Beat the butter with brown sugar and maple sugar for 1-2 minutes on medium speed in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using an electric hand mixer) until smooth and evenly blended. Scrape down the sides of the bowl as needed. Beat in the egg and vanilla extract until well incorporated and the mixture looks creamy. Mix in peanut butter. Add maple syrup and mix until well combined and smooth.

Combine flour, baking soda and salt in a medium bowl and whisk to blend evenly. Add this all at once to the bowl with the butter/sugar mixture and mix on low speed until just combined. Add the peanuts and milk chocolate chunks and fold them in using a spatula. The dough will be soft and a bit sticky. Cover the dough in the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F. Line two large baking sheets with parchment paper.

Roll about 2 tablespoons of dough into balls and place on prepared baking sheets spacing them at least 2 inches apart. Flatten dough balls with the palm of your hand and bake for 10-12 minutes until golden around the edges. Transfer pan to a wire rack and let cookies cool for a minute before transferring them individually to the rack to continue cooling. Makes 18-20 cookies.

Place dark chocolate in a medium heatproof bowl and set aside.

In a medium saucepan, combine maple sugar, cocoa powder and corn starch until evenly blended and smooth. Slowly pour in cream while whisking well. Whisk in egg yolks and maple syrup, and then whisk in milk until combined. Bring the mixture to a gentle boil over medium heat while whisking constantly. Once boiling, reduce heat slightly and boil for 1 more minute while whisking.

Remove pan from heat and pour the mixture through a sieve over the chocolate in the bowl. Add vanilla and salt and whisk until chocolate is melted and smooth. Cover with plastic wrap directly on the surface and let cool at room temperature for about 20 minutes before refrigerating for at least 4 hours or until set.

Once chilled and set, stir the pudding with a whisk until smooth and silky before spooning into serving cups. Sprinkle brown sugar over top just before serving. Makes about 6 servings.

Instructions for Pastry

Combine flour, maple sugar and salt in a food processor and pulse to blend. Add cold butter and pulse until it resembles coarse crumbs (or place ingredients in a medium bowl and rub the butter in with your fingertips). Tip the mixture onto your work surface and drizzle cold water over the mixture while tossing with a fork until it holds together in clumps. Bring it together with your hands, pressing in loose bits until it is cohesive. Flatten into a disk, wrap well with plastic and refrigerate for 2 hours.

Lightly dust your work surface with flour and roll the chilled dough out to 1/8-inch thickness. Lay the pastry out over a 9-inch round tart pan with removable bottom and fit it into the base, pressing the dough into the edges and up the sides. Trim away excess dough. Cover with plastic wrap and chill for 15 minutes.

Preheat oven to 350°F. Prick the pastry all over with a fork and bake for 20-25 minutes until lightly golden. Transfer to a wire rack to cool for at least 10 minutes.

Instructions for Filling

Place almond meal, maple sugar, salt and butter in a food processor and pulse until smooth and creamy. Add egg and process until smooth. Blend in maple syrup and vanilla extract. Add flour and process until thick and creamy. Spoon mixture into pre-baked tart shell and spread it out evenly. Arrange sliced strawberries on top

Bake for 30-35 minutes until the filling is puffed and nicely browned. It should still be slightly soft in the center. Transfer tart to a wire rack and let cool for at least 30 minutes before dusting with icing sugar and serving. Makes 8-10 servings.

Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.

Beat together butter with maple sugar and granulated sugar in a large bowl until smooth and slightly fluffy. Beat in maple syrup, then mix in egg and vanilla.

Whisk together flour, cinnamon, baking powder, baking soda, salt and oats in a separate large bowl. Stir it into the creamed butter mixture until just combined. Add dried cranberries and chocolate chips or chunks and fold them in evenly. Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

Scoop heaped tablespoons of dough onto the prepared baking sheets, spacing them 3 inches apart. Flatten each portion slightly using the palm of your hand or the bottom of a dry measuring cup and bake for 10-12 minutes until lightly golden around the edges.

Transfer pan to a wire rack and let cookies cool for 2 minutes before transferring them individually to the rack to continue cooling. These stay soft and chewy for days in an airtight container. Makes 18-20 cookies.

Heat the milk for 3 minutes at high power.

In a large bowl, combine syrup, flour, salt and stir in milk. Mix well.

Beat the eggs well and incorporate into the mixture, then add the butter.

Mix well and cook for 7 minutes at high power, stirring every 2 minutes.

Let the preparation cool.

Cover the bottom of an 11” x 7“ x 1.5” glass pan with graham crackers

Add mixture on top of cookies and cover with whipped cream.

Sprinkle the dessert with 100% pure maple flakes or sugar

Recommendation: Store your maple delight in the refrigerator.

For the second layer, bring brown sugar, butter, and salt to a gentle boil in a saucepan and simmer for 1-2 minutes, stirring frequently. Once the caramel thickens and becomes a golden brown, remove from heat.

Add the vanilla extract into the caramel and mix until well combined.

For the first layer, line a 5×8 inch baking tray with parchment paper.

Add almond flour, oat flour, cashew butter, maple syrup, and vanilla extract into a food processor and pulse until it forms a doughy texture.

Transfer the first layer into the baking tray, press down with a spatula until the top is smooth.

Pour the caramel on top of the first layer. Smooth it out with a spatula, then distribute the peanuts evenly on top of the caramel layer.

Let it cool in the fridge for 30 minutes or until it hardens.

For the third layer, simply melt chocolate in a double boiler. Then coat the

caramel layer with chocolate evenly.

Let it cool in the fridge for another 30 minutes or until the coating has completely hardened.

10.Cut into bars and enjoy!

Are you planning a BBQ? Try this dry rub recipe instead of a marinade for pork or chicken. It is a real delight!

Instructions for Traditional Version

Turn oven to broil. Cut salmon into 1 inch slices lengthwise. Mix all other ingredients in a bowl. Place the salmon strips, skin-side down, in an oven-proof dish and brush with sauce. Broil for 2 minutes. Brush again. Continue alternate broiling and brushing with sauce every two minutes for about 10 minutes.

Instructions for Healthy Version

Turn oven to broil. Cut salmon into 1 inch slices lengthwise. Mix all other ingredients in a bowl. Place the salmon strips, skin-side down, in an oven-proof dish and brush with sauce. Broil for 2 minutes. Brush again. Continue alternate broiling and brushing with sauce every two minutes for about 10 minutes and prinkle with maple flakes before the final broil.

Preheat oven to 350°F. Line the cups of a standard 12-cup muffin pan with paper liners.

Combine mashed bananas in a large mixing bowl with maple sugar and maple syrup and whisk until well blended. Stir in melted butter, egg and vanilla until evenly incorporated.

Whisk together flour, baking powder, baking soda and salt in a separate medium bowl. Add the sunflower seeds, pumpkin seeds and flax seeds and whisk them in to blend evenly. Add this dry mixture to the banana mixture and fold it in gently until just combined. Do not over mix.

Divide mixture evenly among the lined cups of your prepared muffin pan and bake for 18-20 minutes until the tops are golden brown and a skewer inserted in the center comes out clean. Remove from oven and transfer pan to a wire rack. Let muffins cool for 5 minutes in the pan before transferring individually to a wire rack to cool completely before storing. Makes 12 muffins.