Type what you have

Ingredients

• ✓ maple syrup
• arugula
• pineapple
• cilantro
• red onion
• apple cider vinegar
• olive oil
• salt

Instructions

1. 1 Mix arugula, pineapple, cilantro, and onion together in a salad bowl.
2. 2 Whisk vinegar, oil, maple syrup, and salt together in a small bowl; pour over salad and toss to coat.

By skonkle

Ingredients

• ✓ maple syrup
• butter
• sweet red onion
• tuna
• salad dressing
• salt
• black pepper
• olive bread
• cheddar cheese

Instructions

1. 1 Heat butter in a small frying pan over medium heat, and cook and stir onion for 3 minutes. Reduce heat to medium-low, stir in maple syrup, and cook until onions are soft and golden, 7 to 10 minutes.
2. 2 Set oven rack about 8 inches from the heat source and preheat the oven's broiler.
3. 3 Stir together tuna and salad dressing in a bowl; season with salt and pepper. Slice bread loaf in half horizontally, then halve both pieces lengthwise, making four equal pieces. Place bread, crust-side down, on a baking sheet. Layer tuna mixture, onion, and Cheddar cheese evenly over bread pieces.
4. 4 Broil in the preheated oven until cheese is bubbly, about 5 minutes.

By Katie

Ingredients

• ✓ maple syrup
• ✓ maple syrup
• macadamia nut
• salt
• orange juice
• lemon juice
• black pepper
• kale
• olive oil
• salt
• fuyu persimmon
• pomegranate seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
3. 3 Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
4. 4 Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
5. 5 Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

By VeggieCravings

Ingredients

• ✓ maple syrup
• beet
• salt
• black pepper
• vegetable oil
• tofu
• apple
• yogurt
• horseradish

Instructions

1. 1 Place beets into a large pot, cover with cold, lightly salted water, and bring to a boil. Reduce heat, cover, and simmer until beets are soft and can easily be pierced with a fork, about 40 minutes. Drain and rinse under cold water. Peel and cut into cubes.
2. 2 Heat oil in a skillet over medium heat. Cook and stir smoked tofu until hot, 2 to 3 minutes. Combine tofu, beets, and apple in a bowl.
3. 3 Mix yogurt, horseradish, and maple syrup in a small bowl and season with salt and pepper. Pour over salad and mix well. Let stand until flavors combine, about 15 minutes.

By francesca

Ingredients

• ✓ maple syrup
• whole grain spelt flour
• pumpkin pie spice
• baking soda
• salt
• baking powder
• butter
• egg
• pumpkin puree
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk flour, pumpkin pie spice, baking soda, salt, and baking powder together in a bowl until combined; stir in maple syrup, melted butter, and eggs until incorporated. Stir in pumpkin purée just until batter is combined; fold in raisins.
3. 3 Divide batter among the prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes, before transferring muffins to a wire rack to cool completely.

By Bren

Ingredients

• ✓ maple syrup
• pumpkin
• egg
• olive oil
• whole wheat flour
• rolled oat
• baking powder
• baking soda
• cinnamon
• nutmeg
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Ingredients

• ✓ maple syrup
• romaine lettuce
• blueberry
• cranberry
• sunflower seed
• walnut
• feta cheese
• goat cheese
• white balsamic vinegar
• grapeseed oil
• salt

Instructions

1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Ingredients

• ✓ maple syrup
• baby spinach
• apple
• cheddar cheese
• cranberry
• pecan
• balsamic vinegar
• mustard
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine spinach, apple, Cheddar cheese, cranberries, and pecans in a large salad bowl; toss well.
2. 2 Combine balsamic vinegar, maple syrup, and mustard in a blender; blend on medium speed until well mixed. With blender running; pour in olive oil in a steady stream. Blend until dressing is smooth and emulsified (where oil and vinegar are no longer separated). Season with salt and black pepper; blend to incorporate. Drizzle over salad; serve immediately.

By Amber Tynan

Ingredients

• ✓ maple syrup
• field green
• pear
• red onion
• pecan
• blue cheese
• mayonnaise
• apple cider vinegar
• brown sugar
• salt
• black pepper
• walnut oil

Instructions

1. 1 Place salad greens in a large bowl. Add pear, red onion, pecans, and blue cheese; toss to combine.
2. 2 Place mayonnaise, apple cider vinegar, maple syrup, brown sugar, salt, and pepper in a blender; blend thoroughly. With the motor running, pour in walnut oil in a slow, steady stream. Blend until dressing becomes creamy, about 1 minute. Pour over salad; toss to coat evenly. Serve immediately.

By SPERL25

Ingredients

• ✓ maple syrup
• coconut oil
• yellow onion
• tomato paste
• garlic
• all purpose baking flour
• vegetable broth
• tomato
• basil
• lemon juice
• bay leaf
• coconut milk
• sea salt
• basil

Instructions

1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Ingredients

• ✓ maple syrup
• tomato
• romaine lettuce
• dijon mustard
• chive
• parsley
• dill
• cheddar cheese
• egg
• butter
• milk
• black pepper
• kosher salt
• baking powder
• all-purpose flour
• whole wheat flour
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F. Arrange bacon on a broiler pan and bake until crisp, about 15 minutes. Remove the bacon and reduce the oven temperature to 200 degrees F.
2. 2 Preheat a waffle iron to high.
3. 3 In a large bowl, whisk the flours, baking powder, kosher salt, and few grinds of black pepper. In a medium bowl, whisk the milk, 1/3 cup melted butter, and egg. Add the milk mixture to the flour mixture and stir just to combine. Stir in the cheese and herbs.
4. 4 Brush the waffle iron with melted butter and spoon in about 1/2 of the batter. Close and cook until the waffle is browned and crisp. Transfer the waffle to a plate and keep warm in the oven. Make another waffle with the remaining batter. Quarter the two waffles, creating 8 smaller waffles.
5. 5 Mix Dijon mustard and maple syrup. Set aside.
6. 6 To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.

By Rachael Ray Every Day

Ingredients

• ✓ maple syrup
• cauliflower
• tomato
• cucumber
• carrot
• celery
• onion
• cilantro
• almond
• lime
• olive oil
• mustard
• garlic
• salt
• black pepper
• cilantro

Instructions

1. 1 Combine riced cauliflower, tomato, cucumber, carrots, celery, onion, cilantro, almonds, and lime zest in a large bowl.
2. 2 Stir together lime juice, olive oil, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Pour dressing over salad and toss to combine. Sprinkle with cilantro and serve.

By Bibi

Ingredients

• ✓ maple syrup
• almond
• cranberry
• green onion
• carrot
• cucumber
• red bell pepper
• edamame
• quinoa
• black pepper
• salt
• red pepper flakes
• garlic
• lemon juice
• liquid aminos
• sesame oil
• rice wine vinegar
• olive oil

Instructions

1. 1 Make the dressing: Combine oil, vinegar, maple syrup, sesame oil, liquid aminos, lemon juice, garlic, red pepper flakes, salt, and pepper in a mason jar. Seal the lid and shake until fully blended.
2. 2 Make the salad: Combine cooked quinoa, edamame, bell pepper, cucumber, carrot, green onion, and cranberries in a large mixing bowl. Add 1/2 cup of the dressing and mix until well combined; save any remaining dressing for another use. Place in the refrigerator until chilled, at least 1 hour.
3. 3 Garnished with slivered almonds to serve.

By Plant Based Life

Ingredients

• ✓ maple syrup
• egg
• smoked white cheese
• almond
• tortilla chip
• corn
• carrot
• black pepper
• salt
• cayenne pepper
• garlic powder
• cumin
• mustard
• lemon
• olive oil
• salt
• olive oil
• lacinato kale

Instructions

1. 1 Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage oil and salt into kale. Set aside to allow kale to soften, about 10 minutes.
2. 2 To make the dressing: Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper for vinaigrette in a plastic or glass container with a lid. Cover the container and vigorously shake until dressing is light yellow and evenly combined.
3. 3 Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale.
4. 4 Drizzle vinaigrette over salad; mix with tongs until evenly distributed. Gently stir chopped eggs into salad.

By Alli Shircliff

Ingredients

• ✓ maple syrup
• applesauce
• almond butter
• oat flour
• cinnamon
• cocoa powder
• whey protein powder

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine applesauce, maple syrup, and almond butter in a large mixing bowl. Add oat flour, cinnamon, cocoa, and protein powder; mix until well combined. Spread into the prepared dish.
3. 3 Refrigerate until firm, about 1 hour. Cut into 30 squares and wrap in parchment paper.

By Nicole

Ingredients

• ✓ maple syrup
• ✓ maple syrup
• ✓ maple syrup
• cannellini bean
• olive oil
• red onion
• olive oil
• butternut squash
• olive oil
• baby broccoli
• chicken stock
• thyme
• bacon

Instructions

1. 1 Heat cannellini beans on low heat in a saucepan.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
3. 3 Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
4. 4 Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
5. 5 Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.

By Jennifer Baker

Ingredients

• ✓ maple syrup
• orange
• mango
• blueberry
• strawberry
• raspberry
• banana
• yogurt
• white sugar

Instructions

1. 1 Toss orange, mango, blueberries, strawberries, raspberries, and banana in a large bowl. Stir yogurt and syrup into the mixture to coat evenly. Sprinkle sugar over the salad; stir to serve.

By Patricia OHara

Ingredients

• ✓ maple syrup
• spelt flour
• salt
• cinnamon
• baking soda
• banana
• brown sugar
• vegetable shortening
• applesauce
• egg
• rolled oat
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.
3. 3 Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.

By juliacooks

Ingredients

• ✓ maple syrup
• slow cooker liner
• dark beer
• onion
• white vinegar
• caraway seed
• thyme
• worcestershire sauce
• bratwurst
• hoagie bun
• cheddar cheese
• lettuce

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
2. 2 Add beer, onions, maple syrup, vinegar, caraway seeds, thyme, and Worcestershire sauce to the prepared slow cooker. Stir gently with a rubber spatula to combine. Place bratwurst on top of the mixture in cooker.
3. 3 Cover and cook for 4 hours on high or for 8 hours on low.
4. 4 Serve bratwursts and onions in toasted buns topped with cheese and lettuce, if desired.

By Reynolds KitchensR

Ingredients

• ✓ maple syrup
• walnut

Instructions

1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
4. 4 Pour into molds; allow to cool at room temperature until set.
5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Ingredients

• ✓ maple syrup
• snow
• wood

Instructions

1. 1 Pack clean, fresh snow into a large bowl or baking dish. Smooth the top and place in the freezer.
2. 2 Pour maple syrup into a large saucepan; bring to a boil. Cook and stir with a wooden spoon over medium-low heat until a small amount of syrup dropped into cold water forms a firm ball. A candy thermometer inserted into the syrup should read between 235 and 245 degrees F (112 to 118 degrees C).
3. 3 Remove snow from the freezer and set on the counter. Pour about 2 tablespoons syrup per piece over snow in thin lines about 5 inches long. Let syrup strips cool and firm up for 3 to 5 seconds. Pull candy strips out of snow, then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

By tessia

Ingredients

• ✓ maple syrup
• buttercup squash
• butter

Instructions

1. 1 Place squash cut-side up on a microwave-safe serving dish. Spread butter into the hollow of each half; spoon 2 tablespoons maple syrup into each half. Microwave until fork-tender, 10 to 15 minutes.

By Copper

Ingredients

• ✓ maple syrup
• coconut oil
• cocoa powder

Instructions

1. 1 Place melted coconut oil in a medium bowl. Whisk in cocoa powder until smooth and no dry pockets remain. Stir in maple syrup and continue whisking until fully incorporated and glossy.
2. 2 Pour mixture into molds or a parchment-lined baking dish and refrigerate until firm, about 30 minutes.

By Heidiwilliams89

Ingredients

• ✓ maple syrup
• chicken wing
• barbecue sauce

Instructions

1. 1 Gather all ingredients. Place wings in a large bowl.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Mix barbecue sauce and syrup together, then pour over wings and toss to coat. Arrange coated wings on a baking tray.
4. 4 Bake in the preheated oven, flipping every 15 to 20 minutes, for 1 hour. Turn on oven's broiler and broil wings until golden brown, about 5 minutes per side. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
5. 5 Serve hot and enjoy!

By Melissa

Ingredients

• ✓ maple syrup
• butter
• sriracha sauce
• soy sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add maple syrup, sriracha, and soy sauce; whisk together until blended. Simmer until flavors combine, about 10 minutes.

By Cooking Ginger

Ingredients

• ✓ maple syrup
• coconut milk
• vanilla extract
• salt

Instructions

1. 1 Combine coconut milk, maple syrup, vanilla extract, and salt in a blender; blend until smooth. Taste; adjust sweetness.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 6 hours.

By Cool Runnings Foods

Ingredients

• ✓ maple syrup
• mustard
• balsamic vinegar
• chicken thigh
• cooking spray

Instructions

1. 1 Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
3. 3 Place chicken in the prepared casserole dish and pour remaining marinade on top.
4. 4 Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

By Bwoogie1

Ingredients

• ✓ maple syrup
• butter
• flour
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter and maple syrup together with an electric mixer in a large bowl until smooth. Stir flour and salt together in a separate bowl; gradually mix flour mixture into butter mixture until dough is just incorporated. Form dough into walnut-sized balls; flatten gently and arrange onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

By NSTARK

Ingredients

• ✓ maple syrup
• water
• lemon juice
• cayenne pepper

Instructions

1. 1 Stir water, lemon juice, maple syrup, and cayenne together in a drinking glass until well mixed.

By MADAMFRUITI

Ingredients

• ✓ maple syrup
• sweet potato
• milk
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
2. 2 Mash sweet potatoes with milk in a bowl, adding milk a little at a time, until potatoes reach desired consistency. Spread sweet potatoes into the prepared baking dish.
3. 3 Bring maple syrup and butter to a boil in a saucepan; pour boiling syrup mixture over sweet potatoes.
4. 4 Bake in the preheated oven until sweet potatoes are hot and topping begins to cook into a sticky caramel, 20 to 30 minutes.

By Barbara Kingston