Maple Syrup is BETTER for You!

There is good news about maple syrup. I never imagined, something so sweet would actually be good for you. Here is an article I found::

Expert Insight

A report in the January 2009 issue of the "Journal of the American Dietetic Association states that maple syrup has a higher antioxidant content than processed pure sugar. Antioxidants are believed to be helpful in preventing health conditions that are based upon oxidative damage to the body -- examples of such conditions include cardiovascular disease, cancer and degenerative disorders. Plant saps and syrups such as maple syrup were found to be preferable to processed sugar in terms of antioxidant content, so maple syrup would be a better food choice than white sugar if you want to increase your antioxidant intake.

Read more: http://www.livestrong.com/article/326813-nutritional-facts-pure-maple-syrup-vs-white-sugar/#ixzz2WEF0EihH

This is good news to people like me, who are embarking on this new journey of eating whole foods in their natural form. Eating dessert every now and then is a craving I can't resist! So, this helps. I hope it helps you, too, to be informed.

The following is a recipe I found last night. I made these for my family and friends and they were amazed at how yummy they were. I'll share it with you! You can find this recipe and others like it at the blog "Finding My Niche."

Whole Food No Bake Cookies (Sugar/Dairy/Gluten Free)

Version 1 - very sweet, less chewy

*This is GAPS-legal using honey

2/3 cup maple syrup (or honey)

1/4 cup coconut oil

5 tablespoons cocoa powder

1/2 cup sun butter (or peanut butter)

1 teaspoon vanilla

1 cup shredded or flaked coconut

Over medium heat, combine maple syrup, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and remove from heat. Stir in sun butter, vanilla, and coconut. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up (about 30 minutes).

Version 2 - slightly less sweet, more chewy

(pictured above)

1/2 cup honey

1/4 cup coconut oil

4 tablespoons cocoa powder

1/2 cup peanut butter

1 teaspoon vanilla

1/3 cup + 1 tablespoon shredded coconut

1/3 cup + 1 tablespoon pre-soaked and cooked white quinoa

Over medium heat, combine honey, coconut oil, and cocoa powder. Bring to a boil, stirring constantly, and turn down heat to a simmer. Stir constantly for 3 minutes and remove from heat. Stir in peanut butter, vanilla, coconut, and quinoa. Place by tablespoonfuls onto waxed or parchment paper and set in the refrigerator to set up (about 30 minutes).

Makes 18-20 cookies.