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
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
Combine the coconut, 1/4
cup coconut oil,
maple syrup,
sea salt, and strawberries in a food processor.
2 tsp cumin seeds (optional) 1 bunch (20 g / 1
cup) fresh parsley 1 bunch (20 g / 1
cup) fresh coriander / cilantro 1/3
cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove garlic 2 tsp
maple syrup 6 - 8 slices pickled jalapeño (or other green chili)
sea 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)
Magic Green Sauce 1 large handful (30 g / 1 tightly packed
cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2
cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp
maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp
sea salt flakes
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)
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2
cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons
Maple Syrup 1 teaspoon Vanilla Extract 1 1/2
cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon
Sea Salt Jam of your choice (we used Raspberry)
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
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl of
maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of
sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
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
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp
sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
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
2
cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2
cup chopped pecans 1/4
cup raw pepitas 1/4
cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure
maple syrup 1/2 teaspoon fine
sea salt 1/2
cup chopped dates (I used deglet noor)
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
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
Vegan Salted Chocolate Fudge Pops Recipe 3/4
cup full fat coconut milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure
maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine
sea salt Popsicle molds Foil squares Wooden craft sticks
1 + 1/4
cup dates, pitted and roughly chopped 1/4
cup almond butter 2 tablespoon
maple syrup 1 teaspoon vanilla 1 tablespoon coconut oil 1/4 teaspoon
sea salt 2 - 3 tablespoon unsweetened almond milk
1
cup almonds (or almond meal) 3/4 shredded unsweetened coconut (or coconut flour) 1/4
cup melted coconut oil 2 tablespoon
maple syrup Pinch
sea salt
* 1/2
cup very hot water 1/4
cup chia seeds * handful of pecans, chopped * handful of organic raisins * several small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure
maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of
sea salt - optional
1 1/2
cups gluten - free rolled oats 1
cup raw, unsalted cashews, coarsely chopped 1
cup coconut flakes 4 tablespoons pure
maple syrup 2 tablespoons coconut oil 1 tablespoon Dr Smood Red Maca Superfood Powder pinch Himalayan fine grain
sea salt
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination of stock and water) * 1/2
cup cream or whole (not «lite») coconut milk * 1/2
cup pure
maple syrup *
Sea salt and freshly ground pepper, to taste
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3
cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 1/2
cup Earth Balance Buttery Spread 1
cup granulated sugar 2 tablespoons
maple syrup 2 teaspoons pure vanilla extract 1/2
cup fresh - pressed apple cider 1/2
cup soy or almond milk
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon
Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4
cup Earth Balance Buttery Spread 2/3
cup granulated sugar 2 tablespoons
maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or
sea salt
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1
cup diced carrot 2
cups bite - sized cauliflower florets 3
cups cooked brown lentils 1/2
cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1 tsp coriander flakes 2 - 3 tsp pure
maple syrup sea salt & fresh black pepper
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon
sea salt 1/2
cup pure
maple syrup 1/2
cup coconut nectar, brown rice
syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
Here is the recipe... Ingredients: 6 Egg whites Pinch of
sea salt Pinch of Cream of Tartar 1/3
cup maple syrup or
maple... Continue Reading
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 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
2
cups organic whole milk 1/4
cup arrowroot powder * pinch of
sea salt 1/4
cup maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract
1 very ripe banana 1/2
cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo oats 1/2
cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of
maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of
sea salt
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
Ingredients: 2
cups whole, raw, organic milk from grass - fed cows 1
cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real
maple syrup 2 tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined
sea salt
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
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)
1/2
cup pumpkin seeds 1
cup shredded unsweetened coconut 1/4
cup chia seeds 1/4
cup sunflower seeds 1 Tablespoon coconut oil 2 Tablespoons pure
maple syrup (or stevia, to taste) 1 teaspoon pumpkin pie spice 1/8 teaspoon
sea salt
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp
maple syrup 3/4 tsp
sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or vegan chocolate chips
* 2
cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure
maple syrup, plus more to taste * 1/4
cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or
sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain
sea salt a couple splashes of olive oil 2 medium cloves garlic, minced a scant tablespoon of
maple syrup 1/3
cup pine nuts, toasted and chopped
peanut praline 1/2
cup dry roasted peanuts, unsalted 2 teaspoons
maple syrup 1 teaspoon
maple sugar (or coconut sugar) few good pinches of
sea salt
1
cup / 240 ml rolled oats 1/2
cup / 120 ml / 70 g ground almond flour 2 tbsp corn starch a pinch
sea salt 1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp
maple syrup or honey
Batter 1 vanilla bean, scraped 2
cups non — dairy milk 1/3
cup cashew butter 1/4
cup maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A pinch of
sea salt
2/3
cup raisins, optional 1
cup water 2
cups old - fashioned oats (certified gluten - free, if needed) 2/3
cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine
sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3
cup pure
maple syrup 1/4
cup (1/2 stick) unsalted butter, melted 1 1/2
cups milk of choice 1 1/2
cups grated carrots
Chocolate Peanut Butter Granola Recipe 3
cups old - fashioned rolled oats (gluten free, if needed) 1/2
cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure
maple syrup 1/2 teaspoon fine
sea salt or kosher salt 1/2
cup semisweet or bittersweet chocolate chips
(about 1 -1 / 4
cups) 2 tablespoons
Maple syrup to brush the top once the pie is baked, and some flaky
sea salt to sprinkle.
Coconut Almond Granola Recipe 2
cups old - fashioned rolled oats (gluten - free, if needed) 2
cups organic unsweetened coconut flakes 1
cup raw almonds, coarsely chopped 1/4
cup pure
maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine
sea salt
For the crust: 3/4
cup (90 g) whole wheat pastry flour 1/4
cup (35 g) raw cashews Pinch fine
sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure
maple syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick cooking spray
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
* 1
cup organic cornmeal * 3/4
cup organic all - purpose flour * 1 teaspoon baking soda * 1 teaspoon minced fresh rosemary leaves * 3/4 teaspoon
sea salt * 1/4 teaspoon cayenne powder * 1
cup buttermilk * 2 eggs, preferably organic and free - range * 1/2
cup pitted and chopped organic dates * 4 tablespoons pure
maple syrup (or honey) * 2 tablespoons organic unsalted butter