It’s sugaring season—time to enjoy some Maple Ghee!
One of the greatest things about living in New England is the springtime when the days grow noticeably longer, the temperatures become a little more civilized and the sap begins to flow. Maple syrup is, of course, the most popular of treats that result from the sugaring season, but there is also our favorite local delicacy, maple cream! Maple cream is essentially creamy, spreadable maple syrup and it’s what we use to craft our sweet, seasonal Maple Ghee.
We craft our Maple Ghee in small batches by combining our Original Ghee with locally sourced maple cream. Maple cream is full of antioxidants and is a major source of minerals and vitamins including zinc and magnesium, which play a key role in strengthening the immune system. You can enjoy this treat by the spoonful—spread it on a slice of bread or eat it straight from the jar! Or you can class it up a bit and try it in one of these recipes!
Easy Maple Ghee Pancakes
|1 cup all-purpose flour||1 large egg, beaten|
|1 Tbsp light brown sugar||1 cup milk of your choice|
|2 tsp baking powder||1 tsp vanilla extract|
|1/2 tsp salt||1 Tbsp melted Maple Ghee|
- In a large bowl, combine all dry ingredients—flour, sugar, baking powder, and salt.
- Stir vanilla extract into milk. Pour milk into bowl of dry ingredients.
- Add beaten egg.
- Add melted ghee.
- Using a wooden spoon, mix all ingredients. Lumps are okay.
- Let the pancake mixture sit for about 5 minutes.
- Heat a griddle or frying pan. (Melt a little butter or ghee to avoid pancakes from sticking.)
- Scoop 1/2 cup of the pancake mixture and pour onto the well-heated pan.
- Turn it over when you start seeing bubbles. Brown for a few more minutes on the opposite side.
- Serve hot with a dollop of Maple Ghee and warmed maple syrup.
Maple Caramelized Sweet Potatoes
|1 cup sliced sweet potato (about 1 medium-sized sweet potato)|
|1 tsp melted Maple Ghee|
|Sea salt to taste|
|Yogurt of your choice||Almond butter|
Turn the oven to the broil setting, about 450F.
Place the sweet potato slices on a parchment-lined baking sheet and drizzle with the Maple Ghee. Season with sea salt.
Cook for 2-3 minutes on each side, until tender and lightly caramelized.
Transfer slices to a plate, and garnish with desired toppings.
Crunchy Maple Granola
|4 Tbsp Maple Ghee||1/2 cup ground flaxseed meal|
|1/2 cup maple syrup||1/2 tsp salt|
|2 1/2 cups rolled oats, dry||1/4 tsp cinnamon|
|1 cup quinoa, uncooked||1/2 cup raw cacao nibs|
|1 cup sliced toasted almonds||1/2 cup goji berries|
- Preheat oven to 325F and prepare a large baking sheet with parchment paper.
- Heat a medium saucepan on the stovetop over medium heat. Add Maple Ghee to the warm saucepan, and let it heat for 10-15 seconds (be sure to not let it burn).
- Next, stir in the maple syrup and cook the maple syrup and ghee for about 30 seconds, until everything is combined.
- In a large mixing bowl, mix together oats, quinoa, toasted almonds, ground flaxseed, salt, and cinnamon. Stir well to mix. Pour wet ghee mixture over dry oat mixture and stir until all dry mixture is evenly coated. Spread evenly and thinly on the large baking sheet.
- Place the baking sheet into the hot oven and bake for approximately 30 minutes, stirring halfway through. Granola is ready when it becomes dry and turns golden brown. Be careful to not overcook—the granola can go from done to overdone very fast.
- Remove the granola from oven and let cool. Once cooled, add the granola to a medium mixing bowl and mix in the cacao nibs, goji berries and any other toppings you desire. Store in jars for snacking or serve with yogurt, almond milk or applesauce. Enjoy!
Full Moon Ghee comes in a variety of flavors. Check out our shop!