Stonewall Kitchen Maple Blueberry Syrup Description
- Creators of Specialty Foods
We could have called this syrup, "Maine in a bottle." It's made with pure maple syrup and our native sweet wild blueberries. Pour it over pancakes, waffles, biscuits and enjoy a delicious taste of Maine.
We create award-winning specialty foods and are committed to using only the finest ingredients ... from our kitchen to yours since 1991.
Jonathan King Jim Stott
Creating award-winning specialty foods Since 1991
Directions
Refrigerate after opening.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (60 mL)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 5 mg | 0% |
|
| Total Carbohydrate | 30 g | 10% |
|
| Fiber | 1 g | 4% |
|
| Sugars | 28 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 2% |
|
| Calcium | | 2% |
|
| Iron | | 0% |
|
Other Ingredients: Maple syrup, pure cane sugar, water, wild Maine blueberries, wild blueberry juice concentrate, gum acacia, xanthan gum, citric acid.
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5-Minute Gluten-Free Pancakes
Whether you’ve resolved to go vegan, practice Meatless Mondays or just eat healthier overall, you’re going to need a start each day with a nutritious, plant-powered breakfast. And, no, that doesn’t mean grabbing a bar from the pantry every day. Instead, whip up these vegan, gluten-free pancakes, made from oats and white rice flour. Mixed in your blender, these flapjacks come together quickly and cook in only five minutes. Don’t have five minutes to spare? Make them ahead of time and freeze—they can be reheated in a jiffy!
Serves 1-2
Ingredients
1/2 cup gluten-free rolled oats
1/2 cup white rice flour
2 Tbsp. coconut sugar, optional
1/4 tsp. baking soda
1/2 cup unsweetened non-dairy milk
4 oz. unsweetened applesauce
Toppings (optional)
Maple blueberry syrup (or regular maple syrup)
Chia seeds
Pumpkin seeds
Fresh blueberries
Large flaked coconut
Directions
- Preheat a clean, non-stick frying pan over medium heat.
- While the pan heats, combine all ingredients in a high-speed blender, scrapping down the sides between pulses, if necessary.
- On fully heated pan, pour desired amount of batter and cook for 2-3 minutes on each side. Batter will make approximately 6 small pancakes, 4 medium-sized and 3 large.
- Repeat step 3 until all batter has been used.
Note: Store leftovers in the freezer for up to 2 months. To reheat, place in the oven at 325 degrees F for 6-8 minutes.
