The maple sap is flowing and the sugar shacks are humming. So in a nod to sap season, we thought we’d share a recipe for one of our favorite maple treats. Imagine pecan pie, but pecan pie that you can eat with your hands, and that has walnuts instead of pecans, and a strong blast of maple. Doesn’t that make you happy?
Always engaged in the quest of making yummy food that is wholesome too, we have played around with the refined ingredients that might usually be used in a recipe like this. We have swapped out half of the white flour with whole grain flour, and we use maple sugar instead of granulated. If you can’t find maple sugar (which is available in health food or gourmet stores), you can use organic brown sugar instead. If you like a crust with a little more texture and a boost in fiber, add 1/2 cup whole rolled oats.
3/4 cup white whole wheat flour (or whole wheat pastry flour)
3/4 cup all purpose flour
1/2 cup butter, softened
1/4 cup maple sugar
1/2 cup maple sugar
1 cup maple syrup
2 large eggs
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon salt
1 1/4 cup walnuts, chopped
1. Preheat oven to 350F and grease a 9-by-13-inch baking pan.
2. Mix flour and sugar, and cut in butter until crumbly. Press into baking pan.
3. Bake 15 minutes and allow to cool.
4. In a saucepan over medium low heat, place maple sugar and maple syrup and simmer for 5 minutes.
5. In a medium bowl, gently beat eggs and add vanilla. Pour hot syrup mixture steadily over the eggs, whisking constantly. Add flour and salt.
6. Pour maple mixture over crust, add walnuts, and bake for 20 to 25 minutes. Cool, cut into squares, and serve.