What you need:
1 cup of extra virgin olive oil
1 tablespoon of Dijon mustard
1/2 cup of Haines Farm pure maple syrup
1/2 cup of red wine vinegar
Directions:
Place the EVOO, mustard, maple syrup and vinegar in a jar, seal tightly and shake vigorously until smoothly combined.
Remember to take it out of the fridge well before you need to use it.

What you need:
1 cup oat flour (quick oats in a food processor)
1/3 cup quick oats (not in the food processor)
1/4 cup ground flax seed
1 tablespoon sunflower seeds
2 tablespoons shredded coconut
1 teaspoon chia seeds
1/4 teaspoon baking soda
1 pinch of Himalayan salt
3/4 - 1 cup of dried fruit (I use apricots and raisins - cut up in tiny pieces)
1/4 cup of softened butter
1/4 cup of Haines Farm pure maple syrup
2 teaspoons of pure vanilla extract
1 egg
Directions:
Preheat your oven to 350 degrees and spray 2 mini muffin pans with non stick spray.
Combine all the ingredients in a mixing bowl.
Fill about 16 of the muffin molds with the dough to the top, pressing them down.
Bake for about 10 minutes. Let sit for another 10 minutes.
Turn to loosen and release. Cool completely before storing.

What you need:
2 chipotles in adobo, seeded
1/2 cup ketchup
1/4 cup Haines Farm pure maple syrup
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons unsalted butter, softened
Directions:
In a food processor, combine all of the ingredients and puree until smooth.
Scrape into a small saucepan and simmer for 2 minutes, until glossy.
Use on chicken, pork and beef.