Sentences with phrase «cup maple syrup»

Combine 2 cups raspberries and 1/4 cup maple syrup in an upright blender and blend until smooth.

I would begin by substituting only 1/2 cup maple syrup for part of the corn syrup in the whole recipe (or 1/4 cup for the half recipe).

I didn't add the blueberries (I didn't have any) and I used 1/4 cup maple syrup instead of the 1/2 cup agave nectar.

Pour 1/2 cup maple syrup into a small pot and bring to a boil, then pour into mixing bowl, covering the butter and maple sugar, melting them.

I only used 1/2 cup maple syrup because I ran out but it was the perfect amount of sweetness with the chocolate chips.

Heat 1/2 cup maple syrup in a saucepan over medium heat, stirring constantly; bring to a low boil, and stir in 1 tablespoon butter.

Basic Mix 2 cups almond flour 2 cups sprouted oat flour 1/2 cup ground rolled oats 1 cup maple syrup powder pinch of salt

2c rolled oats 1 / 2c chopped almonds 1 / 2c of chopped walnuts 6 cup chopped dates, pitted 1/4 c of hemp seeds 1/2 teaspoon of dried ginger or 1 teaspoon of fresh ginger, grated 1/4 cup sunflower seeds 1 tablespoon of pumpkin spice 1/2 cup water 1 tbl vanilla extract 1/2 cup maple syrup Sea salt or Himalayan pink salt

I substitute 1/3 cup of the sugar for the same amount of pure maple syrup (so 2/3 cup sugar + 1/3 cup maple syrup = 1 cup sweetener).

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

2 cups fresh warm okara cup maple syrup, honey or other combination liquid sweeteners 2 tablespoons nut oil (almond, sunflower etc,) or grapeseed oil 1 1/2 tablespoons maple, coconut or almond extract 1/8 -1 / 4 teaspoon salt Preheat oven to 200 degrees F. Combine all ingredients, and spread in a large baking pan, thickness should be about 1/2 inch.

Substitution Tip: I've found that replacing one cup of sugar with 3/4 cups maple syrup usually works if you lower the amount of other liquids in the recipe by 2 - 3 tablespoons.

base: 1 cup shredded coconut 1 cup oats 1 cup dates 2 tablespoons melted coconut oil pinch of sea salt filling: 1 cup soaked (at least 6 hours) cashews 1 cup coconut cream 1/4 cup melted coconut oil 1/4 cup maple syrup juice + zest of 1 lime

Cook blueberries and 1/2 cup maple syrup together over medium heat in a small saucepan until berries pop and mixture is saucy.

Rich in nutrients and healthy fats Gluten free Dairy free Ingredients: 1 avocado, ripped 1 banana 1/2 cup shredded coconut 1/3 cup coconut or almond milk egg 1/3 cup cacao powder 1/2 cup walnuts 1/3 cup maple syrup Filling: half avocado, ripped 2 tbs cacao powder...

Crust: 1 1/4 cups unbleached, all - purpose flour 1 1/4 cups whole - wheat pastry flour 2 Tablespoons powdered sugar 1 cup cold vegan butter, grated 1/4 - 1/2 cup ice water Filling: 1/4 cup vegan butter 5 medium apples, thinly sliced 2 Tablespoons lemon juice 1 Tablespoon cinnamon 1/2 teaspoon ground nutmeg 1/2 cup water 2 teaspoons cornstarch 2 teaspoon vanilla extract 1/2 cup maple syrup Non-dairy milk, for brushing

2 1/2 cups rolled oats (certified gluten free) 1/3 cup toasted kasha (buckwheat) 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup unsweetened shredded organic coconut 1 - 2 tbsp cinnamon 1/2 tsp nutmeg 2 tbsp organic coconut oil 1/2 -1 cup maple syrup 1/4 cup raisins 1/4 cup goji berries

ground flax or chia seed * — 1/2 can (1 cup) pumpkin puree — 1/4 cup maple syrup ** — 1 tsp.

Buckwheat Cookie Dough 2 cups buckwheat flour 1/2 cup maple syrup powder or powdered raw coconut sugar 1/4 cup Irish moss gel 1/4 cup date paste or honey 1 tablespoon vanilla extract 2 or more tablespoons purified water

Next combine the remaining 1/2 cup coconut oil, juice from the lemons, 1/4 teaspoons salt, cashews, almond milk, 1/4 cup maple syrup in a high - speed blender and blend until silky smooth.

Frosting: 250g each ricotta and cream cheese OR cashew / coconut cream for vegan 1 finely zested orange 1/3 cup maple syrup For the Cake: Preheat the oven to 180C (356F) and line a loaf tin with baking paper.

Made some modifications: 1/2 cup WHOLE wheat flour instead of coconut flour 1/4 cup MAPLE SYRUP instead of dry sweetener 1/2 cup unsweetened NATURAL soy milk instead of chocolate - flavoured

1/3 cup maple syrup Pinch of salt

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

Caramel Cream 2 cups meat of fresh young Thai coconut 1/4 cup maple syrup 1/2 cup powdered coconut sugar seeds of 1 vanilla bean or 1 tablespoon vanilla extract pinch of sea salt 1/3 cup coconut oil

In a medium saucepan, combine the rhubarb with 1/4 cup maple syrup and a splash of vanilla extract.

Filling 3/4 cup maple syrup, grade B if you have it 3/4 cup brown sugar 2 large eggs 2 tablespoons butter, melted 1 teaspoon vanilla extract 2 cups (8 ounces) pecans, chopped

To make rhubarb compote, put 4 cups chopped rhubarb stalks in a medium pot with 1/3 cup water and 1/4 cup maple syrup.

Make the icing: Using an electric mixer, add the icing ingredients: 1 cup coconut oil and 1 cup maple syrup and whip on high to combine.

1 cup unsweetened shredded coconut 1 cup almond flour 1/3 cup arrowroot flour 1 tablespoon cinnamon 1/2 teaspoons sea salt 1/3 cup coconut oil 1/3 cup water 1/3 cup maple syrup 1/2 cup organic Thompson raisins 1/2 cup chopped pecans

I like mine tart, but not too sour, so I might add 1/3 to 1/2 cup maple syrup.

1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup maple syrup 1 tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4 tsp sea salt 2 tsp baking soda Baked for 35 mins

I followed another commentor and added an extra 1/4 cup maple syrup (and 1/4 applesauce because I had extra).

I used 3/4 cup maple syrup (instead of the recommended 1/2 cup) and 1/4 tsp of stevia (because I feared bitter brownies after reading others» reviews), and was pleasantly surprised — just the right sweetness.

With an oat flour batter, and no added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF and / or vegan version of the classic.

Teff Cacao Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup maple syrup 2 tablespoons almond milk 2 tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2 tablespoons Anthony's Coconut Flour 1-1/2 tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon salt...

1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped

In a blender combine 2 cups mango chunks, cream cheese, 1/2 cup maple syrup and vanilla extract.

Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple syrup 1/4 cup coconut cream 2 tablespoons natural peanut butter 3 tablespoons Anthony's Chia Seeds 1 cup Anthony's Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.

Combine cream cheese, 1/3 cup maple syrup, vanilla, and orange rind.

3/4 cup unsalted peanut butter 3/4 cup maple syrup 1 teaspoon fine - grain sea salt 2 1/2 teaspoons agar agar flakes (available at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4 cup pistachios, toasted and chopped

Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple syrup — 1/2 tsp almond extract