Not exact matches
Then measure pour in 1/2
cup almond milk, 3 tbsp
maple syrup and the chia egg
into the mixing bowl.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or
maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
I made it again today
into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of
maple syrup.
I add a touch of
maple syrup or agave and just stir it in before dolloping it
into the
cups.
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
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4
cups half - and - half 1/4
cup pure
maple syrup 3/4
cups sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut
into chunks, preferably stale 1
cup Smucker, s Caramel Flavored Spoonable Topping
16 ounces extra-firm tofu, drained, pressed, cut
into 10 slices 2 tablespoons tomato paste 2 tablespoons
maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4
cup dry red wine 1
cup vegetable broth nonstick spray
Place the drained beans, eggs, cacao powder, 2⁄3
cup of the
maple syrup, the vanilla extract, and coffee extract, if using,
into a food processor with a pinch of salt.
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
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
Black Pepper
Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on
Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced
into 6 wedges 1 package of bacon 1/3
cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on
maple syrup 1/4
cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut
into coins 2 large lemons, zest and juice 1/2
cup maple syrup 1
cup Greek yogurt (or soy yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or mixed berries
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
1 Cooking Pumpkin Or Winter Squash of Choice (See Note Above), Peeled, Seeds Removed, And Cut
Into Wedges 2 Tablespoons Olive Oil 1/3
Cup Pure
Maple Syrup
8 honeycrisp apples, peeled, cored and cut
into chunks 1
cup apple juice or water juice of 1 lemon 1 2 ″ piece fresh ginger, peeled 2 cinnamon sticks 3 - 4 tbsp honey or
maple syrup
1/2
cup olive oil 1/4
cup maple syrup 2 eggs, lightly beaten OR 2 tbsp chia seeds mixed with 4 tbsp water for vegan 3 apples, washed and grated 1/2
cup dates, chopped
into chunks
Peach Frozen Yogurt Smoothie Pops Recipe 1
cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut
into chunks 1
cup (8 ounces) plain Greek yogurt (full fat works best) 1 to 2 tablespoons honey or pure
maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft sticks
1 1/4
cup of oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of
maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped
into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
Simply put 1
cup of coconut shreds, the coconut oil, the
maple syrup and the orange extract
into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form.
1/4
cup of rolled oats 1/2 teaspoon of cinnamon 1
cup of apple cider or juice 4 tablespoons pure
maple syrup for drizzling 1 tablespoon of butter (optional), cut
into 4 cubes
To make filling, add soaked / drained cashews, 1/3
cup water,
maple syrup, raw cacao, coconut oil, vanilla, and sea salt
into blender.
1 very heaped tablespoon superfine (caster) or granulated sugar 1/2 teaspoon table salt Scant 3/4
cup (160 grams) unsalted butter, cut
into pieces 1/4
cup maple syrup 1/4
cup milk or buttermilk 1 egg, beaten (for glaze)
1 large onion, sliced and separated
into rings 2 1/2 pounds boneless country - style pork ribs 1 (18 ounce) bottle barbecue sauce 1/3
cup honey 1/3
cup maple syrup 1/4
cup spicy brown mustard — I used a brown mustard with horseradish in it 2 cloves of garlic, crushed 1/2 teaspoon salt 1/4 teaspoon pepper
In a large glass measuring
cup or medium bowl, combine apple cider or juice, oil and
maple syrup; stir
into oat mixture until fully combined.
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish with a bold taste Ingredients 14 oz extra firm tofu 1 1/2
cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk sauce) 8 oz fresh sweet onions 2 1/2 tablespoons fresh chopped garlic 2 tablespoons fresh ginger, grated 1/3
cup fresh lime juice 3/4 teaspoon fresh lemon zest 2 tablespoons soy sauce 2 tablespoons olive oil 3 tablespoons pure
maple syrup 1 tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it
into thick slabs (approximately 1/2 inch thick).
Chuck rinsed cashews, coconut cream,
maple syrup, grated ginger, lime juice, warm agar mixture and an extra 1/4
cup / 60 ml of water
into a blender.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1
cup oats (or buckwheat if you want it GF) 1
cup dates Cheesecake 2 or more bananas1 / 4
cup melted coconut oil2
cups cashews1 1/2
cups dates1 / 4
cup liquid sweetener, like
maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4
cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press
into the bottom of a spring form pan and put in the fridge.
2 medium sweet potatoes (about 1 lb), scrubbed and cut
into 1 - inch chunks 1/4
cup coconut milk 1/4
cup pure
maple syrup 1 teaspoon fresh ginger, minced 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves pinch of salt
Place 1 1/2
cups walnuts,
maple syrup and olive oil
into food processor bowl.
1/2
cup organic canola oil or high - oleic safflower oil 1/2
cup + 1 tablespoon organic sugar, divided 1/2
cup maple syrup 1/4
cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2
cups whole wheat pastry flour 1/2
cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped
into small chunks
Place the 1
cup measure of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the strawberries, milk,
maple syrup and salt and blend until smooth.
100 ml (2/3
cup) organic olive oil 125 ml (1/2
cup) pure
maple syrup (ideally Grade B) 100g dark chocolate (50 - 70 % or higher), broken
into pieces
1 delicata squash, halved and sliced
into 1/3 ″ crescents 1
cup pearl couscous 1
cup chickpeas 8 kale leaves, torn
into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons
maple syrup salt and pepper, to taste 1/4
cup olive oil 1/4
cup walnuts, toasted and chopped 2 tablespoons cranberries
Place the 1
cup measure of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the nut or coconut milk,
maple syrup, vanilla and sea salt.
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons
maple syrup 6
cups baby lettuces, or mixed greens such as watercress or Mache 1 red pepper, seeded, cut
into a julienne and saut √ © ed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4
cup basic salad dressing (see recipe below)
Place the 1
cup measure of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the coconut milk,
maple syrup, vanilla and sea salt.
Place the 1
cup measure of soaked and drained cashews
into a high speed blender (e.g. Vitamix / Blendtec) along with the coconut milk,
maple syrup, raw cacao powder, vanilla and sea salt.
1
cup mixed Blue and Yellow Oyster Mushrooms, pulled apart from their bases
into smaller portions 1/2
cup Maple Syrup 1 tbsp Hungarian Bittersweet Smoked Paprika 1/4
cup Coconut Oil 1/2 tsp salt, or more to taste
brown rice fettucine noodles 1 Tbsp coconut oil 2 cloves garlic, minced 1/2 Tbsp ginger, minced 1
cup onion, diced 1
cup mushrooms, chopped 1
cup carrots, chopped 1 medium head of broccoli, cut
into florets 1 lime Scrambled egg (optional) 2 Tbsp tamari 2 Tbsp nut butter (like NuttZo) 1/2 Tbsp
maple syrup Cook rice noodles according to package instructions.
Make the dressing by adding the tahini, turmeric, ginger, Bragg's liquid aminos,
maple syrup and 1/4
cup water
into the small bowl of lemon juice.
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4
cups brown rice flour 3/4
cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup sorghum flour 1/2
cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup arrowroot starch 1/4
cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup tapioca starch 1/4
cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3
cups piecrust flour 1/4
Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4
cups cold nondairy butter 3/4
cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1
cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real
maple syrup 1 butternut squash (peeled, cut
into 1 / 4 - inch slices, then cut
into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil
Melt 1/4 of coconut oil (30 seconds in the microwave in a microwave safe container) and pour
into small bowl and add 1/4
cup of
maple syrup and 1/4 of cashew butter stir until well combined
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced
into very thin rounds 1 medium zucchini, cut
into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon
maple syrup Few drops of toasted sesame oil 1/2
cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5
cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Filling 4 tablespoons unsalted butter, cut
into 1 - inch pieces 1/2
cup granulated sugar 1/4 teaspoon table salt 3 large eggs 1
cup maple syrup, pure, preferably Grade B or Grade A dark amber 1 1/2
cups whole pecans (6 ounces), toasted and chopped
into small pieces
I also cut out the
maple syrup and added dates (blended
into a paste) instead, I add roughly 2/3 of a
cup.
3/4
cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4
cup + 2 tablespoons of
maple syrup 3/4
cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2
cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2
cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
1/2
cup (110g) Califia Farms unsweetened better half 1
cup (212g) Califia Farms unsweetened almondmilk 1/3
cup (88g) pure
maple syrup 2 tablespoons (12g) cacao powder 1/2 teaspoon (1g) universal pectin 1 bar (90g) good quality dark chocolate, broken
into large chunks Pinch of vanilla bean powder, optional Pinch of fine sea salt
Place drained beans, eggs, cacao powder, 2/3
cup of the
maple syrup, and the vanilla extract
into a food processor with a pinch of salt.
2
cups packed large flaked unsweetened coconut 1 1/2
cups rolled oats 1/4
cup dried currants or raisins 1/4
cup chocolate chips 1/2
cup almond butter (or any nut / seed butter you like — see headnote) 1/2
cup honey or
maple syrup 1/4
cup hemp seeds 1 teaspoon pure vanilla extract 1/4 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1/2
cup fine shred unsweetened coconut (for coating), optional In a high - powered blender or food processor, blend the coconut and oats
into a fine powder.