Since exploring a whole-food, plant-based lifestyle a few years ago, I learned that pure maple syrup is the sweetener of choice. And while I am no longer strictly plant-based, maple syrup remains my “go-to” sweetener.
Let me assure you—it’s great in anything that calls for sweetness: cooking, baking, smoothies, dressings, glazes, even coffee or tea. Drizzle it over fruit or cereal, whisk it into vinaigrettes, or yes—stir it up in a maple-sweetened Old Fashioned!
Why Maple Syrup is a Superior Sweetener:
- Naturally derived and minimally processed: Made simply by boiling down the sap of maple trees—no additives, bleaching or chemical refining.
- Nutrient-rich: Unlike refined sugar, which offers only empty calories, maple syrup contains small amounts of minerals and antioxidants like manganese, zinc, calcium, potassium, iron, polyphenols.
- Lower glycemic index: It raises blood sugar more slowly, avoiding that familiar spike-and-crash cycle.
- Flavor complexity: Adds depth to recipes, and a little goes a long way.
- Sustainability: A renewable resource harvested without harming trees.
- Versatility: Dissolves easily, blends smoothly with both warm and cold, savory and sweet recipes.
For all these reasons, and because it’s so decadently delicious, maple syrup is definitely something I have to have.
Click reply and tell me what’s your favorite sweetener. And if you think maple syrup could be a great option for you.
Fun Fact: Since 2015 the U.S. and Canada have shared one grading system. Now all pure maple syrup is Grade A and divided into four color/taste categories: Golden, Amber, Dark and Very Dark. Yummy!