Like most kids, my kids love anything sweet – sweets, cookies, juices, ice creams, cakes etc. But the refined sugar that is found in all of these is not good for the kids (adults also actually!) Made up of fructose and glucose, sugar has empty calories and adds no nutritional value to their diet.
As a mother of two, I’m constantly looking for ways to cut down the sugar content in their food. I’ve realized that it’s important for kids to love what they’re eating rather than forcing them to eat it. So when I recently came across a few articles on the goodness of 100% Pure Maple Syrup from Canada, I decided to incorporate it into my daily cooking to help them develop their taste buds and cut down their sweet cravings.
You will be amazed at the nutritional value 100% Pure Maple Syrup brings to the table. Did you know that a quarter cup (60 ml) of maple syrup provides 100% of your recommended daily intake of manganese? Manganese is essential in energy production, antioxidant defence and regulating blood sugar levels.
- 100% Pure Maple Syrup also contains 65 different types of antioxidants. It’s packed with magnesium, calcium and potassium which are all important minerals for the overall development of your child.
- 100% Pure Maple Syrup does not cause botulism. Honey, on the other hand, is actually not a good replacement option for babies as it may lead to botulism.
We’ve curated two recipes for you that use 100% Pure Maple Syrup From Canada and pack quite a punch. Check out the recipes below.
If you don’t know where to pick up a bottle of 100% Pure Maple Syrup, you can buy it here.
Maple Syrup Roasted Veggies – Serves: 3-4
- 100% Pure Maple Syrup from Canada
- Olive Oil
- Wholegrain Mustard
- 1 whole Sweet Potato
- 1/3 Butternut Pumpkin
- 3 – 4 Potatoes
- 3 – 4 Beetroots
- 3 Onions
- Preheat the oven to 220° C.
- Cut up all the veggies into chunks (not too big or the marinade will burn)
- Mix the 100% pure maple syrup from Canada, oil and mustard in a separate container. Adjust the amount of maple syrup & mustard as per your taste. If you don’t like it too sweet, add less syrup; Love mustard? Add some more!!
- Coat the vegetables well in the marinade (If you like your veggies to remain their original colour, you may want to bake the beetroots in another container, as they tend to bleed and stain the other veggies. )
- Put it in the oven until they’re golden brown. It takes approximately 20-25 minutes. But keep an eye on them.
Apple Crumble – Serves: 6
- 200 Gms Apples
- 2 Tbsp Lemon Juice
- 2 Tbsp / 20 Gms Brown Sugar
- 1 Tbsp/ 10 Gms Whole Wheat Flour
- 1 Tbsp Cinnamon Powder
- 1/3 Cup / 50 Gms Oats
- 2 Tbsp/ 50 Gms 100% Pure Maple Syrup From Canada
- 35 Gms Walnuts, chopped
- A pinch of Sea Salt
- 40 Gms Cold Unsalted Butter, chopped into small pieces
- Preheat the oven to 180° C.
- Peel, core and chop the apples.
- Place them in a bowl of water and squeeze in a few drops of lemon juice. This will delay the oxidation process and prevent them from browning.
- Drain thoroughly and return the apples to the bowl.
- Sprinkle brown sugar, flour and ½ Tsp cinnamon powder over the apples and mix well.
- Transfer to a lightly-greased 6-inch ovenproof dish.
- Combine the oats, 100% pure maple syrup from Canada, walnuts, salt and the remaining cinnamon powder in another bowl.
- Using your fingers, rub in the butter till no lumps remain. The mixture should resemble breadcrumbs.
- Crumble this over the fruit and add a sprinkling of brown sugar on top, if desired
- Bake in the preheated oven for 25 minutes.
- Serve warm
You may also like: TIPS | 5 Kitchen Tools For Moms Of Picky Eaters
Image Source: http://theotherbigo.caThis post is in association with Federation Of Quebec Maple Producers, Canada