Maple syrup is a nice natural source of sweetness and can be a great “binder” in vegan desserts.
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. Grade A 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.
How To Use:
Use 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
Sugar — 60g of sugar, including 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.