Maple Crounchaouète

La Crounchaou’e à l’&rable


Ahhh! The month of April and the sugar season. I come from a family where there are many sugar shacks. 

I have sweet memories of wet mittens, wet feet in bread bags slipped into boots ( did you know that?), snowshoes, my cousins ​​learning to drive snowmobiles, buckets of maple sap that tip over… in short, what beautiful memories of my youth.


At my uncle Raymond's, when the time came to eat taffy on the snow, there was a tradition: we put salted peanuts at the end of the snow trays for the taffy. With our small wooden pallet, we rolled up the taffy and then placed our treasure on the bed of peanuts. We had salted peanut taffy. The mix of sweet and salty was divine.

Normally, I prefer date puree over maple syrup because a cup of date puree (250ml) contains 14g of fiber while our good maple syrup contains zero. But… since I am proudly from Quebec and maple syrup is our Quebec gold, I decided to share with you this delicious easy-to-make recipe with maple syrup and peanut taste. < /p>

Good treat!


  • Servings: 14 crispy 


1 egg

1⁄2 cup maple syrup

1⁄2 cup rolled oats quick cook

1 cup puffed cereal (millet, quinoa or rice)

1⁄2 cup chopped peanuts (salted or unsalted) 


  • Preheat the oven to 180 °C (350 °F).
  • Place all the ingredients in a bowl and mix well.
  • Cover a baking sheet with parchment paper or a silicone mat, otherwise everything will stick.
  • Drop the dough with a spoon or portioner to create beautiful Labriski.
  • Is that all? Yes.
  • Bake for about 15 minutes.
  • Enjoy the tantalizing aroma and let cool on a wire rack.
  • It's crispy and it's taste good spring!