“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
¼ cup parve margarine
3 tablespoons pure maple syrup
3 tablespoons vanilla soy milk
¾ cup confectioner’s sugar, sifted
Melt the margarine in a small saucepan. Stir in the maple syrup and vanilla soy milk. Remove from the heat. Add the confectioner’s sugar, whisking until smooth and thickened.
Makes about 1 cup.
Enjoy immediately or refrigerate for up to 2 days stirring to recombine before using.
Inspired by Sarah Kate Gillingham-Ryan’s The Greyston Bakery Cookbook (Rodale).
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