NEWSLETTER RICIPIES
BREAKFAST DISH
Ingredients
Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup BINESHII’S Pure Maple Syrup, plus extra for serving
2 tsp. ground cinnamon, plus 1 Tbsp.
1/4 tsp. fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 Tbsp. granulated sugar
Instructions
Place an oven rack in the middle of the oven. Preheat the oven to 350°F. Butter a 9 by 13-inch baking dish. Set it aside.
In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
In a small bowl, mix the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
Spoon onto serving plates and drizzle with BINESHII Pure Maple Syrup.
WILD RICE AND MAPLE SYRUP WITH BERRIES
Ingredients
2 cups (12 ounces) wild rice2 cups maple syrup
1 cup dried blueberries
1 cup dried cranberries
1 cup raisins
2 teaspoons ground cinnamon
Instructions
Place the wild rice in a medium pot along with 8 cups water. Bring to a boil, cover and simmer for 1 hour, or until the rice is tender. Drain, then return the rice to the pot. While the rice is still warm, add the maple syrup, blueberries, cranberries, raisins and cinnamon and stir to combine. Serve warm or at room temperature.