It won’t come as a surprise that I love maple syrup. It’s been my go-t0 liquid sweetener for years. So I’ve partnered with Pure Canada Maple to share my love for maple syrup and show you how amazingly versatile it can be.
1. Arugula, Pear and Walnut Salad With Maple Mustard Dressing
Like I mentioned in the video, I’m not a huge fan of fruits in salads. But boy, was I happily pleased when I tried this salad for the first time. The pears work! And they work wonderfully. So if you’re like me, don’t let a few slices of pears turn you off from trying this delicious salad. You’re going to love it. Trust me!
2. Easy Veggie Stir-Fry
This veggie stir-fry is one of my favourite quick dinner ideas. It takes less than 15 minutes to prepare and is full of rich flavours and vibrant colours. I usually eat it with brown rice or serve it as a side.
3. Chocolate Chip Maple Granola Bars
I used to think that granola bars were too complicated to make at home. But it’s actually super easy. This recipe does not involve any baking to prevent destroying all of the amazing nutrients from the ingredients.
4. No Bake Mini Pecan Pies
I first created the No Bake Pecan Pie a few years ago at the request of my mom who absolutely loves the flavour and texture of this dessert, but wanted it to be healthier so she can enjoy more of it. So I came up with this easy recipe and we all loved it. I then turned it into mini pies as they are easier to serve and look just adorable.
- 6-8 cups arugula
- 2 pears
- ½ cup chopped walnuts
- 2 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1½ tbsp lemon juice
- 1 tbsp olive oil
- salt and pepper
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 2 medium carrots, sliced
- ½ bunch of asparagus, chopped
- 1 tbsp grapeseed oil
- ¼ cup soy sauce
- 2 tbsp pure maple syrup
- 1 garlic clove, minced
- 1 tbsp ginger, grated
- ¼-1/2 tsp red pepper flakes
- ¼ tsp black pepper
- 2 tsp arrowroot powder or cornstarch
- 1½ cups rolled oats
- ¼ cup sunflower seeds
- ¼ cup chia seeds
- ¼ cup hemp seeds
- 1¼ cup quinoa puffs
- ¼ cup shredded coconut
- ¼ cup mini vegan chocolate chips
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup pure maple syrup
- ¼ cup almond butter
- 2 tsp vanilla
- 1¼ cup almonds
- ¼ cup pure maple syrup
- pinch of salt
- 1 cup pecans
- 1 cup dates
- ¼ cup pure maple syrup
- ¼ tsp vanilla
- To toast the nuts, heat a large pan over medium heat and add walnuts in a single layer. Toast stirring frequently for 5-7 minutes. Season with a little bit of salt and pepper if desired.
- Next prepare the dressing by combining Dijon mustard, maple syrup, lemon juice, olive oil, salt and pepper in a small bowl.
- Thinly slice the pears.
- Place arugula in a large bowl. Then add sliced pears, walnuts and drizzle with the dressing.
- Serve right away.
- Combine all sauce ingredients in a bowl and whisk well.
- Heat grapeseed oil in a large pan over medium/high heat.
- Add onion and carrots and cook for 5 minutes stirring occasionally.
- Add asparagus and red pepper and cook for about 3 minutes while continuing to stir.
- Finally, pour in the sauce and cook for 1 minute while constantly stirring.
- Serve as a side or over rice.
- Line a 9" square pan with parchment papper.
- In a large bowl, combine oats, quinoa puffs, sunflower seeds, chia seeds, hemp seeds, coconut, chocolate chips, cinnamon and salt. Mix well.
- In a small saucepan, whisk together almond butter, maple syrup and vanilla. Heat for 3-4 minutes over medium heat.
- Allow the mixture to cool down a bit before adding to the rest of the ingredients.
- Pour the almond maple mixture over the dry ingredients and stir well to combine.
- Transfer the mixture to the prepared square pan and press down with your hands. You can also use a mason jar to roll over the mixture.
- Place in the freezer for 15-20 minutes to set.
- Remove the freezer and cut into bars with a serrated knife.
- Store in an airtight container in the fridge for up to 2 weeks.
- To make the crust, place almonds in a food processor and process until ground. Add ¼ cup of maple syrup and a pinch of salt and process to combine.
- Line a muffin tin with cupcake liners.
- Place 1 tbsp of the crust into each cup and flatten with a spoon or your fingers.
- Add pecans to the food processor and process until ground.
- Soak dates in hot water for 1-2 minutes. Then add to the food processor and combine with pecans until a thick paste is formed.
- Add maple syrup and vanilla and continue processing for about 30 seconds.
- Evenly divide the filling between the cups.
- Place pecan halves on top of each mini pie.
- Chill in the freezer for 20-30 minutes to set.
- Store in the fridge for up to 1 week.