#maplesweetness

[kaeikki]

These almond tahini truffles are packed with superfoods like almonds, chia seeds, flaxseeds, and hemp seeds, providing a nutritious and delicious treat. The combination of almond butter and tahini creates a rich and creamy texture, while maple syrup adds natural sweetness. These truffles are perfect for satisfying your sweet cravings while nourishing your body with wholesome ingredients.

Ingredients: 1 cup almond butter. 1/4 cup tahini. 1/4 cup maple syrup. 1/2 cup almond flour. 1/4 cup cacao powder. 1/4 cup shredded coconut. 1/4 cup chopped almonds. 1/4 cup chia seeds. 1/4 cup flaxseeds. 1/4 cup hemp seeds. 1 tsp vanilla extract. Pinch of sea salt. Additional shredded coconut for rolling optional.

Instructions: Put almond butter, tahini, maple syrup, cacao powder, shredded coconut, chopped almonds, chia seeds, flaxseeds, hemp seeds, vanilla extract, and sea salt in a bowl. Mix the ingredients together. Mix until everything is well mixed and a dough forms. Roll the dough into small balls about the size of truffles with your hands. If you want, you can coat each truffle with more shredded coconut. The truffles should be put on a baking sheet that has parchment paper on it. Put it in the fridge for at least 30 minutes to make it firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

ou amestop

[tamagobuns]

These Maple Sausage Pancake Muffins are a perfect grab-and-go breakfast option for busy mornings. Made with savory breakfast sausage and a hint of maple sweetness, these muffins are keto-friendly, low-carb, and deliciously satisfying. Plus, they're easy to make and can be enjoyed hot or cold!

Ingredients: 1 lb breakfast sausage. 1 cup almond flour. 1/4 cup coconut flour. 2 teaspoons baking powder. 1/2 teaspoon salt. 4 large eggs. 1/2 cup unsweetened almond milk. 2 tablespoons melted butter. 1/4 cup sugar-free maple syrup.

Instructions: Start by heating the oven to 350F 175C. Use cooking spray or muffin liners to grease a muffin tin. The breakfast sausage should be cooked in a pan over medium-low heat until it turns brown and crumbles. Take out any extra grease and set it aside. Put the coconut flour, baking powder, salt, and almond flour in a large bowl. Add the eggs, almond milk, melted butter, and sugar-free maple syrup to a different bowl and mix them together using a whisk. Mix the dry and wet ingredients together until they are well mixed. Add the cooked sausage and mix it into the batter until it's spread out evenly. Fill up each muffin tin cup about three quarters of the way to the top with batter. The muffins should be baked in a hot oven for twenty to twenty-five minutes, or until they are golden brown and set. Take it out of the oven and let it cool down a bit before you serve it. These tasty Maple Sausage Pancake Muffins are a quick and easy way to eat a keto breakfast.

Prep Time: 15 minutes

Cook Time: 25 minutes

Palace Rigg

[jpfuentes2]

With these chewy and flavorful oatmeal cookies, you'll get the perfect balance of maple sweetness and tart cranberries.

Ingredients: 1 cup old-fashioned oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup packed brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 cup pure maple syrup. 1/2 cup dried cranberries.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. In a separate large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy and smooth. Add the egg and vanilla extract to the butter mixture and beat until well combined. Gradually mix in the maple syrup. Gradually add the dry oat mixture to the wet ingredients, mixing until just combined. Stir in the dried cranberries. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown around the edges. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these delicious maple cranberry oatmeal cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

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