Hi I made these today 36 off I used 1.5 cups coconut flour 1 cup cold butter Half
cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not too sweet and lovely with coffee.
I also used 1/4
cup of rice malt syrup because I didn't have agave (and I didn't want it too sweet for my taste) and this is JUST AMAZING.
Not exact matches
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
1/3
cup rolled oats 1/2
cup Original Luz Almond milk 1/2
cup water 1 tbsp almonds, chopped pinch
of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey,
rice malt syrup or maple syrup
Blueberry Bliss Smoothie 1
cup frozen blueberries 1
cup almond milk 1/2
cup lactose free yoghurt 1 tsp maple syrup or
rice malt syrup sprinkle
of cinnamon Blend all ingredients and serve chilled, serves -LSB-...]
Approx. 1.5
cups almond milk (or milk
of choice), add more if you prefer a runnier smoothie 1/3
cup of walnuts, or about 20g 1/4
of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or
rice malt syrup, or sweetener
of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch
of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
Ingredients 2
cups cooked quinoa, cold (here «s how to cook quinoa) 1 - 2 chilled nectarines, sliced 1 banana, sliced 2 - 3 handfuls
of chilled blueberries a squeeze
of lemon juice 2 - 3 pinches
of vanilla powder
rice malt syrup, to taste Makes 2 servings.
Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
Doubled this recipe — added an egg; 1 teaspoon
of vanilla essence; used coconut oil in place
of butter;
rice malt syrup in place
of honey and added half a
cup of shredded coconut.
2
cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons
rice malt syrup or maple syrup Flesh
of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)
I used 1/2
cup coconut nectar and 1/2
cup rice malt syrup instead
of maple syrup.
You might like to reduce the
rice malt syrup by half in the filling
of this cake to 1/4
cup and taste test before adding more.
2
cups of pitted dates 2
cups of raw rolled oats 2
cups of dried coconut 2 tbs pure maple syrup or brown
rice malt syrup (optional)
2 tablespoons
rice malt syrup 2 tablespoons orange juice 1/3
cup extra virgin olive oil 1 teaspoon wholegrain mustard 2 drops
of Wild Orange oil Salt and pepper to taste
Ingredients (serves 4) • 2
cups amaranth seeds, soaked overnight • 4 tbsp chia seeds • 500 ml coconut milk • Pinch
of sea salt • Pinch
of nutmeg • Pinch
of ground ginger • Pinch
of cinnamon • 1 vanilla bean, scraped, or 1 tsp vanilla extract •
Rice malt syrup (optional) • Freshly toasted shredded coconut, to garnish • 2 fresh figs, quartered
1/4
cup rice malt syrup 2 tbsp honey 1/4 tsp vanilla powder Couple drops
of liquid stevia
1/2
cup cooked quinoa 1/3
cup coconut cream 1 tsp honey or
rice malt syrup Splash
of soy or almond milk Cherries Pumpkin seeds (pepitas) Any other desired fruit or seed
of choice
I find this is easiest to do if you first use a fork to whisk your
rice malt syrup and apple cider vinegar into one
cup of warm water (not boiling, just hot enough to melt the syrup), then add a second
cup of cool water.