Category | Recipes

Maple Toronto Cocktail

2 oz rye
1/2 oz Fernet Branca
1/4 oz Nutting Farm Maple Syrup (we use Grade B)

Stir with ice in a mixing glass and strain into an iced coupe glass or any similar small glass.

Include an ice cube if you like.

Flame a strip of orange zest, drop it in, and serve.

…Alternate name suggestion “Vermontoronto”
What do you think?

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Maple Sugar Spice Rub

1/4 cup granulated maple sugar
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp paprika
1/2 tsp all spice
1/2 tsp cayenne
1/4 tsp cumin

Mix dry ingredients together and use on grilled chicken or pork.

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Maple-y Goodness Smoothie

1/2 cup Unsweetened Almond, Hemp, Rice or Soy Milk
Blueberries, Strawberries, Raspberries
1/2 banana
Splash of Apple Cider or your favorite unsweetened juice
Shot of Maple Syrup

Extras: whey protein powder, spirulina, fresh ginger, basil, mint, flax seed, chia seed, plain yogurt, coconut water

Mix ingredients together in a blender and start your morning off right.

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Maple Soda

1-2 oz. Maple Syrup
half a lemon
club soda
fresh mint

Pour a shot of your favorite grade of Maple Syrup over a pint glass filled with ice.
Squeeze half a lemon into the glass.
Fill with club soda and vigorously stir to mix together.
Garnish with fresh mint and enjoy!

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Roasted Brussels Sprouts with Bacon and Maple Syrup

2 lbs Brussels sprouts, trimmed and halved

2 Tbsp olive oil

2 Tbsp maple syrup

3 slices bacon, cut into 1/2 in pieces

Salt & Pepper, to taste

1. Set the oven at 400. Have on hand a large rimmed baking sheet.


2. In a bowl, toss Brussels sprouts with olive oil, maple syrup, bacon, salt and pepper. Spread mixture in a single layer on the baking sheet.


3. Roast for 25 to 30 minutes, turning several times, or until Brussels sprouts are tender and caramelized, and the bacon is crisp and golden.

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Maple Molasses Gingerbread

1 1/4 cup whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp salt
2 tbsp Nutting Farm Maple Syrup
1 egg
1/4 cup olive oil (or just a touch less)
2/3 cup molasses
1/2 cup water

Combine the Maple Syrup, egg, olive oil, molasses and water together.
Add mixture to dry ingredients. Bake at 350 degrees for 25 minutes.
Grease the pan well!

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Maple Snickerdoodles

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 3 tablespoons real maple syrup
  • 1 egg
  • 1/2 cup white sugar
  • 1/4 cup maple sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
  3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

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Vegan Banana-Maple Oatmeal Cookies

Cookies

Banana-Maple Oatmeal Cookies

(Recipe from FatFreeVegan.com)

Because they contain no fat, these cookies are softer the day they are made and chewier the next day. If you prefer them soft, warm your day-old cookies in the microwave for a few seconds.

Ingredients

  • 1 teaspoon ground chia seeds or 2 tsp. egg replacer powder or 2 tsp. ground flaxseed
  • 2 tablespoons water
  • 1 cup regular or quick oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup raisins
  • 1/2 teaspoon vanilla
  • 1/2 cup maple syrup
  • 1 banana, mashed
  • 1/2 teaspoon lemon juice

Instructions

  1. In a small mixing bowl, combine the chia seeds (or egg replacer or flaxseed) with the water and set aside until thickened (no waiting is necessary if packaged egg replacer is used.)
  2. Mix the oats, flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Add the raisins.
  3. Add the maple syrup, vanilla, mashed banana, and lemon juice to the chia/flax/egg replacer mixture and combine well. Pour into the dry mixture and stir well but don’t overmix.
  4. Drop by heaping tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 8-12 minutes or until bottoms and sides are lightly brown. Cool for a few minutes on a wire rack before serving.

Preparation time: 15 minute(s) | Cooking time: 12 minute(s)

Number of servings (yield): 18

Nutrition (per cookie): 78 calories, 5 calories from fat, less than 1g total fat, 0mg cholesterol, 115mg sodium, 106.1mg potassium, 17.5g carbohydrates, 1.7g fiber, 7.6g sugar, 1.7g protein, 1.3 points.

 

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