Health benefits of maple butter

The social media channels of foodie influencers are buzzing with a new trend – maple butter can actually be made without dairy, and is picking up momentum as a creamy, spreadable sweetener.

Produced from organic maple syrup, it is whipped up and liberally dispensed onto toast and pancakes, into coffee and matcha, and as an ingredient in all manner of tempting baked treats, including butter salt breads.

This article gives you the ‘need to knows’ on maple butter.

What is maple butter?

Maple butter, despite its name, contains no dairy; it is made purely from whipped maple syrup. It is a natural, vegan spread packed with antioxidants, manganese, and zinc. Maple butter offers a healthier, lower glycemic alternative to refined sugar, promoting better blood sugar management and heart health.

Why is maple butter healthy?

Because maple butter is created strictly by heating and whipping pure maple syrup until it reaches a creamy, spreadable consistency, it retains the beneficial properties of the sap. Among the health boxes ticked by the ever-popular spread are:

– Antioxidant power – like organic maple syrup itself, maple butter is rich in antioxidants like cinnamic acid and quercetin, which help fight free radicals and reduce oxidative stress in the body.

– Essential minerals – it provides valuable micronutrients, particularly manganese (vital for bone health and metabolism) and zinc (which supports immune function).

– Lower glycemic index – it has a lower glycemic index (around 54) compared to refined white sugar (around 65), which means it causes less pronounced spikes in blood sugar.

– Dairy-free and additive-free – since it consists of 100% pure maple syrup, it is naturally dairy-free, gluten-free, nut-free, and contains no artificial preservatives.

How to make maple butter

Here are some simple steps to produce your own maple butter at home.

1. Boil maple syrup on a medium-high heat until it reaches 235ºF (use a thermometer)
2. Take it out and pour into another pot that’s resting in an ice bath.
3. When the syrup reaches 100ºF, remove from the ice bath and stir steadily for 15 mins.
4. Stop stirring when the syrup lightens and thickens, keeping its shape.
5. Transfer to a jar