When I tell people that maple syrup is one of my favorite natural sweeteners, you’d think I was Monica Gellar throwing a dirty towel on the floor. Their eyes turn buggish. Their mouths gape open. I believe some have even gasped. “Maple syrup isn’t natural,” they exclaim! “Doesn’t it have high fructose corn syrup in it? And artificial coloring?” That’s where I stop them. NO!!!! The chemical storm of which they speak is maple FLAVORED syrup, or “pancake syrup.” People need to PIVOT their thinking on this matter! False advertising has caused an array of confusion surrounding maple syrup.
The ingredients of a typical pancake syrup include high fructose corn syrup (or regular corn syrup), sugar, caramel coloring, artificial maple flavor, cellulose gum, and preservatives. No wonder people think maple syrup’s unhealthy!!! But this is NOT maple syrup. It’s pancake syrup.
I feel the way about “pancake syrup,” that Phoebe feels about pottery barn…or how Joey feels about his old lipstick commercial…I am most definitely NOT a fan. The concept is completely ludacris. These companies have taken a perfectly healthy, delicious natural sweetener and made a cheap, chemical filled imitation of it. And sugar free pancake syrup? I could go total UNAGI on the lunatics that thought that would be a good idea. What were they thinking?!?! “Let’s take the chemical mess we’ve made and add artificial sweeteners to it.” Could that idea BE any worse????
So, if this is “pancake syrup,” then what, really is maple syrup? Maple syrup is the result of a completely natural process with two primary steps. The maple tree is tapped for its sap. The sap is boiled until most of the water evaporates. The syrupy liquid that hasn’t evaporated is maple syrup.
Maple syrup is a great alternative to refined sugar. It is highly anti inflammatory and filled with powerful antioxidants, an estimated fifty four different varieties of antioxidants, to be exact. Maple syrup is also a great source of essential nutrients such as zinc & manganese (can you say immune booster???). In addition, thirty four new compounds have been discovered in maple syrup, thirteen of which were not know to exist in plants. Many of these compounds contain anti-diabetic properties, and just as many contain anti-CANCER properties. A sweetener that prevents diabetes and cancer?! Sign me up! Did I mention it also improves liver function?
When I found all this out, I was more excited than Rachel Green finally getting her hairless cat, or Chandler
discovering the art of the bubble bath. I doubt I was as excited as Ross would be, though, if he finally found out what happened to Amelia Earheart. (SHE JUST VANISHED!!!!) At any rate, it’s a great feeling to know that there is a natural sweetener that doesn’t just “not harm” you, it, genuinely helps you. How many sweeteners can you think of that will prevent diabetes???
I hope this post has cleared up some of your maple syrup confusion. Now that you know the truth about maple syrup, why not make these cookies that use them in two different fashions??? They’re gluten and dairy free, refined sugar free, paleo, and low glycemic.
1/2 cup of chopped pecans soaked in maple syrup
3 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
3 tsp coconut sugar
3 tsp cinnamon
1/4 cup raw honey
1/4 cup pure maple syrup
2 tablespoons coconut oil
1/2 tsp vanilla
Chop up 1/2 cup of pecans. Soak in about 1/4 cup of maple syrup for 1-2 hours.
Preheat your oven to 350 degrees and prepare a baking sheet with parchment paper.
Whisk together your dry ingredients (almond flour through cinnamon).
Mix together your honey and maple syrup and set aside. Melt your coconut oil. Pour into your maple-honey mixture. Whisk in your vanilla. Stir the liquid mixture until it is fully emulsified and begins to thicken.
Pour the liquid mixture into the dry. Stir and combine with a spatula. When properly mixed, fold in your soaked pecans (drain the excess syrup off). Let dough chill for 15 minutes.
Place tablespoon size balls of dough on your baking sheet and bake for 15-17 minutes. When still hot, take the excess syrup from the pecans and drizzle some on top of the cookies.
*WE WERE ON A BREAK*