Snapshots of life and crafts on our little homestead

Posts tagged ‘Maple syrup’

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola


  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt


  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola


  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg


  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Summertime Granola

Since my family is just about out of granola and the current heatwave in this area and the oven do not mix, I decided to pull out the old crock pot and slow cook a fresh batch.

summer granola


  • 5 cups rolled oats
  • 1 cup sliced almonds
  • 3/4 cup apple juice sweetened cranberries
  • 3/4 cup unsweetened shredded coconut
  • 1/2 dates, chopped
  • 1/2 cup sesame seeds
  • 1/2 cup raw pumpkin seeds
  • 2/3 cup maple syrup (grade B is fine)
  • 1/4 cup coconut oil
  • 1 teaspoon cinnamon


  1. Combine all ingredients in a lightly oiled 4-quart slow cooker and stir to combine.
  2. Cook on high for 1.5 hours, uncovered, stirring occasionally.
  3. Reduce the heat to low and cook, uncovered for another 2 hours, stirring occasionally, until the mixture is crisp and dry.
  4. Spread the granola on a baking sheet to cool completely.
  5. Store in an airtight jar.

Low-sugar Seed and Nut Brittle

For years I have purchased seed brittle at the coop or local health food store, but recently the price has been escalating to the point that I wanted to try making it myself. After a few tries the following mixture took care of my sweet tooth and added some good oils and proteins to the diet. There is also an added benefit of being able to control where most of the ingredients come from. The maple syrup is from a place a few miles from our home, the pumpkin seeds are from a local grower (this fall from our own gardens), hazel nuts and cranberries are also from small farms in the area. It really feels good to support our own where possible.

seed and nut brittle


brittle ingredients

  • 1/2 cup maple syrup
  • 1 cup sunflower seeds
  • 1 cup raw pumpkin seeds
  • 1 cup unsalted cashews, coarsely chopped
  • 1 cup unsalted almonds or hazel nuts coarsely chopped
  • 1/2 cup sesame seeds
  • 1/2 cup flax seeds, ground
  • 2 tsp cinnamon
  • 1 Orange, zested
  • If you have some dried fruit in the house you may want to add 1/2 cup of that as well

chopped nuts


  1. Oil parchment paper and place on cookie sheet.
  2. Put half the syrup in a bowl, mix sunflower seeds until well coated.
  3. Add remaining nuts, seeds, cinnamon, salt, and orange zest.
  4. Add remainder of syrup and mix well, until all is coated.
  5. Spread mixture on cookie sheet and bake at 350 for 30 minutes.
    raw brittle
  6. Cool and break into pieces.
  7. Store in an airtight container.
Note: When you break up the brittle there will be a fair amount of crumbs. Do not throw them away — they are great served on yogurt or fresh berries.

Hot Water Cornbread

This weekend we spent the entire two day getting the vegetable gardens ready for planting, so there was little time for making meals. Saturday was basically what you could find in the frig. Sunday I put a pot of early greens on to simmer and rounded the dinner out with hot water cornbread — something that I have not made in a very long time. The bread is great a starch for those time when it is to hot to turn the oven on. Hope that you enjoy this very easy to make bread.

hot water cornbread


  • 1 cup of cornmeal
  • 1 tsp salt
  • 1 tsp maple or brown rice syrup
  • 1 tablespoon olive oil
  • 3/4 cup boiling water


  1. In a medium bowl, combine cornmeal, salt, syrup and olive oil.
  2. Stir in boiling water.
  3. Pour oil into a large skillet and heat to 375 degrees.
  4. Shape cornmeal mixture into flattened balls using a heaping tablespoon.
  5. Fry flattened balls in hot oil, turning once, until crisp and golden brown, about 5 minutes.
  6. Drain on paper towels.
  7. Serve at once with maple syrup or honey.


Sunday Baking

Today is baking day in my house so I made: carrot cake muffins, granola, English muffins and pound cake for the week. All of the recipes are gluten-free and they will take care of  the household breakfast and snack needs for the week.

The pound cake recipe is listed below and the carrot cake muffin recipe will be posted later today.



  • 1 cup sorghum flour
  • 1/2 cup almond flour
  • 1/4 cup potato starch
  • 2 tsp baking powder
  • 1 tsp guar gum
  • 1 cup butter, room temperature
  • 3/4 cup maple syrup
  • 4 eggs
  • 2 tsp vanilla extract


  1. Beat butter until creamy and smooth.
  2. Add  maple syrup and beat into the butter until light and fluffy.
  3. Add the egg, one at a time, miking well after each one.
  4. Add vanilla and blend until completely incorporated.
  5. In a separate bowl, combine the flours, potato starch, guar gum and baking powder.
  6. Add the dry ingredients to the wet and blend until fully mixed.
  7. Spread into a prepared 9-inch bread pan.
  8. Bake for 6- minutes at 350 degrees.
  9. Cool for about 10 minutes.
  10. Remove form pan and cook completely on a wire rack.
  11. Serve with fresh berries.
  12. Slice and freeze leftovers to maintain freshness.

Cookie Sunday

On Wednesday of this past week all the snow had disappeared in our yard and the birds were singing and the sun was bright. On Thursday it started drizzling and  and by Thursday evening we had a ice balls coming down — Friday morning we woke to 3 inches of snow on the ground. Needless to say my household was a bit depressed by the winter that just keeps on giving and giving. So, when I see long faces in the house I do what I know will cheer them up… make special “sweet treats”… Today I made gluten-free almond butter cookies and carob chip cookies. The recipe for the carob cookies is below.  The smiles are back and even the sun came out as the last batch of cookies came out of the oven. I hope you Enjoy the cookies as much as the Cookies Monster in my house does.

Gluten Free Carob Chip Cookies

gluten-free cookies


  • 2 1/2 cups blanched almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup grapeseed oil
  • 1 tbsp vanilla extract
  • 1/3 cup maple syrup (since I live in a maple syrup production state I happen to use it as a sugar replacement for most baked goods — if you are not one of these areas than replace the maple syrup with agave nectar)
  • 1 cup carob chips


  1. Combine the dry ingredients in a large bowl.
  2. Stir together wet ingredients and add to dry ingredients
  3. form 1/2 inch balls or use a small cookie scoop and press onto a parchment lined baking sheet
  4. Bake at 350 degrees for 7-10 minutes
  5. Cool and serve
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