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B A I R D F A R M''' R O S E M A R Y W A F F L E R E C I P E
1.5 cups All-purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 cup Corn Starch
Chopped Rosemary to taste (a little goes a long way) We use anywhere from a teaspoon to a tablespoon-all depends on how herbaceous you feel)
2 Cups Buttermilk (in a pinch you can sub whole Milk with lemon juice)
2/3 Cup Vegetable Oil
2 Teaspoon Vanilla Extract
2 Tablespoons Maple Sugar
Baird Farm Maple Syrup for Topping
In a large mixing bowl combine all dry ingredients
After dry ingredients have been mixed slowly add in wet ingredients
Pour waffle batter over waffle iron - cook and enjoy with Baird Farm
P E A N U T B U T T E R M A P L E G R A N O L A
Recipe submitted by Charlotte Addison
Recipe By: Jessica Seinfeld
Heat the oven (with the oven rack in the middle) to 300°F. Line a rimmed sheet pan with parchment.
In a large bowl, combine the oats, peanuts, and flax seeds.
In a small skillet, combine the peanut butter powder, syrup, coconut sugar, coconut oil, vanilla, and salt over medium-low heat. Whisk until creamy and smooth.
Pour the peanut butter mixture over the oat mixture. Use a silicone spatula to stir until well combined and the oats are evenly coated.
Pour the mixture into the prepared pan and spread into an even layer.
Bake for about 35 minutes, stirring half way through, or until crisp.
Serve with fresh or dried fruit and milk or yogurt.
This recipe was printed from:https://jessicaseinfeld.com/recipes/peanut-butter-granola
2 cups rolled old-fashioned oats (gluten-free)
1 cup roasted unsalted peanuts
½ cup flax seeds
¼ cup peanut butter powder
¼ cup maple syrup
2 tablespoons coconut sugar
2 tablespoons coconut oil
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
Fresh or dried fruit, for serving
Milk or yogurt, for serving
B U T T E R M I L K R H U B A R B S C O N E S
Recipe Submitted by: Sue Love
Original recipe is from: Simply Scones by Leslie Weiner & Barbara Albright
2 cups all-purpose flour
1/3 cup Baird Farm Maple Sugar + some for sprinkling
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1 Tbsp. Bob’s Red Mill buttermilk powder. (see note below)
1/2 cup H2O
1 large egg
1 1/2 tsp. vanilla
2/3 to 3/4 cup diced rhubarb
Preheat oven to 400 degrees F.
In a large bowl, stir together flour, maple sugar, baking powder, baking soda, salt and buttermilk powder.
Cut the butter into 1/2 inch cubes and distribute over the flour mixture. Cut in the butter until the mixture resembles coarse crumbs. Add the diced rhubarb to the flour/butter mixture and stir.
In a small bowl mix the H2O, egg and vanilla. Add the liquid ingredients to the dry and stir to combine.
Divide the mixture evenly into a scone pan and lightly sprinkle with maple sugar or. . .
With lightly floured hand, pat the dough into an 8 inch circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Lightly sprinkle with maple sugar.
Bake for 18-20 minutes, until top is lightly brown and a cake tester or toothpick inserted in the center comes out clean.
Place on a wire rack and cool for 5 minutes.
Remove from scone pan or baking sheet and continue to cool the scones on the wire rack.
Grab a cup of tea or mug of coffee and enjoy!
Note: The original buttermilk scone recipe calls for 1/2 cup of buttermilk. I began using the buttermilk powder because then I have it readily available.