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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

Baked Brie with Quebec Maple Syrup
Appetizer French

Baked Brie with Quebec Maple Syrup

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Place the unwrapped Brie cheese in a baking dish, sprinkle with walnuts, and pour maple syrup over the walnuts and cheese.
  3. 3 Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

By STARFLOW

Vegan Crêpes
Breakfast French

Vegan Crêpes

4.6

Prep
5 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
  2. 2 Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
  3. 3 Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

By Siri

Québécois Maple Cream Pie
Dessert French

Québécois Maple Cream Pie

4.4

Prep
15 min
Cook
70 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a large baking sheet with foil; place pie crust in its pie plate on the prepared baking sheet.
  2. 2 Bring maple syrup to a boil in a heavy saucepan over medium heat; cook until reduced by about one-fourth, 5 to 7 minutes. Stir in cream; bring to a simmer, then remove from heat.
  3. 3 Whisk egg yolks and egg together in a large bowl. Slowly whisk cream mixture into eggs, about ¼ cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar; pour into pie crust.
  4. 4 Bake in the preheated oven until pie is mostly set but jiggles slightly when moved, about 1 hour. Cool before serving, about 1 hour.

By CTREYNARD

Pouding Chomeur
Breakfast French

Pouding Chomeur

4.2

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
  2. 2 Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
  3. 3 Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
  4. 4 Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
  5. 5 Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

By John Mitzewich

Grands-Peres au Sirop d'Erable (Canadian Maple Syrup Dumplings)
Dessert French

Grands-Peres au Sirop d'Erable (Canadian Maple Syrup Dumplings)

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
  2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Maple Syrup Sugar Pie
Dessert French

Maple Syrup Sugar Pie

4.8

Prep
20 min
Cook
45 min
Total
365 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
  3. 3 Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
  4. 4 Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
  5. 5 Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

By CAIROTAIVA

Pumpkin Pot De Creme
Dessert French

Pumpkin Pot De Creme

4.4

Prep
15 min
Cook
45 min
Total
585 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
  3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
  4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
  5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
  6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

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