Thursday, 29 January 2015

Sugar Swap Maple Syrup Recipes for #BreakfastWeek

Earlier in the week, I told you about some of the rather lovely recipes I've been making with maple syrup - Nanaimo Bars, Cranberry & Apple Compote, Cinnamon Maple Sticky Buns, Maple Syrup Glazed Pork, ... All totally delicious but not exactly diet friendly. Well, Clarks have some good news if you're watching your waistline - their Original Maple Syrup is a blend of pure maple syrup from Quebec and carob fruit syrup from the Mediterranean so it has 45% less sugar per 100g than white sugar. Carob fruit syrup has a low glycemic index too so it's a healthier option. I also love the rich colour and the burnt caramel flavour that it adds to both sweet and savoury dishes.

Clarks have come up with a whole host of healthy recipes for National Breakfast Week so I thought I'd share a few with you.

Berry healthy maple porridge


For the porridge
150g rolled oats
500ml skimmed milk
500ml water
50g sunflower seeds

For the topping
400 g of blueberries, raspberries and strawberries
Clarks Maple Syrup


1. Combine the oats, milk and water in a medium saucepan. Stir well and place over a high heat, until the mixture begins to boil. Turn the heat down and stir continuously for 4 - 5 minutes until the porridge becomes thick and creamy.
2. Remove from the heat and stir in the sunflower seeds. The porridge will continue to thicken as it cools.
3. Divide the porridge between 4 warm bowls, top with the fresh berries and drizzle generously with Clarks Maple Syrup.


• Substitute the sunflower seeds for a mixture of pumpkin, sesame and poppy seeds.
• Frozen berries are a good substitute when fresh berries are not available. Simply warm in a small saucepan with a good glug of Maple Syrup.

Maple glazed banana and coconut porridge


For the porridge
150g rolled oats
2 x 400ml tin coconut milk
200ml water
Clarks Maple Syrup

For the topping
2 - 3 bananas, peeled and sliced diagonally
1 teaspoons ground cinnamon
Knob of unsalted butter
3 tablespoons Clarks Maple Syrup


1. Place the oats, coconut milk and water in a medium sized saucepan. Stir well and place over a high heat until the mixture begins to boil. Turn the heat down and stir continuously for 3 -
4 minutes until the porridge is thick and smooth. Add maple syrup to sweeten and stir well.
2. Heat the butter in a small non stick frying pan and add the banana slices. Cook for 2 -3 minutes until the banana begins to caramelise. Add the maple syrup and heat until bubbling.
3. Divide the porridge between 4 warm bowl and top with 3- 4 slices of the caramelised banana.
4. Dust with the cinnamon and drizzle with the sticky pan juices.

• For a tropical treat, top the porridge with a combination of mango cubes, passion fruit and shavings of fresh coconut.
• For an indulgent Winter treat, add a glug of rum to the pan before serving.

Maple and cinnamon buttermilk pancakes


150g plain flour
2tsp cinnamon
1 ½ tsp baking powder
½ tbsp bicarbonate of soda
Pinch of salt
250ml buttermilk
150ml whole milk
3 medium free range eggs, separated
75ml Clarks Original Maple Carob syrup (plus more for drizzling)
75g melted butter (melt this in the frying pan to leave a little for frying)
Blueberries to serve (optional)


Combine the dry ingredients in a bowl and set aside.
Mix the egg yolks, buttermilk, milk and syrup together until smooth and combined. Then in another bowl whisk the egg whites with a clean whisk, until stiff. Slowly add the buttermilk mixture to the flour, whisking to avoid lumps. Fold the egg whites through the batter and then you're ready to griddle the pancakes.
Cook for a couple of minutes on each side. Serve straight away with more syrup and berries.


Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup.

for more info and recipes : 

RRP : £1.98 for 180ml, available in major supermarkets such as Asda, Tesco and Sainsbury's.

Disclosure : I received a bottle to try out.

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