Recipes

Recipes

Select to view or download the Maya Cookbook.

Select to view or download.
Maya Cookbook

Maya Granola

Preheat oven to 250 degrees
Mix:

1/2 cup coconut oil

1 1/2 cup maple syrup

1 1/2 cup Maya powder

1 tsp vanilla

1 tsp salt

1/4 tsp cinnamon

Heat all these ingredients together in a small pot

In a mixer or large bowl mix:

5 cups oats

1 cup raw chopped nuts of your choice

1/2 cup chia seed

1/2 cup hemp hearts

Mix syrup into dry ingredients and put on two large baking sheets. Bake for 1 hour 15 minutes, stirring every 15 minutes.

Maya Nut Energy Balls

  • 2 cups ground oats
  • 2 cups raw unsweetened coconut flakes
  • 1 cup peanut or almond butter
  • 1 cup ground nuts
  • 1 cup mini chocolate chips or currants
  • 2/3 cup honey or agave nectar
  • 2 tsp vanilla
  • 1tsp almond extract
  • 1 tbsp Maya Nut powder (add to the wet ingredients so it blends nicely)

Mix all ingredients thoroughly. Roll into bite-sized balls. Freeze or refrigerate.

Maya Nut Banana Bread

  • ½ cup sugar
  • ½ cup oil
  • 2 eggs, at room temperature
  • 4 extra ripe bananas
  • 1tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 cup white flour
  • ½ cup toasted nuts
  • ¼ cup chocolate chips
  • 1/3 cup Maya Nut powder
  • ½ tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

Preheat oven to 325 degrees. Grease an 8 ½” by 4 ½” metal or glass loaf pan. Combine sugar, oil, eggs, bananas, and vanilla, stir well. In a separate bowl mix dry ingredients. Combine wet and dry ingredients and mix until just combined, don’t overmix! Bake for 50-60 minutes or until a toothpick comes out clean.

Maya Nut Milkshake

  • 1 cup whole milk
  • 1 tbsp Maya Nut powder
  • 1 tbsp sugar or honey
  • ½ tsp vanilla extract

In a blender or a jar with a tight fitting lid, add all ingredients, and blend or shake to mix. This is delicious served warm also!

Maya Nut-Coconut superbars

  • 5 cups oats
  • 2 cups almond meal
  • 2 cups shredded coconut
  • 1 cup coconut oil
  • ¼ cup cocoa powder
  • ¼ cup Maya Nut powder
  • ½ cup brown rice syrup
  • ½ cup coconut nectar (or honey or agave nectar)
  • ¾ cup sugar
  • 2 cups chocolate chips

Mix dry ingredients and wet ingredients in separate bowls. Combine and mix well. Bake at 275 degrees for 20 minutes in a greased cake pan.

Gluten-Free Maya Nut cake

  • 1 cup coconut oil
  • 1 2/3 cup sugar
  • 10 eggs
  • 1 tsp vanilla extract
  • 2 cups coconut flour
  • ½ cup cocoa powder
  • ½ cup Maya Nut powder
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • 1 1/3 cup milk

Combine oil and sugar and beat until fluffy. Add eggs one at a time and beat for 3 minutes at high speed. Add vanilla. In a separate bowl combine dry ingredients and mix well. Add dry ingredients alternating with milk to butter-sugar-egg mixture. Beat batter for 5 minutes at high speed. Spoon batter into two 8 or 9-inch well-greased cake pans. Bake at 350 degrees for 30-35 minutes or until done.

Maya Nut Chocolate Cheese Cake Recipe

By Killion Hardesty
  • ¾ C Maya Nut Powder
  • 3- 8oz packages of cream cheese
  • 1 C Sugar
  • 1 tsp Vanilla
  • 3 Eggs
  • 2 Tbs butter + 1 stick
  • ½ Cup Semi-Sweet Chocolate Chips
  • 1 Sleeve Chocolate Graham Cracker (Crust)

For Crust: Melt one stick of butter, crumb one sleeve of Graham Crackers in good processor. Combine graham crackers and butter and form unto the bottom of 9-inch spring foam pan

For Filling: Mix sugar, cream cheese until smooth. Add eggs and vanilla. In medium saucepan melt 2 Tbs butter. Add chocolate chips to the melted butter until fully incorporated (melted). Add Maya Nut powder to the melted chocolate stir until fully incorporated. Add chocolate Maya Nut mixture to cream cheese mixture and mix until fully incorporated (mixture should look slightly fluffy). Using a spatula, pour filling over crust

Preheat Oven to 325 and bake until center becomes solid (roughly 1 hour)

Green Forest Cake

  • 2/3 cup Maya Nut powder
  • 1 1/2 cup wheat flour (not whole wheat unless you like to eat bricks!)
  • ¼ cup cocoa powder
  • 1.5 tsp baking powder
  • 1tsp cinnamon

 

MIX TOGETHER IN A BOWL

  • 2 cups light brown sugar
  • 1 can coconut milk
  • ½ cup coconut oil or veg. oil
  • 4 eggs
  • 1T vanilla
  • ½ tsp coconut extract (if you like coconut!)


MIX TOGETHER IN A BOWL

Optional, 1 bag of milk chocolate chips, shredded coconut, mashed banana, or some dried fruit or nuts

Mix the two mixtures together with your optionals and bake at 350 for 20-25 minutes or more, depending on the size of your pan or if you’re making cupcakes its like 22 minutes!

Ginger Cookies

  • ¾ cup soft butter
  • ¾ cup white sugar
  • 1 egg
  • ¼ cup dark molasses
  • 2 cups white powder
  • ¼ cup Maya Nut powder
  • 1tsp baking soda
  • ¼ tsp salt
  • ¾ tsp ginger
  • ¾ tsp cloves
  • 1tsp cinnamon

Combine butter, egg, molasses and cream together
Combine sucanat, powder, spices and gradually add to creamed mixture
Bake at 350 till done.

Maya Nut Bread

(United States)

Ingredients: 

  • 6 cups Wheat flour
  • 2 cups Water or milk
  • 2 cups Roasted Maya Nut powder
  • 2 T. Yeast
  • 1 cup Sugar
  • 1 t.  Salt
  • ½ cup Oil, butter, or margarine

Preparation:

Mix the yeast with the sugar in a half cup of tepid water or milk. When this mixture makes bubbles it is ready. Mix with the rest of the ingredients. This dough can be made into any type of bread for baking.

Maya Nut Sweet Bread

(Honduras)

Ingredients:

  • 2 cups Corn flour
  • 1 cup Maya Nut powder
  • 2 cups  Sugar
  • 1 ½ cups Oil
  • 5 Eggs
  • 1 T. Yeast
  • 1 T. Baking powder
  • 2 T. Vanilla
  • 2 T. Cinnamon
  • 1 tsp. Salt
  • 4 cups Water

Preparation:

Mix the corn flour and Maya Nut powder with the rest of the ingredients and place in a greased pan with a little oil and flower so that it doesn’t stick. Bake at 350 for 20-30 minutes.

Maya Nut Rolls

(Honduras)

Ingredients:

  • 4 cups Wheat flour
  • 2 cups Roasted Maya Nut powder
  • 4 cups Sugar
  • 3 cups  Oil
  • 4 Eggs
  • 3 T. Yeast
  • 3 T. Vanilla
  • 1 t. Salt
  • 4 cups Water

Preparation:

Combine all the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures and knead them together. Cut into small pieces and roll them into balls. Place them on the pan. Set them aside to rise a bit before baking them. Bake at 375 F for 20 minutes or until golden brown.

Yanipan

(Honduras)

Ingredients:

  • 4 cups Roasted Maya Nut powder
  • 8 cups Wheat flour
  • 2 T. Baking powder
  • 1 cup Sugar
  • 1 cup Butter
  • 4 T. Vanilla
  • 2 cups Grated Coconut
  • 2 cups Coconut Milk
  • 2 t.  Salt
  • 3 cups Water

Preparation:

Mix the dry ingredients then add the coconut milk and butter and mix well. Cut the dough into small pieces and roll them into balls, place them on the baking sheet and cover with a damp cloth for 10 minutes while they raise. Bake at 375 F for 15 minutes or until golden brown.

Maya Nut Chocolate Chip Cookies

(United States)

Ingredients:

  • 1 ¾ cups  Maya Nut powder
  • 1 ¾ cups Wheat flour
  • 1 ¾ cups Sugar
  • 1 cup Butter or margarine, melted
  • 2 t. Vanilla
  • 2 Eggs
  • ¼ cup Water
  • 1 ½ cups Chocolate Chips

 

Preparation:

Combine all dry ingredients. In a separate bowl combine the eggs, butter and vanilla. Combine both mixtures adding water (if necessary)  until the dough is the same consistency as dough for tortillas. Add the chocolate chips. Place the dough by spoonful on a greased pan. Bake for 12-15 minutes at 350.

Peanut Butter Maya Nut Cookies

(Guatemala)

Ingredients:

  • ½ bar Melted butter
  • 3 T. Olive Oil
  • 1 cup Sugar
  • 1 ½ cups Flour (wheat)
  • 1/3 cup Roasted Maya Nut powder
  • 1 t. Baking powder
  • 1 t. Vanilla
  • 1 t. Ground Cinnamon
  • 1 Egg
  • ½ cup Peanut Butter

Preparation:

Mix the dry ingredients in a bowl. Add the egg, olive oil, peanut butter, margarine, and vanilla. Mix well and if necessary add a little water.  Place spoonfuls of the dough on a pan greased with oil. Bake for 12-15 minutes at 350 degrees.

Maya Nut Toffee

(Honduras)

Ingredients:

  • 1 cup Butter
  • 6 Eggs
  • 2 cups Sugar
  • 4 cups Corn Flour
  • 2 cups Roasted Maya Nut powder
  • 1 ½  Baking powder
  • 3 T. Vanilla
  • Salt to taste

Preparation: 

Mix the dry ingredients. Beat the eggs with the butter and gradually add the dry ingredients until they are gone. Place the dough by spoonful on a greased cookie sheet. Bake for 12-15 minutes at 350 degrees.

Maya Nut Pumpkin Cake

(Honduras)

Ingredients:

  • 1  Pumpkin (cooked and mashed or canned equivalent)
  • 2 cups Flour (wheat)
  • 1 cup Roasted Maya Nut powder
  • 3 cups Sugar
  • 3 T. Baking powder
  • 2 cups Oil
  • 1 t. Salt
  • 4 cups Water

Preparation:

 Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures and try the dough to test the flavor (sometimes it needs more sugar). Pour this in a pan and bake at 350 for 30 minutes or until ready. This cake is good for longevity!!

Yucca Cake with Maya Nut

(Honduras)

Ingredients:

  • 10 cups Grated Yucca
  • 4 cups Sugar (toasted)
  • 2 cups Roasted Maya Nut powder
  • 1 cup Flour (wheat)
  • ½ cup Oil
  • 1 T. Baking powder
  • ½ t. Salt
  • 1 T. Ground Cinnamon
  • 1 cup Coconut milk
  • Vanilla to taste

Preparation:

 Strain the grated Yucca to get the water out, and then add the rest of the ingredients. Toast the sugar separately and when it is ready add into the previous mixture to give it a caramel color. In a pot put ½ cup of oil then add the prepared mixture. Bake for 40-45 minutes at 400 degrees. Drizzle with coconut milk, vanilla and cinnamon several times while it cooks.

Wild Life Cake

(United States)

Ingredients:

  • 1 cup  Flour (wheat)
  • 1 cup RoastedMaya Nut powder
  • 1 T. Baking Powder
  • ¼ t. Salt
  • 1 cup Sugar
  • 2 Eggs
  • ¾ cups Oil
  • 1 t. Vanilla
  • ½ cup Water or Milk

Preparation:

Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures and try the dough to check the flavor (sometimes it needs more sugar). Place the dough in a pan and bake at 350 for 30 minutes or until it looks ready.

Maya Nut Rice Cakes

(Honduras)

Ingredients:

  • 2 cups Rice flour
  • 2 cups Sugar
  • 1 cup  Maya Nut powder
  • ½ cup  Flour (wheat)
  • ½ cup Butter
  • 3 T. Vanilla
  • 2 T. Baking Powder
  • 3 cups Water
  • Salt

Preparation:

Mix together all of the ingredients (except for the water) in a bowl. Then, add the water and mix well. Heat a well-greased pan, when it is hot pour the mixture into it and put in the oven to bake. Bake at 350 degrees for 20-25 minutes.

Maya Nut Atole

(Honduras)

Ingredients:

  • 3 litres Milk
  • 5 T. Vanilla
  • 4 T. Ground Cinnamon
  • 1 cup Roasted Maya Nut powder
  • 1 cup Corn Flour

Preparation:

Mix the milk, vanilla, cinnamon and Maya Nut powder and cook for 10-15 minutes in a pot. Then add the corn flour (moistened with water) into the pot. When it is hot it is ready to serve!

Rice Atole with Maya Nut

Ingredients: 

  • 1 cup Flour (wheat)
  • ½ cup Maya Nut powder
  • ½ cup Cocoa powder
  • 1 T.  Baking powder
  • ¼ t. Salt
  • 1 cup Sugar
  • 2 Eggs
  • 1 cup Coconut milk
  • 1 t. Vanilla
  • ½ cup Water (optional)
  • 1 cup Almonds, chocolate chips, or raisins

Preparation:

 

Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures and try the dough (sometimes it needs more sugar). Put the dough in a pan and bake at 350 degrees for 30 minutes or until it is ready. This cake is a gift of the Maya Nut, Coconut, Cacao and Almond trees.

Tree Cake

(United States)

Ingredients:

  • 1 cup Flour (wheat)
  • ½ cup Maya Nut powder
  • ½ cup Cocoa powder
  • 1 T. Baking powder
  • ¼ t. Salt
  • 1 cup Sugar
  • 2  Eggs
  • 1 cup Coconut milk
  • 1 t. Vanilla
  • ½ cup Water (optional)
  • 1 cup Almonds, chocolate chips, or raisins

Preparation: 

Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two mixtures and try the dough (sometimes it needs more sugar). Put the dough in a pan and bake at 350 degrees for 30 minutes or until it is ready. This cake is a gift of the Maya Nut, Coconut, Cacao and Almond trees.

Coconut Maya Nut Cake

Ingredients:

  • 3  Eggs
  • 1/2 cup Safflower Oil (or Vegetable Oil)
  • 1 (14 oz) can Coconut Milk
  • 1/2 cup Coconut flakes
  • 3/4 cup Chocolate chips
  • 1 3/4 cup Flour
  • 1 cup Brown Sugar
  • 1/2 cup Roasted Maya Nut Powder
  • 3 Tbsp Cocoa powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt

Preparation:

Preheat oven to 375 F. Butter and flour a bunt pan. In a medium bowl figr together flour, brown sugar, Maya Nut powder, cocoa, baking soda, and salt. In a lare bowl mix together eggs, oil, and coconut milk until incorporated, about 30 seconds. Gradually add dry ingredients to the wet, mix until just confined. Add flaked cocunt and chocolate chips. Mix until just combined. Pour into prepared pan. Bake about 40 minutes. Let cool for 15 minutes, then turn over onto a wire rack and remove from pan. For a loaf pan, bake at 350 F for 45-55 minutes.

Cake Glaze

Ingredients:

  • 3/4 cup  Powdered Sugar
  • 1 Tbsp. Cold Milk, or Water
  • 1/2 tsp. Vanilla extract
  • 1 Tbsp. Roasted Maya Nut powder
  • A pinch of salt

Preparation: 

In a small bowl whisk together sugar, milk, vanilla, and salt. Generously brush the warm cake with the glaze. Let glaze harden. Serves 8-10.

Maya Nut Brownies

Ingredients:

  • 1 1/3 cups Spelt or Wheat flour
  • 1/2 cup  Sugar
  • 1/2 cup Ghiradelli Sweetened cocoa powder
  • 1/4 cup Roasted Maya Nut powder
  • 1/4 tsp Salt
  • 1/4 tsp. Baking powder
  • 1/4 tsp. Baking soda
  • 1 cup Chocolate Chips
  • 1 cup Chopped walnuts
  • 4  Eggs
  • 1 cup Melted Butter
  • 1 Tbsp. Vanilla
  • 1 Tbsp. Coconut Oil

Preparation:

Mix wet ingredients in food processor, add to dry. Spray pan with canola oil, line with parchment, spray parchment. Pour batter in to pan, sprinkle nuts on top. Bake at 350 degrees for 20 minutes.

Maya Meat Rub

Ingredients: 

3 Tbsp.  Roasted Maya Nut powder

2 Tbsp. Kosher salt

2 Tbsp. Chili powder

2 Tbsp. Dark brown sugar

2 tsp. Garlic powder

2 tsp. Onion powder

1 tsp.  Mustard powder

1/2 tsp. Ground cumin

Preparation:

Combine all ingredients. Rub 1/4 cup onto 1 lb flank steak, chicken or pork and marinate in the fridge for at least 8 hours. Makes about 1/2 cup.

Maya Nut Infused Black Bean Soup

  • 2 Tbsp. Olive Oil
  • 1 Red Onion
  • 1 Red pepper (diced)
  • 4 stalks Celery (diced)
  • 4 Carrots (diced)
  • 3 cloves Garlic
  • 3 Bay Leaves
  • 1/2 tsp. Salt
  • 2 Tbsp.Roasted Maya Nut powder
  • 1/2 tsp. Black pepper
  • 1/2 tsp. Smoked paprika
  • 1 tsp. Chili flakes
  • 1 can Green Chillis
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Cloves
  • 28 oz can Diced tomatoes
  • 4 cups Vegetable broth
  • 1 can Fresh cilantro (chopped)

Preparation:

In a large pot heat olive oil over medium heat. Add onions, red pepper, carrots and celery. When onions have softened and are starting to look translucent add the garlic and spices. if the vegetables start to stick add some of the vegetable stock to loosen them. Allow the spices to toast until they become fragrant, 5-8 minutes. Add the remaining ingredients, bring to a boil then reduce heat to a simmer. Let cook for 20 minutes or until vegetables are tender. top with cilantro when serving.

Maya Nut Yogurt

  • 16 oz Vanilla Yogurt (We recommend coconut milk Yogurt!)
  • 3 Tbsp. Roasted Maya Nut powder
  • 3 Tbsp.Nuts
  • 3 Tbsp. Cocoa Nibs
  • 1 Banana (sliced)

Mix the Maya Nut powder into the yogurt, then the other ingredients.

Maya Nut Pudding

Ingredients:

  • 2/3 cup. Sugar
  • 1/4 cup. Cornstarch
  • 1/4 tsp. Salt
  • 1/3 cup. Maya Nut powder
  • 2 1/2 cup. Whole milk
  • 4  Large eggs yolks
  • 2 Tbsp. Unsalted utter
  • 1 tsp. Vanilla extract

Preparation:

In a medium saucepan, combine sugar, cornstarch and salt together with Maya Nut powder. Gradually whisk milk into dry ingredients, 1/4 cup at a time, until cornstarch is dissolved. Add yolks one at a time whisking to combine. Place sauce pan over medium heat stirring constantly with a whisk until pudding simmers and thickens. Reduce heat to low and continue stirring for 1 minute, until pudding coats the back of the spoon. Using a rubber spatial pour budding into a fine mesh strainer over a bowl and press all of the pudding throughout the strainer. Stir in vanilla and butter. Cover pudding with plastic wrap, pressing plastic directly onto the pudding so that no air can get in. Chill pudding for 3 hours and up to 3 days. Stir well before serving. Serves 6-8.

Maya Nut Sleepycino

A wonderfully calming evening drink
  • 1 cup Milk of your choice
  • 1 Tbsp. Roasted Maya Nut powder
  • 1 tsp. Vanilla extract
  • 1 Tbsp. Sugar

Heat all ingredients together and serve hot.

Maya Nut Refrigerator Cookes

Ingredients: 

  • 3/4 cup Peanut Butter
  • 3/4 cup Coconut Milk
  • 3/4 cup Butter or Coconut oil
  • 3 cups Sugar
  • 2 Tbsp. Cocoa powder
  • 3 Tbsp. Roasted Maya Nut powder
  • 1/4 tsp. Salt
  • 1 1/2 tsp Vanilla extract
  • 5 cups Quick oats
  • 1/3 cup Dried Fruit of your choice (optional)

Preparation: 

Heat all ingredients except oats and dried fruit in a large pot over low heat and stir. When the peanut butter and butter or coconut oil has melted remove from heat. Add the oats and dried fruit stirring to combine, Using an ice cream scoop form balls of dough. Flatten onto parchment-lined baking sheets. Refrigerate for 1/2 hour and serve.

Maya Nut Pancakes

  • 1 ½ cups all purpose flour
  • 4 tbsp Maya Nut powder
  • 3 ½ tsp Baking Powder
  • 1tsp salt
  • 2 tbsp sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tbsp melted coconut oil
  • ½ cup chopped toasted pecans or walnuts
  • 1 tsp vanilla extract

In a large bowl, sift together the dry ingredients. Make a well in the center and pour in the milk, egg, vanilla and melted coconut oil: mix until smooth then add the nuts. Heat more coconut oil in a griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately ¼ cup batter per pancake. Brown on both sides and serve hot.