This orange maple maca glaze is perfect for muffins, cakes, monkey bread, cinnamon rolls, or even pancakes! It contains no added sugars or butter! Have your *enter holiday dessert here* and eat it, too! 

The flavors (each fighting for dominance) in this icing work year-round. Orange ensures it is suitable for spring, maple makes it Fall-friendly, and maca is… just delicious. It sounds wackadoo, but my energy rivals a four-year-old’s. So, on par with Superman. Or Wonder Woman. Yeah, she’s better. Want to argue? Okay, open your piehole. But I might slip something dripping in this conversation-concluding glaze.

Orange Maple Maca Glaze

Recipe Yield: 1/2 cup (double to cover larger desserts)

WHAT YOU’RE GONNA NEED:

• 4 tablespoons (20g) vanilla pea protein, such as Vega or Naked
• 1.5 tablespoons (15g) maca powder*
• 1/4 cup (40g) powdered erythritol or Confectioner’s Swerve 
• 1/2 teaspoon maple extract
• 1/4 cup (60mL) light orange juice**

WHAT YOU’RE GONNA DO:

1. With a small/thin fork, whisk together the protein, maca, and powdered sugar substitute.
2. Add the maple extract and orange juice. Vigorously stir until your desired consistency is reached.
3. For a pourable consistency, add a dash of extra orange juice. For a thicker “frosting” that I nicknamed “protein paste,” use less liquid. Ground flax is a great thickener, but unless you’re serving this glaze to fellow health nuts, I’d stick to more protein.

INFO DE NUTRITION (per 1/4 cup): 80 calories | 8g protein | 9g carbohydrates | 0.3g fat

*The type of maca powder does not matter. Gelatinized, added adaptogens, etc.

**I used a 50%-less-calories-50%-less-sugar-orange juice, naturally cut with monk fruit. This is better for your teeth and blood sugar.

The cover photo is a peanut butter apple muffin smothered in the above icing. Now my fingers smell like Christmas morning and I’m tempted to eat my hands all day.

Best Dishes,

The Hippie Happy Foodist™