|Prep time: 15 minutes||Cooking time: 30 minutes||Total time: 45 minutes|
A dessert perfect for those cold, late winter Vermont evenings.
Preheat oven to 325 degrees F. Heat maple syrup in saucepan over medium high heat until it comes to a simmer. Lower heat to medium and let syrup reduce by approximately ¼ cup; about 5 minutes. Turn off heat and add butter. Set aside. In a large mixing bowl, whisk together eggs and vanilla. Slowly stream syrup and butter mixture into eggs, while whisking continuously. In a separate bowl, combine all dry ingredients and mix well. Incorporate dry mixture into the wet mixture in small amounts, stirring to a smooth consistency. Pour into a well-greased 9”x 9” glass baking pan. Bake for 25-30 minutes or until center is set but still a bit moist. Remove from oven and cool before cutting.
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