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Recipe: Pumpkin Dutch Baby with Caramelized Apples

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Directions

~ Marla Meridith

Recipe: Maple Vanilla Bean Whipped Cream

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~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

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~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

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Directions

~ Marla Meridith

Recipe: Maple Iced Coffee

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~ Marla Meridith

Recipe: Rhubarb Applesauce

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~ Marla Meridith

Recipe: Maple Pecan Morning Muffins

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~ Marla Meridith

Recipe: Maple Pumpkin Spice Popcorn

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~ Marla Meridith

Recipe: Maple Cinnamon Skillet Roasted Sweet Potatoes

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~ Marla Meridith

Recipe: Vegan Strawberry Coconut Ice Cream

We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!

Ingredients

2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces

Directions

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.

Add the maple syrup and salt. Pulse until all is well combined and creamy.

Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.

Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

~ Marla Meridith

Hasselback Sweet Potatoes with Maple, Pecans & Golden Raisins

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~ Marla Meridith

Recipe: Cast Iron Skillet Maple Cinnamon Scones

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~ Marla Meridith