My little sister said it wasn't sweet enough so I added 1
T more maple syrup.
Not exact matches
I followed ingredients to a «
T,» but my
maple cheesecake layer was
more brown than white and did the strangest thing — it sunk into the loaf itself so that there pretty much was no cheesecake layer.
Then finally I got rid of the egg, went back to the gelatin, creamed the butter, sugar, and
maple syrup in the mixer, 1
T more of coconut and arrowroot flr, substituted the BP for BS, and BAM!
I used a kiwi and spinach with 1/4 cup of water, 1 / 12lemon juice, one Tblsp of
maple sirup and a bit
more than 1.5
T of gelatin.
3
T maple syrup (regular or Sugar - free)-
more or less depending on your taste.
Ingredients & Directions: 2 hard - boiled and finely chopped eggs, 3
T lemon juice, 1 finely chopped clove of garlic, 1/3 — 1/2 C olive oil, 1
T maple syrup / Drizzle olive oil into juice and garlic while whisking steadily / When slightly thickened add
maple syrup and mix / Add finely chopped eggs, pinches of salt & pepper and whisk again / Taste and add
more or less of any ingredient.
Then finally I got rid of the egg, went back to the gelatin, creamed the butter, sugar, and
maple syrup in the mixer, 1
T more of coconut and arrowroot flr, substituted the BP for BS, and BAM!
Now I did this recipe with no gelatin, added 1 egg, and creamed the butter, sugar, and
maple syrup in a kitchen aid mixer like a traditional CCC recipe, substituted BP for the BS, plus added 1 1/2
T more of each flours to make up for the added moisture from the egg, turned out good, a little
more cakey and no grittiness at all.
i left out the coffee, made it with at least 1/2 C of beets (may have been
more), added 1
T coconut butter, and used 3 dates instead of the sugar /
maple syrup / honey option.