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When I just started making açaí bowls, I never thought that the day would come when I would replace my go-to coconut water with another form of liquid in my smoothies bowl recipes. But then came maple water, and it changed the game!
Here’s a little background info on the delicious drink and three breakfast recipes to boot.
Maple water is a one-ingredient deal: simply put, it’s the pure sap tapped directly from maple trees in the spring. It has the consistency of coconut or regular water, with a slightly woody maple flavor.
The good news is that it has half the sugar of coconut water, is local, and doesn’t produce as much waste as the coconut industry. Maple water is also a highly nutrient drink, bursting with 46 nutrients, like manganese, which assists thyroid health, bone strength, and vitamin absorption.
Maple water is high in antioxidants, is sustainable, vegan, and gluten-free. My favorite brand of maple water is DRINKmaple–not only does it have wonderful flavor, but also for every bottle of DRINKmaple sold, 200 gallons of clean water are supplied to those in need. How cool is that?
Here are my top 3 maple water breakfast recipes!
Nectarine & Wild Berry Maple Açaí Bowl
Ingredients:
- 1 acai smoothie pack (I love Tambor Acai)
- 1 cup frozen wild blueberries
- 1 nectarine, chopped
- 1 frozen banana
- 1 tbs. coconut butter
- 1 cup DRINKmaple water
Toppings: Emmy’s Organics buckwheat granola, fresh nectarine.
Directions: Blend all ingredients in a high speed blender until creamy, add toppings and eat with love.
Apple Pie Spiced Smoothie
This smoothie combines all the best of fall: grounding spices, maple flavor, delicious local apple, and a pumpkin pie flavor, without any pumpkin involved. A trick for a real treat! Cashew butter adds divine creaminess to make this a satisfying breakfast, and optional protein will give you energy for hours.
Ingredients:
- 2 cups DRINKmaple water
- 2 cups baked sweet potato, peeled and chilled (may be previously baked, chopped and frozen)
- 1 medium sized red apple (farmer’s market or fresh-picked apples are best)
- 1 tbsp. cashew butter (I used Dastony Organic Cashew Butter, can be replaced with tahini)
- 2 prunes
- 1 tsp. fall spices (I made my own blend that includes cinnamon, cardamom, cloves, ginger and nutmeg, this Frontier Coop Pumpkin Pie spice blend is great too)
- Optional: 1-2 scoops plant-based protein (I used Sprout Living Vanilla Lucuma Vegan Protein)
Directions:
Blend all ingredients in a high speed blender. Serve in a mason jar for a truly Instagrammable breakfast experience. Enjoy!
Crunchy Maple Pear Overnight Oats
Ingredients: (Makes 2 servings)
- 2 cups rolled oats
- 1 peeled and grated apple
- 3 tbsp. walnuts
- 2 tbsp. cashew butter
- 1 tbsp. maple syrup
- 2 cups maple water
Directions:
Mix all ingredients in a glass jar, and let sit in the fridge overnight. In the morning, serve with walnuts, plum, lemon zest (just grate a bit of lemon’s skin) and cinnamon.