Tag Archive | maple syrup

Lemon Coconut Energy Balls

  • 1C Dates (chopped)
  • 1 1/3 C Oats
  • Juice & Zest of 2 Lemons
  • 2 tbsp Shredded Coconut
  • 1/4 C Maple Syrup
  • 2 tbsp Chia Seeds
  • 4 tbsp Almond Butter

Combine all ingredients. Refrigerate for 30 mins. Roll into small Balls. Freeze!

Healthy Vegan Banana Bread

Really easy to make, and ingredients can be added or subbed, as it’s very forgiving. Very similar to the muffin recipe from before, but this time it`s Vegan.

  • 2 Bananas (mashed)
  • 1/2 cup Apple Sauce
  • 1/2 cup Pure Maple Syrup
  • 2 cups Spelt Flour (you could use whole wheat or all purpose flour)
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/2 cup Raisins
  • 2 tbsp Canola Oil
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Ground Flax Seed
  • Pre heat the oven to 350.
  • In a Bowl Combine the dry ingredients (Ground Flax, Spelt Flour, Baking Soda, Cinnamon, Nutmeg, Raisins & Salt.) In another bowl combine the wet ingredients (Bananas, Canola Oil, Maple Syrup, Vanilla Extract & Apple Sauce.) Add the wet ingredients to the dry ingredients.
  • Grease a 9″ loaf pan (or equivalent) and spoon in mixture.
  • Bake for around 40-50 mins (a fork through the centre should come out clean.)
  • Total prep & cooking time  60 mins

Roasted Squash Soup

A perfect seasonal Veg to cook with during Fall.

  • 2 acorn squash, halved and seeded
  • 1 cup peeled and chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1/2 cup chopped leeks (white and pale green parts only)
  • 1/4 cup maple syrup (I used organic)
  • 1 tablespoon extra virgin olive oil
  • 3 cups veggie stock
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup half and half (or Soy Milk to keep it Vegan)
  • Salt (to taste)
  • Heat oven to 450.  Lay squash face up in (approx) 1 inch of water in a baking dish.  Bake for 45 minutes (or until soft.)  Remove from baking dish and spoon out the pulp into a large bowl,  blend until smooth.
  • Over a medium heat in a large saucepan add olive oil, then the carrots, celery, onions & leeks. Cook until they begin to soften; then add the stock, squash, cinnamon and nutmeg.  Simmer, covered for 40 minutes.  Stir in the maple syrup and half and half (or soy milk) then simmer, uncovered for another 5 minutes.  Blend until smooth, add salt & pepper to taste.
  • Total cooking time  1hr 40mins