Recipes with maple syrup

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.

Creamy, decadent and ready in less than five minutes, this is a great chance to introduce superfoods, bananas and avocados to children 8 months and older. Rich in healthy fats necessary for skin health, brain function and maintaining a healthy weight. Cacao is high in magnesium and iron and when combined with a fat like coconut oil or avocado, it alleviates headaches and anxiety and boosts brain function.

Packed with vegetables, this puffy frittata makes a comforting meatless supper on a cold winter night.

Whole wheat French toast with liquid egg substitute, skim milk, cinnamon, and vanilla. Lower in fat and cholesterol than the classic, ready in 25 minutes for busy mornings.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

Easy baked beans using canned plus adding significant extra flavor.

Thick tuna steaks marinated in sweet-savory sherry, ginger, and maple syrup grill to perfection in under an hour for an Asian-inspired seafood dinner.

Bircher muesli was first developed by a Swiss physician, Maximilian Bircher-Benner as part of the therapy he prescribed for his patients. Often called simply ‘overnight oats’ Bircher muesli is an ideal breakfast food – it can be assembled the night before, left in the fridge overnight and enjoyed in the morning – there is no cooking required. It's also a perfect combination of plant-based protein, slow-release wholegrain carbohydrates, and essential fats. The version below calls for pears and coconut, but alternative combinations are provided in the notes.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Four-ingredient maple syrup souffle made with beaten egg whites, powdered sugar, and baking powder. Light as air with pure maple flavor in every spoonful.

Overnight yeasted pancakes with pure maple syrup and chopped walnuts. The fermented batter gives these a tangy, sourdough-like depth that regular pancakes can only dream about. Worth the wait.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.