Maple Syrup is a delicious, thick, and sticky syrup made from the sap of a maple tree (a variety of maple trees). It has a rich brown color with a tint of red which varies from the different food grading of maple syrup. In the states, we grade maple syrup into either A or B. Grade A can be divided into three other categories (light, medium, or dark amber) and typically has a lighter taste than Grade B. Grade B is rich, thick, and has a bold maple flavor and is typically used in baking or cooking (I prefer to use Grade B for all use for personal taste preference).
How to use | I love using maple syrup as a natural source of sweetness. Use maple syrup on pancakes, waffles, baked goods, oatmeal, porridges, in desserts, raw truffles, granolas, cookies, cakes, etc. It’s also great for a “binder” in vegan desserts such as truffles!
Nutrient breakdown of MAPLE SYRUP | *per 100g ~5 tablespoons
Carbohydrates | 100g of maple syrup contains 57g of carbohydrates
60g of sugar the types of sugar found in maple syrup are sucrose, glucose, and fructose.
Zinc | 28% DV
Manganese | 165% DV
Potassium | 6% DV
Calcium | 7% DV
Iron | 7% DV
Where to purchase | health food stores, grocery stores, farmers markets, or online retailers.
Rule of thumb | 1 cup of white sugar = 3/4 cup maple syrup in baking
Tips and tricks | When measuring maple syrup in a measuring cup, spray non-stick spray or grease to allow for a more accurate measure without leaving any sticky maple syrup behind in the cup!