331 maple recipes

Fig Star Cookies feature a maple-scented shortening dough wrapped around a homemade dried fig filling with lemon and nuts. A vintage holiday cookie worth the effort.

Multigrain breakfast mush with brown rice, oats, cornmeal, buckwheat, and bran simmered with ginger, cinnamon, and honey, then topped with fresh blueberries. A fiber-rich, vegan hot cereal powerhouse.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

A vegan cornbread loaf studded with dried cherries, toasted pecans, and sesame seeds. Made with silken tofu, soy milk, and maple syrup instead of eggs and dairy. Hearty, naturally sweet, and completely plant-based.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

This nutrient-packed side dish is perfect alongside any main dish - fish, meat or poultry.

If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!

A very healthy take on pad-thai, full of antioxidants and healthy fats.

A vegetarian take on sushi – a one bowl meal, which can be made in advance, keeps well in the fridge and makes for a great lunchbox. If you are going to make it ahead, store the dressing separately until you are ready to serve.

Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

A scrumptious and decadent dessert that will have your family asking you to make it everyday!

This Chunky Blueberry Sauce is a versatile topping that balances sweet and tart flavors. With just four ingredients, it’s easy to prepare and adds a burst of flavor to breakfast dishes, desserts, or even savory pairings like grilled meats. The sauce thickens naturally as it simmers, creating a luscious texture with whole berries for a rustic appeal.

German oven pancake (Dutch baby) with a dramatic puffed shell, golden edges, and a fruit-filled center. Made with skim milk and egg substitute for a lighter version of the classic.