Maple Peanut Butter Balls

Ingredeints

• 1 cup creamy peanut butter

• 1 cup rolled oats

• 1 cup powdered milk

• 1/3 cup Vermont Sticky Maple Syrup

  Mix powdered milk with peanut butter and maple syrup. Stir in rolled oats and mix. Form into balls and refrigerate.

Cranberry Chia Energy Bar

Ingredients

• 1 cup raw almonds or walnuts

• 1/2 cup dried fruit of choice dates/cherries/figs/prunes

• 1/3 cup nut butter of choice

• 3 tablespoons chia seeds

• 1 teaspoon vanilla extract (optional)

• 2 tablespoons Vermont Sticky Maple Syrup

• 1/4 cup dried cranberries

Soak your choice of dates/cherries/figs/prunes in boiling water for 5 minutes

Place almonds/walnuts in food processor and blends for about 30 seconds.

Add soaked fruit (drain first). Keep blending, I like to pulse and scrape side of food processor as needed. 

Add chia seeds, vanilla and maple syrup. Blend.

Line loaf pan with parchment paper and press mixture into pan. Sprinkle with chia seeds and cranberries. 

Refrigerate for an hour then cut into bars. 

Keeps really well in fridge/freezer.

Chocolate Oatmeal Energy Bars

Chocolate Oatmeal Energy Bars

Ingredients

• 1 cup peanut butter (or any nut butter)

• 1/2 cup Vermont Sticky Maple Syrup

• 1/2 cup coconut oil

• 2 cups old fashioned oats

• 1 cup shredded coconut

• 1/2 cup chopped nuts and or dried fruit or seeds

• 1 1/4 cups dark chocolate chips

• 1 teaspoon vanilla extract (optional)

As a side note, I like to double recipe. The bars keep really well in fridge/freezer.

Melt the peanut butter, maple syrup and coconut oil over medium-low heat in a saucepan on the stove...don't let burn.

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/fruit/seeds, and vanilla. Stir together until the chocolate is completely melted.

Line 9×13 pan with parchment paper and pour into pan.

Can sprinkle with course sea salt if you like.

Cool in the fridge for 1 hour. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars. Store in the refrigerator or freezer.

Maple Granola

Ingredients

• 1 cup walnuts, broken into 1/4-1/2-inch pieces

• 3 cups rolled oats

• 1/2 cup unsweetened shredded coconut

• 1/2 cup almonds (or any nuts you like)

• 1/4 cup sesame seeds

• 1/4 cup sunflower seeds

• 1/2 cup Vermont Sticky Maple Syrup

• 1/3 cup coconut oil

• 1 cup raisins/cherries/blueberries (any dried fruit)

1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.

2. Heat maple syrup and oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.

3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 - 20 minutes. Immediately turn granola onto another jelly roll pan or large bowl to stop cooking process. Stir in raisins (or whatever dried fruit you like); set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.

Crostini

Ingredients

• 6 oz goat cheese

• 1-2 tbs maple syrup

• 1/2 tsp (+ or - to taste) cayenne pepper

• salt to taste

• olive oil

• artisan bread or baguette

• 2-3 pears, peaches, apples

Instructions

1. Cream goat cheese, maple syrup, cayenne, salt in small bowl

2. Slice bread, brush both sides with olive oil and lightly toast

3. Spread with goat cheese mixture and top with thin slice of your choice of fruit

4. Lightly drizzle with maple syrup