As the season unfolds and we are busy preparing our gardens, we fantasize about our harvest and the goodness of living off the land. While our homegrown veggies won’t be ready for some time, one thing that is in season right now is maple syrup - Canada’s gold! Maple syrup has been cherished for centuries and holds a significant place in Canadian history and culture. So significant, in fact, that the iconic maple leaf proudly adorns our national flag.
Maple syrup was first discovered by the indigenous people of the land. In the spring, when the earth began to thaw, they would collect the sap from the trees and boil it down to create a concentrated syrup to use not only as sweetener, but also as a medicine and a source of energy. As the years passed, the use of this sweet sap became especially popular during WWII when sugar rations were low. In fact, the country’s department of agriculture even released a collection of special wartime recipes that used maple syrup in lieu of processed sugar.
Fun fact: Did you know that Canada (specifically Quebec) supplies two thirds of the WORLDS maple syrup. This ‘Canadian gold’ is so sought after that the global maple syrup market was disrupted in 2012 from ‘The Great Canadian Maple Syrup Heist’, nearly 3000 tons of maple syrup, valued at about 18 million dollars was stolen from Quebec suppliers. Now that’s a rough go, eh?!
Nowadays, we utilize maple syrup in everything from breakfast to cocktails. Many of us opt for syrup as a sweetener instead of processed sugar as it is a natural substitute that brings so much more depth to our palettes.
One of my favourite uses for this Canadian condiment is in homemade granola. Store-bought cereal is usually loaded with so many preservatives and unnecessary sugar additives that I’ve recently begun making my own. It is so simple to make and sooo delicious! Enjoying a bowl of this with yogurt and fresh berries is my favourite way to start the day!
Maple Granola
- 1 1/2 cup whole rolled oats
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/2 cup shredded coconut I used sweetened, but unsweetened works too
- 1/3 cup roughly chopped pecans or walnuts
- 2 tbsp olive oil
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp almond butter
1. Preheat oven to 325° and line a baking sheet with parchment paper. Set aside.
2. In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and nuts. Stir with a wooden spoon to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine well. Add the almond butter last and stir to combine. If it clumps in some areas that's fine – clumps in granola are the best!
3. Spread the granola in an even layer on your lined baking sheet. Bake for 12 minutes. After the time is up, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 13-19 more minutes, or until golden brown and crisp.
4. Let granola cool completely before putting into a storage container. This will ensure you have nice crunchy clumps. If you don't want lots of clumps, you can stir it around earlier, or break them up as you transfer to a container. Store at room temp in an airtight container for 1-2 months.
2. In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and nuts. Stir with a wooden spoon to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine well. Add the almond butter last and stir to combine. If it clumps in some areas that's fine – clumps in granola are the best!
3. Spread the granola in an even layer on your lined baking sheet. Bake for 12 minutes. After the time is up, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 13-19 more minutes, or until golden brown and crisp.
4. Let granola cool completely before putting into a storage container. This will ensure you have nice crunchy clumps. If you don't want lots of clumps, you can stir it around earlier, or break them up as you transfer to a container. Store at room temp in an airtight container for 1-2 months.
Measuring spoons (set of 4) $12.99 | Cotton tea towels (set of 3) $29.99 | Pure maple syrup (1L) $24.99
I’ll share with you another fun way to use maple syrup that I discovered over the weekend. In cocktails! We were at my dads for Easter, and in the evening, he mixed up a maple old fashioned. Firstly, I was blown away that I happened to be writing the blog this week on maple, and he just so happened to be making maple cocktails…what a coincidence! Secondly, I tasted it and I guess now I drink old fashioneds, it was delightful.
I was inspired, and for my next drink I decided to try my hand at a maple whiskey sour. This cocktail is a little more labour intensive as it requires to be shaken vigorously with egg whites, but it is well worth the effort.
Bamboo cocktail shaker $49.99 | Pure maple syrup (1L) $24.99 | Hand forged copper spoons (set of 4) $49.99 | Cotton tea towels (set of 3) $29.99
Maple Whiskey Sour
- 2 oz whiskey
- ¾ oz fresh lemon juice
- ½ oz maple syrup
- ½ oz egg white
- Garnish with bitters (optional)
1. Add all ingredients (minus bitters) into shaker filled with ice. Shake vigorously for about a minute. It is important to shake it fast, this motion is what will froth up the egg white and create a nice creamy top.
2. Strain into glass and top with a couple dashes of bitters.
3. Enjoy!
The ingredients in this beverage come together to create the most velvety & refreshing drink. This is one of my all-time favourites.
2. Strain into glass and top with a couple dashes of bitters.
3. Enjoy!
The ingredients in this beverage come together to create the most velvety & refreshing drink. This is one of my all-time favourites.
Bamboo cocktail shaker $49.99 | Pure maple syrup (1L) $24.99 | Hand forged copper spoons (set of 4) $49.99 | Cotton tea towels (set of 3) $29.99
Maple syrup has been cherished for centuries and holds a special place in Canadian history and culture. Whether used to pour over a stack of flap jacks, or as a natural sweetener in our favourite recipes, it is sure to add delicious depth and flavour to any dish or drink. So, why not sweeten up your spring with this golden Canadian delight!?
Comments
Those recipes❤️ Thankyou!