2 Great Recipes for Your Fresh Maple Syrup
Hankering for something sweet this spring? You are just in time for maple sugaring off season. Luckily for us, Native Americans first discovered that boiling the sap from maple trees provided a tasty treat, in addition to being a coveted item for trade. They were quick to show the early European settlers how to collect sap and produce their own syrup, and the tradition continues to this day.
There are many sugar houses throughout New England, and if you have the chance for a visit, you will not be disappointed. You can learn about the entire process, from tree selection, to placing spiles, to collecting, boiling, and storing the golden brown goodness. End your visit with a stop in the sugar house store, and treat yourself to fresh maple syrup and a variety of other items.
Since nothing says New England like some great maple treats, here are two of our favorites. The first is a recipe for Silver Dollar Pancakes, compliments of elanaspantry.com. Served with fresh, warm maple syrup, these are not to be missed. The second recipe is for nutritious maple almond granola from browneyedbaker.com Enjoy!
Silver Dollar Pancakes
- 3 large eggs
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar or honey
- 1 ½ cups blanched almond flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- Grapeseed oil or coconut oil for cooking
- In a large bowl whisk together eggs, water, vanilla and agave.
- Add almond flour, salt and baking soda and mix until thoroughly combined.
- Heat grapeseed oil on skillet over medium low to medium heat.
- Scoop 1 heading tablespoon of batter at a time onto the skillet.
- Pancakes will form little bubbles; when bubbles open, flip pancakes over and cook other side.
- Remove from heat to a plate.
- Repeat process with remaining batter, add more oil to skillet as needed.
Yields 18 pancakes
Maple Almond Granola with Dried Fruit
- 1/3 cup pure maple syrup
- 1/3 cup light brown sugar
- 4 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup vegetable oil
- 5 cups old-fashioned rolled oats
- 2 cups whole raw almonds, coarsely chopped
- 1 cup dried cranberries
- 1 cup chopped dried apricots
- Adjust oven rack to upper-middle position and preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the maple syrup, brown sugar, vanilla extract and salt. Whisk in the vegetable oil to combine. Add the oats and almonds, and fold the mixture together with a rubber spatula until all of the oats and almonds are thoroughly coated.
- Turn the oat mixture onto the prepared baking sheet, and spread into a thin, even layer. Using a stiff metal spatula, compress the oat mixture until very compact.
- Bake until the top is lightly browned, 40-45 minutes, rotating the sheet halfway through baking. Remove the granola from the oven and let cool on a wire rack to room temperature, about 1 hour. Break the cooled granola into pieces as large or as small as you like. Stir in the dried cranberries and dried apricots. The granola can be stored in an airtight container at room temperature for up to 2 weeks.
Yields about 9 cups
Maple syrup is 100% natural, has fewer calories than sugar, and has natural antioxidants, which are great for your immune system. (Not to mention how good it tastes!) For a list of sugar houses in New Hampshire, check out http://www.nhmapleproducers.com/sugarhouses/index.html. Outside of NH, search online for a list of nearby locations.