I am a hopeless baker and openly admit it. I think it’s because I’m impatient and prefer freestyle cooking. But it hasn’t stopped me from trying, and while I’m no good at fancy desserts, when it comes to making sweet treats that the little ones like, well, the proof is in the sugarless-pudding (and the the cute little smile on Harry’s face).

Nutrition Note:  While maple syrup contains comparable amounts of carbohydrates and calories to refined white sugar, brown sugar and honey, it is a source of some vitamins and minerals including manganese, riboflavin and zinc.

Other recent sweet success stories:

Apple and Banana Cinnamon Muffins 

Chew-Me Oat Fruit Bars 

Carrot Quinoa Muffins 

Apricot Coconut Muesli Balls 

Blueberry Ricotta Pancakes 

Florentines 

Fruity Cookies 

Ingredients

• 1/2 cup pure maple syrup
• 1/2 cup orange juice
• 1/2 cup butter
• 3 eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1 cup plain flour
• 1/2 cup quinoa flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp poppy seeds
• 2 tbsp lemon zest
• Glaze: 1/4 cup pure maple syrup + 3 tbsp lemon juice

Method

Step 1

Preheat the oven to 180°C. Line a loaf pan with baking paper. -

Step 2

Using electric beaters, cream the butter, maple syrup and orange juice until smooth and creamy. Add the eggs, vanilla, sour cream and beat until smooth. -

Step 3

Combine the flour's, baking powder, salt, poppy seeds and lemon zest in a bowl. Mix well. -

Step 4

Add the flour mixture to the butter and egg mixture and whisk until smooth. Pour into the pan and bake for around 45 minutes. -

Step 5

Glaze: Combine the lemon and maple syrup in a small saucepan over medium heat for one minute or until warm. -

Step 6

Using a wooden skewer poke holes in the loaf, then pour over the glaze and allow to soak through. -

Step 7

Store in an airtight container in the fridge for up to 5 days. -