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Maple glazed sucuk

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Add a sweet note to this savoury Turkish sausage with a glaze of pure maple syrup.

Ingredients
1 sucuk, sliced in 2cm thick pieces
3 tablespoons maple syrup

How to
1. Preheat oven to 400 degrees. On a parchment-lined rimmed baking sheet, arrange sucuk in a single layer. Bake until fat is rendered and sucuk is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with pure maple syrup. Bake until sucuk is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let sucuk drain. Serve warm.

NOTES
Rather than frying on the stove-top, sucuk cooks easily in the oven. Is delicious with fried eggs.

Vegan peanut butter pillows with maple syrup

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These little pillows will delight  Vegan and non-Vegan friends alike. The key healthy sweetener here is Canadian maple syrup, one of the most delicious vegan sweeteners there is. This recipe is taken from diaryofavegan.com.

Ingredients

Makes 2 dozen cookies (24 cookies)

For the Chocolate Dough
½ cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons black unsweetened cocoa powder or more regular unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Filling
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup powdered sugar
2 to 3 tablespoons soy creamer or nondairy milk
1/4 teaspoon pure vanilla extract

How to

  1. In a large mixing bowl, combine oil, sugar, maple syrup, nondairy milk, and vanilla and mix until smooth. Sift in flour, cocoa powder, black cocoa powder if using, baking soda, and salt. Mix to form a moist dough.
  2. Make the peanut butter filling: In another mixing bowl, use a hand mixer to beat together peanut butter, powdered sugar, 2 tablespoons of the soy creamer, and vanilla to form a moist but firm dough. If peanut butter dough is dry and crumbly (natural peanut butters have varying moisture contents), stir in the remaining tablespoon of nondairy milk. If dough is too wet knead in a little extra powdered sugar.
  3. Preheat oven to 175°C. Line two baking sheets with parchment paper.
Shape the Cookies
  1. Create the centres of the cookies by rolling the peanut butter dough into twenty-four balls (try dividing dough in half, then each part in half again and roll each portion into six balls). Scoop a generous tablespoon of chocolate dough, flatten into a thin disc, and place a peanut butter ball in the centre. Fold the sides of the chocolate dough up and around the peanut butter centre and roll into a smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough. If desired, gently flatten cookies slightly, but this is not necessary.
  2. Place the dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove the sheet from the oven and let the cookies stand for 5 minutes before moving them to wire racks to complete cooling. Store cookies in tightly covered containers. If desired, warm cookies in a microwave for 10 to 12 seconds before serving. If unsalted peanut butter is all you have, be sure to add a little to the peanut butter mixture.

Canadian pancakes with maple syrup

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Nothing says Saturday morning like a stack of fluffy pancakes. Try our incredibly easy homemade fluffy Canadian pancakes. The recipe is an adaptation taken from English Canada´s premier magazines Chatelaine.

Ingredients

125ml unsalted butter, plus extra for cooking
500 ml sour milk (kulturmelk) or kefir 500 milk plus 2 tbsp lemon juice
2 cups flour
50ml maple sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs
A handful of dried cranberries, optional

How to

Melt butter in the microwave or on the stove. Set aside to cool. Measure out the milk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, using a fork, stir flour with sugar, baking powder, baking soda and salt. Make a well in the centre.

In a medium bowl, whisk eggs with buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.

Lightly coat a large frying pan with butter and set over medium heat. (Save time by using 2 pans or a large griddle.) Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6 in. (15 cm) wide. Add 1 or 2 more pancakes. Gently press peach slices into batter.

Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.

Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. They’re delicious drizzled with maple syrup.

Enjoy!

Sweet potato soup with a hint of maple

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Sweet Potato Soup – this velvety smooth soup has a hint of maple and a touch of warm spices, making it an ideal appetizer course for Thanksgiving dinner or a warming fall lunch all on its own.

This is a fantastic recipe, taken from Rock Recipes who also obtained this recipe from another author, Barry C. Parsons. The author of Rock Recipes is Barry, a Newfoundlander who has had a fantastic blog for over 10 years. More of his blog can be found on his website Rock Recipes 

Ingredients

3 cups large sweet potatoes enough to make about 3 mashed sweet potato
1/2 large red onion diced fine
2 cloves garlic minced
3 tbsp olive oil
2 carrots diced small
1 celery stalk chopped small
1.5 litres vegetable stock low sodium or bay leaf and some sea salt
salt to season to taste
2 tsp powdered ginger
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp white pepper
3 tbsp maple syrup

Image from Rock Recipes

Instructions

Instructions
Wash the sweet potatoes and wrap them in aluminum foil. Bake in a 200 degree C oven for about an hour or until they are fork tender at the centre.
When they've cooled down for a few minutes remove the skins and roughly mash the potatoes. Set aside.
In a medium saucepan sized saucepan or dutch oven, add the olive oil over medium heat and sauté the onions, garlic, carrots and celery until the onions soften but do not brown.
Add all of the remaining ingredients and simmer slowly over low heat for about 20 minutes or until the carrots are fully cooked.
If you are using the bay leaves, make sure you remove them before blending. They do not blend very well!
Transfer the soup to a blender, making sure that the cover is loose or the cover is vented to let steam escape. Start the blender on lowest speed and then gradually increase the speed until the soup is completely smooth.
Return the soup to the pot and simmer until your preferred consistency is achieved, stirring often. You can always thin the soup with additional stock or water if it gets too thick.
Serve with a garnish of a dollop of low-fat yoghurt and a few chopped toasted pecans.

Maple sugar glazed french toast

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Ingredients

3 eggs
1 tablespoon maple sugar
1/4 teaspoon cinnamon
250ml milk
6 slices bread (day old) - ideally sourdough bread
3 tablespoons butter

How to

This recipe is best made with crispy and drier slices of bread like baguettes.

Beat the eggs, sugar, and cinnamon together until you have a smooth mixture.
Stir the milk into the egg mixture until it is smooth.
Place the slices of bread into the egg mixture, turn them over to coat all the sides and set aside to soak for 5 minutes.
Melt 1 tablespoon butter in a pan set on medium heat.
Cook 2 slices of soaked bread in the melted butter for 3 minutes. Turn and cook the other side until they are golden brown. They should have a soft interior but crispy outside.
Repeat the process again.

What a treat for this Saturday morning!

Maple chunks on oatmeal

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A healthy and Canadian twist to this Norwegian favourite

Ingredients

Oatmeal
Maple chunks
Cinnamon
Butter
Blueberries and nuts (optional)

Instructions

Make oatmeal according to your taste.
Pour prepared oatmeal in a bowl
Drizzle maple chunks while it is still warm
Add a dollop of butter

Salmon fillet with maple syrup and soya sauce

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INGREDIENTS

1 KG WHOLE BONELESS SALMON FILET, Preferably SALMA LAKS
65 ML MAPLE SYRUP
2.5 ML (1/2 TSP) FINELY GRATED LIME ZEST
30 ML (2 TBSP) SOY SAUCE
30 ML FRESH LIME JUICE
3 CLOVES GARLIC, CRUSHED
1 TBSP FRESH GINGER, GRATED
30 ML (2 TBSP) UNSALTED BUTTER, MELTED
2.5 ML (1/2 TSP) COARSELY GROUND BLACK PEPPER
FRESH SPRING ONION CHOPPED FOR GARNISH AND A FRESH TASTE

How to

In a small saucepan, melt an additional tablespoon of butter into a sauce and gently sautee the garlic and ginger until lightly browned.
Add soya sauce and maple syrup.
Add butter and increase heat slightly until frothy.
If desired, add an additional teaspoon of sea salt.
Pour over salmon and drizzle sesame seeds.
Bake in the oven at 180 degrees for 15-20 minutes.
After it comes out of the oven, sprinkle chopped coriander and/or green onion.

Calories and minerals in maple syrup

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Just some of the minerals found in one serving

All pure maple syrup products are 100% natural and completely unrefined. In addition to preserving all the nutritional value of the maple sap, they contain minerals and nutrients that are an essential part of our daily nutritional requirements. Its unique taste is particularly satisfying. Maple products are rich in amino acids and phytochemicals, which help reduce appetite by interacting with the mouth’s taste receptors and the stomach.

100% DV Manganese

Aids in energy production

37% DV
Riboflavin

Aids in metabolic processes

18% DV Zinc

Helps your immune system

5% DV Potassium

Maintain healthy blood pressure

Nutrition facts

The suggested serving of 60ml provides an ample amount of minerals, amino acids and fewer carbohydrates than other refined and unhealthy artificial flavours.
And, there is only one ingredient: 100% Canadian maple syrup. 100% pure and simple!

Making sense of maple syrup grades

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Making sense of maple syrup grades

Maple syrup comes in two grades and four colour classes. While all syrups are processed in the exact same manner, the different colour classes of maple syrup are simply a reflection of the different harvesting times of the season. As a general rule (but not 100% guarantee all the time) the lighter in colour a syrup is, the milder in flavour the maple syrup and the earlier it was harvested. As the season progresses, the maple syrup gets darker in colour and stronger in flavour.

This categorization system helps to organize maple syrup according to whether it was harvested early or late in the season. It also guarantees a certain level of guarantee for the consumer, so they are able to select the colour and taste class on the label.

The system also ensures standardization among all maple products. That means no matter in which province or state maple products are produced, the taste standards are clearly defined and regulated.
It also ensures adherence to all laws concerning quality and cleanliness at the provincial and state levels.

Is one grade better than another?

NO. The classes are not graded according to quality. Each class has its own special characteristics and applications. All syrup sold at retail is Grade A syrup, while Grade B syrup is used exclusively in food processing. Grade A syrup is divided into 4 colours each with its own intensity of maple flavour.

The chemistry of the sap is different every day. It gets darker as the time goes on. There is no difference in the amount of sugar between the grades. All maple syrup have the same sugar content. The darker syrup, the stronger the flavour.