Since it's time for warm sweaters, spicy drinks and fall fruit desserts, I thought a few recipes with maple syrup would come in handy.
Namely, maple syrup is the perfect companion to all those cozy moments spent alone, curled up under a blanket with a good book, or with family or friends over a cup of coffee on the couch.
Maple syrup is not only soothing, but it is packed with important nutrients and, if consumed in moderation, has many health benefits.
This natural sweetener contains over 24 antioxidants that help the body fight free radicals, and is also rich in minerals like zinc and manganese that support heart health and strengthen the immune system. Maple syrup is also beneficial for digestive problems, reducing abdominal bloating and intestinal gas…
But let's get back to the initial topic, because I could go on and on about the benefits of this product, but I'm sure you're reading this article specifically for the recipes.
Since warm drinks are usually best associated with cool fall evenings, I thought I'd start with a recipe of a delicious Latte with Maple Syrup and Turmeric – a drink that brings warmth and flavor.
Ingredients: 1/2 cup oat, almond or coconut milk; 1 tsp. ground turmeric; 1/4 tsp. ground cinnamon; 1/4 tsp. fresh grated ginger; pinch of fresh pepper; 1 tbsp. maple syrup.
Preparation: In a small saucepan over medium-high heat, combine milk, turmeric, cinnamon, ginger, pepper, and maple syrup. Stir, but do not bring to a boil until the mixture begins to evaporate. Once heated, pour into two small mugs, divide and enjoy! Or pour into a large mug to make one large latte.
A slice of Pumpkin Cheesecake with Maple Syrup will be the perfect accompaniment to your morning coffee, because it's airy and light and will fill you with an explosion of fall flavors. The recipe is very simple and quick!
Ingredients: ½ cup crumbled ground flour crackers; 0.3 cup brown sugar; 3 tbsps. maple syrup; 1 tbsp. butter; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ cup pumpkin puree; 500 g ricotta cheese; ground ginger on the tip of a knife; 1 egg.
Preparation: Preheat the oven to 320 degrees F. In a bowl, mix the crumbled crackers, 1 tablespoon brown sugar, melted butter, 1 tablespoon maple syrup, 0.25 teaspoon cinnamon and half the nutmeg. Place the dough in a round mold with low sides and tamp well.
In another bowl, mix together ricotta, pumpkin puree, lightly beaten egg, remaining brown sugar, maple syrup, 0.25 teaspoon cinnamon, remaining nutmeg and ginger. Spread the filling onto the shortcake and spread it out. Bake for 45-60 minutes until fully baked.
For an incredibly flavorful and juicy dish, I suggest trying cooking Salmon in Maple Syrup and Ginger.
Ingredients: 500 g salmon filet; ¼ cup maple syrup; 2 tablespoons soy sauce; 1 teaspoon grated ginger.
Preparation: In a bowl, combine the maple syrup, soy sauce and ginger. Add the fish and mix well. Leave to marinate for at least 20 minutes.
Preheat the grill in the oven. Place the fish on a baking tray and place under the grill for 8-10 minutes until cooked through, basting occasionally with the marinade. Place the fish on a platter and drizzle with the sauce from the pan. Fish can also be served with your favorite side dish. Rice or mashed potatoes will fit in perfectly.
This is a great dish for a festive and everyday table. Thanks to its pleasant flavor, fish will appeal not only to adults, but also to children.
Do you like Brussels sprouts? If not, the following recipe will change your attitude towards this incredibly healthy and tasty vegetable. By cooking Brussels Sprouts with Maple Syrup, you will spend minimum effort and time and get maximum pleasure. Get ready and hurry up to be pleasantly surprised!
Ingredients: Brussels sprouts – 500 g; olive oil – 30 g; garlic – 2 cloves; lemon – 0,5 pcs; salt – to taste; ginger – 1 tbsp. (with a slide); maple syrup – 1 tbsp.; soy sauce – 1 tbsp.; tahini paste – 1 tbsp.
Preparation: In a small bowl, combine oil, garlic, tahini paste, soy sauce, salt, juice of half a lemon, thinly sliced ginger and maple syrup.
Wash the Brussels sprouts and cut them in half. Pour the sauce over the Brussels sprouts and mix with your hands so that each half is evenly coated. Place a baking tray in the preheated oven. Cook until browned, about 25 minutes.
At this point, the cooking is done. It can be eaten hot or cold. For garnish, you can add some tahini paste. It will give a nutty flavor that will complement the Brussels sprouts perfectly. Sprinkle some finely chopped cilantro on top if you like.
I also use maple syrup to make a warm Lentil and Poached Egg Salad. This is a salad I invented for myself and I make several variations of it, playing with the proportions. There can be a little more lentils, and then it is already a basic dense dish, rich in protein. If the balance is shifted towards salad leaves, then you get a wonderful original and not ordinary appetizer. I hope you will like it too!
Ingredients: green lentils – 55 g; pumpkin – 260 g; green salad – to taste; pine nuts – to taste; olive oil – to taste; chicken egg – 2 pieces; tahini – 2 teaspoons; lemon juice – 2 teaspoons; maple syrup – 1.5 teaspoons; soy sauce – 1.5 teaspoons.
Preparation: Boil the lentils in advance until tender, no need to salt them. Cut the pumpkin into cubes of 2 by 2 cm. Arrange the cubes on a baking sheet greased with a little oil. Bake for 10 minutes in a hot oven on "grill" mode.
Heat the pine nuts in a dry frying pan for 3-4 minutes until they release their oil.
Prepare the dressing: whisk together the ingredients: tahini, lemon juice, maple syrup and soy sauce. Combine all ingredients in a large salad bowl. Top with the poached eggs.
These are just a few of the recipes I use maple syrup in. How about you? Do you use maple syrup in your cooking?
I wish you the warmest and most flavorful fall and hope the recipes suggested bring you emotional comfort.