We use 1 cup heavy whipping cream and 1
tbsp rice syrup as a sweetener.
1 cup / 200g buckwheat groats, soaked 1/2 cup / 85g almonds or hazelnuts 1/2 cup / 75g sunflower seeds 1/2 cup / 75g pumpkin seeds 1/2 cup / 85g flaxseeds 4 Tbsp psyllium husks (or 3 Tbsp psyllium powder) 3 Tbsp coconut oil, melted 2
Tbsp rice syrup (optional) 2 Tbsp ground cinnamon 2 Tbsp ground ginger 2 tsp nutmeg 1 tsp ground cardamon 1/2 tsp ground cloves pinch pink Himalayan salt 1 cup sultanas (optional) 1 1/2 cup / 350 ml filtered water
1 large ripe avocado 4 Tbsp smooth peanut butter (or F&F's chocolate peanut butter) 6 Tbsp raw cacao powder 4 - 5
Tbsp rice syrup or pure maple syrup (to taste) 2 Tbsp nut or coconut milk (optional — for consistency) 2 pinches of Himalayan pink salt 2 Tbsp raw cacao butter or cold pressed extra virgin coconut oil
1 cup coconut flakes 1/2 cup cashews 1/2 cup almonds 1 tsp ground cinnamon 1 tsp ground cardamon 2
Tbsp rice syrup 2 Tbsp coconut oil
1 cup brazil nuts, macadamia or cashews * 1 cup almonds, hazelnuts or walnuts * 1/2 cup nut butter or tahini 1/2 cup raw cacao powder 1/4 cup coconut oil, gently melted 2
Tbsp rice syrup pinch Himalayan pink salt
Base 1/2 cup desiccated coconut 1/2 cup sunflower or pumpkin seeds 1/2 tsp cinnamon pinch pink Himalayan salt 2
Tbsp rice syrup or 4 medjool dates 2 Tbsp coconut oil, gently melted
Raspberry Layer 2 cups (235g) fresh or frozen raspberries 2
Tbsp rice syrup 2 Tbsp chia seeds 1/4 cup (45g) coconut oil
Wet Ingredients 2 eggs 100g coconut yoghurt 200 ml coconut or nut milk of choice 3
Tbsp rice syrup, raw honey or pure maple syrup 4 Tbsp coconut oil, melted
1 large cucumber (or 2 medium) 4 pink radishes 1 large handful snow peas 5 cm knob fresh ginger 1 large handful fresh coriander 2 Tbsp rice wine vinegar 1
Tbsp rice syrup 1 Tbsp lemon or lime juice 1/2 tsp chilli flakes (or to taste) pink Himalayan salt to taste 1 Tbsp black sesame seeds
Raw Raspberry Chia Sauce 1 1/2 cups fresh or frozen raspberries (defrosted) 1 Tbsp white chia seeds 1
Tbsp rice syrup
Raw Chocolate Cake 1 cup (150g) brazil nuts 1/2 cup (60g) desiccated coconut 1 ripe avocado 3/4 cup (70g) raw cacao powder 6 medjool dates, pits removed 1
Tbsp rice syrup 1 tsp vanilla powder pinch Himalayan pink salt
Not exact matches
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown
rice syrup) 1/4 c coconut oil, melted Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6
tbsp liquid sweetener (e.g. coconut nectar / brown
rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded coconut
While the
rice is cooking, combine 4
tbsp of
rice vinegar, 1
tbsp of maple
syrup and 1
tbsp of soy sauce in a bowl.
I add 2
Tbsp pure maple
syrup or honey (you can use agave or apple honey) to add flavor, but the brown
rice syrup will really help hold things together.
The only non-fructose one I use is
rice syrup, if you add more than a few
Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!
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
syrup
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 vanilla
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
I added 1 extra
tbsp of du chocolat drinking cocao & then only put in half a spoon of
rice malt
syrup & as I said it turned out to be really yummy!
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 serving
Syrup 1 cup water 2 tbsp Frangelico OR amaretto OR Malibu 1/4 cup honey or rice malt syrup 1 - 2 tsp rosewater (add gradu
Syrup 1 cup water 2
tbsp Frangelico OR amaretto OR Malibu 1/4 cup honey or
rice malt
syrup 1 - 2 tsp rosewater (add gradu
syrup 1 - 2 tsp rosewater (add gradually)
Ingredients: 1/2 cup uncooked short grain brown
rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups plain unsweetened almond milk or milk of choice 1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2
tbsp pure maple
syrup 1/2 tsp ground cinnamon, plus more to garnish 2
tbsp chopped roasted almonds or walnuts, to garnish (optional)
Make the marinade / sauce by blending the tahini,
rice vinegar, maple
syrup, Braggs, miso, ginger, and 3 - 4
tbsp of water — to loosen.
In a small bowl, whisk the tamari,
rice vinegar, maple
syrup, 1/4 tsp Chinese five - spice, sesame oil, just 1
tbsp of the cornstarch, and 1/4 cup cold water.
In a small bowl, combine the minced ginger, garlic, brown
rice syrup, and remaining 2
tbsp tamari.
When the coconut
rice is done turn off the heat and add 2
tbsp agave
syrup to the
rice.
2 cups fine desiccated coconut 1 cup freeze dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2
Tbsp raw cacao butter, gently melted (see instructions below) 2
Tbsp pure maple
syrup (or brown
rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt
Chocolate Glaze 1/4 cup raw cashews 1/4 cup coconut milk 1
Tbsp pure maple
syrup,
rice syrup or raw honey 1/4 cup coconut oil, melted pinch pink Himalayan salt 1
Tbsp raw cacao powder
140 g (10
tbsp) unsalted butter 140 g (2 1/2 dl minus 1
tbsp; 1 cup) brown
rice flour 50 g (1 dl + 1 heaping
tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2
tbsp tapioca starch 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 tsp cinnamon 1/4 tsp ground ginger ⅛ tsp ground nutmeg ⅛ tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple
syrup 1 tsp vanilla extract 200 g zucchini, coarsely grated
2 cups (500g) cooked orange sweet potato (approximately 2) 1 cup (95g) raw cacao powder 3/4 cup (150g) coconut oil, melted 1/2 cup (125g) almond milk 1/2 cup (150g)
rice syrup 2 eggs 4
Tbsp ground almonds 1 tsp ground cinnamon 1/2 tsp ground cardamon 1/2 tsp baking powder 1/2 tsp baking soda pinch Himalayan pink salt
1 medium sized beet 1/4 cup coconut oil 1/4 cup walnuts 1 cup brown
rice flour 1 Tsp baking powder 1/4 Tsp salt 1
Tbsp flaxseed meal 3
Tbsp water 1/4 cup maple
syrup
1 large ripe avocado 5
Tbsp raw cacao powder 5
Tbsp pure maple
syrup,
rice syrup, coconut nectar or raw honey 2
Tbsp almond milk (or milk of your choice) 1 tsp vanilla powder 2 pinches of himalayan pink salt 3
Tbsp raw cacao butter (or cold pressed extra virgin coconut oil) 1 punnet fresh cherries (raspberries or strawberries)
1 cup Califia Farms unsweetened almondmilk 1/2 cup brown sugar 1/4 cup cane sugar 1
tbsp brown
rice syrup 1/8 tsp cream of tartar
2 cups cashews, soaked (see note below) 1T lemon juice 1/2 cup drinking coconut milk (or nut milk of choice) pinch himalayan pink salt 4 very ripe bananas, mashed (2
Tbsp pure maple
syrup or
rice syrup — OPTIONAL) 1/4 cup coconut oil, gently melted (see note below) 2
Tbsp cacao butter, gently melted (see note below)
90g (3/4 cup) rolled oats (gluten free) 50g (1/2 cup) thread coconut 40g (1/4 cup) buckwheat flour pinch himalayan pink salt 70g (1/2 cup) coconut sugar (or 70g
rice syrup — but cookies will look lighter) 1/2 tsp cinnamon (optional) 1/2 tsp ground ginger (optional) 50g (1/4 cup) coconut oil, melted 1 tsp baking soda 40g (2
Tbsp) hot water 50g (heaped 1/3 cup) raisins
100g coconut oil 1 cup coconut sugar 1/2 cup desiccated coconut 1/2 cup thread coconut 1/2 cup buckwheat flour 1/2 cup brown
rice flour 2 tsp ground ginger pinch himalayan rock salt 1
Tbsp pure maple
syrup 1 tsp baking soda 2
Tbsp boiling water
1 cup cashew, soaked (see note below) 2 organic lemons, juiced (plus zest of 1) 1/4 cup drinking coconut milk (or nut milk of choice) 1/3 cup pure maple
syrup,
rice syrup or raw honey pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
Cinnamon Biscuit 120g coconut oil, softened 50g
rice syrup 50g coconut sugar 1 egg 120g buckwheat flour 120g
rice flour 1
Tbsp / 10g raw cacao powder 3 tsp cinnamon 1 tsp mixed spice 1 tsp baking powder 1/2 tsp baking soda pinch salt
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or
rice noodles for a gluten free meal) 1
tbsp maple
syrup or agave
syrup or honey 2
tbsp tamari or shoyu sauce 1
tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1
tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4
tbsp tamari soy (use 2
tbsp for a milder sauce - and up to 4
tbsp for a stronger punch) 2 - 4
tbsp fresh lime juice (use 2
tbsp for a milder sauce - and up to 4
tbsp for a stronger punch) 2
tbsp rape seed oil 1/2 -1
tbsp fresh ginger grated (use 1/2
tbsp for a milder sauce and 1 for a stronger punch) 2
tbsp palm sugar or brown sugar water to thin
5 cups of puffed
rice (I used plain, sometimes it's hard to track down) 1/3 cup + 1
tbsp of brown
rice syrup 1/3 cup + 1
tbsp of almond butter Line an 8 × 8 baking dish with parchment paper.
brown
rice fettucine noodles 1
Tbsp coconut oil 2 cloves garlic, minced 1/2
Tbsp ginger, minced 1 cup onion, diced 1 cup mushrooms, chopped 1 cup carrots, chopped 1 medium head of broccoli, cut into florets 1 lime Scrambled egg (optional) 2
Tbsp tamari 2
Tbsp nut butter (like NuttZo) 1/2
Tbsp maple
syrup Cook
rice noodles according to package instructions.
Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2
Tbsp pure maple
syrup,
rice syrup or raw honey 1
Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4
Tbsp coconut oil
Chocolate Avocado Smoothie 1.5 tsp cacao powder 1 tsp maple
syrup or
rice malt
syrup 1/2 sliced avocado 1
tbsp lactose free yoghurt 1 cup baby spinach Disclaimer: all serving thresholds are based on single -LSB-...]
Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk of choice) 1/3 cup
rice syrup (or pure maple
syrup) 2
Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting
Place
rice flour, maple
syrup, vanilla, almond extract, salt and 5
tbsp sunflower seed butter into a food processor and process to combine.
130g
rice flour 50g tapioca flour 35g cornflour 150g
rice syrup 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1
Tbsp water icing sugar or cornflour for dusting (optional)
3/4 cup (120 g)
rice flour 1 cup (90 g) oat flour 2
tbsp arrow root powder or potato starch 2 tsp baking powder 1 tsp cinnamon 1/2 tsp vanilla powder 1/2 tsp ground ginger 1 pinch clove 1 pinch salt 225 g / 1/2 lb (3 small / medium) parsnips 1 orange, zest 4 eggs 3/4 cup / 160 ml honey or maple
syrup 3/4 cup / 160 ml cold - pressed rapeseed oil or cold - pressed olive oil
1 cup cashews, soaked (see note below) 1 cup (140g) boysenberries (or blackberries) 1
Tbsp coconut milk (or nut milk of choice) 1
Tbsp pure
rice syrup (can be substituted for pure maple
syrup or raw honey, see note below) 3
Tbsp lemon juice pinch himalayan pink salt 1/4 cup coconut oil, gently melted (see note below) 1
Tbsp cacao butter, gently melted (see note below)
1/2 cup sesame seeds 1/2 cup pumpkin seeds 1/2 sunflower seeds 1 cup rolled oats 1,5 cup cooked wholegrain
rice 3
tbsp chia seeds 3
tbsp psyllium husk 1 tsp salt 3
tbsp extra virgin melted coconut or extra virgin olive oil 1
tbsp date
syrup (maple / agave or coconut) 1/3 tsp caraway seeds (optional, you can use rosemary or some other herb or spice you like) 1,5 cup water
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)