Other toppings: Cranberries: Place 1 cup whole cranberries and 1
cup maple syrup in a medium saucepan.
I substituted the pecans for brazil nuts, and a 1/4
cup maple syrup in the filling for honey.
3) Cacao Chia Pudding - Whisk together 1 1/2 cups almond milk, 1/3 cup chia seeds, 1/4 cup cacao powder, 1 tablespoon cacao nibs and 1/4
cup maple syrup in a large bowl.
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.
Not exact matches
Combine the coconut, 1/4
cup coconut oil,
maple syrup, sea salt, and strawberries
in a food processor.
Then measure pour
in 1/2
cup almond milk, 3 tbsp
maple syrup and the chia egg into the mixing bowl.
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)
In a medium saucepan, combine the rhubarb with 1/4
cup maple syrup and a splash of vanilla extract.
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.
If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2
cup liquid sweetener works great
in place of the dates and
maple syrup in this recipe.
In the meantime, measure out the maple syrup, 1/2 cup nondairy milk, salt and tumeric in a small bow
In the meantime, measure out the
maple syrup, 1/2
cup nondairy milk, salt and tumeric
in a small bow
in a small bowl.
I only had Justin's
Maple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple s
Maple Almond Butter
in my cupboard so I used that
in addition to a little less than 1/3 of a
cup of
maple s
maple syrup.
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.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2
cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure
maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up
in the Nutribullet).
I used flax for an egg substitute, 1/4
cup agave
in place of the
maple syrup, and 1
cup of applesauce.
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.
(1/2
cup olive oil, 1/4
cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure
maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up
in the Nutribullet).
I LOVE banana bread and this recipe looks great, but
maple syrup is CRAZY expensive
in the UK — as a consequence we almost never use it for anything and 1/3
cup sounds like it would have quite a heavy effect on the flavour of the bread, at least for my not - accustomed - to -
maple palate.
like, how many ml are
in 1/2
cup of
maple syrup?
3
cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or
maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
-- 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.
In a blender combine 2
cups mango chunks, cream cheese, 1/2
cup maple syrup and vanilla extract.
Fortunately I added
in about a half
cup of dark chocolate chips, so the end result was good - the chocolate added the much needed sweetness that was lost with the forgotten
maple syrup...
I add a touch of
maple syrup or agave and just stir it
in before dolloping it into the
cups.
In a separate bowl or large glass measuring
cup, combine the almond milk, pumpkin purée,
maple syrup, and vanilla and mix well.
Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
syrup (I use Joseph's Sugar Free
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Syrup — it's extremely low
in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2
cup of oats (Stick with rolled oats.
In separate bowl, mix 1/4
cup apple cider, apple sauce, canola oil,
maple syrup and vanilla extract, and then add to dry ingredients.
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.
Prepare
Maple Butternut Quinoa — In large bowl, add 2 cups cooked quinoa and toss with 1/4 cup real maple syrup and 1/4 cup Organic Rosemary Balsamic or dressing of ch
Maple Butternut Quinoa —
In large bowl, add 2
cups cooked quinoa and toss with 1/4
cup real
maple syrup and 1/4 cup Organic Rosemary Balsamic or dressing of ch
maple syrup and 1/4
cup Organic Rosemary Balsamic or dressing of choice.
3/4
cup rolled oats 1
cup almond meal 1/4
cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4
cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3
cup pure
maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced
in 1/4 inch rounds.
Once smooth, add
in and mix
in the
maple syrup, vanilla, and salt — then add
in the remaining 1 and 1/4
cups almond milk until everything is mixed together completely.
1
cup of raw cashews, soaked overnight
in fresh, purified water 1/4
cup coconut butter (not oil) or
maple syrup 1/4
cup of lemon juice 1 teaspoon of coconut oil, melted 1 teaspoon of vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes
In a small bowl mix 1/2
cup Viva Naturals Organic Cacao Powder, 1/2
cup agave or
maple syrup, 2 tbsp Viva Naturals Organic Coconut Oil (melted) and stir until well incorporated.
2 large sweet potatoes 1/2
cup dates soaked
in hot water 1/2 banana 2 tbsp
maple syrup 1/2
cup pea protein Pow powder 1/2
cup oat flour 4 tbsp raw cacao powder Almond milk 1/2 -1
cup 2 tbsp coconut oil Icing: 1/2
cup dates, 1banana, dash of almond milk
In a 2 -
cup measuring
cup whisk together the
maple syrup, vanilla, and olive oil.
1/2
cup of raw cashews soaked for at least 8 hours or overnight 1/2
cup of tinned coconut milk — make sure your refrigerate the can overnight
in the fridge and use only the thick part which should be on top 3 tablespoons of
maple syrup a dash of vanilla extract
In a large measuring
cup whisk the
maple syrup, canola oil, lemon juice, and almond milk together with a fork until well blended.
Prepare the fruit:
In a large bowl, add the sliced apples, cranberries, 1/4
cup of pomegranate arils,
maple syrup, coconut sugar and cinnamon.
What's
in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon
maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or
maple syrup if you have a sweet tooth).
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
2 scoops DailyBurn Fuel - 6
in vanilla 1
cup unsweetened almond milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon
maple syrup 1
cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers
Granted, it turns out that I didn't have quite 1/4
cup of
maple syrup in my cupboard, but I figured that would just make it a little less sweet — I think I had about 3/8 of a
cup.
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
3 gallons of water 3
cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over
in the fridge) 18 cloves of garlic — coarse chopped 1
cup brown sugar 1/2
cup maple syrup
Cookie Dough Truffles 1/2
cup Anthony's Blanched Almond Flour 3 tablespoons softened Anthony's Coconut Oil 2 tablespoons
maple syrup 3 tablespoons chopped dark chocolate 1/4
cup chocolate chips melted with 1 tablespoon Anthony's Coconut Oil
In a small bowl, combine all ingredients except the chocolate chips melted...
Subbed agave for the
maple syrup (easier to find quality agave than
maple syrup that isn't the cheap imitation
in my area) and 2
cups of fresh blueberries instead of 1 1/3 c..
In a glass measuring
cup or bowl, whisk together the tamari,
maple syrup, sesame oil, sesame seeds, ginger, and red pepper.
Ingredients 1/2
cup unsalted raw cashew pieces 2 1/2
cups filtered water 2 - 3 tablespoons
maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water
in the bowl of a high powered blender.
To make Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest, mustard, and
maple syrup in glass measuring
cup.
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