Recipes and Usage 

We commit ourselves to passing on pure natural products gifted from nature to mankind, with as little human interference as possible.

 

All of our products are free of animal products, making it suitable for vegans and vegetarians. 

Maple syrup is increasingly used as a flavouring, rather than a syrup. It is ideal for your breakfast, home baking, desserts and savoury foods. Click on one of the recipes and let our Maple syrup make your life a little sweeter - from our family to yours

 

* All of the recipes and pictures are credited to the Happy Pear inc.

Savoury Foods

Caramelized Fig Salad with 

Cofradex® Maple syrup

Japanese Ramen with 

Cofradex® Maple syrup

Sweet Almond Curry with 

Cofradex® Maple syrup

Sweet Foods

Superfood Tiffins with 

Cofradex® Maple syrup

Chocolate, Orange and Ginger Cake 

with Cofradex® Maple syrup

Chocolate, Nut and Caramel Bars

with Cofradex® Maple syrup

Drinks

Strawberry and Raspberry

Cordial

with Cofradex® Maple syrup

Orange, Cardamom and

Ginger Cordial 

with Cofradex® Maple syrup

Lemongrass and Lemon

Cordial

with Cofradex® Maple syrup

Usage

Maple usage reaches far and wide. The syrup is not limited to simply sweet foods, but is also commonly used in savoury dishes. We, at Cofradex, recommend to try it as natural substitute for table sugar. 

Use it in your coffee, over your pancakes, on top of your yoghurt.

 

There are no limits to this natural product. 

Recipes

Caramelized Fig Salad with Baked Sweet Potato and Walnuts 

 

Preheat the oven to 180 degrees/350 F/ gas mark 4

Chop the dried figs into small pieces and remove the hard bits where the fig joined the tree. Soak the figs in the balsamic vinegar and water for 5 minutes, making sure they are all submerges.

Clean and scrub the sweet potatoes, removing any dirt. Leaving the skin on, cut them into chunky wedges and put them on a baking tray, coating them with the oil and ½ teaspoon of salt. Bake in the preheated oven for 20 minutes, until lovely and soft and starting to crisp around the edges.

While the sweet potatoes are baking, cut the fresh figs into thick slices.

Drain the dried figs, reserving the liquid. Pour the liquid into a frying pan and add the maple syrup and the remaining ½ teaspoon of salt. Put the heat on high, place the fresh figs in the pan and keep the liquid moving until it starts to reduce and become a syrup. This will get the fresh figs caramelized and infused with a sweet balsamic flavour. Once this liquid is syrupy, turn the heat off. Don’t move the frying pan much, as you want to keep the fresh figs intact.

Get a large salad bowl and put the washed rocket in the bottom, keeping a few leaves for the top. Scatter the remaining rocket leaves over, then sprinkle with the walnuts, crushed lightly with your hands.

 

Serves 4:

60g dried figs

6 tablespoons balsamic vinegar

10 tablespoons water

2 sweet potatoes

2 tablespoons oil

1 teaspoon sea salt

4 fresh figs

3 tablespoons maple syrup

100g rocket/ green salad leaves

50g walnuts

Japanese Veg and Noodle Ramen

 

First make your broth. Peel and grate the ginger. Put the vegetable stock into a large pot with 2 tablespoons of the tamari, the grated ginger, the juice of 1 lime and 1 tablespoon of maple syrup or agave syrup and bring to the boil.

Wipe the mushrooms clean and tear them into bite-size pieces. Mix the remaining 3 tablespoons of tamari, the lime juice and remaining 1 tablespoon of syrup in a cup or a bowl with the water, then transfer into a separate pan on a medium heat. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, or until the mushrooms have absorbed all the sauce and taste great.

Once your broth is boiling, add the noodles and cook according to the instructions on the packet.

In the meantime, start preparing your toppings. Deseed and finely slice the red chili, together with the scallions (they’re nice sliced at an angle). Grate the carrot and rinse the beansprouts.

Once the noodles are cooked, take them out of the broth with a slotted spoon, dividing them between four deep bowls. Ladle the broth into each bowl so it is just slightly covering the noodles.

Now add the toppings – beansprouts, mushrooms and grated carrot on each side of each bowl, with the chopped scallions, chili and sauerkraut (if using) in the centre. Finally, sprinkle with sesame seeds.

Serves 4:

A thumb-size piece of fresh ginger

2 litres vegetable stock

5 tablespoons tamari/soy sauce

Juice of 2 limes

2 tablespoons of maple syrup or agave syrup

300g oyster mushrooms (button mushrooms also work fine)

3 tablespoons water

4 nests of dried noodles

For the toppings:

1 red chili

4 scallions

1 large carrot

200g beansprouts

Sauerkraut (to taste, optional)

Sesame seeds

Vietnamese Sweet Almond Curry

 

Vietnamese food is among the healthiest in the world full of fresh veg, spices, and herbs. This curry goes well with short-grain brown rice.

Peel and deseed the butternut squash and cut it into bite-size pieces. Deseed the red peppers and the chili, then cut the pepper into strips and finely slice the chili (include the seeds if you like it hot). Cut the aubergine into bite-size pieces and slice the leek. Peel and finely chop the garlic and ginger. Crush the lemongrass.

Preheat the oven to 200/400/gas mark 6

Put the squash, aubergine and peppers into a mixing bowl. Add 2 tablespoons of the oil together with 2 tablespoons of tamari and mix well. Transfer the mixed vegetables on to a baking tray and spread out evenly. Roast in the oven for 25 minutes.

Put the remaining oil into a large pan over a low to medium heat and it heat up for 2 minutes. Add the leek, garlic, chili, ginger and lemongrass and cook gently over a low heat for 10 minutes with the lid on, stirring occasionally.

Mix the almost butter with 500ml of water in a blender, or whisk with a fork in a bowl until smooth. Add to the pan along with the coconut milk, lime juice, agave syrup, turmeric, paprika, coriander, cumin, salt black pepper and the remaining tamari and mix well. Bring to the boil, then reduce to a simmer for 10 minutes.

In the meantime, drain and rinse the black beans, slice the scallions or spring onions into small rounds and rinse the beansprouts. Add the black beans to the pan along with the roasted squash, peppers and aubergine and cook for a further 3 minutes.

Add the scallions or spring onions and beansprouts just before serving and, if you fancy, sprinkle some flaked almonds on top. (Don’t add the beansprouts too early, otherwise they go soft and limp, and lose their crunch very quickly in heat.)

Serves 4:

1 medium butternut squash

2 red peppers

1 fresh red chili

1 aubergine

1 leek

3 cloves of garlic

1cm cube of fresh ginger

2 stalks of lemongrass

4 tablespoons oil

6 tablespoons tamari, bragg liquid aminos or soy sauce

4 tablespoons almond butter

1 x 400 ml tin of coconut milk

Juice of 2 limes

2 tablespoons agave syrup

2 teaspoons ground turmeric

2 teaspoons paprika

2 teaspoons ground coriander

1 tablespoon ground cumin

2 teaspoons salt

½ teaspoon freshly ground black pepper

1 x 400g tin of black beans

6 scallions or 4 spring onions

1 x 227g pack of beansprouts

Flaked almonds (optional)

Superfood Tiffins

 

A great take on a tiffin, and the master version has all raw ingredients – though of course you can use whatever is accessible for you. They look fantastic with the flecks of red goji berry and the white of the nuts.

Cut the cacao butter into small pieces and place in a bowl. Rest the bowl over a pan of simmering water (so its not touching the water). Allow the cacao butter to melt slowly, stirring occasionally.

Meanwhile chop the walnuts, cashews, figs and apricots and mix in a bowl with the other filling ingredients. Spread the mixture evenly over the base of a non-stick silicone 20cm tray.

When the cacao butter is melted, mix in the cacao powder along with all the other chocolate ingredients and whisk until perfectly smooth. Cover the fruit and nut filling in the tray, puring slowly and carefully to ensure it is evenly distributed. Give the tray a gentle shake, then transfer it to the fridge to firm up for at least 3 hours.

Allow to come to room temperature before slicing with a large sharp knife, using a see-saw motion to prevent cracking. Store the tiffins in an airtight container for up to 3 weeks.

Ingredients:

140g cacao butter

6 tablespoons cacao powder

80g raw cashew butter/paste

6 tablespoons coconut sugar (or use granulated sugar if youre not concerned with keeping it raw)

6 tablespoons maple syrup or agave syrup

2 teaspoons alcohol-free vanilla extract (or vanilla extract with alcohol, though this is not raw)

2 pinch of salt

For the filling:

60g walnut halves

60g cashew nuts

40g pitted figs

40g unsulphured dried apricots

60g dried mulberries or raisins

20g goji berries

Chocolate, Orange and Ginger Cake 

 

Put the whole oranges into a pan, cover them with water and boil for 2 hours, making sure they are always fully submerged in the water. Remove from the water and leave to cool (we find if we cut them in half they cool a lot quicker).

Preheat your oven to 170 degrees/325 F/ gas mark 3. Prepare a 20cm round non-stick springform cake tin by putting a layer of baking parchment on the bottom and then putting the bottom and sides together, cutting away excess parchment sticking out to about 1cm around the edge.

Blend the cooled boiled oranges into a smooth pulp in a food processor, making sure to remove any pips first. Add the agave syrup (save a little to spread on top of the cake once cooked). In a separate bowl whisk the eggs and ground almonds. Combine the orange and egg mixes together.

Sift the cocoa, baking powder and bread soda/bicarbonate of soda into a bowl and mix together lightly. Pour in the orange and egg mixture, add the orange zest, ground ginger and grated fresh ginger, and stir to combine. Pour the cake mix into the prepared cake tin and bake for about 50 minutes, or until a skewer inserted into the middle comes out clean.

Pour the reserved maple or agave syrup over the cake and leave in the tin for 10-15 minutes before removing. Decorate with orange zest.

Ingredients:

3 small oranges (ideally organic)

6 eggs

200g ground almonds

250ml maple or agave syrup

100g cocoa powder (depending on how rich you want it)

1 teaspoon baking powder

½ teaspoon bread soda/bicarbonate of soda

Zest of 2 oranges

2 teaspoons ground ginger

3 heaped teaspoons grated fresh ginger (add more or less to personal taste)

Chocolate, Nut and Caramel Bars 

 

Put the whole oranges into a pan, cover them with water and boil for 2 hours, making sure they are always fully submerged in the water. Remove from the water and leave to cool (we find if we cut them in half they cool a lot quicker).

Preheat your oven to 170 degrees/325 F/ gas mark 3. Prepare a 20cm round non-stick springform cake tin by putting a layer of baking parchment on the bottom and then putting the bottom and sides together, cutting away excess parchment sticking out to about 1cm around the edge.

Blend the cooled boiled oranges into a smooth pulp in a food processor, making sure to remove any pips first. Add the agave syrup (save a little to spread on top of the cake once cooked). In a separate bowl whisk the eggs and ground almonds. Combine the orange and egg mixes together.

Sift the cocoa, baking powder and bread soda/bicarbonate of soda into a bowl and mix together lightly. Pour in the orange and egg mixture, add the orange zest, ground ginger and grated fresh ginger, and stir to combine. Pour the cake mix into the prepared cake tin and bake for about 50 minutes, or until a skewer inserted into the middle comes out clean.

Pour the reserved maple or agave syrup over the cake and leave in the tin for 10-15 minutes before removing. Decorate with orange zest.

Ingredients:

3 small oranges (ideally organic)

6 eggs

200g ground almonds

250ml maple or agave syrup

100g cocoa powder (depending on how rich you want it)

1 teaspoon baking powder

½ teaspoon bread soda/bicarbonate of soda

Zest of 2 oranges

2 teaspoons ground ginger

3 heaped teaspoons grated fresh ginger (add more or less to personal taste)

Strawberry and Raspberry Cordial 

 

Remove the stems from the strawberries and roughly chop with the raspberries. Put into a large saucepan.

Add the agave syrup or maple syrup and cloves, along with the water, and slowly bring to the boil over a medium heat, stirring occasionally to mix. Once it comes to the boil, lower the temperature and let it simmer gently for around 20 minutes.

Take off the heat and leave to cool for 15 minutes, then pour into a bowl or jug through a fine sieve or a sieve lined with muslin. Transfer into sterilized bottles using a funnel.

Once cool, store in the fridge. Keeps for 3-4 weeks.

Ingredients:

500g strawberries

125g raspberries

250g agave or maple syrup

3 cloves

250ml water

Orange, Cardamom and Ginger Cordial 

 

Slice the unpeeled oranges and ginger into a large saucepan. Add the cardamom pods.

Add the agave syrup or the maple syrup to the pan, along with the water, and slowly bring it to the boil, stirring occasionally to mix. Once it comes to the boil, lower temperature and let it simmer gently for around 20 minutes.

Take off the heat, leave to cool for 15 minutes, then pour into a bowl or jug through a fine sieve or a sieve lined with muslin. Transfer into sterilized bottles, using a funnel.

Once cool, store in the fridge. Keeps for 3-4 weeks.

Ingredients:

4 medium oranges

150g fresh ginger

6 cardamom pods

250g agave or maple syrup

250ml water

Lemongrass and Lemon Cordial

 

Roughly, chop the lemongrass and put it into a large saucepan. Zest the lemons into the pan, then slice the lemons and add them to the pan too.

Add the agave or maple syrup and water and slowly bring to the boil, stirring occasionally to mix. Once it boils, lower the temperature and let it simmer gently for around 20 minutes.

Take off the heat, leave to cool for 15 minutes, then pour into a bowl through a fine sieve lined with muslin. Transfer into sterilized bottles, using a funnel.

Once cool, store in the fridge. This will keep for 3-4 weeks.

Ingredients:

4 stalks of lemongrass

2 lemons

200g agave/maple syrup

250ml water