After reading all the comments I decided to add a few
extra tablespoons of maple syrup, I didn't have medjool dates so used regular ones but added 4 - 5 extra and soaked them in boiling water for 20 min.
Not exact matches
I also added heaped
tablespoons of cacao and an
extra glug
of maple syrup for good measure.
If not, add an
extra tablespoon or two
of Maple Syrup.
I didn't have
maple syrup, so I substituted it with 1/4 cup treacle and a couple
extra tablespoons of brown sugar.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus
extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2
tablespoons sesame seeds, plus
extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai basil leaves, sliced (or regular basil, no big deal!)
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure
maple syrup 1/4 cup non-hydrogenated margarine 6 oz
extra firm silken tofu (1/2
of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2
tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves
I used almost half a cup
maple syrup, no sugar, half butter half ghee, added an
extra tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!
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
2 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw honey, divided (or
maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if
extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving if desired)
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes +
extra for topping 2
tablespoon agave nectar, honey (not vegan) or
maple syrup fresh lemon zest
of 1 lemon +
extra for topping pinch himalayan pink salt (optional)
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
I also added a
tablespoon of maple syrup for
extra sweetness.
5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup
extra virgin olive oil 1/4 c
maple syrup 1/4 cup coconut palm sugar (or increase
maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
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
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for
extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt
syrup 55 g
maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml
extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
I replaced the
maple syrup with pureed ripe bananas and only a splash
of maple syrup to taste and added a couple
of tablespoons of coconut flour to absorb the
extra moisture and the muffins turned out amazing!
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.
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2
tablespoons extra virgin olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey
maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
Ingredients a 5 - 6 cm piece
of a leek, cleaned and finely sliced the juice
of 1 lemon whole sea salt, just enough to taste half a ripe but firm pear, cleaned and sliced lengthwise 2
tablespoons grade C
maple syrup 100 g smoked tofu, thinly sliced a large handful
of fresh baby spinach, cleaned
extra -LSB-...]
However, as delicious as these cookies are, they aren't as sweet as regular cookies so if you feel like it, you can add some
extra sweetness to the mix (try a
tablespoon of honey or
maple syrup to keep it healthy.)
Ingredients: 2 cups walnuts 2 cups almonds 1/3 cup
maple syrup 10 dates (remove pits) 1/4 teaspoon Himalayan salt 2
tablespoons desiccated coconut for the mixture, plus
extra to roll bliss balls in Splash
of water
chocolate hempseed 1 1/2 cups tigernut flour 1/2 cup hemp hearts (plus
extra for rolling) 1/4 cup raw cacao powder few dashes
of cinnamon 1/4 teaspoon ground vanilla bean seeds 1/2 cup organic raisins 2
tablespoons pure
maple syrup 1
tablespoon virgin coconut oil 1
tablespoon purified water
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)
For a little
extra sweetness, add an optional
tablespoon or less
of 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
I used almost half a cup
maple syrup, no sugar, half butter half ghee, added an
extra tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!