Sentences with phrase «free maple syrup for»

Not to mention, our version is free from sugar and contains only a small amount of Sugar Free Maple Syrup for sweetness — which can be swapped out for the equivalent in liquid Stevia.

I followed the recipe but substituted sugar free maple syrup for the maple syrup.

I substituted sugar - free maple syrup for the agave.

You can also replace the cocoa with two tablespoons of sugar - free maple syrup for a «blonde» version.

Not exact matches

Hope that is ok and feel free to substitute it for maple syrup to make the recipe vegan x

I made these cookies yesterday, substituting the pure maple syrup for sugar free maple syrup, and using some stevia as a sweetener.

Local sources are used for eggs, produce, free - range turkey, honey and maple syrup.

Fresh fruit, powdered sugar, dairy - free chocolate, or maple syrup are often expected, but you may want to add caramelized bananas, fruit compote, and chocolate - hazelnut spread for those without a dairy allergy.

I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.

On the menu we have, the creamiest dreamiest Mac & Cheese, a hearty and filling Vegetable Pot Pie, a Mint Chip MILKSHAKE, Gluten - free Waffles with fluffy interiors and crispy edges prime for collecting maple syrup, and my favorite of them all, Triple Chocolate Brownies.

2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)

Same thing happened to mine even though I kept them in for 35 min., I followed recipe exactly just used gluten free - flour and sugar free maple syrup instead of honey.

For the maple chocolate syrup, I use chocolate chips that are free from most allergens, including dairy.

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!)

For those of you who prefer your chocolate on the sweeter side feel free to bump up the amount of vanilla you use, or you could go ahead and add in a drizzle of maple syrup or honey if you prefer — the trick is to taste as you go and customize as needed.

For this version I used International Delight Fat Free Caramel Macchiato and threw in a little bit of brewed coffee, cinnamon, vanilla and eggs - of course - then topped it with butter, maple syrup and whipped cream.

I have made with no Maple Syrup or other sweetners for sugar free friends — you barely notice the difference to be honest.

1 grapefruit, cut in half 2 teaspoons maple syrup, divided (use 1 teaspoon for each grapefruit half) 1 teaspoon cinnamon, divided (use 1/2 teaspoon for each grapefruit half) Blueberries Your favorite dairy - free ice cream (I went with coconut)

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)

A delicious combination of chocolate cocoa powder, maple syrup, coconut oil, vanilla and gluten - free flour rolled into delicious chewy vegan balls - perfect for the holidays!

It's mayo - free, making it ideal for those with egg allergies, and the dressing relies on just a touch of honey or maple syrup for sweetness, unlike many summer salad dressings that pack a surprisingly high amount of sugar.

For this recipe I used a refined sugar free sweetener like maple syrup and only 2 tablespoons total.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

If you need to omit the maple syrup for dietary reasons, I like to add a dash of cinnamon and nutmeg for a bit of sugar - free sweetness instead.

For a little extra sweetness feel free to drizzle with a little maple syrup or coconut nectar.

Ingredients: Frozen organic berries, agar agar (to make berry jam solidify slightly), maple syrup (to sweeten the oat cookies, jam, and PB mousse), natural unsweetened peanut butter, GMO - free silken tofu (for the pb mousse filling), soaked cashews and oats (for the raw crust / cookies).

Maple syrup contains manganese, which is a cofactor in enzymatic reactions important for fighting free radicals and energy production.

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.

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

Cook with some lactose - free milk, top with a banana and a drizzle of maple syrup for a filling and tasty breakfast.

I've sweetened it with agave syrup, because I like it best for nut milks, but feel free to swap it for maple syrup, honey, or something else if those are more your style.

I love how you have the adaptions for this recipe — I'm on a specific medical diet and I cant eat gluten or maple syrup but i can have glute free oats and honey so thanks for showing the substitutions!

Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)

It's also fairly healthy, with a minimal amount of maple syrup as a natural sweetener, it's a nice gluten - free whole grain option for the morning.

The recipe calls for oatmeal, pumpkin puree, mascarpone cheese, sugar (but you can substitute with maple syrup, honey or stevia if you are going sugar - free), pumpkin pie spice, pecans, salt and milk.

1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

coconut oil, for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup chopped unsweetened dark chocolate, divided

I used honey for a subtly sweet flavor (feel free to substitute with maple syrup if you're vegan) and also sweetened it naturally with dried cranberries and dates.

It is spendy ($ 18 / lb at Vitacost) but I find that as someone who has been mostly sugar (and honey / maple syrup / agave / rice syrup etc.) free for 15 + years I can use much less than recommended amounts because my tastebuds are adapted to less sweetness.

To make this recipe candida friendly, I used xylitol for sweetness, however maple syrup, honey or coconut sugar will work well too, so feel free to use any of the sweeteners of your choice.

These popsicles are dairy - free, dye - free, and naturally - sweetened with just a touch of pure maple syrup for a much healthier Independence Day dessert.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

The recipe recommends banana, honey, or berries for toppings; since we're all about vegan at VegKitchen, feel free to sub maple syrup for the honey.

I wasn't sure the oil free part was going to be possible and still have that Oreo texture, but thank goodness for maple syrup!

Honey is not required to make this fudge, but instead honey is listed in (brackets) as an «option» along with stevia for those who don't tolerate maple syrup, but feel free to use any VEGAN sweetener your heart desires.

I have read it can cause IBS for some, so feel free to use any other sweetener you'd like in this recipe, including sweet divine honey or maple syrup.

Feel free to swap the blueberries for your favorite dried fruit and the pistachios for your favorite nut — but keep the maple syrup as is; we found using less than 1/2 cup resulted in crumbly bars.

It's dairy, grain and egg free and is sweetened with a small amount of pure maple or rice syrup and a little coconut sugar (which can be substituted for rice syrup if you're eating sugar free / low fructose).