Skip to content

Type what you have

Cook with

maple syrup ×
Maple Apple Pie Protein Squares
Lunch

Maple Apple Pie Protein Squares

Prep
10 min
Cook
Total
70 min

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

Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash
Lunch

Maple Cannellini Bean Salad with Baby Broccoli and Butternut Squash

4.2

Prep
15 min
Cook
45 min
Total
60 min

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

Spelt Oatmeal Raisin Cookies
Lunch

Spelt Oatmeal Raisin Cookies

4.6

Prep
15 min
Cook
15 min
Total
60 min

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

Easy Beer Bratwurst
Lunch

Easy Beer Bratwurst

4.6

Prep
15 min
Cook
240 min
Total
255 min

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

Maple Tuna Olive Toastie
Lunch American

Maple Tuna Olive Toastie

4.8

Prep
10 min
Cook
15 min
Total
25 min

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

Persimmon, Pomegranate, and Massaged Kale Salad
Lunch American

Persimmon, Pomegranate, and Massaged Kale Salad

4.5

Prep
25 min
Cook
5 min
Total
30 min

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

Beet Salad with Apple and Tofu
Lunch American

Beet Salad with Apple and Tofu

5.0

Prep
20 min
Cook
45 min
Total
80 min

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

Pumpkin Spelt Muffins
Lunch American

Pumpkin Spelt Muffins

5.0

Prep
15 min
Cook
20 min
Total
40 min

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

Pumpkin Spinach Toddler Muffins
Lunch American

Pumpkin Spinach Toddler Muffins

4.6

Prep
15 min
Cook
20 min
Total
45 min

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

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese
Lunch American

Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese

4.8

Prep
10 min
Cook
Total
10 min

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

Fall Salad with Maple-Balsamic Dressing
Lunch American

Fall Salad with Maple-Balsamic Dressing

5.0

Prep
20 min
Cook
Total
20 min

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

Pear and Blue Cheese Salad
Lunch American

Pear and Blue Cheese Salad

4.9

Prep
15 min
Cook
Total
15 min

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

Classic Dairy-Free Cream of Tomato and Basil Soup
Lunch American

Classic Dairy-Free Cream of Tomato and Basil Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

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

Make-Ahead BLT Waffle Sandwiches
Lunch American

Make-Ahead BLT Waffle Sandwiches

5.0

Prep
15 min
Cook
15 min
Total
30 min

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

Cauliflower Rice Chopped Salad
Lunch American

Cauliflower Rice Chopped Salad

Prep
20 min
Cook
Total
20 min

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

Easy Quinoa and Edamame Salad
Lunch American

Easy Quinoa and Edamame Salad

4.8

Prep
30 min
Cook
Total
90 min

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

The Best Kale Salad
Lunch American

The Best Kale Salad

5.0

Prep
20 min
Cook
Total
30 min

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

Miso Maple-Glazed Salmon
Dinner Asian

Miso Maple-Glazed Salmon

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
  2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
  3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
  4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
  5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Rib-Eye Steaks with a Soy and Ginger Marinade
Dinner Asian

Rib-Eye Steaks with a Soy and Ginger Marinade

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
  2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
  3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
  4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Baked Tofu Bites
Dinner Asian

Baked Tofu Bites

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
  2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
  3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Juicy Teriyaki Baby Back Ribs
Dinner Asian

Juicy Teriyaki Baby Back Ribs

Prep
10 min
Cook
85 min
Total
95 min

Instructions

  1. 1 Place ribs in a very large pot, cutting them in half, if necessary, to fit. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper. Add enough water to cover ribs, stirring ingredients in the pan to combine. Bring to a low boil and cook for 1 hour.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
  3. 3 Place ribs on the prepared baking sheet. Brush barbecue sauce on both sides of ribs.
  4. 4 Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

By Kim Tremblay

Curry Udon
Dinner Asian

Curry Udon

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
  2. 2 Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
  3. 3 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

By liquidtrance

General Tso's Tofu
Dinner Asian

General Tso's Tofu

4.7

Prep
10 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Place tofu on a paper towel-lined plate with several paper towel layers; cover with paper towels and another plate. Set a 3- to 5-pound object on top plate; press tofu for 30 minutes. Drain and discard any accumulated liquid.
  2. 2 Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and 1 teaspoon sesame oil; gently stir to coat. Let sit until tofu has absorbed most of the liquid, about 10 minutes.
  3. 3 Meanwhile, whisk 3 tablespoons soy sauce, maple syrup, green onions, sambal oelek, rice wine vinegar, garlic, 2 teaspoons sesame oil, and 2 teaspoons cornstarch together in a bowl. Set sauce aside.
  4. 4 Drain and discard any remaining liquid from tofu. Place 5 tablespoons cornstarch in a gallon-sized resealable plastic bag. Add tofu, squeeze out excess air, and seal the bag; gently shake until tofu coated with cornstarch.
  5. 5 Heat olive oil in a large skillet over medium-high heat. Add tofu; cook for 4 minutes. Flip; cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate; wipe the skillet clean.
  6. 6 Add sauce to the skillet; cook until slightly thickened, about 2 minutes. Off heat, stir in tofu and toss to combine.

By Soup Loving Nicole

Sweet and Sour Tofu Veggies
Dinner Asian

Sweet and Sour Tofu Veggies

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
  2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
  5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Pure Maple Candy
Dessert American

Pure Maple Candy

4.5

Prep
15 min
Cook
10 min
Total
65 min

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

Creamy Maple Dip For Sweet Potato Fries

Creamy Maple Dip For Sweet Potato Fries

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Warsaw Waffle
Drink

Warsaw Waffle

3.8

Prep
1 min
Cook
Total
1 min

Instructions

  1. 1 Pour the vodka and maple syrup into a glass, then stir to dissolve. Enjoy!

By Nils Dahl