Maple & Chia Pumpkin Bars

Maple & Chia Pumpkin Bars

Every fall when I post my first pumpkin recipe, I write about how nothing says autumn like pumpkin spices: cinnamon, nutmeg, ginger, cloves, and of course, pumpkin.  But here it is the end of September and I have been too busy to even bake my first pumpkin recipe.  I am not sure when or why I came up with this twist on my all time favorite Pumpkin Brownie recipe, but it's a definite keeper. From past recipes, you know how much I love chia seeds, especially in baked goods where I love the chewy texture, and nutritional boost they give to even the sweetest of treats.  This recipe calls for a little less sugar than a lot of my pumpkin desserts, but they taste just as good.  I actually love the slightly less sweet nature of this recipe as it makes a satisfying breakfast or a perfect afternoon snack.  Of course you could definitely add a thin layer of cream cheese frosting and a few cinnamon sprinkles and make it even more delectable. (next time!) I originally used granulated maple sugar in this recipe, which adds a wonderful flavor, but costs a bit more, so a combination of organic brown and/or white sugar would work as well. And if you don't like chia seeds, you can substitute 2 or 3 eggs to help bind the bars together. I've actually added a couple of eggs in addition to the soaked chia once as well to make them a little more dense. And they are great with walnuts added in for an extra protein and flavor boost. My kids love these for snacks, and your house will smell like the taste of fall for hours after you bake them. Happy Pumpkin Spice Season everyone!

Maple Cinnamon Granola

Maple Cinnamon Granola

Granola is definitely one of my go to breakfasts, especially on mornings that I plan to workout and need something to sustain me for a couple of hours.  However, granola always seems to be up for debate as to whether it is healthy or not because although it is usually a great source of fiber and healthy fats it can also be very high in calories, fat and sugar.  This recipe gives you the option to adjust all that to your preference and decide how much sugar and fat you want to add.  I have to admit, as this recipe stands, it is a bit sweet for my taste, so I am sure the amount of maple syrup could be reduced, even by half, and it would still taste perfect.  I added in a lot of nuts as well, because I rely on them as protein and they usually prevent me from getting hungry for hours afterwards.  The dried blueberries are a healthy source of antioxidants and vitamins, although they also contain a lot of sugar.  But my kids love them and I love to see my kids eat what I bake, so I tossed them in at the end.  The result is an amazingly flavorful, indulgent breakfast that when served with some fresh fruit and a little organic milk, soy milk or Greek yogurt is a perfect way to start the day. 

* I like to top my serving of with a couple of tablespoons of chia seeds for an extra nutritional boost.

Maple Sugar Cinnamon Rolls

Maple Sugar Cinnamon Rolls

One of my favorite smells in the whole world is the aroma of freshly baked cinnamon rolls. Unfortunately cinnamon rolls have gotten a bad rap because of the way that most of them are made with loads of butter, artificial flavorings and white flour and sugar.  This recipe is different, and in my opinion tastes even better.  I have made many versions of these in the past, but after having a slightly not so perfect experiment using spelt flour in a previous recipe, I thought why not try to make a nice yeast based dough using spelt flour?  I had originally planned on just making a bread of some sort (and will try that soon) but I happened to be watching an episode of The Chew the other day and Mario Batali was using his own pizza recipe to make cinnamon rolls.  I wanted some so badly.

I knew that today was going to be a snow day and that my whole family would hopefully be sleeping in and I love taking advantage of lazy mornings like that by baking something warm for breakfast.  But I knew making dough and waiting for it to rise would never fly with four hungry mouths to feed.  So I decided to make the dough the night before.  I figured if you can buy pizza dough from a pizzeria, or even fresh dough from your local grocery store, then it must work to refrigerate your own overnight.  I was right.  I made the dough after dinner last night, let it rise for an hour and then put it in the fridge until this morning.  That way I had fresh cinnamon rolls in less than 30 minutes.

In order to make these fit with my healthy lifestyle, I of course used whole grain (spelt) flour.  You could of course use regular whole wheat flour as well, but the spelt worked nicely and I am glad that I tried it.  Instead of loading the filling up with tons of butter, I used half almond butter (thought about using all almond butter and probably will another time as the flavor and texture were amazing).  I also chose to use pure granulated maple sugar, since maple sugar has such a rich, potent flavor while also being high in nutrients and lower on the glycemic index than regular sugar. Granulated maple sugar can be hard to find and a bit pricey (I bought my small bottle that I almost used up today at a large country fair back in the fall), but it is definitely worth the search and investment.  You could also use plain brown sugar as I mentioned in the recipe or perhaps even raw coconut sugar crystals.  I didn't feel the need to add any maple syrup onto my cinnamon rolls once they were cooked, but I did for my kids and my husband.  I am not sure if it was the fact that after having to wait for them to bake my family was completely ravenous or because the cinnamon rolls tasted as amazing as they smelled, but the whole pan was gone within minutes.  Even my usually picky daughter gobbled up a whole one in record time. Maybe next time I will have to make a double batch!!

Maple Whiskey Birthday Cake

Maple Whiskey Birthday Cake

My husband and I recently discovered and fell in love with Crown Royal Maple whiskey.  So when I asked him what kind of cake he wanted for his birthday, which is in early January, this is what he requested.  I am not sure if at first he was at all joking, but I thought it sounded intriguing, so I did a little research. The basic recipe is a pretty typical pound cake, which lends itself well to being drenched in whiskey.  The shape, however, is a lot more childish than the flavoring, and was also part of my husband's request. Because I was preparing this cake during a busy week in which I was also getting ready to host a baby shower, I decided to make the cake a few days ahead and freeze it.  I think that if I were to do it again, I would do the glazing step while the cake was actually still warm from the oven.  Because the cake layers were fairly cold, the glaze had a hard time absorbing into the dense cake, even after I poked it dozens of times with a skewer and a sharp knife.  I didn't want to go crazy on the off chance that the cake would fall apart, but instead the glaze kind of pooled at the top (and bottom edge of the top half which I flipped over for glazing) and the butter part of the glaze congealed a bit.  Sounds worse than it was for sure, as there is nothing about this cake that is not delicious.  It smells like maple, tastes like maple whiskey and was definitely a hit with everyone at the party, and most importantly, my husband.  The best part is that because there weren't that many people there to enjoy it and they were all so full from eating all afternoon, I have a lot of this amazing cake in my freezer and plan to actually get a piece or two out after I write this post.  So I think I am done.  (and no, this cake is not particularly healthy, although I did use half whole wheat flour... it is a birthday cake after all and not supposed to be eaten more than once, or twice or a dozen times a year.)  :)

High Protein Banana Pudding

High Protein Banana Pudding

This is definitely another recipe geared towards my gym friends as it is high in protein and full of all sorts of energy boosting ingredients.  If you think of the type of banana pudding that you make layered with vanilla wafers or would serve at a dinner party, this is not exactly the same.  The consistency is a tiny bit slimy due to the combination of fresh bananas and chia seeds, but the flavor is ridiculously good and very satisfying.  So if you are looking for a healthy dessert, or a sweet protein filled snack before bed, this treat is perfect.  I had some last night about an hour before I fell asleep and I felt great this morning at the gym.  And my son even likes this, so it has to be good!  (And it is vegan!)

Pumpkin Maple Sugar Cookies (Vegan)

Pumpkin Maple Sugar Cookies

I made these cookies over Thanksgiving vacation and although I was not sure how they would come out, seeing as I completely made the recipe up, I should never have had any doubts. They are honestly my new favorite "healthy cookie".  Completely vegan, full of whole grains and healthful pumpkin, these cookies are perfect with a cup of tea, as a snack, dessert or even breakfast.  I had a bag of them with me on the plane ride back from vacation, and they were exactly what I needed that morning.  So this holiday, instead of the usual sugar cookies filled with butter and plain white sugar, try these nutritious and satisfying delights!!

Maple Cream Cocktail

Maple Cream Cocktail

After a long afternoon writing Christmas cards and getting the kids to write some of their own, what better way to unwind with your loved one than over a nice hot cup of steaming maple cream... with whiskey!  We usually don't keep much liquor in the house, but influenced by the holiday season, my husband came home with a bottle of Crown Royal Maple whiskey the other day.  I was sitting at the table with him after he poured himself a glass and every time he took a sip all I could smell was maple syrup, which I love, so I was intrigued.  I tried a few sips straight up, and although delicious, I knew it would make an even better cocktail mixed with milk, cream and pure maple syrup.  And since it is freezing outside, why not make it a warm drink as well?  Trust me, this creation is a delicious way to unwind, relax and taste all the best the season has to offer. Happy sipping!!

Maple Roasted Butternut Squash

Maple Roasted Butternut Squash

This is another fairly simple vegetable side dish that I fell in love with this Thanksgiving.  I have never been a fan of squashes in the past, but I think it was because  I was used to them mashed up with just butter and the texture just hit me the wrong way.  But this, like the cider roasted root vegetables, brings out the natural sweetness with a slight caramelization created during the roasting process.  I used one giant butternut squash that my dedicated and very helpful husband spent a good 45 minutes chopping up into small cubes.  Next time I will definitely look for some pre cut squash and not worry about him hurting himself or getting too bored to continue. Make sure to add in the pinch of cayenne pepper because the combination of spicy and sweet really makes this dish unforgettable. And cayenne pepper is known to increase metabolism, so you will be able to eat more of the rest of the feast as well!!!

Mashed Maple Pecan Sweet Potatoes

Mashed Maple Pecan Sweet Potatoes

Every Thanksgiving table needs sweet potatoes and mine was definitely not lacking this year.  I know the traditional "casserole" is some sort of overly sweet concoction with marshmallows on top, and in the name of health, this is obviously not that.  It is better.  Creamy, naturally sweet and full flavored mashed sweet potatoes are topped with a crunchy pecan topping and heated to perfection.  You will not miss the marshmallows at all, I promise!!

Maple Cornmeal Cookies

Maple Cornmeal Cookies

Happy Thanksgiving everyone!!  I have been busy baking and cooking these last few days while on vacation in Canada and will certainly be posting Thanksgiving dinner recipes that I am working on in the days to follow, but here is an idea for a perfect Thanksgiving day breakfast.  A cross between a corn muffin and a cookie, this treat is hearty, chewy and not too sweet.  Pair it with some fresh fruit and a cup of coffee and get to work cooking up a turkey feast. Happy Hanukkah too!! 

Maple Blueberry Corn Cakes (Vegan)

Maple Blueberry Corn Cakes

I don't usually have boxed baking mixes on hand, but a few weeks ago I picked up a corn muffin mix because my son loves cornbread and I thought maybe I could use the mix to make something he would enjoy.  Since I rarely follow anyone else's recipe, never mind the instructions on the back of a box, this recipe is completely my own invention inspired by the fact that I had a bag of frozen blueberries that had been in my freezer for awhile and three bottles of maple syrup filling up a pantry shelf.  These are very much like pancakes, but with the hearty texture of cornmeal, and the built in sweetness from maple syrup.  We served them with more pure maple syrup to pour over top, but they don't even need it.  They are sweet, hearty, moist and definitely a perfect weekend breakfast.  Why not try them tomorrow??

Maple Walnut Muffins

Maple Walnut Muffins

I love maple syrup, or to be more accurate, I love maple sugar.  Despite being a dark chocolate addict, one of my favorite candies of all time are those leaf shaped blocks of pure maple sugar.  Usually you can only buy them at specialty shops, Northern touristy spots, or large country fairs.  I was at one such fair a few weeks ago and was in search of maple sugar the whole day.  Not only did I find a bunch of the candies I love, I also bought a jar of pure maple sugar and the best find of the day: maple cotton candy.  My son loves cotton candy, but I never let him buy the traditional type made with chemical food coloring, so as soon as we saw the pure maple version, I knew we had to get it. And I think I ate more of it than he did!

But I digress.  I love maple syrup so much that despite the cost, we go through a 12.5 ounce bottle or two a month because it is not only good on pancakes, waffles and oatmeal, but it is great to bake with as well. While being full of flavor, it is also lower in carbohydrates than other types of syrups, has a significant amount of calcium and potassium, small amounts of iron and phosphorus and trace amounts of B vitamins.  When cooking, you may need to adjust the ratio of dry and liquid ingredients if using maple syrup in place of regular sugar*, but otherwise it is a nutritionally superior substitute.

This recipe is all fixed and ready for you, so no need to worry about substitutions, and it is so worth the slightly extra cost of maple syrup.  I also used organic butter in this recipe, but you could definitely use oil instead if you are worried about saturated fat.  I chose butter because there is not a lot of other flavor besides the maple, and I wanted to have a very rich decadent muffin to pair that subtle flavor with, and this way there is no need to add extra butter when eating.  They are that good.  If you happen to have any pure maple sugar, you could definitely sprinkle some on top before baking for an extra boost of sweetness. And please, whatever you do, do not use imitation maple syrup or flavoring.  Most of the syrup sold in grocery stores today is nothing more than flavored corn syrup full of chemicals and harmful additives.  Spend the extra few dollars because with the intense flavor of real syrup you will need considerably less, and thus not break the bank and possibly shrink your waistline in the process.


*To substitute maple syrup for sugar, you should use about 1/3 less maple syrup than the amount of sugar called for (use 2/3 cup maple syrup for every 1 cup of sugar) and decrease the wet ingredients by approximately 2 tablespoons for every 1/2 cup of maple syrup added.

High Protein Pumpkin Maple Custard

High Protein Pumpkin Maple Custard

I had no idea if this recipe would even work until it was about halfway through the baking process, but it did, and it is amazing.  I came up with it basically to use up some left over canned pumpkin that I had in the refrigerator, as well as a package of silken tofu.  I have often used silken tofu to make a healthy, high protein chocolate cream pie by mixing it with melted dark chocolate and a touch of honey, so I started to think that maybe I could use it to make a pumpkin custard pie as well.  I am sure this recipe would work with even more canned pumpkin if you want a stronger flavor, but I like the subtle pumpkin flavor of this one because it lets the maple sugar take center stage.  If you cannot find the maple almond butter I used, you could definitely substitute plain almond butter with about 3-4 tablespoons of brown sugar mixed in.  This creation is definitely a healthy alternative to pumpkin pie and I promise you won't miss the crust at all!!  It is definitely not very sweet, so if you prefer it sweeter, I would recommend topping it with some heart healthy organic granola and a drizzling of maple syrup. (or maybe even some vanilla ice cream!!)