The Elixir of Spring: MAPLE SYRUP

It doesn't get any more natural or local than Maple Syrup! This heavenly elixir delivers a robust, yet smooth sweetness to our palate along with a bit more nutrition than processed sugars and other sweeteners.  


Here in New England, sugaring season typically runs from late February until early April, but this year's mild winter and early spring onset may reduce normal sap flow and thus a lower syrup yield. New Hampshire Maple Syrup weekend will be held this year on March 24th & 25th. www.nhmapleproducers.com/

When I bake with Maple Syrup, I tend to substitute 2/3 cup for 1 cup of refined sugar. I also use Grade B syrup with has a richer flavor than the Grade A or fancy. Experiment with it when you make muffins or cookies.

Maple syrup is a good source of both zinc and magnesium, minerals essential for a healthy heart and immune system. It also contains many other antioxidants which can help delay or prevent diseases caused by free radicals, such as cancer. A tablespoon or two can certainly be part of a nutritious diet.
I typically make this granola recipe once a month for a healthy breakfast or snack combined with fresh fruit and yogurt or quark. Swwweeeeet!


FOUR GRAIN MAPLE NUT GRANOLA 
Makes 2 1/2 pounds, about 10 cups

3 cups rolled Oats (old fashioned)

3 cups rolled Barley Flakes (use all oats if can't find)

½ cup Wheat Germ

½ cup Ground Flax

1 cups Walnuts pieces

1/2 cup Sunflower Seeds or Pumpkin Seeds

1/2 cup Pecan pieces or other nuts

                                                                                                                                    

2 tsp Cinnamon

1/4 tsp Sea Salt

3/4 cup Maple Syrup, prefer B-grade dark for more flavor

1/4 cup organic Canola oil

Optional: 2 cups raisins or cranberries, or unsweetened coconut 

1. Preheat the oven to 300°F. Lightly Oil two sheet pans.

2. In a large bowl, combine the barley/oats, wheat germ, flax, nuts, cinnamon and salt.

3. In a separate cup or bowl, whisk the maple syrup and oil, then pour over the oat mixture. Use a spatula to fold the ingredients together well.

4.  Divide mix between the pans and spread to an even layer.

5.  Bake the granola for a total of 45 minutes, stirring and rotating

the pans every 15 minutes. The granola will be dark golden brown.

6. Remove from oven and fold in dried fruit and coconut if you use. Let cool completely on pans before transferring to an airtight storage container.