Entries in Maple Syrup (11)
Let's fast forward ahead to Spring. Who's ready?
With any luck it looks like there might be an end in sight after all. The temperatures actually might break 0˚C in the next few weeks. Woohoo! I've had it with this freezing cold winter weather. I want spring flower, warm breezes, and longer days.
So today I give you a recipe inspired by Spring.
This also may have something to do with maple syrup season being right around the corner. Fingers crossed.
I'm also working on a healthy gluten-free carrot cake recipe, totally inspired by Spring and this maple cashew cream frosting. I'm hoping that one turns out!
On that note, let's get back to this frosting. It's a little reminiscent of traditional cream cheese frosting, but without the cream cheese. Instead it's made with vitamin rich cashews. I wouldn't go expecting the taste of butter cream. But this is a super creamy, rich, maple sweetened frosting.
Cashew cream is one of the most versatile things you can have in your kitchen. You can make it sweet or savory and use it in everything from spreads, dips, sauces, to frosting and more. It's a great option when you need to make a recipe dairy-free or vegan.
I would advise you to slather this on anything and everything!
I would strongly suggest:
- quick breads
Anthing baked and that you can put frosting on, really. Or even better, you could stuff in into muffins!
Maple Cashew Cream Frosting
Keywords: blender food processor how-to frosting/ icing dessert snack gluten-free low-carb vegan vegetarian Cashews maple syrup Icing/ Frosting
Ingredients (about 1 1/2 cups)
- 1 1/2 cups raw cashews, soaked in water for 3-4 hours (or overnight)
- 1/4 cup unsweetened almond milk
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- pinch of sea salt
First, drain and rinse your cashews. Place all ingredients in a high speed blender. Blend on high until smooth, creamy and thoroughly combined. For a thinner consistency add more milk. Scrape the sides of the blender as needed.
Transfer to a bowl and place in the fridge for at least 1 hour to thicken and firm up. The longer it chills, the thicker it will get.
Keep the frosting refrigerated in a sealed container.
Cow's milk may be substituted for almond milk if you prefer.
If you are using this to frost cakes or treats that will not be served immediatley, keep the frosted treats chilled until ready to serve.
The frosting will keep fresh for about 1 week stored in the fridge and longer in the freezer. Store in a tightly sealed container.
Meet one of my favourite fall drinks.
I can't even tell you how easy it is to make your own pumpkin spice latte at home. Wait a sec...why don't I show you how?!
It's time to pop open a can of pumpkin and put some coffee/espresso on.
First grab a pot and warm some milk. Stir in your pumpkin puree, spices, and maple syrup to taste (or maple butter <-- This stuff is pure gold!). Give it a quick whiz in your blender to make it nice and foamy. Now pour your coffee or espresso into your favourite mug and add the sweetened pumpkin milk. And voila, you'll have yourself a wicked pumpkin spice latte in no time. Don't forget to add a touch of coconut whipped cream and a few shakes of cinnamon and nutmeg. If you'd like to make your own coconut milk whipped cream, check out this post.
Now you can skip the line at Starbucks and save a few bucks. What I love the most about this pumpkin spice latte is that it's made using real pumpkin, fresh spices, and pure maple syrup, making it the perfect clean eating treat. And it's just as good as the one's you buy at the coffee shop. Can you believe that in just one Tall 12oz pumpkin spice latte from Starbucks there is 38 grams of sugar? Neither can I. And that's just the smallest size! Making this latte at home will cut way back on all that sugar without skimping on the taste.
I can get behind that, can you?
Totally nutritious and free of refined sugar.
Bonus points for making this latte vegan.
You'll be feeling cozy in no time.
Pumpkin Spice Latte
Prep Time: 5-10 minutes
Keywords: blender how-to beverage vegan vegetarian gluten-free grain-free maple syrup pumpkin coffee latte fall
Ingredients (Serves 1)
- 1-2 shots espresso, or 2-4oz (1/4 cup) strongly brewed coffee
- 1 cup/ 8oz unsweetened almond milk, or milk of choice
- 1 heaping tablespoon pumpkin puree
- 2 tsp pure maple syrup, or maple butter (or to taste)
- 1/2 teaspoon pumpkin pie spice, plus more for garnish
- coconut whipped cream
While coffee is brewing, place milk in a small pot over medium heat. Whisk frequently until it starts to simmer then reduce heat to med-low, add in pumpkin, maple syrup, and pumpkin pie spice and whisk.
Pour hot milk/pumpkin mixture into blender and blend until frothy. Pour the coffee into a large mug and then pour in the sweetened pumpkin milk. Finish with coconut whipped cream and a sprinkle of pumpkin pie spice if desired.
You may substitute almond milk with any milk you'd like.
Nutrients per 1 serving, without coconut whipped cream: 122 calories, Total Fat: 3g, Cholesterol: 0mg, Sodium: 160mg, Carbohydrates: 23g, Fiber: 8g, Sugar: 13g, Protein: 4g, Potassium: 72 mg, Vit A: 443 % DV, Vit B-12: 50% DV, Vit D: 45% DV, Calcium: 34.6 % DV