To toast pecan pieces, bake in 375F oven
In medium bowl, combine butter and syrup; Heat waffle iron.
In medium bowl, beat eggs.
Add milk and oil; blend well.
Add flour; mix well.
For each waffle, pour batter into hot waffle iron.
Bake until steaming stops and waffle is golden brown.
Serve waffles with maple pecan butter.
Preheat the oven to 300 degrees F (150 degrees C).
Line a baking sheet with parchment paper.
Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
Spread the resulting mixture evenly onto the prepared baking sheet.
Bake in the preheated oven until lightly browned, about 40 minutes.
Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.
n a bowl. Whisk oil, maple syrup, and water together in
ach addition. Gradually add the maple syrup, stirring until smooth. Alternately
mooth dough forms. Stir in granola, coconut, and chocolate chips.
ntil smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt
ananas with 1/3 cup maple syrup and 1/2 cup
wooden spoon, add the maple syrup to the butter, mixing
ut aside until needed.
Maple Pecan Filling.
In a large
he 1/4 cup of maple syrup with 2 tbls each
Pour applesauce, maple syrup, brown sugar, cinnamon, salt, vanilla and maple extracts, hemp hearts, and chia seeds into a slow cooker. Stir until well combined; add oats and pecans and stir again.
Cook the granola in the slow cooker on high for 3 hours, venting the lid slightly. If you smell the granola cooking, it's time to stir. Keep an eye on it or it will burn if not stirred occasionally.
Pour the finished granola onto a baking sheet lined with parchment paper and allow to cool completely. Store in an airtight container and enjoy!
aucepan, combine whipping cream and maple syrup. Bring to a boil
aper.
Mix peanut butter, maple syrup, flaxseed meal, vanilla extract
aster sugar, light brown sugar, maple syrup and butter. Beat with
Combine flour and baking soda in medium bowl. Beat brown sugar, butter and shortening until creamy. Add eggs, vanilla and maple flavoring. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350\u00b0 for 9 to 12 minutes (or until light golden brown). When cool, spread with Maple Frosting and top with 1/2 pecan. Makes approximately 5 dozen.
Preheat oven to 300 degrees.
Combine oats and next 5 ingredients; spread on a large jelly roll pan coated with cooking spray.
Bake for 1 hour, stirring every 15 minutes.
Cool completely.
Heat oven to 325 degrees.
Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
In a separate bowl,mix maple syrup, vanilla, and oil.
Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
Stir and return to the oven 10 minutes longer.
Remove from oven and allow to cool completely.
Granola may be stored up to 2 weeks in an airtight container.
ogether in a bowl. Add maple syrup and oil; stir until
For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light