1/2
cup honey syrup 3 cups rolled oats 2 cups quinoa flakes 2 cups mixed seeds (sunflower, pumpkin, sesame etc) 2 cups toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt
(This yields about 1/2
cup honey syrup.)
Not exact matches
Orange - Kissed Seed Crackers 1/2
cup sunflower seeds 1/2
cup sesame seeds 1/3
cup flax seeds — ground 1/2
cup hemp seeds scant 1
cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea salt 1/4
cup olive oil 1 tablespoon
honey or maple
syrup 2 tablespoons freshly squeezed orange juice
Yogurt Cream 1
cup macadamia nuts - soaked overnight 1
cup cashews — soaked overnight 2 tablespoons light agave
syrup 1/2
cup water 2 tablespoons vanilla extract 2 tablespoons raw
honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1
cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Orange
Honey Glaze 1/2
cup freshly squeezed orange juice about 1/4
cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon
honey or agave
syrup
Icing 1
cup macadamia nuts 1/2
cup cashews 3/4
cup meat of young Thai coconut 2 tablespoons each light agave
syrup 2 tablespoons raw
honey 3/4
cup coconut oil
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple
syrup or raw
honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple
syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2
honey 1/2 maple
syrup, no pinenuts - just 1/2
cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.
Cranberry Jam 1 1/2
cups fresh cranberries 3 tablespoons agave
syrup,
honey, or another sweetener of choice juice of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw
honey or maple
syrup a pinch of sea salt 1
cup water 4 ice cubes
Sometimes I've added shredded coconut, pecans, dried cranberries, and a sometimes about a 1/4
cup of oats, and I've cut back on the
honey / maple
syrup and added a bit of moisture (milk or water).
Ingredients: 100 grams (1
cup) whole oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of
honey or date
syrup 1/2 tsp.
Whilst your base is in the oven blend together 1
cup of Nutella (raw Deliciously Ella Nutella) with 5 medjool dates, 3 tbs pure maple
syrup (or
honey) and 1 ripe avocado.
I made a couple substitutions — I filled the 1/3
cup up half way with maple
syrup first, then the other half of the way with
honey; I used 1
cup whole wheat flour and 1/2
cup unflavored protein isolate powder; I substituted quinoa for the millet.
- I didn't have much
honey left (only a couple tablespoons) and didn't have maple
syrup at the house, so I filled the rest of the 1/3
cup with dark molasses
I used 1
cup of avocado, and 1 / 4c
honey plus 1 / 4c maple
syrup.
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn
syrup (optional, can sub
honey or maple
syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
3/4
cup of Greek yogurt (I used plain Chobani) 1/3
cup of maple
syrup or
honey 1/4
cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2
cup of unsweetened applesauce (I used a peach / apple) 1 3/4
cup of pitted, chopped (roughly) fresh cherries 1/4
cup of toasted slivered or sliced almonds.
Puree 1/4 a honeydew melon and 1 kiwi (peeled), the juice from 1 lime, simple
syrup (mix 1 shot
honey with 2 tablespoons warm water), and 1/2
cup sake.
I've made a little twist on the ingredients though, as I didn't have molasses, I've put 1/2
cup honey and 1/2 maple
syrup.
I'm always looking for ways to cut even more calories, so I subbed out the
honey (or maple
syrup) for applesauce, and added 1/2
cup golden monkfruit to make them even lower in sugar.
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local
honey (maple
syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
I substituted 1/4
cup brown sugar and 1/4
cup agave
syrup in place of
honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa nibs!
A couple of things though, I used almond flour / meal (1 1/3
cup as recommended) and instead of
honey or maple
syrup, I used organic brown rice
syrup, used the same amount as listed for maple
syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!
1/3
cup almond flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead of butter to serve raw
honey — instead of
syrup raw pecans — shelled
1
cup of frozen raspberries 1 tablespoon of chia seeds 1 tablespoon of
honey or maple
syrup — optional, you can leave it out if you like to keep it low sugar
freshly grated or minced ginger 1
cup apple cider vinegar 1/4
cup raw
honey or maple
syrup
2
cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3
cup +2 tbsp
honey (or maple
syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4
cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)
1
cup brown sugar (
honey or maple
syrup can also be added) 1
cup reduced sodium soy sauce 1 tbsp poultry seasoning (fresh herbs can be substituted) 1 tbsp minced or pressed garlic 2 tsp fresh ground pepper 1 tbsp red pepper flakes 3 bay leaves
Ingredients: For Dressing: 1/2
cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw
honey and maple
syrup 1/8 tsp salt
Used three small, very ripe, organic bananas (1
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the reci
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw
honey and one T of agave
syrup, as well as the 4 organise eggs and 1/2
cup of Ghee called for in the reci
cup of Ghee called for in the recipe.
For the Middle: 3
cups raw cashews, soaked overnight in cold water 3/4
cup (185 ml) coconut oil 1/2
cup raw
honey or maple
syrup, for pure vegan Juice from 1 lemon 1/2 vanilla bean, seeded Optional: 100g smooth peanut butter
1/4
cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw
honey, one that becomes solid at room temperature (use agave or maple
syrup if vegan) juice of 1/2 lemon
1/3
cup almond flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar,
honey (not vegan) or maple
syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple
syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple
syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4
cup (185 ml) coconut oil, melted if hard 1/3
cup lemon juice 1/2
cup (170g) raw
honey or maple
syrup for pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
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
2 - 2 1/2 teaspoons matcha green tea powder * 2 teaspoons maple
syrup (agave and
honey work, too) 1/4 teaspoon vanilla extract (optional) 4 tablespoons water ~ 2/3
cup almond milk (or other dairy or plant - based milk) ice cubes
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 spice
For the cake — 1 and 1/2
cups pumpkin puree (I prefer home made but you can use canned)-- 1/2
cup maple
syrup (or
honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6 tablespoons coconut oil — 2
cups whole wheat spelt flour, sifted — 1
cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
1/4
cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp
honey or pure maple
syrup or 8 drops of liquid stevia 1 tsp pumpkin pie spice 1/4
cup unsweetened almond milk
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 vanilla
Dressing 1/4
cup olive oil 3 tablespoons fresh lemon juice 2 cloves garlic, crushed 2 teaspoons orange blossom water 1 teaspoon
honey, maple
syrup or sweetener of choice 1/4 teaspoon ground cinnamon salt and freshly ground pepper
I couldn't find my maple
syrup anywhere so I used 1/3
cup of
honey.
Crunchy top layer 4 tbsp maple
syrup,
honey or apple
syrup 2 tbsp coconut oil, room temperature + extra for greasing the pan 1
cup / 180 g walnuts or nuts or your choice 3/4
cup / 100 g sunflower seeds or seeds of your choice
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 blueberries
I mashed a ripe banana, stuck it in a 2/3 measuring
cup, and poured in
honey to the top (I use
honey because it's cheaper than maple
syrup), and then added a bit more
honey after tasting the batter to be sure it would be sweet enough.
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)
2
cups fresh wild berries + 1/2
cup for after baking (we used blueberries, raspberries, gooseberries and red currants) 1 - 2 tbsp maple
syrup or
honey 1 tbsp lemon juice + freshly grated zest from 1/2 lemon 2 tbsp fresh mint leaves, finely chopped
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 soda