Not exact matches
2
tsp cumin seeds (optional)
1 bunch (20 g /
1 cup) fresh parsley
1 bunch (20 g /
1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea sal
1/2 lemon, juice
1 tiny clove garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
Magic Green Sauce
1 large handful (30 g /
1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint)
1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flake
1/2 cup /
120 ml olive oil Juice from
1 lime
1 tbsp capers
1 tsp maple syrup 1 clove garlic
1 small chili
1/2 avocado 1/2 tsp sea salt flake
1/2 avocado
1/2 tsp sea salt flake
1/2 tsp sea salt flakes
Ingredients:
1 Cup Oats
1/3 Cup Coconut Oil
1/2 Cup Pecans 6 Dates 1/4 Cup Molasses 1/3 Cup Shredded Coconut 4 Tbsp Maple Syrup 1/4 Cup Almond Butter 1/2 Cup Dried Cranberries 1 Tsp Cinnamo
1/2 Cup Pecans 6 Dates
1/4 Cup Molasses
1/3 Cup Shredded Coconut 4 Tbsp
Maple Syrup 1/4 Cup Almond Butter
1/2 Cup Dried Cranberries 1 Tsp Cinnamo
1/2 Cup Dried Cranberries
1 Tsp Cinnamon
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (
1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup olive oil, 6 tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure
maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
1 tbsp ground flax (or chia) seed
1/4 cup hot water
1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cups oat bran
1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 cup gluten free flour blend
1 tsp baking soda
1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp baking powder
1/2 tsp sea salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp sea salt
1 tbsp whole flax seed
1/4 cup unsweetened applesauce
1/4 cup almond milk
1/4 cup soy yogurt * 3 tbsp coconut or safflower oil
1/4 cup
maple syrup 1/4 cup brown sugar
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers
1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature
1 tsp bacon fat 2 tbsp sugar
1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tsp kosher salt - 3 eggs -
1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup canola oil 3 tbsp
maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal
1/4 cup rye flour
1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 tbsp baking powder -
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top
1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan
11 slices cooked bacon, coarsely chopped
1/4 cup fresh chives and / or parsley, finely chopped -
1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
(
1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 cup olive oil,
1/4 cup, 2 tbsp red wine vinegar,
1 1/2 tbsp pure maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp pure
maple syrup,
1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp oregano,
1 clove garlic,
1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up in the Nutribullet)
1/2 tbsp Dijon,
1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup
maple syrup 1 tsp vanilla extract 4 large eggs
1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 min
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 min
1/2 cup unsweetened cocoa powder
1/4
tsp sea salt 2
tsp baking soda Baked for 35 mins
1 cup toasted and skinner hazelnuts
1 cup cashews or macadamia nuts 8 - 9 pitted Medjool dates
1/4 cup real
maple syrup 1/2 tsp
1/2 tsp.
Ingredients:
1/4 cup applesauce
1 egg white 2 tbsp
maple syrup (I use sugar - free)
1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped crea
1/2 cup oats (NOT quick oats... use regular rolled oats)
1/4
tsp baking powder 2
tsp stevia / truvia
1/4 cup frozen blueberries
1 tbsp coconut flakes Topping: PB2 and whipped cream
2 T butter, softened
12 - 3/4» thick slices of bread 6 eggs
1 1/2 cups whole milk 1/4 cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp sal
1/2 cups whole milk
1/4 cup sugar 2 T
maple syrup 1 tsp vanilla extract
1/2 tsp sal
1/2 tsp salt
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of almonds
1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of walnuts
1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified wate
1/2 cup of cashews
1 tbl
maple syrup or
1 pitted Medjool dat
1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor)
1 tsp of ground cinnamon
1 pinch of salt (I used pink Himalayan) 3 cups of purified water
3 cups powdered sugar
1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP maple syrup 1 tsp vanill
1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP
maple syrup 1 tsp vanilla
Cookies —
1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup ground almonds (
180g)--
1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extrac
1/2 cup GF oat flour (60g)--
1 tbsp coconut sugar —
1ts cinnamon — pinch salt —
1/3 cup coconut oil, melted (65g)--
1/4 cup
maple syrup —
1/2 tsp almond extrac
1/2 tsp almond extract
3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into
12 wedges 2 Tbsp
maple syrup 2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil 2
tsp Dijon mustard 2 bunches watercress, tough stems discarded
1/2 c pomegranate seeds (with juice
1/2 c pomegranate seeds (with juice)
Ingredients:
1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats
1/2 banana (can use apple sauce as a substitute) 2 tbsp
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
syrup (I use Joseph's Sugar Free
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Syrup — it's extremely low in calories)
1 egg white 2
tsp truvia / stevia
1/4
tsp baking powder
1/2 cup of oats (Stick with rolled oats
1/2 cup of oats (Stick with rolled oats.
3 Tbsp solid coconut oil (NOT melted)
1 Tbsp natural peanut butter or other nut butter
1/2 — 1 tsp grade B maple syrup (to taste) 2 tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!
1/2 —
1 tsp grade B
maple syrup (to taste) 2
tsp unsweetened cocoa powder (to taste — this depends on the brand of cocoa and your taste buds!)
1/4 cup rolled oats
1/2 cup water 1/2 cup grated carrot 1/4 cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanill
1/2 cup water
1/2 cup grated carrot 1/4 cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanill
1/2 cup grated carrot
1/4 cup nonfat cream cheese
1 Tbsp chia seeds
1 Tbsp
maple syrup 2 Tbsp raisins
1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanill
1/2 tsp cinnamon
1/4
tsp ground nutmeg
1/4
tsp vanilla
BBQ Sauce:
1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional
1/2 cup vegetable broth 2 Tbsp
maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter
1 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp prepared mustard
1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional
1/2 teaspoon liquid smoke
1/2 tsp Sriracha (optional
1/2 tsp Sriracha (optional)
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed
1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced
1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils
1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure maple syrup sea salt & fresh black peppe
1/2 cup vege stock
1 x 400g can chopped tomatoes
1 tbsp tomato paste
1 tsp coriander flakes 2 - 3
tsp pure
maple syrup sea salt & fresh black pepper
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half
1/4 cup pure
maple syrup 3/4 cups sugar
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Toppin
1/2 tsp ground cinnamon a pinch of salt
1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Toppin
1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale
1 cup Smucker, s Caramel Flavored Spoonable Topping
Whole Wheat
Maple Muffins 1/3 cup milk (lowfat or skim) 1 cup plain yogurt * 1 large egg 1/2 cup maple syrup 2 cups whole wheat pastry flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (opti
Maple Muffins
1/3 cup milk (lowfat or skim)
1 cup plain yogurt *
1 large egg
1/2 cup maple syrup 2 cups whole wheat pastry flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (optional
1/2 cup
maple syrup 2 cups whole wheat pastry flour 1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (opti
maple syrup 2 cups whole wheat pastry flour
1 1/2 tsp baking soda 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (optional
1/2 tsp baking soda
1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup berries (optional
1/2 tsp cinnamon
1/4
tsp nutmeg
1/2 cup berries (optional
1/2 cup berries (optional)
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces
1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste
1 Tbsp
maple syrup 1 lemon, juiced
1 Tbsp sesame oil 2
tsp tamari
1/2 tsp sea sal
1/2 tsp sea salt
Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes
1 large serving
1 cup unsweetened pumpkin puree (to make your own, click here)
1 frozen banana
1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp
1/2 -
1 cup unsweetened almond milk, or other dairy - free milk
1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or
maple syrup, to taste
1/2 tsp
1/2 tsp.
1/3 cup rolled oats
1/2 cup Original Luz Almond milk 1/2 cup water 1 tbsp almonds, chopped pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syru
1/2 cup Original Luz Almond milk
1/2 cup water 1 tbsp almonds, chopped pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syru
1/2 cup water
1 tbsp almonds, chopped pinch of salt
1 tsp vanilla extract
1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey, rice malt syrup or maple syru
1/2 —
1 tsp cinnamon 2 fresh figs chopped
1 tsp sweetener such as honey, rice malt
syrup or
maple syrup
1 cup pumpkin puree
1 banana — peel removed (the riper the better)
1/2 cup coconut milk 2 tablespoons grade B maple syrup or honey 1 tsp pumpkin pie spic
1/2 cup coconut milk 2 tablespoons grade B
maple syrup or honey
1 tsp pumpkin pie spice
1 batch homemade popcorn (how to make your own homemade popcorn)
1/2 cup pastured butter 1/2 cup maple syrup 1/2 cup raw honey Pinch of salt 1/2 teaspoon baking soda 2 tsp vanill
1/2 cup pastured butter
1/2 cup maple syrup 1/2 cup raw honey Pinch of salt 1/2 teaspoon baking soda 2 tsp vanill
1/2 cup
maple syrup 1/2 cup raw honey Pinch of salt 1/2 teaspoon baking soda 2 tsp vanill
1/2 cup raw honey Pinch of salt
1/2 teaspoon baking soda 2 tsp vanill
1/2 teaspoon baking soda 2
tsp vanilla
1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices
1/2 cups spelt flour
1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices
1/2 tsp baking powder
1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices
1/2 tsp ground nutmeg (nix if making peach lavender scones)
1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices
1/2 tsp salt 2 TBL butter, cold and cubed
1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices
1/2 cup plain, whole milk kefir 3 TBL
maple syrup zest of one lemon (
1 TBL dried lavender)
1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/2 cup dried apples, finely chopped and soaked in hot water for
10 minutes
1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/2 cup almond meal
1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanill
1/2 cup brown rice or spelt flour
1 Tbsp flaxseed 3 Tbsp water
1 Tsp baking powder Pinch of salt
1/3 cup applesauce
1/4 cup
maple syrup 1 Tsp cinnamon Generous grating of nutmeg
1 Tsp vanilla
1 chia egg (
1 tbsp chia seeds + 3 tbsp water)
1 cup / 240 ml /
120 g finely chopped sunflower seeds
1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant
1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant mil
1/2 cup /
120 ml / 60 g buckwheat flour
1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant mil
1/2 tbsp arrowroot (or corn starch or potato starch)
1 tsp baking powder
1 tsp vanilla extract
1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp
maple syrup 1/2 cup plant mil
1/2 cup plant milk
gluten free if intolerant)
1 cup / 250 ml /
100 g almond flour / meal
1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberrie
1/2 cup /
125 ml / 80 g rice flour
1 tsp baking powder
1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberrie
1/2 tsp ground vanilla
1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberrie
1/2 tsp sea salt 3.5 oz /
100 g butter, room tempered
1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberrie
1/2 cup /
125 ml
maple syrup or honey
1 organic lemon, zest 3 eggs, separated
1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups /
1/2 liter / 200 g blueberrie
1/2 liter / 200 g blueberries
1 cup / 240 ml /
120 g finely chopped sunflower seeds
1 cup / 240 ml / 90 g rolled oats, choose gluten free if intolerant
1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml maple syrup 1 egg, separate
1/2 cup /
120 ml / 60 g buckwheat flour
1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml maple syrup 1 egg, separate
1/2 tbsp arrowroot (or corn starch or potato starch)
1 tsp baking powder
1 tsp vanilla extract
1/3
tsp salt 5 tbsp / 75 g butter, room temperature
1/3 cup / 80 ml
maple syrup 1 egg, separated
Fruit filling 8 thin red rhubarbs (around 500 g /
1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries
1 apple
1 tsp ground vanilla juice from
1/2 orange or lemon 2 tbsp unheated honey or maple syru
1/2 orange or lemon 2 tbsp unheated honey or
maple syrup
2 cups / 500 ml / 200 g almond flour
1/2 cup / 125 ml / 75 g buckwheat flour 1 tsp baking powder 2 - 3 tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt
1/2 cup /
125 ml / 75 g buckwheat flour
1 tsp baking powder 2 - 3 tbsp poppy seeds
1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt
1/2 tsp sea salt
100 g butter
1/2 cup / 125 ml honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt
1/2 cup /
125 ml honey or
maple syrup 2 organic lemons, zest 3 eggs, separated
1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
1 cup /
150 g almonds
15 fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp
maple syrup, agave
syrup or clear honey
1 - 2
tsp ground ginger
1 tsp ground clove 2
tsp ground cinnamon
1 cup / 250 ml whole wheat spelt flour
1/2 tsp baking sod
1/2 tsp baking soda
1 cup almond flour
1/2 cup coconut sugar (can sub regular sugar) 1/2 cup cocoa powder 1 tsp baking powder 2 eggs 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting
1/2 cup coconut sugar (can sub regular sugar)
1/2 cup cocoa powder 1 tsp baking powder 2 eggs 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting
1/2 cup cocoa powder
1 tsp baking powder 2 eggs 2 tbsp
maple syrup or agave
1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting
1/2 cup coconut oil, melted and cooled
1 tsp vanilla Frosting:
1 flax egg (
1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and
1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chip
1/2 of banana sliced to top each muffin) medium ripe bananas
1 tbl baking powder
1 tsp baking soda
1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chip
1/2 tsp almond extract
1/4 cup coconut sugar 2
1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chip
1/2 (38 ml) Tbsp
maple syrup 3/4
tsp sea salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain almond milk
1.25 almond flour
1.25 cup gluten - free flour blend (I used Bob's Redmill
1:
1 flour)
1.25 cups of gluten - free oats
1 cup chopped walnuts or vegan chocolate chips
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp mustard salt and peppe
1/2 cup uncooked wild rice 4 cups water
1/4 cup pomegranate seeds
1 cucumber, diced in small pieces
1 small tomato, diced in small pieces
1 small red onion, diced in small pieces
1/4 cup red bell pepper, diced in small pieces
1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar
1 tbsp
maple syrup 1 tsp mustard salt and pepper
To make: In a large mixing bowl, add
1 bag of baby carrots (
16 ounces),
1.5 tbsp olive oil,
1 tbsp
maple syrup, and
1/2 tsp sea salt
1/2 tsp sea salt.
1 1/2 cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp maple syrup 1/4 cup coconut oil, melted 1/3 cup almond milk 1/2 tsp mint extract (can also use vanilla extract) 1 - 2 tsp matcha powde
1/2 cup raw cashews (soaked overnight then drained and rinsed) 3 tbsp
maple syrup 1/4 cup coconut oil, melted
1/3 cup almond milk
1/2 tsp mint extract (can also use vanilla extract) 1 - 2 tsp matcha powde
1/2 tsp mint extract (can also use vanilla extract)
1 - 2
tsp matcha powder
Crumble
1 cup oats
1/2 cup almond flour 1 tsp vanilla extract 3 tsp melted coconut oil (I use natural empire) 3 tbsp fruit syrup / maple syrup (I use SweetFreedom) 1 tsp sukrin gold pinch sal
1/2 cup almond flour
1 tsp vanilla extract 3
tsp melted coconut oil (I use natural empire) 3 tbsp fruit
syrup /
maple syrup (I use SweetFreedom)
1 tsp sukrin gold pinch salt
1 cup / 240 ml rolled oats
1/2 cup / 120 ml / 70 g ground almond flour 2 tbsp corn starch a pinch sea salt 1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or hone
1/2 cup /
120 ml / 70 g ground almond flour 2 tbsp corn starch a pinch sea salt
1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or hone
1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp
maple syrup or honey
- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about
1/8 C of
maple syrup instead of yacon - Used
1 tsp powdered ground ginger /
1 tsp real grated ginger - Used a little less than
1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oi
1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil
I made this for breakfast, and after popping it out of the mug, I cut the cake in half horizontally and spread some chocolate «frosting» (
1/2 banana + 1 TBSP unsweetened cocoa powder + 1/8 tsp vanilla extract + drizzle of maple syrup) on the first and second layer of the cake
1/2 banana +
1 TBSP unsweetened cocoa powder +
1/8
tsp vanilla extract + drizzle of
maple syrup) on the first and second layer of the cake.
1/3 of a hokkaido pumpkin
1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or
maple syrup 1/3 cup / 80 g plain yoghurt 2
tsp baking soda
1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for fryin
1/2 tsp salt
1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for fryin
1/2 tsp nutmeg
1 tsp cardamom
1 Tbsp cinnamon
1/2 tsp cloves 1/2 tsp ground ginger Butter for fryin
1/2 tsp cloves
1/2 tsp ground ginger Butter for fryin
1/2 tsp ground ginger Butter for frying
3 cups old fashioned oats 2 tbsp organic brown sugar
1 tsp cinnamon
1/4
tsp nutmeg
1/2 tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple syrup 1 tsp vanilla additional maple syrup, for servin
1/2 tsp salt
1/3 cup craisins (optional) 3 cups milk 2 eggs
1 cup canned pumpkin puree
1/3 cup pure
maple syrup 1 tsp vanilla additional
maple syrup, for serving
I used about
1 tsp Ceylon cinnamon,
1/2 c blackstrap molasses, 1/4 c grade b maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon
1/2 c blackstrap molasses,
1/4 c grade b
maple syrup 1/4 c extra virgin coconut oil a pinch of allspice a pinch of nutmeg, and everything else I followed the recipe, after they were mixed, I rolled them into balls and rolled them in a mixture of evaporated cane juice, and Ceylon Cinnamon.
20 g /
1/4 cup desiccated coconut 20 g /
1/4 cup blanched almond flakes + more for serving
1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil)
1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g /
1 oz fresh ginger, finely chopped
1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for servin
1/2 tsp cinnamon
1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed
1 tsp ground coriander
1/4
tsp ground fennel seeds
1/8
tsp ground cloves
1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for servin
1/2 tsp ground cumin
1 heaped
tsp garam masala
1/8
tsp grated nutmeg
1/4 -
1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for servin
1/2 tsp hot chilli flakes, adjust to taste about
1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for servin
1/2 tsp fine sea salt, adjust to taste
1 - 2
tsp maple syrup or sugar juice of
1/2 -1 lemon or lime, adjust to taste coriander leaves for servin
1/2 -
1 lemon or lime, adjust to taste coriander leaves for serving
Frosting: Two packages Vegan Cream Cheese
1/4 cup
Maple syrup or
1/4 to
1/2 cup confectioner's sugar 1 tsp vanilla Juice of 1/2 lemon 1/4 cup organic coconu
1/2 cup confectioner's sugar
1 tsp vanilla Juice of
1/2 lemon 1/4 cup organic coconu
1/2 lemon
1/4 cup organic coconut
1/3 cup
maple syrup 1/3 cup honey
1 Tbs vanilla
1/2 cup coconut oil 5 c. rolled oats (not quick) 1 c. chopped almonds 1/2 c. flax meal 2 tsp
1/2 cup coconut oil 5 c. rolled oats (not quick)
1 c. chopped almonds
1/2 c. flax meal 2 tsp
1/2 c. flax meal 2
tsp.