RECIPES

INGREDIENTS // ½ cup Cocoa powder   ½ cup melted extra virgin Coconut Oil ¼ cup Under The Bark Vanilla Maple Syrup Dash of Sea Salt DIRECTIONS // 1. Mix all ingredients and pour into a simple candy mold or a wax paper lined glass pan. 2. Place in the freezer to set.3. Cut into squares and then store in the freezer or refrigerator as they will melt if left at room temperature. 

INGREDIENTS // 4 cups shredded Broccoli Stems ⅓ cup sliced or slivered Almonds ⅓ cup Mayonnaise 2 Tablespoons Under The Bark Ginger Maple Syrup Salt and Pepper DIRECTIONS // 1. Mix broccoli stems and almonds. 2. In a separate bowl whisk together mayonnaise and ginger maple syrup. 3. Toss dressing with broccoli mixture, and season with salt and pepper to taste. 4. Chill until ready to serve.

 INGREDIENTS // 3 Cups Brussel Sprouts- outer leaves removed and cut in half ¼ teaspoon Nutmeg 1 teaspoon Salt 3 Tablespoon Coconut or Olive Oil ¼ cup Under The Bark Bourbon Maple Syrup   DIRECTIONS // 1. Preheat over to 400 degrees. 2. Place brussel sprouts on a baking sheet, 3. coat with oil and top with nutmeg and salt. 4. Roast for 15-20 minutes, until almost done. 5. Stir and drizzle bourbon maple syrup over the brussel sprouts. 6. Roast for 5 more minutes. 

Ingredients // Pancakes: 1 ½ cups all purpose flour 3 ½ teaspoon baking powder 1 teaspoon salt 1 Tablespoon Under The Bark Bourbon Maple Syrup 1 ¼ cups Milk 1 Egg 3 Tablespoons Butter, melted Coconut oil, for frying Peach Bourbon Topping: 1 Tablespoon Butter 3 Tablespoons Under The Bark Bourbon Maple Syrup 1 Peach, sliced   Directions // Pancakes: 1. In a large bowl, sift together the flour, baking powder, and salt. 2. Pour in the maple syrup, milk, egg and melted butter; mix until smooth. 3. Lightly oil a frying pan with coconut oil and heat. 4. Pour the batter onto the...