Get ready for unmatched maple delights
Dear Friends and Maple Lovers,
Winter is at its peak, but at Jardin des Ćrables we all know what that means: maple season is fast approaching! šš
We couldn't be more excited to share with you our delicious maple products that you love so much.
Every year, we strive to offer you the best maple products, and this season will be no exception. We work tirelessly to prepare our sauces, granolas, divine maple butter, and other treats that will delight your taste buds. It's time to start dreaming of those sweet moments we share with our loved ones.
Here are some recipe suggestions to make your mouth water...
Local Flavor GRANOLA Breakfast BowlĀ Ā
2 servings or 4 small appetites
Since our return from Costa Rica, I keep reminiscing about the extraordinary flavors of the country's local fruits such as sun-ripened papayas and mangoes. Let's be honest, exotic fruits in Quebec aren't quite "HOT." Theyāre neither good for the environment nor our taste buds, always missing that little something...
So I thought, why not give our summer local fruits what they deserve; all the place on my plate (or rather my bowl in this case).
I had a jar of pears in syrup that my friend had given me, so I decided to throw them into my breakfast! If you don't have them, you can replace them with any other fruit you have in your fridge or canned goods.
I also added ground flax seeds which provide fiber and contribute to our gut health. Moreover, flax seeds could be beneficial for hormonal balance in women, "Well, well, well... I say a big YES!"
Hemp seeds and bee pollen are optional, but both add an extra amount of protein, antioxidants, and fiber once again.
Ingredients:
1/2 cup regular rolled oats
1 cup milk of choice
2 tbsp ground flax seeds
Warming spice mix (cinnamon, cardamom, ginger, etc.)
1 cup farmerās, plant-based, or milk yogurt of choice
1/2 cup Maple-Melilot Granola
1/4 cup pear in syrup, strawberries, raspberries, or fresh fruits
Optional but highly recommended toppings š
A dash of Artisan Maple Syrup
1 tbsp Quebec organic hemp seeds
Bee pollen (to taste)
Preparation:
In the evening, mix the oats with milk, flax seeds, and spices if used. Put it in the fridge.
In the morning, divide the porridge into 2 bowls. Top with yogurt, granola, fruits of choice, and if desired, add the toppings.
Enjoy your breakfast and may the sun be gentle in your heart ā¤š
ThaĆÆ BBQ Sandwich
4 serving
Image generated for illustration purposes because we ate our sandwiches too fast, I couldn't take a picture !!!!
I don't know about you, but for us, sandwiches have always been a hit in our house. Whether for breakfast, lunch, or dinner, we never get tired of eating them!
Here's our version with the new Thai BBQ Sauce! You can use the protein of your choice, here we opted for chicken, but with tofu, it's simply amazing!!!
Ingredients:
2 chicken breasts sliced into strips
1/2 cup Thai BBQ sauce
8 slices of bread or 4 ciabatta, hamburger, etc. buns. Toasted or not, it's up to you. Here, we like to warm, especially with those dry gluten-free bread š
Toppings:
1 sliced tomato
Lettuce leaves
Mayonnaise or avocado puree
Thai BBQ sauce for extra indulgence
Coriander, mint, or basil leaves (to taste)
Sliced shallots or green onions
A few drops of Sriracha sauce
Preparation:
If possible, marinate your chicken strips a day in advance, for example on Sunday evening to prepare your sandwiches on Monday evening (yes, Iām very "meal prep" ahead).
SautƩ the chicken and its marinade together until fully cooked.
Open your buns, spread the bottom bun with avocado puree and the top with Thai BBQ sauce, mayonnaise, or both! Yes, yes, the order really matters š
Place a lettuce leaf on the avocado, then the tomatoes and then add the chicken. Garnish with herbs and onions if desired. Add Sriracha for an extra "oomph"!
Serve with fries or a large green salad for extra vitamins and minerals!
We hope this recipe brings you delicious joy š
Orange, Cranberry & Squash Muffins
Okay, here is my new obsession! These muffins are divinely good, and no one will suspect they are gluten-free!
I had some fresh cranberries frozen and some squash from this fall that were starting to soften.
In this recipe, I used my delicata squash, but you could just as easily use sweet potatoes, pumpkin, or if you simply don't have any, add an equal amount of more yogurt.
Eat them with our new marmalade (Hello sunshine in a jar)! A real treat... seriously.
Ingredients:
1 cup of fresh or frozen cranberries
2 cups of all-pupose gluten free flour (I use La Merveilleuse)
1 teaspoon baking powder
Ā½ teaspoon baking soda
Ā¼ teaspoon fine salt
ā cup + 1 tablespoon melted coconut oil or unsalted melted butter
Ā¾ cup maple syrup
2 eggs, preferably at room temperature
Ā½ cup plain Greek yogurt
Ā½ cup squash puree
2 teaspoons vanilla extract
Zest of one medium orange (about 1 teaspoon), preferably organic
1 tablespoon maple sugar or crushed nuts, to sprinkle on top of the muffins before baking
Preparation:
Preheat the oven to 400Ā°F (200Ā°C). Grease all 12 compartments of your muffin tin or line them with papers if necessary.
In a food processor, blend the cranberries for about 5 seconds until they are reduced to small pieces (but not pureed). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix.
In a medium mixing bowl, combine the oil and maple syrup and whisk together. Add the eggs and whisk to combine, then add the yogurt, squash puree, vanilla, and orange zest. Mix well.
Pour the wet ingredients into the dry ingredients and mix with a large spoon until just combined (some lumps are acceptable). Gently fold the cranberry pieces into the batter.
Divide the batter evenly among the 12 muffin compartments (they will be quite full). Sprinkle the tops of the muffins with maple sugar or crushed nuts. Bake the muffins for 15 to 18 minutes, until golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You may need to run a butter knife along the outer edge of the muffins to loosen them from the tin. If you have leftover muffins, store them covered at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze remaining muffins for up to 3 months.
We love to enjoy them with hot tea or coffee, orange wedges, and spread with our delicious marmalade!
Bon appĆ©tit!Ā šā
š„ New ProductsĀ š„
You may have noticed, if you looked at our recipes above, we now have two new products available in the online store:
Thai BBQ Sauce, perfect for adding flavor to your stir-fry with chicken, shrimp, tofu, or vegetarian! Always gluten and dairy-free, it evokes the aromas of Asian ginger grills. Incidentally, the ginger used comes from the Ferme aux Petits Oignons. It is therefore organic, local, and produced with a lot of care and love. That's why our products are so good, they are filled with love!
Orange & Maple Marmalade, it is not too bitter and perfectly sweet. Use it on scones, croissants, orange and cranberry muffins, or simply on a good slice of buttered bread! Find the sunshine in a jar in our maple marmalade!
With guilt-free indulgence š¤ā¤
Ćmilie
Stay connected on our Facebook page to follow all our news and upcoming events. We know you'll become addicted to our maple products, and we can't wait to share this passion with you!
Comments