Maple is the hidden gem of secret ingredients. At CDA Maple we use maple in baked goods, salad dressings, coffee, on fish, in marinades, cocktails and the list goes on and on. Maple sugar is a 1 to 1 substitution. For maple syrup additions be sure to check your recipe to ensure you do not add too much liquid. Not only is maple better for you, it gives you a boost in potassium!

Vermont Maple No-Bake Cookies


  • 1/4 c. unsalted butter

  • 1/2 c. pure maple syrup (preferably Vermont grade B)

  • 2 T. milk

  • 1/2 tsp. vanilla extract

  • pinch of salt

  • 1/4 c. almond butter

  • 3/4 c. old-fashioned oats


  1. Combine butter, maple syrup, and milk in a small saucepan. Bring to a boil over medium-high heat. Once at a full rolling boil, set timer and boil for a full 3 minutes, stirring constantly.

  2. Remove from heat and let cool for 2 minutes. Stir in vanilla extract, salt, almond butter and oats.

  3. Drop by spoonfuls onto wax paper and allow cookies to cool.

If you are a lemon fan these are for you! They have such a fresh, bright lemon flavor. At CDA Maple we feel good making things with better ingredients.

Lemon Poppy Seed Muffins


  • 1 and 1/2 cups King Arthur flour

  • 1/2 teaspoon salt

  • 2 tablespoons poppy seeds

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 5.5 tablespoons unsalted butter-room temperature

  • 3/4 cup CDA Maple Sugar

  • 2 eggs

  • 2/3 cup greek yogurt

  • 1 teaspoon vanilla extract

  • 2 tablespoons lemon zest

  • 3 tablespoons fresh lemon juice


  1. Preheat oven to 425F. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.

  2. Stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.

  3. Beat the butter on high speed until smooth and creamy (about 1 minute), then add sugar and cream together. Add eggs, vanilla extract, lemon zest and greek yogurt, mix just to combine. Add lemon juice and mix to combine.

  4. Finally, add flour mixture and mix until combined.

  5. Spoon batter into prepared pan, filling them about 3/4 full with muffin batter. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 10-15 more minutes or until a toothpick inserted in the center comes out clean.

This is such an easy throw together dessert for any occasion! It is best served warm and topped with ice cream. At our house this dessert doesn't last very long.

Hot Fudge Chocolate Pudding Cake



  • 1 cup all-purpose flour (or plain flour)

  • 1/2 cup CDA Maple sugar

  • 1/4 cup cocoa powder*

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3/4 cup milk

  • 1/4 cup unsalted butter, melted

  • 1 teaspoon pure vanilla extract


  • 1/2 cup CDA Maple sugar

  • 1/2 cup packed light brown sugar

  • 3 tablespoons cocoa powder (I like unsweetened cocoa powder. (*See notes)

  • 1-1/4 cups boiling water


Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.


  1. Combine 1/2 cup maple sugar with the flour, cocoa powder, baking powder and salt. Add in the milk, butter and vanilla; whisk until smooth and fairly lump free.

  2. Pour the batter into prepared baking pan or dish and spread evenly.


  1. Combine together the remaining 1/2 cup maple sugar, brown sugar and remaining 3 tablespoons cocoa powder. Evenly sprinkle mixture over the batter. Slowly pour the boiling water over the top (DO NOT STIR OR MIX INTO THE BATTER. ALLOW THE WATER TO SIT ON TOP).

  2. Bake 35 minutes or until the center is almost set. Remove from oven. Allow to cool for 15 minutes.

  3. Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of pan over top of each serve of cake.

These are our favorite! Who needs granola bars from the store when you have something that is way healthier and yummier!

Maple Oat Energy Balls


  • 1 cup rolled oats

  • 1/4 cup CDA Maple Syrup

  • 1/2 cup nut butter of choice

  • 1/2 teaspoon vanilla

  • 1/4 cup raisins

  • 1/4 flax seed meal

  • 2 tablespoons chia seeds

  • 1/2 teaspoon cinnamon


Mix all ingredients in a large bowl until combined. Form balls and store in the fridge.

Notes: I use a fork to mix, it seems to help break things up. I also use a small cookie scoop to make all balls the same size.

This is the easiest, yummiest bread! The secret is the high gluten flour. Thankfully a good friend taught me that, before that my bread only lasted two days and was crumbly.

Maple Oat Sandwich Bread


  • 1 cup oats

  • 2 cups water

  • 1/3 plus 2 tbs CDA Maple Sugar

  • 3 tbsp oil

  • 1 pkg yeast or 2 1/2 tsp

  • 1/3 cup very warm water

  • pinch sugar

  • 5 cups bread flour (we use King Arthur Sir Lancelot)

  • 2 tsp salt


  1. Boil water and pour over oats. Let cool until lukewarm. Add sugar and oil. Dissolve yeast in 1/3 C water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour, and knead by hand (or in a mixer with a dough hook) til dough is smooth. After smooth kneed for another 5 mins. Leave dough in same bowl, oil a bit, cover with a towel, and let raise for 1 hour. Divide dough and form into two loaves. Grease bread pans, place loaves into pans. Let raise again (30 ish mins), then bake at 350F for 35 minutes. Butter tops after baking while still hot.