Preheat oven to 350 degrees. Divide oats between two jellyroll pans. Bake 18-20 minutes or until lightly toasted, stirring oats and rotating pans between upper and lower racks halfway through.
In large bowl, combine pecans, coconut, pepitas, wheat germ and sesame seeds. In saucepan, combine maple syrup, honey, oil and butter. Heat gently until butter is melted. Remove from heat and stir in vanilla and salt. Add a few generous shakes of cinnamon if you like. Add liquid ingredients and toasted oats to the large bowl and stir everything until combined.
Spray same pans with cooking spray. Spread oat mixture in pans. Bake 20-25 minutes or until golden brown, stirring once and rotating pans halfway through. Cool pans on wire racks for 30 minutes.
You can add the cherries now or save until serving.
Break granola into large chunks. Transfer to airtight containers. Store at room temperature for up to two weeks.
In a mixing bowl, cream sugar and shortening. Add syrup, egg; beat well. Combine flour, baking powder; add to creamed mixture. Add vanilla, mix well. Stir in oats and walnuts. Pour into a greased 9” baking pan and bake at 350 degrees for 35 minutes. Cut into squares while warm.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a separate mixing bowl, beat together the butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating for a minute or two, scraping the sides and bottom of the bowl between additions. Mix in the maple syrup.
Add half of the flour mixture, followed by the sour cream, vanilla, and maple flavor, and finally the remaining flour mixture. Mix until just combined, scraping the sides and bottom of bowl between each addition.
Scoop the batter into a greased and floured bundt pan and bake 25-50 minutes at 350 until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes (you are prepping the glaze during this time) then turn out onto a serving plate.
2 T unsalted butter
1/4 C Maplecrest maple syrup
1/4 C dark rum
To make the Glaze:
While the cake is cooling in the pan, combine the glaze ingredients in a medium saucepan. Bring to a rapid boil, then reduce the heat to simmer and cook for 5-8 minutes, until it thickens to a syrupy consistency. Remove the pan from the heat.
Brush or slowly pour the hot glaze over the warm cake. Allow the cake to cool completely before serving.
2 1/2 C sweetened, shredded coconut (10 oz) (in the picture I used organic coconut flakes for garnish)
4 C all purpose flour
2 T baking powder
2 tsp kosher salt
2 C buttermilk
1 1/2 C whole milk
3 large eggs
2 T pure coconut extract
1 1/2 tsp honey
4 T butter, melted and cooled, plus more for serving
Confectioner's sugar, blueberries and Maplecrest pure maple syrup for serving
Preheat the oven to 350. Spread the coconut on a parchment paper lined baking pan and toast until lightly browned, about 5 minutes. Let cool, then transfer to a bowl; reserve the baking sheet. Reduce the oven temperature to 200.
In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the buttermilk, whole milk, eggs, coconut extract, honey and the 4 T of butter until smooth. Whisk into the dry ingredients until just combined; there will be a few lumps. Let the batter stand for 10 minutes.
Heat a griddle or large non-stick skillet until hot, then brush with oil. Ladle 1/4 C of batter per pancake onto the griddle and spread into a 4-5" round. Sprinkle each pancake with 1 T of the toasted coconut and cook over moderate heat, flipping once, about 1 1/2 minutes per side. Transfer the pancakes to the reserved baking sheet, cover with a kitchen towel and keep warm in the oven. Repeat with the remaining batter and more toasted coconut to make 18 pancakes total.
To serve, stack the pancakes on individual plates, sprinkling with additional toasted coconut between the layers. Dust with confectioner's sugar and top with blueberries.
Serve immediately with butter and Maplecrest syrup.