maple

No-Bake Maple Walnut Granola Clusters

By in Breakfast, Snacks 8 Comments Tags: , , , ,

Maple Walnut Crunch

This recipe came about as kind of a mistake. I was attempting to make a new granola bar recipe using unprocessed sugars and the results were one crumbly, crispy granola bar that ended up basically just turning into granola. So we crumbled some up and made parfaits with unsweetened yogurt and fruit. Oh my goodness was it ever delicious!

It’s more nut heavy then a traditional granola, giving it that much more staying power and making it a great breakfast or snack to help power you through your day. It helps to sweeten and balance the tanginess of plain yogurt while also giving that much desired granola crunch. I now make it specifically for granola and yogurt parfaits. Since it’s no bake, it takes no time to throw together which makes it easy to whip up a batch any time I need. It’s especially convenient if I just don’t have the time to whip up a batch of homemade granola.

With all the berries coming into season soon, I’m looking forward to making this many times over the spring and summer months. Especially because I won’t have to turn on the oven and heat up my house to do so!

Maple Walnut Granola Clusters

For a sweeter taste, swap out 1/2 cup raisins (or other dried fruit) for 1/2 cup of the chopped walnuts. Stir in the raisins after toasting the oats and walnuts.

  • 2 cups rolled oats
  • 2 cups roughly chopped walnuts
  • pinch salt
  • 1/2 cup maple syrup

Place the oats and walnuts in a non-stick skillet set over medium heat. Allow to toast, stirring often, just until fragrant. Remove from heat and sprinkle with salt.

Place maple syrup in a small saucepan. Bring to a boil over medium-high heat; let boil for 2 minutes, or until large bubbles begin to form. Remove from heat and pour over oats and walnuts, stirring to evenly combine. Spread evenly onto a sheet of parchment paper. Allow to cool completely before storing in an airtight container. Enjoy in yogurt with fruit.

Makes: 4 cups

Maple Spiced Candied Nuts

By in Appetizers, Christmas, GF Sweets, Snacks 2 Comments Tags: , , , , , ,

maple spiced candied nuts

One of my favourite things to snack on this time of year is spiced candied nuts. The sweet, salty, spicy combination just can’t be beat in my books. And, the fact that it’s a slightly healthier Christmas treat is just an added bonus! This year, in my ongoing attempt to cut out processed sugar, when possible, I decided to make it with my favourite sweetener. I’m sure you’ll never guess what it is. ;)

These Maple Spiced Candied Nuts are the bomb! I made some to give a gifts but I’m pretty sure that I’m going to have to make another batch because none of us can stop eating them. My four year old asked me to pack them along for his playschool snack because he loved them so much. They can be enjoyed as is, but I also think they would make a delicious garnish for holiday desserts. Vanilla ice cream with caramel sauce and spiced nuts? Yes please!

You might as well whip up a double batch while you’re at it, because they’ll be gone in a flash. And, they’re just so handy to have on hand for last minute gifts and guests. You must make some ASAP, they’re just too good to pass up.

Maple Spiced Candied Nuts

If you can’t handle spice cut the cayenne down to 1/2 teaspoon.

  • 8 cups (2 pounds) mixed raw nuts
  • 3/4 cup real maple syrup
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cinnamon

Stir nuts together in a large bowl. Set aside. In a small bowl stir together remaining ingredients. Pour over nuts and stir to coat evenly. Divide nut mixture between two parchment lined baking sheets. Bake at 300ºF for 10 minutes. Stir. Bake an additional 10 minutes, or until nuts are toasted and coating is sticky. Let cool 5 minutes, or until coating is dry to the touch. Serve while warm or allow to cool completely and store in a sealed container.

Makes: 8 cups

Adapted from Buns in My Oven and Beyond the Peel.

Maple Gingerbread Syrup & Latte

By in Beverages, Christmas, Condiments, Warm No Comments Tags: , , , , , ,

gingerbread latte

I got this idea of making a processed-sugar-free simple syrup, for our beverages, out of pure necessity. We’ve been sick more often this year then any I can remember, which I’m crediting to the fact that Max started going to playschool. And, every time we get sick it seems to be when we’re not being as careful about what we eat – less probiotics, more processed sugar, etc. So in my need for the occasional coffee to get through a sleep deprived day, and the fact that I don’t really like coffee without some sort of sweetener + flavour booster, and also the fact that a girl just has to unwind with a latte once in a while, I decided to create a different kind of flavoured simple syrup. One with all the spices of gingerbread and the sweetness of maple syrup. A.K.A. Christmas in a mug.

You can use this syrup to flavour and sweeten whatever kind of drink you like, hot chocolate, iced coffee, mochas – you name it! I’ve included a recipe for how I turn it into a gingerbread latte. I add whipped cream for special days but enjoy it just as much without for a midweek pick-me-up. Lucky for you, it’s almost the weekend so you deserve a dollop or two. ;) Happy Friday!

Maple Gingerbread Syrup

  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses

Stir together all ingredients in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Use immediately or allow to cool before storing, covered, the fridge. Stir or shake before using.

Makes: 2/3 cup

Gingerbread Latte

Feel free to fiddle with the amounts to make it perfect just for you.

  • 1/2 cup milk (or milk alternative)
  • 1.5 tablespoons maple gingerbread syrup
  • 2 fl. oz (1/4 cup) espresso or very strong coffee
  • nutmeg, optional

Place milk and syrup in a small saucepan. Whisk over medium heat until steaming. Pour coffee into mug, top with milk mixture. Serve immediately or top with whipped cream and a sprinkling of nutmeg, if desired.

Serves: 1

Latte adapted from allrecipes. Syrup adapted from Annie’s Eats.

Maple Pecan Granola

By in Breakfast 2 Comments Tags: , , , , , ,

I”ve come to love homemade granola. When I first discovered my favourite granola recipe, no store-bought granola could compare. And the fact that it”s sweetened with maple syrup instead of sugar gives it extra bonus points in my book! I”ve been craving maple and pecans lately so I decided to switch things up a bit and adapt the recipe to make it more maple-pecan-y. It was a good decision and I”ll be happily putting this recipe into rotation.

And, since it”s back-to-school, you can turn this into a portable breakfast by packing it into jars (or tupperware) for kids to take on the road – so if you have any late sleepers they don”t have to miss out on breakfast. Just don”t forget to pack a long a little bottle of milk! (I make my own using Starbucks Frappuccino bottles.)

Maple Pecan Granola

  • 4 cups rolled oats

  • 1 cup quick oats

  • 1/2 teaspoon salt

  • 1 cup chopped pecans

  • 1/2 cup shredded coconut

  • 1/4 cup ground flaxseed (optional)

  • 1/4 cup warm water

  • 6 tablespoons canola oil

  • 1/2 cup maple syrup

  • 2 teaspoons pure maple extract

  • 2/3 cup raisins

Mix together oats, salt, pecans, coconut and flaxseed in a large bowl.

In a small saucepan combine water, oil, maple syrup and extract. Bring to a simmer. Remove from heat and pour over oat mixture. Toss to coat.

Spray a large rimmed baking sheet with cooking spray and line with parchment paper (this will keep the paper from sliding around). Using your hands, squeeze the granola mixture together to create clumps as you transfer it to the baking sheet.

Bake at 275ºF for 30 minutes. Stir in raisins and cook an additional 20-25 minutes, until lightly browned.

Allow to cool completely before storing. Granola will crisp up as it cools. Store in a sealed container for up to one month.

Makes approximately: 8 cups

Maple Roasted Almond Butter

By in Breakfast, Condiments 9 Comments Tags: , , , ,

Max is my good little eater. He”ll eat basically anything and everything under the sun. But for some strange reason he doesn”t like peanut butter. He always loves helping me make scrambled eggs and toast in the morning but he”s always adamant that his toast have only “just honey”, nothing else to adulterate it.

But, to my excitement he loved this almond butter. We were eating it by the spoonful right after I churned it up in the food processor. I”ve never been a big fan of almond butter myself, but this stuff has turned me into a convert. Not to the store-bought stuff though, because it simply can”t compare to homemade.

The biggest plus for me in making it homemade, besides that it”s far more flavourful, is that it”s sweetened with maple syrup instead of sugar. I feel far better about eating hoards of it knowing that it”s so much better for you. I used canola oil  in this recipe because it”s what I had on hand, but I”m planning to buy the walnut oil called for because I”m sure it adds that much more of a nutty flavour. But, if you don”t have it on hand then canola oil is a fine substitute.

Maple Roasted Almond Butter

  • 2 cups raw almonds

  • 2 tablespoons maple syrup

  • 1/4 teaspoon salt

  • 2 tablespoons walnut oil (or canola oil)

Place almonds on a parchment lined baking sheet. Drizzle with maple syrup; toss to coat. Bake at 325ºF for 20 minutes, until nuts are browned and syrup has darkened, stirring once halfway through. Allow to cool 10 minutes or until cool enough to handle.

Place almonds in a food processor making sure to include any bits of roasted maple syrup. Pulse to break up the nuts. Add salt and a little drizzle of oil. Process for 30-45 seconds, scrape down, add another drizzle of oil. Repeat the process until the almonds take on a buttery consistency (you may not need all of the oil). Scrape into a jar and store in the fridge for up to one month.

Makes approximately: 1.5 cups

Adapted from Food in Jars.

Maple-Walnut Oatmeal Cookies

By in Cookies & Bars, Sweets 6 Comments Tags: , , , , ,

maple walnut cookies

Happy Canada Day weekend! I hope everyone is enjoying a wonderful day off, and hopefully some fabulous weather to go with it! Every time Canada Day comes around I can’t help but make something with maple. Give me any excuse to cook or bake with maple and I’ll jump at the chance.

These cookies are put together a bit differently than your average cookie. They don’t have any eggs, for one, and the dough starts out with melted butter and boiling water. It may sound strange, but the results are a thick, chewy cookie with a lightly crisp outer crust. They’re not overly sweet, with some crunch from the walnuts and a light maple flavour. I found them quite addicting. I usually don’t care for jumbo cookies, but in this case I was very happy to have a giant cookie all to myself.

These would be so delicious warm from the oven with a scoop of Maple Brown Butter Semifreddo. Next time I might make them half the size just so I can sandwich some semifreddo in between.

P.S. Please make these for your next camping trip. They’re the perfect cookie for the job.

Maple-Walnut Oatmeal Cookies

  • 1.5 cups rolled oats
  • 3/4 cup unsweetened coconut
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup packed brown sugar
  • 1/2 cup plus 1 tablespoon unsalted butter
  • 5 tablespoons pure maple syrup
  • 1 teaspoon baking soda
  • 2 tablespoons boiling water
  • 1 teaspoon pure maple extract
  • 1 cup walnuts, coarsely chopped

Mix together oats, coconut, flour, salt, and sugar. Set aside.

Place butter and maple syrup in a small saucepan set over medium heat. Cook and stir until melted. Remove from heat. Stir together baking soda and boiling water and add it to the melted butter along with the maple extract. Stir the butter mixture into the oats. Fold in walnuts.

Divide dough into 12 equal pieces (about 3 tablespoons each), place them about 3 inches apart on parchment lined cookie sheets, 6 to a sheet. Flatten each ball slightly with the palm of your hand.

Bake at 300ºF for 15-20 minutes or until golden brown and set. Transfer to wire racks or paper towel, to cool. Store in an airtight container, at room temperature, for up to 1 week.

Makes: 12 jumbo cookies

Adapted from Martha Stewart.

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