Grandperes au Sirop d’Erable (Ball Cakes in Maple Syrup)

1 L water
375 ml brown sugar
375 ml pure maple syrup
375 ml flour
10 ml baking soda
30 ml sugar
5 ml salt
3 eggs
125 ml half-slat butter, cold in 1 cm cubes
250 ml 2% milk

In large pan, stir water and brown sugar and let simmer until sugar is completely dissolved. Then
add maple syrup and let it simmer, again.
Prepare the cakes: mix in a metal or plastic bowl, flour, baking soda, sugar and salt. Add eggs,
butter and milk gradually. Mix together, delicately and set aside.

Bring the sauce to boil. Form the ball cakes by hand and add to the boiling sauce with a large
spoon. Cover and let simmer for 20-25 minutes. Serve very hot with vanilla ice cream.

Tarte au Sirop d’Erable (Maple Syrup Pie)

1 cup pure maple syrup
˝ cup of water
3 teaspoons corn starch
2 teaspoons cold water
2 teaspoons butter
Ľ cup crushed nuts
Ready-made pie crust or mix

Simmer water and maple syrup for about 5-6 minutes. Add the cornstarch, which has been
dissolved in the cold water. Cook, stirring constantly until it thickens. Add butter and nuts. Let
cool. Fill the ready-made pie crust with the above solution. Top the pie with another piecrust or
create a lattice effect with the pastry dough.

Bake in 400F oven for 25-30 minutes.

Caramalized Maple Popcorn Sauce

Ľ cup sunflower oil
Ľ cup pure maple syrup
1 tablespoon nutritional yeast flakes*
Salt

Mix ingredients in a measuring cup and let sit a minute to thicken. Stir and pour over fresh popcorn.

* Nutritional Yeast is an inactive yeast and dietary food supplement with a distinct, pleasant
aroma and delicious cheesy taste. It is different from baking yeast and has no fermenting power.
Do not confuse it with brewer’s yeast, which is not pleasant. Six teaspoons (about 10g) provide
6mg each of vitamin B1, vitamin B2 and vitamin B6; 5 mg Vitamin B12; 35 mg niacin, 5 g protein
(50% by weight); 4g carbohydrates and 30 calories. Contains no fat. Store in cool dry place or
refrigerate. Will keep indefinitely if stored properly. Available in flakes or powder at natural food
stores. (Red Star Vegetarian Support Formula T6635+).

Sesame Milk

˝ cup raw sesame seeds
2 cups water
3 tablespoons maple syrup
1 teaspoon vanilla

Blend until liquid and foamy.

Mayonnaise

˝ to 1 cup raw sunflower seeds
˝ cup water
4 cloves of garlic
2 tablespoons lemon juice
2 tablespoons maple syrup
Salt
Cayenne pepper
˝ cup oil

Blend all the ingredients except the oil until liquefied. Gradually add the oil as you would when
making mayonnaise.

Serving suggestion: use this recipe on salads, sandwiches, for vegetable dips, in potato salad and
anywhere else you use mayonnaise.

Apple Crisp

6 cups apples, chopped
1 teaspoon cinnamon
1 ˝ tablespoon whole wheat flour
6 tablespoons pure maple syrup
1 cup whole wheat flour
˝ cup oat flakes
Ľ teaspoon sea salt
Ľ teaspoon baking soda
1/3 cup sunflower oil

Toss apples with Ľ teaspoon cinnamon and 1 ˝ tablespoons flour in backing dish. Drizzle with 3
tablespoons maple syrup. In a separate container combine the flour, oats, salt, baking soda, and

rest of cinnamon. Mix in sunflower oil and drizzle on the remaining maple syrup. Mix with fork
and spread over apples. Bake at 350F for 45 minutes (or until apples are tender).

Almond Cream

1 cup blanched almonds
1 teaspoon vanilla
Ľ cup maple syrup
ľ water

Blend until smooth and creamy. Use in place of whipped cream. Great in coffee.

Maple Sponge Cake

1 cup pure maple syrup
6 eggs
1 cup flour
1 teaspoon vanilla (optional)

Separate the eggs. Place the whites in a large bowl and the yolks in a medium size bowl. Sift
flour several times into a small bowl. Beat the egg white until their stiff, but not dry. Set aside.
Beat yolks until their light and add syrup and vanilla. Beat again to mix well. Pour yolk mixture
into the whites and gently fold them with a wire whisk until blended. Gradually add flour 1
tablespoon at a time while folding the mixture. When blended, pour into large tube baking pan.
Pan may be lightly greased and floured. Bake at 325F for an hour. Cool on rack then remove
from the cake pan.

Serves 10 -12.

Maple Gingerbread

2 cups of flour
1 egg, beaten
1 cup sour cream
1 cup pure maple syrup
1 teaspoon ginger
˝ teaspoon salt
1 teaspoon baking soda

Combine and sift dry ingredients into a bowl. Mix maple syrup with the beaten egg and add the

sour cream. Combine the mixtures and bake in moderate oven (325F-350F) for 40 minutes.

Serves 8.

Blueberry Maple Mousse

6 egg yolks
1 pint heavy cream (35% m.f.)
ľ cup pure maple syrup, heated
1 pint blueberries

Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup. Place top of double
boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries.
Pour into 1 ˝ quart mold form. Freeze overnight. Before serving garnish with the remaining berries.

Serves 8-10

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