Recipes

Coconut Flour and Chia Corn Fritters with Pure Maple Syrup

Mix: 1 cup coconut Flour, 1 cup Whole Wheat Flour, 1 tbsp Chia Seeds, 1 tsp Baking Soda, 2 Eggs, 1/2 cup Milk, 1/2 tsp salt, 1 cup pureed corn or creamed corn, and 1 cup whole corn.

Cook: Heat Oil (vegetable, peanut, coconut, or whatever you prefer) to 375 degrees. Drop rounded tablespoons of batter into hot oil. They will rise to surface after a minute or two. Turn them once frying until they are golden brown and remove from oil with slotted spoon. Sprinkle with maple sugar, or serve with maple syrup for dipping.

  



Tomato, Fresh Fig and Blue Cheese Salad From Bonnie Dailey’s brother

Ingredients:

  • 2 Tbsp. Buck Hill Farm Maple Vinegar with Dill
  • ¼ tsp fine sea salt
  • 1/3 cup Extra Virgin Olive Oil
  • 4 Tbsp Pine Nuts
  • 2 ripe Tomatoes, thinly sliced
  • 1/3 lb fresh Figs, cut into quarters
  • 2 ounces crumbled Blue Cheese
  • 1 tsp fresh Thyme leaves
  • Sprinkle Black Pepper

Preparation:

1.) In a small bowl, whisk together vinegar and salt. Whisk in Oil

2.) In a small skillet over medium-low heat, toast pine nuts, shaking pan occasionally, until light golden, about 2 minutes.

3.) Spread tomato slices on a large plate. Scatter fig quarters and pine nuts over tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with pepper.


Banana Maple Walnut Muffins

  • 2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 1/2 tsp cinnamon
  • 2 Eggs
  • 1/2 cup Maple Syrup
  • 1/3 cup Milk
  • 1/4 cup melted butter or oil
  • 1/2 tsp vanilla
  • 1 1/2 cup very ripe mashed bananas
  • 3/4 cup chopped walnuts

Place flour, baking powder, baking soda, salt, ginger, and cinnamon in bowl and mix together 

Put eggs, maple syrup, milk, butter, vanilla, bananas, in separate bowl and mix together

Add flour mixture to eggs mixture and fold in walnuts. Do not over mix or muffins will be tough.

Spoon batter into greased muffin tins (or use cupcake liners) almost to the brim. Bake 25 minutes at 375 degrees. Remove from oven. Let cool in pan for 5 minutes then remove.

They are best served immediately!    

FLOURLESS SWEET POTATO BROWNIES with Maple Syrup

Here’s everything you need to know about flourless gluten / dairy free sweet potato brownies!

What makes these brownies so healthy?

  • Natural sweeteners: Consuming anything that contains natural sweeteners rather than artificial is tenfold better for your body.
  • Sweet Potato: Naturally sweet and improves blood sugar regulation.
  • Anti-Inflammatory Benefits: The agent responsible for giving sweet potatoes their color, Anthocyanin, is full of anti-inflammatory health benefits – namely benefiting the brain and nerve tissue.
  • Vitamins: Sweet potatoes are great for boosting your immune system as they’re loaded with vitamins A and C, as well as B6, B1, B2, and B3.
  • Minerals: Sweet potatoes are full of manganese, copper, phosphorus, potassium, and fiber; all working together to keep your blood, digestion, and whole body healthy.

What’re you waiting for? Let’s get to baking!

The Supplies

  • 1 cup mashed sweet potato
  • ½ cup smooth nut butter of choice
  • 2 tablespoons maple syrup
  • ¼ cup cocoa powder
  • Handful of carob chips 

The Dirty Work

  1. Grease a small cake/loaf pan and preheat oven to 350ºF 
  2. Melt nut butter with maple syrup on the oven
  3. Mix mashed sweet potato, melted nut butter and maple syrup, and cocoa powder in a large bowl
  4. Fold in chocolate chips.
  5. Pour mixture into greased pan and bake for 20 minutes or until cooked through.
  6. Remove from the oven and allow to cool completely before slicing and refrigerating.
  7. Let cool completely
  8. DIVE IN!