WARMING MORNING MAPLE LATTE 

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Warming Morning Maple Lattte
From the kitchen of Maple Trout Lilli

I came across this heavenly potion on the internet as a coffee/tea alternative and I’m hooked.  Morning, afternoon or evening, this somewhat spicy potion will not disappoint. Just add hot water to the following fine ingredients and you won’t be disappointed.  It’s wonderful in the morning, but also late afternoon for a quick pick-me-up…

SERVES 1

1 Tablespoon Almond Butter
2 teaspoons maple syrup
2 teaspoons coconut oil
1/8th teaspoon ground nutmeg
1/8th teaspoon ground cardamom
1/8th teaspoon ground cloves
1/8th teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 pinch sea salt
1 grind of black pepper
1 cup boiling water
Maple Sugar for garnish (optional but highly recommended)

Combine all ingredients in a powerful blender and blitz until smooth and frothy.   Top with a sprinkling of maple sugar.

GF, DF, V

-MTL

MAPLE GLAZED OATMEAL RAISIN COOKIES

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Not your Every Day Oatmeal Cookies
From the kitchen of Maple Trout Lilli 

Just the ticket for a cold, rainy day in April:

A jazzed-up maple cookie with a delectable maple glaze that  is a rich compliment to this sweet spicy cookie.    I kept the batter in the fridge and made a batch of 12 every day or so. This makes a lot of cookies.  They were  fresh, hot and delicious. – give them a try.

COOKIES

  • 2 sticks unsalted butter
  • 1 cup brown sugar
  • 2 extra large eggs
  • 1/4 cup ripe mashed banana
  • 1 teaspoon vanilla
  • 1 1/2 cups AP flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 3 cups rolled oats
  • 1 cup raisins

GLAZE

  • 2 tablespoons butter
  • 1/4 cup Maple Syrup
  • 3/4 cup powdered sugar

Preheat oven to 350 degrees.

 In a mixer on low speed, cream butter and brown sugar; add eggs, banana, vanilla.
Sift flour and add baking soda, cinnamon, salt.
Combine with butter/sugar mixture and mix on low speed for 30 seconds.
Add oats and raisins and mix on medium speed for a minute.  Try not to over mix.
Place batter in freezer for 15 minutes or fridge for an hour.
Using 1/4 measuring cup scoop batter onto a parchment lined or lightly buttered cookie sheet and bake for 8-12 minutes.

For GLAZE, melt butter and syrup over low heat until fully incorporated.
Remove from heat and add 3/4 cup powdered sugar.
Frost the cookies.