Ingredients

• 4 cups blueberries (fresh or frozen)
• 1/2 cup maple syrup
• 2 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 3/4 cup brown sugar
• 3/4 cup oatmeal
• 3/4 cup flour
• 1/2 cup cold butter

Directions

Preheat oven to 375 degrees. In a medium bowl, combine blueberries, maple syrup, cornstarch, cinnamon, and vanilla. Pour into a greased 8 inch cast iron pan or baking dish. In a separate bowl, add brown sugar, oatmeal, flour. Cut butter in with a pastry cutter or fork, until mixture resembles coarse crumbs. Sprinkle over the top. Bake in preheated oven until filling is bubbly and the topping is golden brown, about 35-40 minutes. Serve with vanilla ice cream. Enjoy!

• 1/4 cup coconut oil (melted)
• 1 cup plain greek yogurt
• 1/2 cup maple syrup
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 1/2 cup rhubarb (diced)
• 1/2 cup walnuts
• raw sugar

Heat oven to 400 degrees. Mix coconut oil, greek yogurt, maple syrup, applesauce, eggs, and vanilla. Coconut oil may harden, just pop back in the microwave for 15 seconds at a time until it melts back in. Add flour, baking powder, baking soda, salt, and cinnamon and just mix until its blended. Fold in the rhubarb and walnuts. Spoon batter into a greased muffin pan. Sprinkle each muffin with the raw sugar. Bake for 20 minutes or until toothpick comes out clean. Enjoy!

Ingredients

• 1 cup plain Greek yogurt
• 1/4 cup whipped cream cheese
• 2 tablespoon of maple syrup or to taste
• 1/2 teaspoon of vanilla
• 1/2 teaspoon of cinnamon
• Fruit of your choice

Instructions

Mix all ingredients together and enjoy!

Ingredients

• 3/4 cup butter, softened 1 1/2 sticks
• 3/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups rolled oats
• 1 cup of craisins

Direction

Preheat oven to 350 degrees. Mix butter and maple syrup until creamy. Add eggs and vanilla, combine flour, baking soda, cinnamon and salt; mix all together. Drop dough onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown

INGREDIENT

• 1 ½ ounces (3 tablespoons) bourbon
• 1 ounce (2 tablespoons) fresh lemon juice
• 2 to 4 teaspoons maple syrup, or too taste
• Pinch of ground cinnamon

INSTRUCTIONS

1. Fill a cocktail shaker or mason jar with ice. Pour in the bourbon, lemon juice, maple syrup and a pinch of ground cinnamon. Shake well.
2. A fresh ice into your glass and strain the cold whiskey sour mixture into the glass.

Recipe: Cookie & Kate

Ingredients

• 1 1/2 cup of flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon of salt
• 1 cup plain Greek yogurt
• 1 egg
• 1/2 cup of milk
• 3 tablespoons melted butter
• 3 tablespoons of maple syrup
• 1/2 teaspoon of vanilla

Instructions

Mix all the ingredients together, but don’t over mix. Cook, serve with butter and a generous helping of maple syrup!

INGREDIENTS

• 1 3/4 Cups Unbleached All-Purpose Flour
• 1 Teaspoon Cream of Tartar
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Large Egg, Room Temperature
• 1/2 Cup Unsalted Butter, Room Temperature, Not Softened
• 1/4 Cup Maple Syrup, Room Temperature
• 1/4 Cup + 2 Tablespoons Granulated Sugar
• 2 Tablespoons Dark Brown Sugar
• 1 Teaspoon Vanilla Extract
• Cinnamon Sugar Coating
• 3 Tablespoons Granulated Sugar
• 2 Teaspoons Ground Cinnamon

INSTRUCTIONS

In a large mixing bowl, add the flour, baking powder, baking soda, salt and cream of tartar. Whisk ingredients together and set aside. In a separate large mixing bowl or in the bowl of a stand mixer fitted with paddle attachment, add the butter, granulated sugar and brown sugar. Cream ingredients together at medium high speed until butter mixture appears light and fluffy, about 4-5 minutes. Beat in the maple syrup, egg and vanilla extract into butter mixture at medium high to combine, about 1 minute. Mix dry ingredients into wet mixture at low speed just until maple snickerdoodle cookie dough comes together without any presence of unmixed flour. Take care to not over mix batter. Cover mixing bowl with plastic wrap and refrigerate maple snickerdoodle cookie dough for 1-2 hours or overnight. If refrigerating overnight, allow maple snickerdoodle cookies dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake. Preheat oven to 350 degrees. In a small mixing bowl, add the remaining granulated sugar and ground cinnamon. Mix ingredients together to combine. Individually scoop maple snickerdoodle cookies dough and roll in cinnamon sugar mixture. Transfer cinnamon sugar coated cookie doughs to prepared baking sheet placing each cookie dough at least 2” apart. Bake maple snickerdoodle cookie dough for 12-14 minutes. If the center of cookies appears doughy and underbaked, then increase bake time by 1 minute intervals just until the maple snickerdoodle cookies appear to have crisp edges with puffed centers that are soft to touch. The puffed centers will flatten as the cookies cool. Cool maple snickerdoodle cookies to rest on baking sheet(s) for 3-4 minutes before transferring to cooking rack (s) to cool to room temperature. Recipe by: Winnie

Ingredients

• 1/4 cup maple syrup
• 1/2 cup mayo
• 1/2 cup plain Greek yogurt
• 1/4 cup balsamic vinegar

Prepare

Mix all ingredients in a jar and shake until it’s smooth and creamy!

Ingredients

• 4 cups old-fashioned rolled oats
• 1 1/2 cup raw nuts and/or seeds
• 1 teaspoon fine-grain sea salt
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil 
• ½ cup maple syrup 
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit½ coconut flakes

Prepare

Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.Let the granola cool completely. Top with the dried fruit (and optional chocolate chips, if using).Store the granola in an airtight container at room temperature for 1 to 2 weeks.