** I used unsweetened vanilla almond milk to keep this dish very low sugar, but if you want it to be slightly sweet, use regular vanilla almond milk or add
a few tablespoons of maple syrup to the egg / milk mixture.
You could blend
a few tablespoons of maple syrup with some peanut butter, cacao and vanilla extract to form a smooth icing, or even try blending in some coconut butter or avocado into it too for a thicker icing (though you'll need to add some maple syrup or liquid stevia into the icing mix too to keep it sweet).
For blueberry jam, for example, add
a few tablespoons of maple syrup or honey and 1/4 cup chia seeds to a few cups of berries and cook, stirring, over medium - low heat until it thickens.
In a small butter warmer on the stove, warm
a few tablespoons of maple syrup.
It looks low - sugar with only the dates and
a few tablespoons of maple syrup and it seems low - carb too.
Not exact matches
Homemade almond milk does taste a little different, it reminds me a little
of plain yoghurt — I would suggest adding a
few dates or a
tablespoon or so
of pure
maple syrup and a little cinnamon to your almond milk to give it a sweeter flavour, which really makes it taste so delicious, I'm sure you and your husband would love it!
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.
I only made a
few slight changes to the recipe: added a splash
of vanilla extract, used a
tablespoon of pure
maple syrup instead
of the stevia, and substituted 1/2 tsp
of pumpkin pie spice for the cloves.
Coconut Bacon: 2
tablespoons olive oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a
few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
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)
Top the oats with
few fresh sliced strawberries, about a
tablespoon of toasted coconut, hemp seeds, chopped pistachios and a drizzle
of coconut milk and
maple syrup or honey.
... make the ripple Heat the blackberries in a pan with 2
tablespoons of maple syrup Simmer for a
few minutes.
Let a
few tablespoons of the seeds soak in 1/2 cup
of hemp milk for 20 minutes or so (a good time to make some coffee or grab the paper), then sweeten with 1/2 teaspoon
of honey or
maple syrup, and enjoy.
1 container
of vegan ricotta (I prefer Kite Hill) 1
tablespoon of raw cacao powder 2
tablespoons of maples syrup 1/2 teaspoon
of vanilla Depending on how dry or moist your ricotta is — I added a
few tablespoons of nut - based milk to achieve the consistency I was looking for.
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
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..
Note: You can sweeten the mylk, to balance the slightly bitter seed — by blending in a couple
tablespoons of maple syrup or a
few dates.
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
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1
tablespoon apple cider vinegar 1
tablespoon pure
maple syrup 2
tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt
few dashes
of black pepper
for the glaze 1/4 cup raw coconut butter 1/4 cup fresh squeezed grapefruit juice 2
tablespoons pure
maple syrup a
few drops
of vanilla extract
1/2 cup sprouted rolled oats 1 teaspoon chia seeds 1 teaspoon ground flaxseed
few dashes
of ground cinnamon 2
tablespoons raw cacao powder 1
tablespoon vanilla protein powder 1/2 teaspoon maca powder 1 teaspoon pure
maple syrup
dressing 2
tablespoons cold pressed flax oil 2
tablespoons apple cider vinegar 2 teaspoons pure
maple syrup 1/2 teaspoon sea salt
few dashes
of black pepper 1 heaping
tablespoon of dill fronds
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
Ingredients · 2 scoops IdealFit protein powder · 1 cup cashews · 1 cup almonds · Teaspoon
of maple syrup or honey · Teaspoon
of vanilla extract · (have ready a
few drops /
tablespoons of almond or soy milk) · handful
of dark chocolate chips, dried fruits or shredded coconut
Simply swap the cane sugar for coconut sugar, which is lower on the glycemic index than traditional sugar, and swap the powdered sugar for a
few tablespoons of pure
maple or agave
syrup and achieve the same results.
2 cups baby kale, chopped 2 cups baby spinach, chopped 1/4 cup raw pecans, roughly chopped 2
tablespoons dried cherries or cranberries 1/4 cup orange juice 1
tablespoon maple syrup Few dashes
of hot sauce Black pepper and sea salt to taste