Tag Archives: maple syrup

  1. Grain-free Maple Bourbon Pecan Tart – Gluten-free + Dairy-free

     

    Grain-free Maple Bourbon Pecan Tart - Gluten-free + Dairy-freeI am going to start off this post by saying that this isn’t the usual über healthy dessert that I am usually touting here on Tasty Yummies. It has a full 2 cups of maple syrup and some additional coconut sugar. So yeh. But the good news is it IS healthier than the usual pecan pie. No butter, no corn syrup, no refined sugar, etc. Could I have made this healthier? Probably, but this was the compromise I came up with since I promised hubby I wouldn’t mess with this classics too much. I actually hadn’t even planned on sharing this recipe, but after I posted a photo on Instagram, people were begging for the recipe.

    I made this for the Kentucky Derby party that we hosted here at our house on Saturday. I promised Mark an afternoon of all of his favorite Southern foods that remind him of Louisville. I promised not to “healthy-up” the recipes. I made mini hot browns (the sandwich made famous at the Brown Hotel in Louisville), pimento cheese dip, southern style deviled eggs, jalapeño cornbread mini muffins, a blackeyed pea salad, apple cobbler (I made this recipe with apples instead of the berries), mint-infused raw sugar simple syrup for Mint Juleps and this Maple Bourbon Pecan Tart. The menu was ALL about Mark and though I couldn’t eat a lot of it, I wanted it to be all yummy and I wanted to bring as much of Mark’s home to him on a day he is super homesick

    Grain-free Maple Bourbon Pecan Tart - Gluten-free + Dairy-freeWhen I promised to make pecan pie, I did specify that I had to make it gluten-free and dairy-free so I could enjoy it and I refused to make it with the usual corn syrup or regular sugar. I wanted a grain-free crust that would compliment but not overpower the tart and I went for as much maple and bourbon flavor as I could get.

    I am so excited with how this turned out. It has a really rich flavor from the maple syrup and the bourbon that is really special. It is luscious, sticky and sweet, without being overly sweet and heavy. Though it isn’t something I will be making often, it is perfect for those special occasions, like a Derby party or the holidays.
    Grain-free Maple Bourbon Pecan Tart - Gluten-free + Dairy-free

    [print_this]Grain-free Maple Bourbon Pecan Tart – Gluten-free + Dairy-free
    Serves 8-10

    Tart Crust

    • 2.5 cups almond flour aka almond meal
    • 3 tablespoons flax seed meal
    • 3 tablespoons maple syrup
    • 1/4 cup coconut oil, melted
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt

    Preheat the oven to 375º F. Lightly grease a 9 or 10-inch tart pan. In a large bowl, add all of the crust ingredients and mix very well. I like to get my hands right in there to make certain it is all mixed up. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 10-15 minutes until golden brown. Remove from the oven and set aside.

    Tart Filling

    • 2 cups pure organic maple syrup, preferably Grade B
    • 3 large local farm fresh eggs, lightly beaten
    • 1/4 cup coconut sugar or firmly packed light or dark brown sugar
    • 1/4 teaspon salt
    • 3 tablespoons coconut oil, melted
    • 3 tablespoons bourbon
    • 1 teaspoon vanilla extract
    • 2 cups organic raw pecan halves or pieces

    Meanwhile in a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8 to 10 minutes to reduce. Remove from the heat and pour into a heatproof measuring pitcher. The syrup should be reduced to 1 1/2 cups. If necessary, return the syrup to the saucepan and continue to boil until sufficiently reduced. Let cool to room temperature before proceeding.

    In a bowl, stir together the eggs, coconut sugar, reduced maple syrup, the bourbon, salt, coconut oil and vanilla until well mixed. Add the pecans and stir well. Pour into the partially baked pie shell, making sure the pecans are evenly distributed.

    Bake the pie until the center is set and firm to the touch, 25-30 minutes. Transfer to a wire rack and let cool for 1 hour; remove pan sides. Serve slightly warm or at room temperature.[/print_this]

  2. Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts – Gluten-free + Vegan

    As much as it saddened me to take nearly 2 weeks away from Tasty Yummies while we travel to Austin, Texas for SXSW and the Flatstock Rock Poster Convention, I am also very excited for the first time ever, to have a series of wonderful and very lovely guest bloggers holding down the fort while I am away. Right now I am in the car starting our journey from Buffalo, NY to Austin, TX, likely dreaming of these very doughnuts and all of the other delicious treats we have for you while I am gone. If only I could have found the time to make one of everything to take on the road with me, so I wouldn’t miss my kitchen too much.

    I am excited that the first Tasty Yummies guest blogger, Tessa the Domestic Diva, made a very special donut recipe, just for you guys after reading about my own experience of making donuts for the very first time, not too long ago. Additionally she shares her three very popular donut recipes, which are all gluten-free and vegan. Tessa’s blog grabbed my attention recently both from the Allergy-Free Wednesday series she hosts with 5 other bloggers and more specifically with her Coconut Secret Bars, that inspired me to create my own Dark Chocolate Coconut Treats. I am so excited to have found her blog! All of Tessa’s recipes on her blog are free of gluten, dairy, and corn and each looks more delicious than the last. So now that you are drooling at the thought of even more donuts, please enjoy Donut Mania with Tessa the Domestic Diva!



    Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts

    When Beth asked me to do a guest post, I knew almost immediately I would like to create a donut for her.  I enjoyed reading about her first donut adventure, and knew she would love some more spins to put that donut pan to good use, and that YOU all might too!  I already had three donuts up on my blog, but the possibilities are really endless! (SSH!!  Let me let you in on a little secret:  baked donuts work well with most muffin batters!  Add a hole and a little frosting, and you’ve created a crowd-pleasing donut! I won’t tell if you don’t!)

    Donuts lend themselves to personal creativity and tastes very nicely.  Think of a favorite flavor combo, and most likely you can make it happen. Go ahead, don that baker’s hat and start cooking! And if you are feeling less than adventurous (my sisters tease me all the time how I can whip things together in 10 minutes when it would take them 60), here is a recipe to get you started, and a few more to make sure you’re fully inspired and ready to bake!!

    Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts


    Here are some alternative donut recipes, with loads of frosting/topping options that can be used on ANY donut, all of which are wholesome, gluten-free, and vegan:

    Pumpkin Donuts
    Healthy Cake Donuts (this post also talk about how to make donuts WITHOUT a donut pan!)
    Banana Donuts

     

    Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts

    [print_this]Maple Apple Cinnamon Donuts, Vegan + Gluten-free
    makes approximately 18 mini-donuts or 7-8 regular sized donuts (this depends on your pan)

    Wet:

    • 1/2 cup applesauce
    • 1/4 cup oil (I used melted coconut oil)
    • 2 tablespoons chia meal/flax meal mixed w/ 3 tablespoons hot water
    • 1/2 cup palm sugar (or other granulated sugar)
    • 2 tablespoons maple syrup
    • 1 teaspoon molasses
    • 1 teaspoon vanilla
    • 1/4 teaspoons maple extract (optional but yummy!)

    Dry:

    • 1/2 cup oat flour
    • 1/2 cup teff flour (or brown rice)
    • 1/4 cup potato starch (or tapioca)
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon guar gum (optional)
    • 1/2 cup finely diced tart apple

    Maple Butter Glaze:

    • 2 tablespoons Earth Balance (or butter)
    • 2 tablespoons vegan cream cheese (Trader Joe’s has a new one made w/ coconut oil!)
    • 2 tablespoons maple syrup to achieve desired consistency

    Preheat your oven to 350 degrees.  In a medium-mixing bowl, whisk the wet ingredients.  Place the dry ingredients minus the diced apple, in order over the top.  Whisk in to fully incorporate all ingredients.  Fold in the diced apple.

    Dollop spoonfuls of the batter into a greased donut pan.  Fill about 2/3 full.  Bake for about 8 minutes for mini donuts, and 12 for regular.  You want the tops to be just done! I used a mini donut pan (12 holes) and made about 18 mini donuts.

    Mix your glaze:  Beat the cream cheese, butter, and maple syrup until smooth (I used an immersion blender to eliminate the lumps).  Drizzle over the muffins.  If you like your glaze thinner, you can add more maple syrup or milk of choice. If you like yours more like a spreadable frosting, reduce the amount of liquid!

    [/print_this]

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