Maple Scones

INGREDIENTS

• 9 oz all purpose flour (about 2 cups) plus a bit more for dusting

• 1 Tablespoon baking powder

• 2 Tablespoons Vermont Sticky Maple Sugar plus some for dusting the top

• 1 teaspoon salt

• 2 oz coconut oil (about 1/4 cup) softened - not melted

• 6 oz fresh berries/dried is great if you don’t have fresh (about 1 cup)

• 1 Tablespoon lemon or orange zest

• 8 oz milk of your choice (I like unsweetened coconut milk)

Mix flour, baking powder, maple sugar, salt and coconut oil in food processor. Pulse until oil is mixed with powder. Transfer to bowl. Stir in milk, zest and berries. Mix.

Once mixed, place on lightly dusted parchment paper that is on a baking sheet. Press into 7” round wheel

Refrigerate for 10-20 minutes

Preheat oven to 400 F

Cut wheel of dough into 6 wedges

Dust with Vermont Sticky Maple Sugar and place on baking sheet

Bake until puffy and golden brown-about 25 minutes

Banana Bread

INGREDIENTS

• 1 stick softened butter

• 1 cup Vermont Sticky Maple Syrup

• 2 eggs

• 1/4 cup milk

• 1 teaspoon vanilla

• 4 ripe bananas

• 2 cups flour (might need to add a little extra)

• 1 teaspoon baking soda

• 1/2 - 1 bag dark chocolate chips

Preheat oven to 375F

Mix softened butter and syrup together until smooth

Add eggs and vanilla

Mash bananas and add

Sift flour and baking soda then mix together with other ingredients 

Add 1/2 bag of chocolate chips (can add more or less depending on how much you like)

Pour into bread pan and bake for about 60 minutes (check at 45 minutes)

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.

Avocado Maple Toast

AVOCADO MAPLE TOAST

• 1 slice bread

• 1/4 - 1/2 avocado

• 1 Tbsp Vermont Sticky Maple Syrup

• pinch or two of sea salt

Scoop out avocado and mix with maple syrup. Toast bread. Top the toast with avocado/maple mixture. Sprinkle with salt. As an alternative, substitute avocado with peanut butter (or any nut butter of your choice).

Apple Cinnamon Overnight Oats

Ingredients

• 1/4 c cooked quinoa

• 3/4 c uncooked rolled oats

• 1 1/4 cup unsweetened almond milk

• 1 Tablespoon chia seeds (optional)

• ½ teaspoon vanilla

• ½ teaspoon cinnamon

• ½ apple, chopped

• 2 Tablespoon maple syrup

Instructions

1. Place all ingredients in a container and stir to combine. Cover and let sit in the fridge overnight.

2. Remove from fridge, give the mixture a stir and enjoy!

Pumpkin Spice Overnight Oats

Ingredients

• 1/4 c plain yogurt

• 1/2 c unsweetened oat milk (or milk of your liking)

• 1/4 c pumpkin puree

• 3 Tbsp Vermont Sticky maple syrup

• 1/2 c rolled oats

• 2 tsp chia seeds (optional…or flaxseeds)

• 1/2 tsp cinnamon

• 1/8 tsp nutmeg

• 1/8 tsp ginger

• pinch of allspice or ground cloves

Instructions

1. In medium bowl, mix together yogurt, milk pumpkin puree and add maple syrup until well combined. Stir in oats, seeds and spices. Pour into jars or container and place in fridge for at least 4 hours. Makes 1-2 serving of pumpkin overnight oats.

Maple Walnut Overnight Oats

Ingredients

• 1 Cup Rolled Oats (gluten free if eating GF)

• 2 Tbsp Maple Syrup

• 1 Tbsp Chia Seeds

• 1 1/2 Cup Milk (or Almond Milk)

• 1/4 Cup Walnuts (chopped)

Instructions

1. Place all ingredients into jars and stir.

2. Then place the jars in the fridge overnight.

3. The following morning simply top it with a few more nuts and a little more maple syrup and enjoy

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.