For the love of organics: Maple Syrup

Gathering maple tree sap to make sweet syrup for food and medicine is an ancient practice created by the Anishinaabe, Haudenosauee and Wabanaki people of northeastern North America. From pancakes to salmon, the sweet syrup was and still is, used to cure meats, sweeten bitter medicines, and bring a warm sugary and woody flavor to breakfasts and dinners alike. The thousands-of-years-old tradition continues to offer a spoonful of maganese, potassium, and antioxidants with its syrupy sweetness.

There is a common misconception that organic and conventional maple syrups are the same - but that could not be farther from the truth. The organic certification includes an extensive list of requirements to protect biodiversity in the sugar bush (forest of maple trees) including other plants, animals and microrganism. In Vermont, these specs also include maintaining a range of young and old maple trees. Organic maple syrup certification means sustainably keeping whole forests biodiverse and thriving.

Did you know organic producers cannot use galvanized containers at various points in the process, which are known to leach lead? Conventional syrup producers often add synthetic defoaming agents as well as additives like antifreeze!

These are just a few reasons to choose organic and keep the nasty additivies, pesticides and heavy metals out of your maple syrup!

Carrot Cake Oatmeal Pancakes

1 1/2 cups old-fashioned oats

1 cup milk (dairy or non-dairy)

1 egg, beaten

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp salt

1 tsp vanilla

Butter or oil for the griddle

1/2 cup grated carrots ***make it Rasberrys-like by subbing sweet potato, parsnip or strained apple***

Maple syrup, butter, extra carrots and chopped nuts for topping (optional)

Grind oats in a blender for a few seconds, until they have a flour-like texture. Combine the oats, milk and egg; let sit for 10 minutes. Stir in baking powder, spices and vanilla.

Heat a griddle or skillet over medium. Spray with oil or melt a pat of butter. For each pancake, drop and spread a scant 1/4 cup of batter into a 4-inch round. Sprinkle evenly with about 1 1/2 Tbsp grated carrots.

Cook pancakes, three at a time, until small bubbles form and pop on the top. Flip, and cook 1 to 2 minutes more until golden on the other side. Serve warm with desired toppings. Makes 2 servings.

Source: April 2021 Costco Connection, recipe by Marisa Moore.