Multigrain Crust 1 cup each sprouted quinoa, buckwheat, and oat flours 2/3
cup maple syrup powder 1/2 teaspoon ground nutmeg 1/2 cup cocoa butter — gently melted on a double boiler 1/2 cup date paste 2 - 3 tablespoons vanilla extract 1 tablespoon grated fresh ginger root less than 1/4 cup purified water
Lavender Muffins (makes about 8 small muffins) 1 cup oat flour 1 cup buckwheat flour 1/4 cup or more ground dry lavender florets 1/2
cup maple syrup powder 1/4 cup Irish moss gel 1/4 cup date paste or lavender infused honey 1 tablespoon vanilla extract 2 or more tablespoons purified water
Black Sesame Cookies 1 cup sprouted oat flour 1/4
cup maple syrup powder 1/4 cup raw almond butter 1/4 cup date paste 4 tablespoons coarsely ground black sesame seeds
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
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)
Dough 8 cups sprouted oat flour 2
cups maple syrup powder 1 cup raw almond butter OR raw cacao butter 1 cup date paste 1/4 cup vanilla extract 1/4 cup plus 2 tablespoon purified water
Not exact matches
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.
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
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 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
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp
maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking
powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
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.
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking
Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons
Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
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
Ingredients: 1/4
cup applesauce 1 egg white 2 tbsp
maple syrup (I use sugar - free) 1/2
cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking
powder 2 tsp stevia / truvia 1/4
cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream
1/2
cup of almonds 1/2
cup of walnuts 1/2
cup of cashews 1 tbl
maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao
powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3
cups of purified water
3
cups powdered sugar 1/2
cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP
maple syrup 1 tsp vanilla
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.
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.
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.
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
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.
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
for the cake: 2
cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking
powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1
cup pure pumpkin puree 1/2
cup brown sugar 1/2
cup canola oil 1/4
cup pure
maple syrup 1/4
cup plain almond milk
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
1 tablespoon ground chia seeds 3 tablespoons water 1
cup creamy almond butter 5 tablespoons cocoa
powder 6 tablespoons coconut sugar 2 tablespoons pure
maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4
cup dark chocolate chips
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
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 made this last night for our anniversary dinner — I didn't have
maple syrup so i used agave nectar and I added about 1/4
cup of cocoa
powder — and WOW it was amazing.
3
cups cream, either raw or not ultra pasteurized, or a combination of cream and milk 6 egg yolks 1/4
cup maple syrup 1/4 — 1/3
cup lucuma
powder optional topping: roasted pecans
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
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
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa
powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or
maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
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.
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2
cups Cashews (or 1 1/3
cups ground) 255 9 • 1/4
cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking
Powder 0 0 • 1
cup Fresh Blueberries 80 24 • 1/4
cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons
Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
On frosting, I cut down
powdered sugar to 3
cups & did add
maple syrup... wow A G A I N..
Combine 1
cup of water, 1 teaspoon of organic pure
maple syrup and 2 teaspoons of matcha
powder.
INGREDIENTS 1/2
cup cacao
powder 1
cup maple syrup 1 tbsp coconut butter 4
cups almond milk 1 ounce bourbon (optional)
1
cup dried unsulphured apricots 1/2
cup walnuts, 1/4
cup almonds, 1/4
cup pumpkin seeds 2 tablespoons cocoa
powder Optional: 1 tablespoon agave or
maple syrup Optional: 1 teaspoon vanilla Topping Variations:...
Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1
cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1
cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein
powder * — optional 2 - 3 TBSP agave or
maple syrup, to taste 1/2 tsp.
Ingredients: 10 Pitted Medjooled Dates 1 Baked Sweet Potato 4 Tbsp
Maple Syrup 1/2
Cup Pecans 1/2
Cup Buckwheat Flour 3 Heaped Tbsp Cacao
Powder
Cassava Flour Brownies with Caramel Brownies: 1/2
cup chocolate chips 2 tablespoons
maple syrup 1/2
cup Anthony's Coconut Sugar 1/3
cup Anthony's Coconut Oil 1/3
cup Anthony's Cocoa
Powder 2 eggs 1/3
cup Anthony's Cassava Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2
cup Anthony's Coconut Sugar 1 tablespoon
maple syrup 2 tablespoons coconut cream Pinch salt 1/4
cup butter...
This blend provides an impressive 6g of protein per 1/4
cup serving, and contains organic: unsweetened coconut, pumpkin seeds, sunflower seeds, coconut
syrup, hemp seeds, hemp
powder,
maple syrup, almonds, cashews and vanilla.
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
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
along with 4 tablespoons of vegan butter, melted, 1/4
cup maple syrup, 1 teaspoon salt, and 1 teaspoon chili
powder, processing until smooth.
Ingredients - 1
cup tahini - 1/2
cup coconut sugar - 1/4
cup pure
maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3
cup unsweetened cocoa
powder - 1 tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3
cup chocolate chips For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon coconut oil
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