Posts tagged ‘Maple Syrup’

EUROPEAN: Oatmeal

I’ve been playing with the recipes from Jessica Seinfeld, attempting to hide more vegetables in my food. The chocolate cake with beet puree was a disaster, but I am enjoying her oatmeal idea.

  • 1 cup milk
  • 1/4 cup brown sugar (we’ve been experimenting with palm sugar)
  • 1/4 cup sweet potato puree
  • 1 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 cup rolled oats
  • 2 tsp peanut butter
  • dried fruit and nuts
  • maple syrup

1. In a small saucepan, combine the milk, sugar, sweet potato, vanilla, and cinnamon. Bring to a gentle boil and stir in the oatmeal. Reduce the head and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in the peanut butter.

2. Spoon the oatmeal into bowls, topping with dried fruit, nuts, and maple syrup.

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August 15, 2010 at 11:30 am 2 comments

AMERICAN INDIAN: Pumpkin Bread

I tried all winter to find the perfect pumpkin bread recipe. Finally, with my last tray of frozen pumpkin from the fall, I found it. This recipe is adapted from RootStock, the twice-a-year flyer for Organic Valley.

1/2 cup Earth Balance margarine, softened
1 cup maple syrup
2 large eggs
1 1/4 cups pumpkin puree
1 tsp pure vanilla extract
1 1/2 cups white spelt flour
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup chopped pecans

1. Heat oven to 350 degrees. Generously grease a loaf pan.
2. Cream the margarine, maple syrup, eggs, pumpkin, and vanilla in a large bowl. Use a separate, large bowl and a wire whisk to mix the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Stir in the pecans.
3. Fold the wet ingredients into the dry until barely incorporated–do not over mix. Spoon batter into loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool the bread for 15-20 minutes on wire rack, then remove the loaf from the pan to cool the rest of the way.

May 3, 2010 at 11:42 am 1 comment

FUSION: What is this?

I do not know the history of the granola/protein/health bar movement. All I know is that our bookstore stopped carrying the Clif Nectar bars with chocolate in them, and I needed a substitute. Here is one that made me happy, based on a recipe I found at Imagelicious.

1/2 cup pitted prunes
1/2 cup pitted dates
1 cup pecan meal
1/2 cup cocoa powder
3 TBSP maple syrup

Mix together in a very sturdy food processor. Press flat in a baking pan and cut into bars. Eat. Chill whatever leftovers you may have (at our house, they are very few).

May 10, 2009 at 8:54 pm Leave a comment


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