Strawberry Maple Jam

There is so much to love about this jam. There are only two ingredients, both of which are available in my local area. It’s simple to make, it’s healthier than jam with sugar, and it’s delicious. The maple flavor does not overpower the strawberries, but remains subtle. According to Janie Quinn, author of Essential Eating: The Digestible Diet, maple syrup is “the easiest-to-digest natural sweetener because it digests very slowly, thereby avoiding a sugar rush into the bloodstream.”

To make the jam, simply mix 3 cups of strawberries, hulled and quartered, with 1 cup of pure maple syrup. Bring to a boil and simmer until thickened, about 30 minutes. Cool, and enjoy. Let me know what you think.

Update: I’ve also used this recipe to make huckleberry jam, and raspberry jam. Each was just as wonderful as the strawberry. 

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Quinoa Cookies – Husband Approved

   Today, I made the world’s most expensive nutritious cookies. The recipe is from Essential Eating: The Digestible Diet by Janie Quinn. She calls them Oatmeal Style Cookies, but they use quinoa flakes instead of oatmeal.  To make them you need:

  • 1 large egg
  • 2 T filtered water
  • 4 T melted butter
  • 3/4 c maple sugar
  • 3/4 c sprouted flour
  • 3/4 c quinoa flakes
  • 1 t cinnamon
  • 1 t baking soda
  • 1/2 t sea salt
   Preheat oven to 350 degrees. In a large bowl, slightly beat egg and mix in water and melted butter. In a medium bowl, combine maple sugar, flour, quinoa flakes, cinnamon, soda and salt; add to egg mixture.  sitr until well blended. Drop rounded tablespoons onto greased cookie sheet. Bake 8 – 10 minutes or until light brown. Remove to wire rack to cool.  Optional: add 1/3 c raisins or dried cranberries. 
   What the author has to say about some of the ingredients:
   Quinoa: (Pronounced keen-wa) Most people think of this as a grain, but it is actually an herb. It is a complete protein and is wheat-free, gluten-free, and easy to digest.
  Maple Sugar: Maple syrup and sugar are the easiest to digest natural sweeteners because they digest very slowly, avoiding a sugar rush into the bloodstream. 
  Sprouted Flour: Sprouting a grain changes its composition from a starch to a vegetable. More vital nutrients are able to be absorbed into the body. Unsprouted grain is difficult for the body to process. 
   Yes, the ingredients in this recipe were a bit expensive.  Maple sugar is $10 a pound, quinoa flakes are $5 a pound and sprouted flour is about $3.50 a pound (these are less expensive in bulk). But, to put this in perspective, potato chips, depending on the brand are up to $6.00 a pound, Oreos are about $4.50 a pound and granola bars are about $6.00 a pound.  Whatever the price, hearing Mike yell from the living room, “these are good!” makes them well worth it. 

Maple Walnut Topping

For her birthday today, my daughter Jessi requested “no cake, just ice cream with topping.”  Simple!  I toasted some walnuts, and just as they reached the point of starting to brown, I added maple syrup we had just purchased from a local farm. (It’s sugaring time in PA!). Since the cast iron pan which I was using to toast the walnuts was nice and hot, the syrup immediately began to boil.  I stirred constantly for a minute or so and the the topping thickened nicely.  I served it hot over vanilla ice cream and the birthday girl was happy.