Maple Granola

Recipe From: Cathryn Somero – New Ipswich

Ingredients

• 6 cups old fashioned oatmeal
• 2 Tbsp. vanilla
• ½ cup sunflower seeds
• ½ cup olive oil
• 2/3 cup unsweetened coconut
• ½ cup Pure NH Grade A Dark Robust Syrup
• 1 cup wheat germ (omit and replace with oatmeal if gluten free is desired)

Directions

Combine oatmeal, sunflower seeds, wheat germ and coconut in a large bowl. Mix together the oil, Pure NH Maple Syrup and vanilla. (Note: A small amount of molasses can be added to the Pure NH Grade A Dark Robust Syrup for stronger flavor. Warm the oil and syrup or molasses for ease of blending.) Pour the oil mixture over the oatmeal mixture and fold well to coat. Spread on 2 jelly roll pans and bake at 275 degrees for approximately 40 minutes or until starting to lightly brown, stirring once during baking. Cool and stir in any or all of the following: ½ cup chopped nuts, ½ cup raisins, ½ cup chopped dates, ½ cup chocolate chips or other nuts, seeds and/or dried fruits. Store in airtight container.

Maple Ice Cream

Recipe From: Elizabeth Somero – New Ipswich

Ingredients

• 1 ½ cups top milk
• 1 Tbsp cornstarch
• 2 eggs
• 1 cup whipping cream
• ½ cup Pure NH Maple Syrup
• 1/8 tsp salt

Directions

Scald milk. Separate eggs. Beat egg yolks, add Pure NH Maple Syrup and cornstarch; stir. Combine this mixture with milk. Cook over hot water 20-25 minutes, stirring occasionally. Cool. Beat egg whites until stiff. Add salt and fold into cooled mixture. Pour into freezer tray and chill to a heavy mush. Beat until fluffy. Whip cream and fold into mixture. Return to tray and freeze.

Serves 6.

Teriyaki Sauce

Recipe From: Cathryn Somero – New Ipswich

Ingredients & Directions

Blend together ½ cup Pure NH Maple Syrup and ½ cup soy sauce or Bragg’s Liquid Aminos.

Peanut Butter and Chocolate Blondies

Recipe From: Cathryn Somero – New Ipswich

Ingredients

• 1 cup peanut or almond butter
• ½ cup dark chocolate chips
• ½ cup Pure NH Maple Syrup
• ½ tsp. baking soda
• 1 egg
• ¼ tsp. sea salt

Directions

Preheat oven to 350 degrees. Combine all ingredients and bake in a greased 8×8” pan for 20 minutes. Or, combine and shape into cookies and bake for 10 minutes for a cookie instead (our favorite!)

Chocolate Paleo Cake

Recipe From: Cathryn Somero – New Ipswich

Ingredients

• 2 cups almond flour/almond meal
• ½ cup butter or ghee
• ¼ cup coconut flour
• ¾ cup water
• 1 tsp. baking soda
• ¼ cup milk or coconut milk
• 1 ½ tsp. ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp. salt
• 1 cup Pure NH Maple Syrup
• ¼ cup unsweetened cocoa powder
• 2 eggs

Directions

Preheat oven to 350 degrees. Grease an 8×8” pan.

Combine flours, baking soda, cinnamon and salt in a large bowl. In a saucepan over medium heat, combine cocoa, butter and water. Mix well. Pour liquid mixture over flour mixture. Add vanilla, coconut milk and Pure NH Maple Syrup. Add eggs. Mix well. Pour batter into pan and bake for 30 minutes. Let cool before serving.

Maple Sugar Cookies

Recipe From: Elizabeth Somero – New Ipswich

Ingredients

• 2/3 cup shortening
• 3 cups flour
• 1 ¼ cup Pure NH Maple Syrup
• 2 tsp. baking powder
• 2 eggs
• 1 ½ tsp. salt

Directions

Cream shortening, Pure NH Maple Syrup and eggs together until light and foamy. Sift flour, baking powder and salt and add to creamed mixture. Chill. Roll to ¼ “ thickness on slightly floured board. Cut with cookie cutter. Sprinkle with sugar and bake in 350 degree oven 12-15 minutes.

Yields 60 cookies.

Maple Butternut Cupcakes

Recipe From: Elizabeth Somero – New Ipswich

Ingredients

• ½ cup cream
• 2 scant cups flour
• 1 cup Pure NH Maple Syrup
• 2 tsp. baking powder
• 1 egg yolk

Directions

Combine all ingredients and pour into greased muffin tin (or paper lined muffin tin). Bake at 400 degrees 18-20 minutes.

Frost with Maple Cream Icing

Stiffly beat 2 egg whites. Boil 1 ¼ cups Pure NH Maple Syrup to firm ball stage (242 degrees on a candy thermometer). Gradually beat into whites. This makes enough frosting for a large cake. Half recipe makes plenty for 16 cupcakes.

Paleo Cinnamon Coffee Cake

Recipe From: Cathryn Somero – New Ipswich

Ingredients

• 5 cups almond flour
• 3 eggs
• ½ tsp. salt
• 1 cup canned coconut milk (cold, well stirred)
• 1 tsp baking soda
• 1 cup Pure NH Maple Syrup
• 1 Tbsp. cinnamon

Cinnamon Swirl Topping

• 3 Tbsp. cinnamon
• 5 Tbsp. Pure NH Maple Syrup
• 3 Tbsp. coconut oil

Preheat oven to 350 degrees. Grease a 9×13” pan.

Combine dry ingredients. Whisk eggs, coconut milk and Pure NH Maple Syrup. Pour over dry ingredients. Mix. Pour into greased pan. Combine swirl topping ingredients and drop over mixture in pan. Swirl through with a knife. Bake for 30 minutes or until toothpick comes out clean. Let cool.

Maple Syrup Graham Bread

Recipe From: Elizabeth Somero, – New Ipswich

Ingredients

• 2 eggs
• 2 cups graham flour
• 1 ½ cups buttermilk
• 2 tsp. baking powder
• ½ cup sour cream
• 2 tsp. baking soda
• 1 1/3 cups Pure NH Maple Syrup
• 1 tsp. salt
• 1 cup flour

Directions

Combine eggs, buttermilk, sour cream and Pure NH Maple Syrup, beating until well mixed. Combine dry ingredients and gradually add to egg mixture. Mix well.

Pour into 2- 9×5 buttered pans. Bake at 325 degrees for 45 minutes. Great toasted!

Overnight Blueberry French Toast

Recipe From: Cathryn Somero of New Ipswich

Ingredients

• 12 slices day old white bread, crusts removed
• 12 eggs
• 8 oz. package cream cheese
• 2 cups milk
• 1 cup fresh or frozen blueberries
• 1/3 cup Pure NH Maple Syrup

Sauce:

• 1 cup sugar
• 1 cup fresh or frozen blueberries
• 2 Tbsp. cornstarch
• 1 Tbsp. butter
• 1 cup water

Directions

Cut bread into 1” cubes; place half in a greased 9×13 dish. Cut cream cheese into ½” cubes. Place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and Pure NH Maple Syrup. Pour over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 20-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

Serves 6-8, 1 ¾ cups sauce.

Note: Leftovers reheat well in toaster oven or microwave.