Dessert Maple Blend Recipes
Topping and Drizzle
Dessert Maple blend maple sugar is unique and delightful. It best reveals itself when drizzled on vegetables and dairy, or mixed into baked fruits.
Butter Topping: Melt 3 tbsp butter with 1-2 tbsp Dessert Maple blend. Drizzle over hot sweet potatoes, squash, and popcorn.
Plain Topping Uses
Sprinkle 1-2 tsp Dessert Maple blend onto hot oatmeal or kashi (buckwheat groats). Add butter or cream for a taste treat!
Sprinkle Dessert Maple onto steamed carrots, sauteed onions, baked root vegetable medleys; also on fruits like sliced strawberries, apples, and peaches, halved grapefruit, or whole blackberries.
Sprinkle Dessert Maple on ice cream, yoghurt and frozen yoghurt, and mix 1 tbsp into a milk shake.
Maple Vanilla Pudding
This recipe features a simple substitution of Dessert Maple Blend for white sugar. You can safely do that with any recipe where you’d like the unique flavor of our blend, or a healthier alternative to sugar.
Because maple sugar is less concentrated than white (or brown) processed cane sugar, we have increased the original recipe from 1/3 cup white sugar to 1/2 cup healthy Dessert Maple sugar.
- 1/2 cup Dessert Maple Blend
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 large egg yolks, slightly beaten
- 2 tablespoons butter, softened
- 2 teaspoons vanilla
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Whole sugars – like maple sugar or whole cane sugar – are less sweet than white sugar, so you can choose either to eat a less-sweet dessert or to increase the amount of whole sugar used.
Brown sugar is just processed white sugar to which has been added back some of the removed molasses to color and slightly flavor it. Brown sugar is not whole sugar.
Whole sugar also has a molasses flavor, but its sweetness is not as concentrated and, like maple sugar, it still contains minerals and enzymes that help the body digest sugar.
We don’t tend to eat a lot of carbohydrates, sugars, or starches, but when we do we use the healthiest ingredients we can. For this Lemon Cake we use freshly ground corn flour, almond meal, whole sugars, and coconut oil. (Of course you can use your regular ingredients, too, and it will still be delicious!)
Pre-heat oven to 350 F.
In a bowl, combine:
- 1 cup flour (we used freshly ground corn)
- 1/2 cup ground almond meal (or another 1/2 cup flour)
- 2 tsp lemon zest or dried lemon peel
- 2 tsp baking powder
- pinch salt
In a separate bowl, mix together
- 1/2 cup yogurt
- 1/2 cup sugar (we use whole cane sugar)
- 3 large eggs
Make a well in the dry ingredients, pour in the wet, combine until just wet.
Add 1/2 cup oil (we use melted coconut oil)
Stir until you have a batter. Pour into ungreased 9″ round cake or pie pan.
Bake in oven at 350 F for 25-35 minutes, until just done.
Let cool 15 minutes.
While the cake is cooling, combine:
- 1/4 cup Dessert Maple Sugar Blend
- 1/4 cup lemon juice
Spoon the lemon-sugar sauce over the cake while it’s still warm.
Maple Sugar Cookie Recipe
This is said to have been Nancy Reagan’s favorite cookie. We make it with Dessert Maple Sugar Blend rather than regular white sugar. No idea whether she would have approved!
- 1 cup butter
- 1/2 cup Dessert Maple Blend
- 1 tsp Vanilla
- Gradually add:
- 1 3/4 cup flour
- 1 cup chopped walnuts
- Chill dough for 30 minutes
- Roll cookie dough into balls
- Option: roll balls in Dessert Maple Blend
- Bake at 375 degrees for 12 minutes