Organic / Bio Maple Syrup
Macrobiotic World

Organic / Bio Maple Syrup

Regular price $15.00
11 in stock

Example menu for using maple syrup

jam tarts

For making 15-20 tarts using these ingredients.

- 3 cups organic whole-wheat pastry flour

- 1/4 tablespoon of sea salt

- 1/2  cup of olive oil

-  1/2 cup of maple syrup

- 4-6 tablespoon of sparkling mineral water (or enough to

make a dough)

- Any sugar-free jam of your choice

Heat the oven to 350°F. Mix the flour and sea salt in a mixing bowl. Mix the oil and the syrup in a jug and then add it to the flour. Slowly add enough water to form a dough. Knead lightly for a minute. Try not to work the dough too much or it will be too strong; it should remain powdery. Put the dough in the freezer for 5 minutes.

Remove the dough from the freezer. Spread a little flour over the worktop and gently roll out the dough to 1/2 inch thickness.

Using a small round pastry cutter, stamp out 15 or so rounds. Place each pastry circle in a muffin tray, and make a little depression in the pastry with your thumb. Fill each with 2 tsp of jam. Bake in the oven for 15-20 minutes. Keeps for 3 days.




Another example menu to use with

Maple-Walnut Loaf


5 fresh whole organic eggs, separated

3/4 cup real maple syrup

1. 1/2 cups walnuts, ground fine by pulsing in a food processor

1/2 cup whole wheat bread crumbs

grated zest of 1 organic lemon (about 1/2 tablespoon)

pinch each of ground cloves and mace

2 teaspoons vanilla extract

1. Preheat the oven to 325 degrees F. Line a 91/2-inch loaf pan with lightly

buttered parchment paper. 2. In a large bowl, beat the egg yolks with the maple syrup for about 5

minutes, or until thick and frothy. Add the walnuts, bread crumbs,

lemon zest, spices, and vanilla extract. Stir vigorously. 3. In a separate bowl (for best results, use a copper egg-beating bowl

you'll get much more volume), beat the whites with a whisk until they form almost firm peaks. (Lift the whisk and note how the egg whites stand

up: If they bend over a lot, like a pointy cap drooping down, they're not ready. If they bend over just about 1/8 inch at the tip, they're ready. If they stand firm and straight up, they're overbeaten and run the risk of deflating fast.) 4. With a large rubber spatula, add a third of the beaten whites to the

bowl with the yolk mixture. Fold in by turning over very gently from the outside inward. Do not stir! Repeat in thirds with the rest of the whites. You should have a very light, fluffy batter. Pour it into the prepared loaf. pan,

and bake without opening the oven door for about 1 hour and 20 minutes. The cake is done when a toothpick or thin knife inserted in the center comes out clean and dry. If not quite done, bake

another 10 minutes. 5. Remove the loaf from the oven when ready, and invert over a cake rack covered with parchment paper. Peel off the paper. Cool. Slice and serve.

Makes 12 slices