon or ice cream scoop to drop cookie dough onto parchment paper.
- Bake for 10 minutes! Place on cooling rack and allow to cool for at least 10 minutes before indulging and sharing!
MAPLE SCONES RECIPE
The perfect pairing to a cup of coffee or hot tea, these maple infused scones are great for holiday brunches, or just a quiet breakfast at home with the family! Doesn’t that sound heavenly? As an added BONUS? They’re actually quite low in fat! And depending on what you choose to make them with, you can make them vegan too!
MAKES: 8 delicious scones. PREP TIME: 15 mins. COOK TIME: 17 mins.
- 2 cups all-purpose flour (Gluten free options like garbanzo bean, coconut, or buckwheat flour work well here as well!)
- 1 TBSP baking powder
- 3 TBSP light brown or coconut sugar
- ½ tsp salt
- 6 TBSP cold unsalted butter, or dairy-free butter alternative
- ¾ cup heavy cream or coconut cream
- 1 egg OR 1 flax egg = 2 ½ TBSP water and 1 TBSP ground flax seeds
- ½ tsp vanilla extract
- Maple Icing:
- ¼ cup unsalted butter or dairy-free dairy alternative
- ¼ cup 100% pure maple syrup
- 2 TBSP heavy cream or coconut cream
- 1 tsp maple extract, (we’re trying to go as maple-fied as possible here)!
- 1-⅓ cups powdered sugar
Directions for Scones:
- Preheat oven to 400° F.
- Cover a baking sheet with parchment paper.
- In a bowl, use your whisk to combine flour, baking powder, brown sugar and salt (remember it can be a gluten-free alternative too!).
- Slice and add butter. Mix until a lumpy consistency.
- In a small mixing bowl, combine ¾ cup heavy cream or coconut cream, egg, vanilla and whisk. Pour mixture over the ingredients mix well with spatula until dough forms. IT’S CRUCIAL THAT YOU DO NOT OVER MIX.
- Place dough on floured (or gluten-free floured) surface or baking mat and use your hand to knead the dough until it becomes a ball. Pat dough into a circle and cut even triangles for scones, about ¾ inches thick.
- Place scones on parchment covered baking sheet. Brush lightly with remaining 1 TBSP heavy or coconut cream. Bake for 15 - 17 minutes or until scones are light brown! Set on cookie cooling rack to cool.
Directions for Maple Icing:
- While scones are cooling, make the maple icing.
- Combine butter, maple syrup and heavy or coconut cream in a small saucepan. Cook over medium heat stirring constantly until butter or dairy alternative is melted. Stir in maple extract. Slowly whisk in powdered sugar adding ¼ cup at a time until all powdered sugar has been incorporated. Keep whisking until completely smooth.
- Allow your maple icing to cool off for about 5 mins then drizzle over scones and serve.
Recipe by: Two Peas and Their Pod
MAPLE BLONDIES RECIPE
Golden brownies. With that liquid gold sweetener, MAPLE SYRUP! Mm, mm so good! A proven kid favorite, these will be sure to please crowds young and old. And, yes, we’ve included ways to make this more allergen-friendly as well.
MAKES: 12 scrumptious Blondies. PREP TIME: 10 mins. COOK TIME: 30-35 mins.
- ½ cup rolled oats
- 6 TBSP melted butter or dairy-free butter alternative
- ¾ cup coconut sugar
- ½ cup 100% maple syrup
- 1 tsp vanilla
- 1 egg or flax egg (see MAPLE SCONES recipe for details on how to make a flax egg)
- Pinch of salt
- 1 cup flour (or gluten-free flour alternative, again see MAPLE SCONES recipe for options)
- Preheat oven to 350° F. Line 8” x 8” baking pan with parchment paper. Set aside.
- Throw oats in your favorite Cuisine Art food processor and pulse until coarsely mixed.
- In a large bowl, whisk butter or dairy-free butter alternative and coconut sugar until combined. Add maple syrup, egg and vanilla, whisk to fully combine ingredients.
- Using a spatula, stir in the ground oats, flour, and salt until just combined. Pour batter into the prepared pan, spreading evenly.
- Bake for 30-35 mins. Allow to cool. Display on your fancy baking plate and enjoy!
Recipe by: Stephanie Cooks
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