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Cranberry thyme biscuits

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Oatmeal cranberry biscuits with thyme. The entire batch (makes 12) is subtly sweetened with only one tablespoon of maple sugar.

375ml flour
125ml oats
1 tablespoon baking powder
1/2 teaspoon salt

50gram cold unsalted butter
190ml kefir

1/2 handful cranberries
2 teaspoons freshly cut thyme

Mix all dry ingredients. Then with your hands mix butter into the mixture. Should be crumby, like pate brisee. With a spoon add the kefir and stir just until mixed. Do not overmix.

Roll into 12 small biscuits with hands. Rinse hands with water so the dough does not stick to you hands.

Add cranberries and thyme

Bake in 200 C overn for 15-20 minutes

Voila! Perfect for the afternoon tea time.

Maple teriyaki marinade for chicken and pork

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125 ml Maple syrup
15 ml (1 TBSP) Dijon mustard
2 fresh cloves of garlic (1 tsp) crushed
250 ml Soy sauce
10 ml (2 TSP) chopped fresh ginger
150 ml (10 TBSP) red wine or port

Whisk together all ingredients
Let chicken or pork marinate for at least 4 hours in the refrigerator
Grill or pan fry

Lentil soup with a hint of maple syrup

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Creator of quality designs and thinker of fresh ideas.

1 tablespoon coconut oil or ghee
2 large onions
3 garlic cloves, minced
1 tablespoon minced fresh ginger
Fine sea salt
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper, or more to taste
1 (15-ounce / 400g) can whole tomatoes
200g red lentils, picked over and rinsed very well (soaked, if possible)
1 litre water
.5 litre coconut milk
1 bay leaf
1tbsp maple vinegar
3 tbsp pure maple syrup
Fresh cilantro leaves or flat-leaf parsley leaves
Cayenne pepper

1. Heat a pot to medium and add the garlic, onions and ginger until browned. Add the salt and cumin.
2. Add the canned tomatoes, water, bay leaves and lentils and bring to a boil. Lower the heat and simmer for 30 minutes or until lentils are tender.
(it helps if you soak them for a couple of hours beforehand)
3. Add the maple syrup and maple vinegar.
4. Remove the bay leaves and blend with a hand mixer until smooth.
5. Add more water to desired consistency and add some coconut milk for added creaminess

Top with cayenne pepper and the fresh herbs.

Maple syrup fruit dip

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A delightfully quick and easy way to make fruit serving a little extra special. Try as a dipping for cookies or even as a topping on waffles!

Ingredients and method

• 40 ml of maple sugar or maple syrup
• 200 ml sour cream (3/4 cup)
• Cinnamon

1. In a bowl, put the maple sugar or maple syrup.
2. Gradually add the sour cream and stir until you have obtained a smooth mixture.
3. Sprinkle with cinnamon and refrigerate until serving time.

For a lower-fat version, you may use yoghurt as a substitute for the sour cream.

Broccoli salad with maple sugar and maple vinegar

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I remember this recipe dating back to my childhood growing up in Milton, Ontario, Canada. The summers there, unlike in Norway, are really warm and humid. This reminds of that times with family and friends when we use to barbecue into the late evening to the sounds of crickets and the sight of lightning bugs.


1 head of broccoli , chopped into small bite size bouquets
Handful of cranberries
2dl sunflower seads
2dl mayonnaise
1/2 large red onion, finely chopped
1-2 tablespoons maple vinegar
1tsp maple sugar (optional)
Fresh or dried parsely
Salt and white pepper to taste

Crispy bacon or turkey bacon is optional. Can also be make vegan by using olive oil instead of the mayonnaise to make the dressing more of a vinaigrette.

Mix the broccoli, onion, seeds and the cranberries.
Mix the mayo, vinegar, salt and pepper together. You may want to add some additional olive oil if you feel the mixture is too thick.

Excellent with barbecued meats or all on its own.


Switchel drink with maple

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Since this drink contains apple cider vinegar, it is gaining quite a lot of popularity with the fermenting phenomena today. But it actually originates in the 1700´s in the American colonies when farmers needed to cool down when working during the summer months, and that´s why it is also called “haymakers punch”. This drink quenches thirst and balances electrolytes with the added and subtle sweetness of maple syrup. It also gets rid of a cold if you add double the amount of ginger! You can drink this as warm or cold, so enjoy it all year round!


125 ml ginger, chopped
75ml maple syrup, preferably dark
50ml apple cider vinegar
75ml lemon juice
800 ml water


  1. Fill a pot with the water and boil, then add ginger.
  2. Boil for two minutes, then remove from heat and steep for 30 minutes.
  3. In a pitcher, add maple syrup, apple cider vinegar and lemon juice.
  4. Strain ginger to remove the pieces as you are pouring into a pitcher.
  5. Stir and mix all ingredients well.
  6. Add more water if a less intense ginger flavour is desired.

Maple vinegar – not just for salads

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Just a dash of maple vinegar will enhance any dish - and in a healthy way.

Vinegar is usually something we think of as a simple ingredient for salads and pickling. But, as only the best chefs know, sour foods like lemon and vinegar (along with salt) are the essential flavour enhancers of gastronomy. Even the word vinegar is from French, meaning "vin-aigre" meaning Old French vyn egre, which in turn derives from Latin vinum (wine) + acer (sour). And, in the past as today, the name was used for grapes that were made into wine and then soured after having been opened.

Maple vinegar brought to Norway by Maple Tree is a totally unique product and combines the elements we love from balsamic with a maple twist. Flavours in maple vinegar are never too robust nor is the texture too thick, and can, therefore, be used as a light dressing, in pan sauces, directly on apples or drizzled on ripe cheeses or on a pannacotta. Because of its viscose texture, it can still be used in a simple green salad with great olive oil or walnut oil. Walnuts and maple are always ingredients that go together. Or, dunk some fresh bread into this vinegar mixed with a high-quality olive oil. Or, try them in a martini or switchel - the classic New England farmhouse drink. I have also tried eating them frying cherry tomatoes in butter and maple vinegar!

Many more recipes coming soon for this fantastic new addition to the Maple Tree and to your pantry!

Sauteed red peppers sweetened with maple

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This recipe comes after an amazing experience I had at Varhap Usta Restaurant, in Konyaalti, Antalya. The dish was served as an  – on-the-house appetizer and was the signature of the restaurant. This recipe below is my own version and although not the exact same, it is as close as I think it could be. Adding the maple sugar was for its healthiness, but it also adds an amazing earthy flavour with just the right amount of sweetness. On its own, this recipe is gluten free.


- 2-3 large red bell peppers
- 4 large garlic cloves
- 75 ml olive oil (more if desired)
Sea salt, to taste
Hot pepper powder, to taste
2 tsp maple sugar

Topping: whipped Turkish yoghurt

In a pot, heath the oil and saute the peppers until soft on medium heat. Turn down the heat to low and add the garlic (ensuring the garlic does not burn).
Then add the salt and cook on low for 20 minutes. Add the hot pepper powder and maple sugar and stir. Cook covered for another 10 minutes on low.
Put on a plate and slightly cool.
Spoon a hefty amount of whipped Turkish yoghurt on top. Voila!
East with a freshly baked bread of enjoy entirely on its own.