Wet Walnuts today!
Prebiotics are nondigestible carbohydrates, and they can be found in bananas, oatmeal, maple syrup, honey, and high-fiber foods.
When these two "P" foods (pro- and prebiotics) are paired in a single meal, they contribute to healthy digestion and immune function. They also have a "synergistic relationship, because prebiotics feed the probiotics," as registered dietitian Nancy Clark puts it. You can read more on this subject at the Mayo Clinic website, by clicking here.
(Maple-Walnut Caramel Topping
for Ice Cream, Yogurt, Oatmeal, and More...)
|Cleo Coyle, who is nuts |
about nuts, is author of The
Makes about 1-1/2 cups
1 cup roughly chopped walnuts (*see my note below on toasting)
1 tablespoon cornstarch
1 tablespoon hot tap water
1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
1-1/2 cup pure maple syrup (**see my tips below on choosing)
1 teaspoon vanilla (***or see my other flavor options)
Step 2 - Cook the sauce: During this step, the syrup will bubble up quite a bit, so be sure to use a large, heavy saucepan that allows enough room for the bubbling (see my photo below). Pour the syrup into the pan and bring to a boil over medium-high heat, stirring occasionally to prevent burning. When the syrup bubbles up, turn the heat down, and simmer for one full minute while stirring continually. After a minute, stir in the cornstarch mixture that you prepared in the first step. Turn up the heat and bring to a boil again. Boil and stir for a full minute. Turn off the heat and take the pan off the hot burner.
Step 3 - Remove from heat and finish: For best results, make sure the sauce is well off the boil before you stir in the vanilla or rum or liqueurs. (You don’t want to boil off the flavoring.) Finally, stir in the chopped nuts. The syrup will thicken as it cools but should remain pourable right from the refrigerator. If chilled sauce becomes hard, simply re-heat in a pan or microwave and stir in a few teaspoons of water before returning to the storage container and the fridge.
Drizzle over ice cream, yogurt, oatmeal, pound cake, puddings, pancakes, waffles, even fruit pies (especially apple pie). The sauce can be stored in an air tight container or glass jar and refrigerated for up to 2 weeks.
Yes, this is me, Cleo (aka Alice).
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