Apple Maple Bread

This bread is quick, nutritious, tasty and moist!

Ingredients:

1 1⁄2 cup grated apple or 1 cup applesauce
3 tbs. fresh lemon juice
1⁄2 tsp. grated lemon rind
1⁄2 cup granulated maple sugar
4 tablespoons coconut oil or butter
1 egg
2 cups flour
2 1⁄2 tsp baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
(optional- 1⁄2 cup nuts)

Directions:

Heat oven to 350 and line a medium loaf pan with parchment paper

Combine all wet ingredients with a hand blender.

Add dry ingredients, do not over mix.

Spread in loaf pan and bake for approx. 1 hour.

Maple Ricotta Pancakes

These pancakes are a new favorite here at Maple Hill Farm! Try them out yourself and you will see why.

Ingredients:

4 large eggs, separated
1 cup ricotta cheese
1/3 cup yogurt
1 teaspoon vanilla
2 tablespoons maple syrup
1-1⁄2 cups milk
2 cups flour (any combination or all white)
1⁄4 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon baking powder

Directions:

Whip egg whites in a separate bowl and set aside

Combine these yolks, ricotta cheese, yogurt, vanilla, maple syrup and milk in a large bowl with a hand mixer.

Then add the following: flour, cinnamon, salt and baking powder.

Once all these ingredients are combined, fold in an optional 1 1⁄2 cups blueberries, then fold in the egg whites.

Serve with warm butter and maple syrup!

Strawberry Maple Gelatin Dessert (better than Jello)

This is a terrific, nutritious dessert, especially for children - afterall who doesn't like things that wiggle?

Ingredients:
1 cup cold water
1 tablespoon organic gelatin
1/4 to 1/2 cup granulated maple sugar
1 cup fresh or frozen, organic strawberries, quartered

Directions:
Mix 1/2 cup cold water with 1 tablespoon organic gelatin.

Then, in a small saucepan mix 1/2 cup water, 1/4 to 1/2 cup granulated maple sugar, and 1 cup fresh or frozen, organic strawberries, quartered.

Bring to a boil, then add the gelatin mix, stir briskly with a wisk and refrigerate for fours hours prior to serving.

Maple Espresso Cake

Ingredients:
1 cup maple syrup
1⁄2 cups sugar
4 cups white or wheat flour
1⁄4 cup finely ground coffee
1 tablespoon baking powder
1⁄2 teaspoon salt
1 cup butter, room temperature
1⁄2 cup sour cream
6 eggs
1 tablespoon vanilla extract
1⁄2 cup milk or yogurt

Directions:
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan or large spring pan.

In a medium bowl combine all dry ingredients.

In a large mix sugar, syrup and butter until light and fluffy. Then add sour cream, eggs, vanilla and milk until well blended.

Then beat in on low speed the dry ingredients.

Bake for 1 hour.

Chocolate Maple Zucchini Cake

Get the best of both worlds with this cake: It’s nutritious and delicious.

Ingredients:
1 1⁄2 cups white flour
1 1⁄2 cups wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3⁄4 cup cocoa powder
3⁄4 cup ( 1 1⁄2 sticks) butter/ or yogurt
1 1⁄2 cups maple syrup or honey
4 eggs
1⁄4 cup milk, yogurt or applesauce
2 teaspoons vanilla extract
3⁄4 cup chopped walnuts
2 1⁄2 cups grated zucchini

Directions:
Heat oven to 350 degrees, grease and flour a 10 inch pan (spring form, bundt)

Combine all dry ingredients.

In another bowl, cream the butter/yogurt with the syrup/honey until light and fluffy. Beat in the remaining wet ingredients and then the dry ingredients. Stir in the zucchini and walnuts.

Bake for 1 hour, allow cake to cool before serving.

*As an addition to make this into a birthday cake, whip up some organic whipping cream and add some maple syrup to it when it is just forming stiff peaks and you have instant icing. Don’t put this icing on until the last minute as it doesn’t last long…enjoy!

Maple Coconut Chocolate Chip Bars

Ingredients:
2/3 cup coconut oil (or butter)
1 cup granulated maple sugar
1 cup shredded coconut
3 eggs
2 2/3 cup flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
handful of choc chips – optional

Directions:
In a bowl, combine oil, eggs and maple sugar and mix with an electric mixer until smooth. Add the rest of the ingredients except the choc chips and mix well.

Stir in choc chips.

In a 18x12 inch pan, spray baking spray or lay parchment paper down and smooth out batter in the pan. Bake at 350 degrees for about 25 minutes or until golden brown and set.

Cut into squares once cooled and enjoy.

Chocolate Maple Coconut Pudding

I haven’t had a pudding that compares to this recipe I morphed to suit my tastes and dietary needs. It’s rich and has a terrific, smooth consistency. Try it and I’m sure it will be a hit with your family, Caroline

Ingredients:
1 cup, organic, semi sweet chocolate chips
3 tablespoons maple syrup
2 cups coconut milk
pinch salt
3 Tbs. corn starch (organic preferably)
1⁄2 tsp. vanilla

Directions:
In a double boiler combine the chocolate, milk and syrup and mix until melted and warm.
Place the salt and cornstarch in a glass mixing cup and pour in about a cup of the warmed chocolate and milk. Mix with a whisk.

Stirring constantly with a whisk, incorporate the cornstarch mixture with the rest of the chocolate and milk and keep stirring until well blended. Do not boil, but keep this at a low, constant temp, continue stirring and cook for about 10 min.

When this thickens, and becomes velvety, you have pudding. Transfer to a serving bow, or individual bowls and cool then serve. I use small one cup and 1⁄2 cup Pyrex storage containers to put this in and they keep well in the fridge this way.

Maple Apple Bread

We love this bread at the farm, it’s great year round and so moist you can eat it alone, even straight from the fridge!

Ingredients:
1 1⁄2 cups grated apples
3 Tbs. fresh lemon juice
1⁄2 tsp. grated lemon rind
1⁄2 cup granulated maple sugar
4 Tbs. unrefined, virgin coconut oil or butter
1 egg
2 cups unbleached white flour (we use organic white with germ restored)
2 1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
optional: 1⁄2 cup minced nuts

Directions:
Preheat oven to 350 degrees. Either lightly grease a loaf pan or line with unbleached parchment paper
Combine the apple, lemon and with an electric mixer beat in the sugar , oil and egg.
Then beat in all dry ingredients, and fold in the nuts.

Put in pan and bake for about 50 minutes, remove and cool. Serve in summer with tart salad or in winter with soup, or as a healthy snack. Enjoy!

Maple Veggie Bread

Yet again, I have been playing and came up with this moist, nutritious bread that I actually eat for breakfast every morning (It’s good for lunch and dinner too…)Ingredients:

Directions:
Using a hand blender or electric mixer, blend all wet ingredients, starting with the eggs first and adding the rest. Then add, cinnamon, ginger, vanilla and lemon. Still mixing, add one cup of the flour and then the baking powder and soda. Then, mix in by hand, the last cup of flour and nuts. The batter will be moist but not doughy.

Line a loaf pan with unbleached parchment paper (I do not use cooking sprays as I think the flavor and crust are better with the parchment paper).

Put batter in pan, and cook in a preheated, 350 degree oven for approximately 55 minutes or until a knife inserted comes out clean.

Serve hot or cold, freezes well and will stay good in the refrigerator for about four days.