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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
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Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Maple wood — sweet, mild smoke for bacon, ham, poultry
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Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties. Dredge patties in whole wheat flour. Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side. Top with toasted pecans and lots of maple syrup. Hope you enjoy! **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.