The thought of pancakes slathered in yummy maple syrup always makes the Take Stock team drool.
So, imagine our delight when we heard that the sweet liquid has now been billed a superfood – meaning we no longer need an excuse to eat it! Despite its high sugar content, maple syrup contains high levels of antioxidants that boost the immune system. Its characteristic earthy sweet taste comes from the raw ingredient: the sap of black and red maple trees that grow in abundance in Canada. Its antioxidant content includes compounds that could help manage Type 2 diabetes, and act as an anti-cancer and anti-inflammatory agents. Described by scientists in America as a ‘one-stop shop’ because of these compounds, it’s also an excellent source of the trace mineral manganese and zinc.
How’s it made?
The process begins with tapping (piercing) the maple tree, which allows the sap to run out freely. The fresh sap is clear, tasteless and very low in sugar. It is then boiled to evaporate the water and the concentrated syrup that’s produced has the characteristic maple flavour, colour and a sugar content of 60 per cent.
- Replace table sugar as sweetener
- Add super sweet maple syrup to porridge
- Gives a unique taste to tea and coffee
- Used by pastry chefs to create desserts and pastries such as maple syrup pecan plait
More unusual uses:
- Add it with cinnamon to puréed cooked sweet potatoes
- Combine with orange juice and soy sauce as a marinade for baked tofu or tempeh
- Treat for the kids: spread peanut butter on a piece of whole wheat toast, top with sliced bananas and drizzle over maple syrup
- Add to bacon at breakfast