Sentences with phrase «bit of maple syrup for»

Every once and a while I'll pack breakfast: toasted waffle or french toast (I make up big batches and freeze them) with a bit of maple syrup for dipping, and some bacon or a hard boiled egg.

We tried to keep it as «clean» as possible, added just a little bit of maple syrup for sweetness, and lots of fresh and dried fruit.

But they still have the same super simple banana oat base that's literally made from bananas and oats... with a little bit of maple syrup for extra sweetness.

Not exact matches

For now I'll have my steel cut oats for breakfast with a bit of maple syrup, a pinch of sea salt and a big handful of blackberries and a juicy peaFor now I'll have my steel cut oats for breakfast with a bit of maple syrup, a pinch of sea salt and a big handful of blackberries and a juicy peafor breakfast with a bit of maple syrup, a pinch of sea salt and a big handful of blackberries and a juicy peach!

I only added a tiny bit of maple syrup and a little stevia, and they're just sweet enough for us.

I purchased a 6 - pack of mini syrups, since maple syrup tends to be a bit on the expensive side, and also I wanted to keep one for myself And boy, am I glad I kept one.

The batter was a bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c of oats because the batter was so dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?

A combination of maple syrup and blackstrap molasses insures that you get some sweetness in each bite and when combined with the ginger kick it's a nice flavor contrast for the win.

For fresh peaches (unfrozen), simply add them to the blender with ice and a little bit of sweetener (maple syrup, stevia, agave, sugar, etc.) along with your lemon juice.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

But our Maple Nut Bar is every bit as delicious as that stack of pancakes and syrup, but far better for you.

For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetneFor this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple syrup if you want to keep it vegan) for a little bit of sweetnefor a little bit of sweetness.

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I used the maple syrup, a chia seed egg replacer and a large Tbls of applesauce instead of oil - some raisins and dried cranberries for the choc.

For sweetness, I added frozen pineapple, banana (also best frozen), and a bit of maple syrup.

For this version I used International Delight Fat Free Caramel Macchiato and threw in a little bit of brewed coffee, cinnamon, vanilla and eggs - of course - then topped it with butter, maple syrup and whipped cream.

For the icing, I melted a bit of coconut butter and mixed real maple syrup in until it became icing texture.

I decided to add a teaspoon of cinnamon and a teaspoon of pure maple syrup for a bit of extra flavor and sweetness.

I serve them for my daughter with fresh fruit and a bit of maple syrup (she is not fan of fruit syrups or jams).

Puréed sweet potatoes provide the base for this remarkably healthy pudding recipe, which gains more sweetness and flavor from just a bit of maple syrup, almond milk, unsweetened cocoa powder, espresso powder, and vanilla extract.

Our vegan recipe calls for a 4 - hour cooking session for the squash, red pepper, carrots, onion, and a bit of cumin and maple syrup in vegetable broth.

I was afraid of substituting whole honey for maple (not the biggest sweet tooth) and went with using a banana to substitute a big part of the maple syrup and added a bit honey.

If you need to omit the maple syrup for dietary reasons, I like to add a dash of cinnamon and nutmeg for a bit of sugar - free sweetness instead.

they are 100 % whole wheat, have no added fat except for what's in the chocolate chips, and are sweetened with just a little bit of maple syrup.

I just made this using hazelnuts, subbed organic sugar cane for maple syrup in the filling and upped a bit the amount of lemon juice and it turned out SO GOOD OMG!

It's a wee bit of a stretch to call it totally healthy, since the recipe calls for both brown sugar and a honey / maple syrup / molasses mixture.

So, I decided to adjust the recipe a bit and instead of doubling the honey for my double batch, I added apple juice and maple syrup to balance out the taste of honey.

«Grill wild salmon fillets marinated in a bit of soy sauce, sesame oil, pure maple syrup, fresh ginger, and garlic for an Asian flare.

Just a bit of maple syrup, and dates for the crust.

I always just add more maple syrup or more peanut butter based on the consistency I'm going for, so maybe add just a bit more of the syrup next time?

I've been on a bit of a maple syrup kick for the past, oh, 15 years.

For those of you who prefer a bit more sweetness, serve with more maple syrup on the side.

I didn't have smoked tofu but had a package of firm tofu on hand so just marinated it for a few hours before hand in liquid smoke, soy sauce, white wine vinegar and tiny bit of maple syrup and then threw it on a frying pan when I was ready to make the salad.

You could try subbing in a little bit of molasses for some of the maple syrup, but I can't guarantee the same crunchy texture.

I worry them may turn out a bit mushier with milk instead of the maple syrup, but I can't say for sure without trying it.

You can use maple syrup instead of honey for the chocolate recipe, especially if you've never made raw chocolate before as it is a little bit easier to mix with the cacao butter.

The yogurt and sticky stuff will come out easily once blended with the milk and you won't have to scrape it out of your measuring device when you're ready to move it; just use yogurt > milk > everything else as your order for adding stuff in; you can shake your table spoon around in the milk to make sure you get every last bit of honey or maple syrup out.

Consider that maybe hemp milk will work, you just need to add a little bit of sugar (cane sugar, maple syrup, honey, etc) for the bacteria to feast on, like in this coconut milk recipe.

For the real cake I omitted the apple juice concentrate and instead added a little bit of maple syrup... she loved it!

Though it looks like caramel in the photo, that swirl is a simple mix of tahini and maple syrup for a nutty, slightly sweet topping that takes these flourless brownie bites over the top.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

If you dig the pumpkin taste in this smoothie, but are looking for a bit more sweet, you can easily add a tablespoon of pure maple syrup.

I ran out of maple syrup so I had to sub about half the maple syrup out for coconut nectar, which made them just a bit darker than the picture, but very tasty nonetheless.

Usually tahini based with lots of citrus, a little maple syrup and a bit of hot sauce or cayenne for a bit of a kick:)

Josephine about to enjoy her very first bite of Ube Jam Ingredients for 6 servings 2 Large Purple Yams1 / 3 Cup Aroy - D Coconut Cream1 / 4 Cup Tropical Traditions Coconut Cream Concentrate1 / 4 Cup Pure Maple Syrup, Honey, or Brown Rice Syrup1 Tbsp Organic Vanilla Extract1 / 2 tsp Sea Salt.

For this one, you'll make an easy homemade jelly with fresh strawberries, plus a bit of maple syrup, water and tapioca to thicken it.

Maple syrup is traditional, of course, but agave nectar, or brown rice syrup would be good if you want to avoid refined sugar, or, try a fruit compote or even just fruit preserves for something a little bit healthier.

Lemon - Vanilla Coconut Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure maple syrup (can add a bit more of you like it sweeter)

These little bit size snacks are tender on the inside, slightly crispy on the outside, sweetened with maple syrup for a decadent depth of flavor, and spiced with a hint of cinnamon.

Real maple syrup is a little bit less glycemic than real honey, but organic honey gets kudos for being rich in a wide variety of enzymes.