Maple-Glazed Parsnips

Maple-Glazed Parsnips
Prep Time
45 min prep time
Number of Servings
10
Ingredients
  • 12 to 15 medium parsnips, peeled and cut into 2 inch chunks
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
  • [q:1/8] tsp freshly grated nutmeg
  • 2 Tbsp unsalted butter
  • 3 Tbsp pure maple syrup
Directions
  1. Preheat oven to 375°. Line a baking sheet with aluminum foil.
  2. Place parsnips on baking sheet, drizzle with oil, and season with salt, pepper, and nutmeg. Dot butter over parsnips and roast for 20 minutes. 
  3. Drizzle maple syrup over top, roll parsnips around a bit, and roast for another 15 to 20 minutes, or until golden brown and tender.
Nutrition Info
200 Calories, 2 g Protein, 38 g Carbohydrates, 9 g Fiber, 6 g Total fat (2 g sat), 252 mg Sodium, [nutrition:3] Vitamin C, K, Folate, [nutrition:2] Vitamin E, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, D, Magnesium, Phosphorus, Potassium, Zinc

Baked Apple Maple Oatmeal

Baked Apple Maple Oatmeal
Prep Time
45 min prep time
Number of Servings
6
Ingredients
  • 2 cups old-fashioned rolled oats
  • [q:3/4] cup chopped walnuts
  • 1 tsp ground ginger
  • [q:1/2] tsp baking soda
  • [q:1/3] cup raisins
  • [q:3/4] tsp fine sea salt
  • [q:1 1/4] tsp ground cinnamon, divided
  • [q:2 1/2] cup chopped, peeled Honeycrisp apples
  • 4 Tbsp ([q:1/2] stick) unsalted butter, melted, divided
  • 1 large egg
  • 2 cups whole milk, at room temperature
  • [q:1/2] cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp maple extract
Directions
  1. Preheat oven to 350°. Grease a [q:7 1/2] by 12-inch or similar size baking dish.
  2. In a large bowl, stir together oats, walnuts, ginger, baking soda, raisins, salt, and [q:3/4] teaspoon of the cinnamon until combined.
  3. Place chopped apples in a separate large bowl. Sprinkle 2 tablespoons of the melted butter and the remaining [q:1/2] teaspoon cinnamon over apples and stir to coat apples.
  4. Spread apples evenly over bottom of prepared baking dish.
  5. In a separate medium bowl, stir together egg, milk, maple syrup, vanilla and maple extracts, and remaining 2 tablespoons melted butter until combined.
  6. Add egg mixture to oat mixture and stir to combine, and then pour it over apples. Make sure it is evenly distributed. Bake for 30 to 40 minutes, until center is set.
Nutrition Info
Per serving: 371 Calories, 8 g Protein, 54 g Carbohydrates, 4 g Fiber, 15 g Total fat (7 g sat), 393 mg Sodium, [nutrition:4] Vitamin B2 (riboflavin), [nutrition:3]​ Phosphorus, [nutrition:2] Magnesium, [nutrition:1] Vitamin A, B1 (thiamine), B6, B12, Calcium, Iron, Zinc

Almond Caramel Corn

Almond Caramel Corn
Prep Time
10 minutes, plus 12 minutes cook time
Number of Servings
Serves 8
Ingredients
Directions
  1. Pop corn according to the package directions. Remove the cover, place the popped corn in a large mixing bowl and add the almonds.
  2. Place the barley malt and maple syrup in a saucepan and bring almost to a boil. Reduce the heat to medium-low and simmer, stirring frequently for 5 to 7 minutes. Remove from the burner. Add the vanilla and baking soda to the hot syrup and stir constantly until the syrup foams up. Immediately pour the hot syrup over the popped corn and almonds. Mix thoroughly until all corn is coated with syrup.
  3. Heat the oven to 350° F. Spread the mixture on a large cookie or baking sheet and place in the oven for 3 to 5 minutes or until the syrup starts to harden, making sure that it does not burn. Remove from the oven, and using a spatula immediately remove the caramel corn from the sheet. If the caramel corn is left on the baking sheet, it will harden and stick to the sheet. Place in a serving bowl.
Nutrition Info
304 calories, 23 g fat (51% calories from fat), 7 g protein, 43 g carbohydrate, 5 g fiber, 0 mg cholesterol, 162 mg sodium

Carrot Cake Maple Muffins

Carrot Cake Maple Muffins
Prep Time
35 minutes
Number of Servings
12 muffins
Ingredients
  • [q:3/4] cup white whole-wheat flour
  • [q:1/2] cup all-purpose flour
  • 2 tsp baking powder
  • [q:1/2] tsp baking soda
  • 1 tsp ground cinnamon
  • [q:1/4] tsp ground nutmeg
  • [q:1/4] tsp ground ginger
  • [q:1/8] tsp ground cloves
  • 1 tsp salt 2 large eggs
  • [q:3/4] cup maple syrup
  • [q:1/2] cup melted coconut oil, plus 2 tsp for greasing pan
  • 2 tsp vanilla extract
  • [q:1 1/2] cup shredded carrots
  • [q:1/2] cup raisins
  • [q:1/2] cup chopped walnuts
Directions
  1. Preheat oven to 375°. Grease the cups of a 12-cup muffin pan with the 2 teaspoons of coconut oil.
  2. Whisk flours, baking powder, baking soda, spices, and salt together in a large bowl.
  3. Whisk together eggs, maple syrup, melted coconut oil, and vanilla in a medium bowl until mixture is combined and smooth. Whisk maple syrup mixture into flour mixture until just combined. Gently stir in carrots, raisins, and walnuts.
  4. Fill each cup of muffin pan with approximately [q:1/4] cup batter. Bake for 15 to 18 minutes, until a cake tester comes out clean when inserted in center of a muffin.
  5. Let muffins cool for 10 minutes in pan. Remove muffins and transfer them to a wire rack to cool completely.
Nutrition Info
1 Muffin: 226 Calories, 3 g Protein, 30 g Carbohydrates, 2 g Fiber, 12 g Total fat (9 g sat), 172 mg Sodium, [nutrition:3] Vitamin D, [nutrition:2] Vitamin B2 (riboflavin), Phosphorus, [nutrition:1] Vitamin A, B1 (thiamine), Calcium

Coconut Breakfast Pops

Coconut Breakfast Pops
Number of Servings
10 popsicles
Ingredients
Directions
  1. In a medium bowl combine coconut milk, maple syrup, and salt and whisk until smooth.
  2. Divide berries between 8 popsicle molds, then pour coconut milk mixture into molds to fill them [q:3/4] full. Generously sprinkle the cereal onto the top of the pops, pressing the cereal below the level of the coconut milk. Place the cover on the popsicle mold, and insert popsicle sticks. Freeze until solid, at least 4 hours.
  3. To remove from molds, fill a glass with lukewarm water and dip each popsicle mold in the water until the popsicle releases, about 15 seconds. Store in a bag in the freezer.

Crunchy English Muffin French Toast

Crunchy English Muffin French Toast
Number of Servings
4 servings
Ingredients
Directions
  1. In a medium bowl, whisk together coconut milk, maple syrup, chia seeds, cinnamon, and vanilla. Let sit 10 minutes. Spread cereal out on a plate.
  2. Melt 1 tablespoon coconut oil in a large nonstick skillet over medium-low heat. Dip English muffins in coconut milk mixture, then in cereal and place in skillet. Cook, flipping once, until both sides are golden brown and crisp. Transfer to a plate and repeat with remaining 1 tablespoon coconut oil and English muffins.
  3. Serve with maple syrup and fresh berries.
Nutrition Info
Served with [q:1/2] cup strawberries each: 404 Calories, 12 g Protein, 0 mg Cholesterol, 70 g Carbohydrates, 13 g Total sugars (7 g Added sugars), 12 g Fiber, 10 g Total fat (7 g sat), 268 mg Sodium, [nut:5] Vitamin C, Zinc, [nut:4] Iron, [nut:3] Phosphorus, [nut:2] Vitamin B3 (niacin), Magnesium, [nut:1] Vitamin B2 (riboflavin), Vitamin B6, Potassium

Ginger Cut Out Cookies

Ginger Cut Out Cookies
Prep Time
5 minutes, plus 10 minutes bake time
Number of Servings
Makes about 30 cookies
Ingredients
  • [q:1/2] cup Eden Safflower Oil
  • [q:2/3] cup Eden Barley Malt Syrup
  • [q:1/3] cup organic maple syrup
  • [q:1/4] cup hot water
  • 3 cups organic unbleached white flour, sifted
  • 2 tsp baking soda
  • [q:1 1/2] tsp ground ginger
  • [q:1/4] tsp ground cinnamon or allspice
  • [q:1/2] tsp Eden Sea Salt
Directions
  1. Preheat oven to 350°F. Combine oil, barley malt, maple syrup and hot water.
  2. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Mix dry and wet ingredients together. Form the dough into four balls with floured hands. Lightly flour a rolling surface and roll out dough to about [q:1/4] inch thick. 
  3. Lightly oil a cookie sheet.
  4. Cut the dough with cookie cutters and place on the cookie sheet. Repeat until all dough is rolled and cut.
  5. Bake for 10 minutes until the bottom of the cookies are slightly brown.
Nutrition Info
2 cookies: 221 Calories, 4 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 8 g Total fat (1 g sat), 175 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Phosphorus

Almond Bites

Almond Bites
Prep Time
10 minutes prep, 10 minutes cook
Number of Servings
Serves 5
Ingredients
Directions
  1. Place almonds in a blender or food processor and finely grind. Place in a mixing bowl.
  2. Heat syrup to a boil in a small saucepan. Reduce heat to low and simmer, stirring frequently, for about 10 minutes. Pour the hot syrup over the ground almonds, add the tahini, and thoroughly mix.
  3. Take a heaping tablespoon of the almond mixture in your hands and form it into a tightly packed ball, about the size of a ping pong ball. Repeat until all mixture has been formed into balls.
Nutrition Info
Per serving: 398 calories, 25 g fat (54% calories from fat), 14 g protein, 32 g carbohydrate, 7 g fiber, 0 mg cholesterol, 101 mg sodium

Maple Almond Mochi Puffs

Maple Almond Mochi Puffs
Prep Time
15 minutes
Number of Servings
4 pieces (2 per person)
Ingredients
Directions
  1. Cut the mochi in half and place on a baking sheet in a 400° oven or toaster oven. Bake about 7 to 10 minutes or until the mochi puffs.
  2. While the mochi is cooking, heat the syrup in a small saucepan until boiling. Reduce the heat, simmer 5 to 7 minutes on low. Remove and place in a small bowl.
  3. Place the almonds in a food processor or blender and grind until slightly coarse, but not flour. Place in a small bowl.
  4. Remove the mochi, dip each piece in the hot syrup and then roll in ground almonds. Serve immediately.
Nutrition Info
Per serving: 293 calories, 7 g fat (19% calories from fat), 6 g protein, 55 g carbohydrate, 3 g fiber, 0 mg cholesterol, 36 mg sodium

Holly's Peanut Butter Chocolate Chip Cookies

Holly's Peanut Butter Chocolate Chip Cookies
Ingredients
  •  1 cup Smart Balance Omega Plus Butter, softened
  •  1 cup Smart Balance Peanut Butter
  •  [q:1 1/2] cups pure maple syrup
  •  2 Tbsp brown sugar
  •  1 egg white
  •  1 tsp vanilla
  •  [q:2 1/2] cups all-purpose flour
  •  2 tsp baking soda
  •  [q:1/2] tsp salt
  •  2 cups chocolate chips
Directions
  1. Heat oven to 325 degrees.
  2. Mix all ingredients together except chocolate chips.
  3. Fold in chocolate chips
  4. Grease cookie sheet
  5. Make 1 inch size balls and space [q:1 1/2] inches apart on baking sheet
  6. Place cookie sheet in freezer for 15-20 minutes or until cookie dough is firmly frozen.
  7. Bake cookies for 15-20 minutes, or until golden brown.
Nutrition Info
1 cookie: 214 Calories, 3 g Protein, 2 mg Cholesterol, 26 g Carbohydrates, 17 g Total sugars (16 g Added sugars), 1 g Fiber, 11 g Total fat (4 g sat), 123 mg Sodium, [nut:1] Vitamin B2 (riboflavin)
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