This post is sponsored by our friends at Roxbury Mountain Maple! We absolutely love their naturally sweetened, great selection of all things maple and we know that you will too!
I’ve experienced the very best taste I’ve ever experienced in my life. I can promise you that it is so much better than any words I can write to describe it. It’s like Heaven came down and delivered a little slice of what we will be eating some day.
Heck you may even find me rolling in this stuff (I promise I’m mature).
It’s called maple cream and it’s everything and more than the name implies. It’s perfectly smooth, creamy, mapily (yes, I just made up that word) deliciousness that deserves to be spooned right into your mouth. I don’t know why I’ve never heard about maple cream or experienced such goodness in all my life but man it is sure a welcome treat.
While the package didn’t actually fall from heaven but 4 feet from the back of a UPS truck, this was a welcomed sight straight from the mountains of New York where Roxbury Mountain Maple is harvested. This family owned farm is committed to producing the highest quality, purest maple syrup available and that’s a promise I can stand behind.
Although the only complaint I can give is that the container needs to come with a lock and key….dangerously good….the hubs thought I was doing some injustice to it by cooking with it. Trust me, I’ve caught each of our children, even our youngest (who happened to be standing on the counter licking it straight from the jar) have become completely hypnotized by the deliciousness.
While I have to agree that maple cream needs to first be licked straight from a spoon I did think this brunchy-twist on one of my favorite foods hit the spot.
I don’t know about you, but when I think of maple cream I think of all things breakfast. Bacon, eggs, pancakes, waffles, more bacon and of course this roasted caramelized onion and sweet potato breakfast galette with soft baked eggs and maple cream.
A galette is also known as a “rustic” pastry or pie crust heaped full of delicious goodness of your liking. From sweet to savory, you can’t go wrong and so it becomes the perfect marriage.
As most of you know, I’m still a health freak and trained nutritionist buuuuut one that takes a very realistic approach to life. Trust me I like me some greens (and we’ve wilted some in this recipe just to appease me), vegetables, good fat sources, healthy proteins and a heck of a lot of flavor. Basically, I like real food, all the time and always.
The good news, maple cream fits that bill as it is just a cooked form of maple syrup. I know that is the least scientific way of describing maple cream, from my understanding is just maple syrup boiled to the soft ball stage. But hear me out, maple syrup comes from nature and if left in the natural form, not tainted with, it is a healthier alternative than nearly every other sugar on the market, next to honey.
Maple syrup is still sugar, there’s no escaping that, but because we all sweeten foods at some point or another it does contain some vitamins and minerals such as zinc and manganese along with over 24 antioxidants. Maybe I should call this post, “in defense of maple syrup”?
Regardless, maple syrup definitely is one of my go to’s when it comes to sweetening foods, add a boost of flavor and escaping into a glorious abyss where real nutrition means you actually enjoy the health food you are cooking.
This recipe is the prefect to reap all the benefits of a bit of nutrition with a bold flavor and a hint of sweetness to combine the flavors into the soon-to-be-famous best breakfast galette ever.
And just because I think you all need to experience maple cream in your life, you will forever be changed, Roxbury farms is hosting a giveaway for:
All you need to do is visit the link below, enter your email address and confirm your entry, we’ll pick a winner next week to get these amazing maple products! The coolest part? We’ll be sending you your very own “Lucky URL” that you can share with your friends. For each friend that signs up, you’ll get three extra entries into the drawing. The more you share, the better your chances to win, pretty sweet, right!?!
The giveaway is now over, but don’t leave without a free gift
the ultimate healthy sugar guide
Five stars all the way around from this health loving foodie!
- 1 cup almond flour
- 1 cup tapioca flour
- ½ tsp salt
- 6 Tbsp cold butter
- 2 eggs (saving 1 Tbsp egg white in separate bowl)
- ½ tsp white vinegar
- 1 Tbsp icy cold water
- 2-3 Tbsp coconut oil (olive oil)
- 1 large sweet potato, diced into ½" cubes
- 1 medium onion, peeled and sliced
- 1 cup mushrooms, sliced
- 2 Tbsp maple cream
- Salt & Pepper, to taste
- 3 whole eggs
- In a bowl mix together almond flour, tapioca flour, salt.
- Mix in cold butter until it is the size of peas.
- In a separate bowl whisk eggs and stir in vinegar and cold water (if needed).
- Add to dry ingredients and mix well, kneading at the end to fully incorporate. DO NOT OVER WORK.
- Form into a ball and wrap in cling wrap and refrigerate for 1-2 hours (optional)
- Preheat oven to 400 degrees.
- Place a large skillet over low to medium heat and add 1 Tbsp oil.
- Add in sliced onions and cook until caramelized, about 8-10 minutes.
- Remove and add remaining oil and diced sweet potato cook until just beginning to brown and soften and add in mushrooms. Cook an additional 5 minutes or until mushrooms begin to soften.
- Add back in onions along with salt, pepper and maple cream. Saute until sticky, remove from heat and set aside.
- Roll out the galette dough onto parchment paper until it is 11-12 inches in diameter,
- Place filling in the center and roll up sides of dough around the filling.
- Bake on a baking sheet, air-bake pan or pizza stone at 400 degrees for 25-30 minutes.
- -8 minutes before it finishes baking, remove and crack 3 whole eggs. Cook until eggs just set up and remove (will continue cooking slightly after you remove it from the oven).
- Sprinkle with additional salt and pepper and cut and serve.