Field Lilies. My plan as of now is to post about one new thing every Monday. We will see how it goes!
For today, my One New Thing is learning to substitute maple syrup for refined sugar in baking. If you are interested in learning how to do this, visit Michelle at Souly Rested, where you can print out a free conversion chart to help you do it right. I took a screenshot to show you what it looks like.
Now I realize not everyone has a "free" source of maple syrup like we do. And ours, of course, isn't really free. Family members work hard to produce it.
If you read Michelle's post you will see that maple syrup has a lot of minerals and other health benefits, so it's really worth your while to learn to bake with it. She has many other great-sounding ways to use maple as well, including maple kombucha which I plan to try very soon. If you are so inclined you can even learn how to make your own maple syrup!
Ordinarily when we are on a sugar fast as we are now, I just don't make very many baked goods. But recently I found myself with some truly overripe bananas that just had to be used up, and I didn't want to take time to research a healthier recipe online. So I adapted a banana muffin recipe, and we just couldn't be more pleased with the results.
BANANA WALNUT MUFFINS
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 very ripe bananas, mashed
2/3 cup pure maple syrup
1/3 cup vegetable oil
1/4 cup chopped walnuts
Heat oven to 350º. Line 12 muffin cups with either foil liners or parchment liners. Sift the dry ingredients into a bowl. Add the bananas, maple syrup, oil, and eggs and beat on low speed until mixed. (I actually used a whisk.) Stir in the walnuts.
Divide the batter evenly between the prepared muffin cups. Bake at 350º until tops of muffins spring back when touched lightly, about 23 minutes. Serve warm.
Have you ever tried substituting pure maple syrup for refined sugar? If not, I encourage you to give it a try!