Sentences with phrase «more ginger syrup»

I wonder if I could you a little more ginger syrup and then use club soda?

Not exact matches

Top them with traditional maple syrup or something a little more interesting, such as lemon - ginger coconut cream.

I've also taken to spicing it up with ground ginger, cardamom, cinnamon, and spiking the egg white mix with a dash of orange essence and vanilla extract and also add maple syrup for more flavor.

What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream

Equally stylish and refreshing, the Brockmans Herbal Sour is a delicious high summer cocktail made with gomme, a classic and more sophisticated alternative to simple syrup, along with hints of muddled ginger and tarragon that pair beautifully with Brockmans unique botanical character.

I like to use homemade ginger beer, which is more tart, as I find the syrup adds enough sweetness.

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

1 cup plain or unsweetened coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

1/4 cup apple cider vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)

Taste and adjust flavor as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

I also add extra lemon juice, sometimes an extra slice of fresh ginger and some sweetener (honey, agave or maple syrup or whatever sweetener you prefer) to give it more flavor.

This blueberry ginger oatmeal bowl is sooooo cozy and delish, and it's perfect for cold, winter mornings — it starts with Good Food Made Simple's organic unsweetened steel cut oatmeal and is then topped with a homemade blueberry syrup (more about that below!)

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

I chose to add turmeric to the punch via a simple syrup made with turmeric powder and added a bit more spice and sweetness with KOVAL's Ginger Liqueur.

Repeat, this time blending the ginger - lemon syrup on medium speed for 1 minute before turning the blender off and steeping for 10 minutes more.

Or go in another direction and just use the fruit (adding a bit more), a generous drizzle of the syrup from a jar of preserved ginger, and some extra crushed nuts to keep the pastry from getting a soggy bottom.

2 cups rolled oats 1/2 cup chopped walnuts, toasted 1/4 cup pepitas (hulled pumpkin seeds), toasted 1/4 cup hazelnuts, toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon coconut oil, melted, plus more for greasing pan

We added a little extra rice malt syrup and a little extra ginger just because we love ginger in our house and to make them a little more sticky when we rolled them out.

1-1/2 cups rolled oats 1/4 cup heavy cream 4 oz 70 % or more chocolate, chopped into small pieces 3/4 cup brown sugar 1/4 teaspoon ground ginger 1/2 teaspoon salt 5 Tablespoons melted butter 1 cup dark corn syrup 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar 4 large eggs

1 (28 - ounce) can fire roasted tomatoes 1/2 cup minced onion 2 - 4 cloves garlic, minced 2 Tablespoon cider vinegar 2 Tablespoons maple syrup 1 Tablespoon molasses 1 Tablespoon prepared Dijon mustard 1 teaspoon each oregano, cumin, ground ginger, and salt 1 teaspoon liquid smoke 1/2 teaspoon red chili flakes (more to taste!)

1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans full - fat coconut milk 1 tablespoon shredded ginger 3/4 cup maple syrup or more to taste pinch of sea salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional

Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein powder 3/4 cup toasted pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»

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What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).

Save Print Holiday Gingerbread Recipe type: Dessert Ingredients 1/2 cup organic almond flour 1/2 cup organic coconut flour 1/3 teaspoon sea salt 1/4 teaspoon baking soda 2 teaspoons organic ground ceylon ginger 1 teaspoon organic cardamom 4 tablespoons organic virgin coconut oil 3 large organic pastured eggs 1/2 cup organic coconut milk 2 tablespoons maple syrup 2 tablespoons raw honey Instructions Preheat oven to 350 degrees F. Grease an 8 × 8 Read More

Autumnal flavors dominate with the pumpkin pie spice blend of ginger, allspice, cinnamon, cardamom, nutmeg and more, sweetened lightly by pure maple syrup.

2 C homemade pumpkin puree 1/4 C maple syrup (or more depending if you want it sweeter) 1/4 C brown sugar 1/3 C almond milk 1 TBSP Arrowroot powder 1/4 tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves) 1/4 tsp sea salt 1/4 cup cashews (soak for 10 min in boiling water) 1 recipe for pie crust - unbaked