Sentences with phrase «tbsp maple syrup with»

I make the recipe less sweet by substituting 1 Tbsp maple syrup with 3 Tbsp water for the 1/4 cup maple syrup.

Not exact matches

I'm a type 1 diabetic and substituted the maple syrup with 2 tbsp on water + teaspoon of Nectresse.

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).

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.

They're barely sweet with just 4 tbsp of maple syrup (or your favorite liquid sweetener, honey is good too) and full of whole grains and fruit so they're great for breakfast or a healthy snack.

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)

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 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.

* The flavor and texture of dates really makes this special, but they could certainly be replaced with a few TBSP of liquid sweetener (agave, maple syrup, honey...)-- just note that the flavor will be significantly altered.

We smother these in maple butter — just mix 3 tbsp butter with 3 tbsp maple syrup (Grade B) and some cinnamon!

To make the peanut butter caramel, combine the peanut butter with 1 tbsp maple syrup in a small bowl and whisk until smooth.

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 salt

Melted 150g Dr Oetker 72 % dark chocolate in a bowl over hot water together with 20g unsalted butter and 1 tbsp of maple syrup.

dressing 2 - 3 tbsp extra virgin olive oil 2 tsp Shoyu (naturally brewed soy sauce or sub with liquid aminos) 2 tsp balsamic vinegar 1 tsp agave or maple syrup Himalayan salt and freshly ground pepper to taste

Once the cacao butter has melted add 6 tbsp cacao powder and sweeten with 3 - 4 tbsp your sweetener or choice (Sweet Freedom, agave syrup, honey or maple syrup) and add the vanilla and cayenne pepper.

Remove from oven and place on serving platter and drizzle with sage oil, 2 tbsp maple syrup and crumbled fried sage leaves.

Microwave for 1 minute and pop into the food processor with 1 Tbsp maple syrup and process until smooth.

Rinse the soaked cashews, and mix in a high powered blender or food processor, along with 4 tbsp of maple syrup.

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 frying

1/2 cup olive oil 1/4 cup maple syrup 2 eggs, lightly beaten OR 2 tbsp chia seeds mixed with 4 tbsp water for vegan 3 apples, washed and grated 1/2 cup dates, chopped into chunks

Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut etc..

Top with a dash of extra spices, 1 Tbsp of Organic Pumpkin Seeds, and 1 tsp of Organic Maple Syrup!

Combine the the juice of one lemon with 2 tbsp of olive oil, couple drops of maple syrup, salt and cracked black pepper.

120 g biscuits 100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 2 - 3 tbsp CHOC Chick Sweet Freedom or maple syrup 500 g cream cheese such as marscapone 50 g icing sugar 40 g approx of fresh mint with stalks removed (see notes)

(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

I used my nut milk bag to remove the pulp and then I blended the milk with 1 tsp vanilla extract and 1 tbsp of maple syrup, it tastes fantastic, I've just taken to drinking it straight from the jar - I am the only one who uses it!!

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt

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 vanilla Ingredients In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps.

Wet Ingredients: 1/4 cup full fat coconut milk 3/4 to 1 cup water (start with 3/4 and add the extra water if too dry) 1/4 cup maple syrup 1 flax egg (1 tbsp.

In a food processor, mix the silken tofu (drained of residual water) with 2 tbsp of maple syrup and a little orange zest.

Once it is done, mix in the blender with 1/3 cup cashews, 1/2 banana, 2 tbsp maple syrup, 3 tbsp cacao powder and a bit of juice from the lime.

In a small bowl, toss them with 1 tbsp of maple syrup (last of the syrup!)

While they were baking, I peeled and thinly sliced an apple and sauteed it with about a 1 Tbsp of maple syrup and 1 Tbsp water.

Carrot cake recipe — 431 calories (with 1 tbsp honey) Chocolate peanut butter — 548 calories (with 2 tbsp maple syrup) Chocolate coconut — 610 calories (with 1 tbsp maple syrup)

Last, I added 2 tbsp nutritional yeast to give it this kind of «cheese» flavor and finished off the sauce with 1 tbsp maple syrup.

* Put 5 tbsp sucanat (will put 4 next time) and no stevia or maple syrup * Replaced coconut oil with 1 tsp olive oil, and a small piece of a banana * Replaced chocolate chips with cocoa nibs and roasted sunflower seeds

Side note — my husband prefers a little extra sweetness, so I made it with 3.5 TBSPs of maple syrup and a tiny dash of pure vanilla extract — It was awesome, thank you!

I've tried it with 3 tbsp of maple syrup, and with regular stevia.

2 cooked medium sweet potatoes (in cubes) 1 scoop protein powder (I used motion nutrition coconut whey powder) 4 tbsp raw cacao 3 tbsp maple syrup Half a banana 8 pitted dates Topped with Cocoa + protein chocolate (optional)

2 - 4 tbsp of maple syrup depending on your sweetness preference (I prefer my chocolate decadent and stuck with 2)

Mix the berries with the balsamic vinegar and the 2 tbsp of maple syrup and transfer into a ceramic baking dish.

In a small bowl, whisk the remaining 2 tbsp tahini with the maple syrup.

I made a pomegranate syrup with 2 cups of POM and 1 Tbsp maple syrup and you reduce it to 1/2 cup.

I also replaced the banana with a combination of David's suggestion (went for 2 dates and a tbsp of maple syrup).

I microwaved a cup of almond milk for 1 1/2 minutes then added the ingredients substituting the maple syrup with 1 tbsp of agave and it was REALLY good!

2 cups diced fresh pineapple 1 tsp neutral oil 1 tsp + 1 tbsp maple syrup, divided salt grated nutmeg 1 cup unsweetened almond milk 1/4 tsp ground cinnamon 1/4 tsp ground turmeric splash of vanilla extract big handful of ice Preheat the oven to 400 degrees F. GRILLED EGGPLANT WITH HERBED QUINOA.

8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated

Preheat oven to 325 ° F Grease a 8 × 8 baking pan for bars or a 9 × 12 quarter sheet pan for cake and line with parchment paper In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, oil and maple syrup Stir carrots, walnuts and raisins into wet ingredients Stir wet ingredients into dry Spread batter into prepared 8 × 8 baking pan or 9 × 12 sheet pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2 Tbsp chopped walnuts

1.5 cups flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 2 teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy milk, or water)