The dried pure maple sugar makes a firmer chocolate that stays firmer at room temp.
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)
I sweeten it with
pure maple syrup and add
dried cherries, hazelnuts, and unsweetened coconut flakes.
I forgot to mention that the cookies can be warmed and
dried with a little bit of
pure maple syrup if you (or your kids) are feel indulgent.
Waldman Naturals has spent the last two years developing the worlds first fruit based gourmet powdered sweeteners composed of delicious combinations of real freeze
dried fruit powders, spices, and other 100 % natural, antioxidant rich, non-GMO, Gluten Free ingredients including organic peanut powder,
pure maple sugar, cocoa powder, cinnamon, vanilla bean, and real whole milk powder.
* 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
1/4 cup
pure maple syrup 1/4 cup brown sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened coconut flakes 1 cup
dried cherries
What's in it: 1 15 - oz can of
pure pumpkin puree 2 tablespoons good quality
maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds,
dried cranberries, chopped nuts, toasted coconut
Stuffing the cored apples with oats, toasted nuts, coconut and
dried fruit using
pure maple syrup as a sweetener is my way of making apple crisp for breakfast.
4 cups old - fashioned oats 1/2 cup chopped pecans 3/4 cup shredded coconut such as Durkee Flaked Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons
pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons
pure vanilla extract 1/2 cup raisins 1/2 cup
dried cranberries
Sweetened with a touch of
pure maple syrup and
dried cherries, it makes the perfect healthy breakfast or snack.
Rolled oats are flavored with honey,
pure maple syrup, and pumpkin pie spice, then tossed with pecans and
dried fruit to create a delectable breakfast.
Dijon
Maple Roasted Brussel Sprout and Sweet Potato Bowl 1 sweet potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty grain
Maple Roasted Brussel Sprout and Sweet Potato Bowl 1 sweet potato, peeled and cubed 2 C Brussel sprouts, stems cut and halved lengthwise 2 TBSP Dijon 1 TBSP
pure maple syrup 1 TBSP extra virgin olive oil 1/2 C dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty grain
maple syrup 1 TBSP extra virgin olive oil 1/2 C
dried cranberries 4 pieces thick - cut bacon, cooked and chopped 2 C prepared quinoa (or other hearty grain) egg
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons
pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped
dried figs * Candied Cacao Nibs (p. 248)(optional)
1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g)
pure maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup
dry roasted peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped
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).
1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup
dried fruit (I used a
dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup
pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
2 cups fine desiccated coconut 1 cup freeze
dried strawberry pieces 1/4 cup coconut oil, gently melted (see instructions below) 2 Tbsp raw cacao butter, gently melted (see instructions below) 2 Tbsp
pure maple syrup (or brown rice syrup) 1 tsp lemon juice 1 tsp vanilla powder or essence pinch himalayan pink salt
Our preferred natural sweeteners are
dry and fresh fruits, coconut nectar, coconut sugar and
pure maple syrup.
1 head of cauliflower 1 eggplant 1 delicata squash refined coconut oil salt & pepper ground cumin ground paprika
dried, ground turmeric 1 lemon, cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of
pure maple syrup chopped fresh parsley
2 cups brazil nuts (raw) 1 avocado, skin and stone removed 15 medjool dates, pitted, chopped 4 tsp
pure maple syrup, raw honey, rice syrup or coconut nectar 1 cup raw cacao powder 1/2 cup desiccated coconut 1 tsp vanilla powder pinch himalayan pink salt 1 - 2 cups freeze
dried raspberries (depending on your tastebuds) *
To make the crumble place the coconut oil and
pure maple syrup (if using — otherwise add the coconut sugar to the
dry ingredients) in a small pan and gently heat until melted.
bites 1/2 cup raw sunflower seeds 1/2 cup raw, un-hulled brown sesame seeds 1/2 cup raw (or sprouted) almonds 1/4 teaspoon ground cinnamon 1/2 cup raisins (unsweetened & sulfur free) about 15 whole,
dried apricots (unsweetened & sulfur free) 1 tablespoon
pure sesame paste (tahini) 2 tablespoons
pure maple syrup (I used Grade A)
cashew mulberry 1 cup tigernut flour 1/2 cup raw, hulled sunflower seeds 1/2 cup hemp hearts 1/4 teaspoon ground vanilla bean seeds 2 tablespoons
pure cashew butter 1/2 cup
dried mulberries, soaked for 2 - 4 hours 2 tablespoons
pure maple syrup 1 tablespoon virgin coconut oil
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (
dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1tsp ground cinnamon 1tsp ground ginger 1 tsp vanilla powder pinch himalayan pink salt 1/4 cup
pure maple syrup (see note below) 100g
dried super fruits such as cherries, cranberries & blueberries
* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon organic freeze -
dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3 tablespoons
pure maple syrup * 3 tablespoons favorite hot sauce
Wild Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon
pure maple syrup 1/4 cup
dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
Finally made this but used
dried fruit instead of dates and
pure maple syrup instead of dates / date syrup.
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of
maple syrup 1/2 teaspoon of
pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of
dried edible rose petals METHOD
Serve the pancakes hot, drizzled with
pure maple syrup and sprinkled with your choice of fresh or freeze
dried berries.
125g cacao butter 125g coconut oil 125g
pure maple syrup 125g cashew butter 1/4 tsp Himalayan pink salt 250g raw almonds 15g freeze
dried raspberries
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.
Marinade: 1 1/2 tablespoons mild miso 1 teaspoon
dried oregano 2 tablespoons freshly squeezed lemon juice 1 1/2 -2 tablespoons red wine vinegar 1/2 teaspoon
pure maple syrup 1/4 -1 / 2 cup minced green or kalamata olives
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)
no - salt - added tomato sauce 2 tablespoons
pure maple syrup 2 tablespoons molasses 1 tablespoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon fine ground sea salt 1/2 teaspoon ground black pepper 1/4 teaspoon smoked paprika 1/4 teaspoon
dried red pepper flakes 2 inch sprig rosemary
4oz (1/2 cup)
dried apricots 2oz (1/4 cup) sultanas 1 ripe pear, peeled, cored and sliced 1 apple, peeled, cored and sliced 1 pot of
pure, natural yogurt (here's how to make your own) pinch cinnamon drop of
pure maple syrup (optional)
2 cups rolled oats (gluten - free, if desired) 1 cup pecans, chopped (or any nuts / seeds) 1/4 teaspoon ground cinnamon 2 tablespoon coconut oil, melted 2 tablespoon
pure maple syrup 1 teaspoon
pure vanilla extract 1/4 teaspoon sea salt 2 tablespoon coconut flakes, unsweetened 1/2 cup
dried cherries
pure maple syrup, or 1 drop of plain stevia (or a pinch of
dry stevia)
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup + 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup + 1 tablespoon of
maple syrup 1/2 teaspoon of
pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1 teaspoon of orange zest 1/8 teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4 teaspoon of rose water 1/4 teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of
dried edible rose petals METHOD
* For this recipe I re-hydrate 1 cup of
Dried Coconut Supreme ™ using a mixture of 1/4 cup water and 1/4 cup
pure maple syrup.
What's in it: 1 15 - oz can of
pure pumpkin puree 2 tablespoons good quality
maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds,
dried cranberries, chopped nuts, toasted coconut
Ingredients 1/2 cup of quinoa, well rinsed and cooked 1 cup water 1 medium Granny Smith Apple, cored and diced 1 tablespoon
pure maple syrup 1/2 teaspoon ground cinnamon 1/2 tablespoons or 1 - 1/2 teaspoons of butter Toppings: 1/2 cup of milk or dairy free alternative Add
dried fruit, fresh fruit, nuts, or seeds as desired.