You can use either - you can always add
more maple extract but I bet it will work well too
Not exact matches
Whipped coconut cream (or any allergy - free whipped topping) is mixed with vanilla
extract, a little
maple syrup and topped with banana slices and
more crunchy cookies.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond
extract 1 teaspoon pure vanilla
extract 1/3 cup pure
maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (
more oblong) or 2 Fuyu (
more squat) persimmons, sliced in 1/4 inch rounds.
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.
You can substitute pure
maple syrup for the flavoring or
extract, but the flavor will be much
more subtle.
Puréed sweet potatoes provide the base for this remarkably healthy pudding recipe, which gains
more sweetness and flavor from just a bit of
maple syrup, almond milk, unsweetened cocoa powder, espresso powder, and vanilla
extract.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons
maple syrup (plus
more to your liking) 1 teaspoon vanilla
extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water in the bowl of a high powered blender.
for cookies 1/4 cup oat flour, plus
more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3 tablespoons coconut oil — soft, at room temperature 1/3 cup plus 1 tablespoon
maple syrup 1 teaspoon vanilla
extract 1/4 cup goji berries
Mix unsweetened applesauce,
maple syrup, vanilla
extract, 1/2 cup earl grey tea (there should be a bit
more than that) and raisins in another bowl before mixing it with the dry ingredients.
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or
maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and add a little
more if required) 1/2 tsp vanilla bean
extract
If you want the
maple flavor
more pronounced, add 1/2 tsp of
maple extract as well.
Optional Flavorings: 1 Tablespoon or
more sweetener: evaporated cane juice,
maple syrup, agave, date sugar 1 teaspoon almond
extract 1 teaspoon ground coriander 2 teaspoons fennel seeds
Sweet filling 1/4 cup
maple syrup (or other sweetener to taste, you may need or
more or less depending on desired sweetness) 1 tsp vanilla
extract Cinnamon and / or cardamom to taste
2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2 tablespoons
maple syrup 1 teaspoon vanilla
extract 1/4 teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon juice (about 1/2 small lemon), plus
more to taste
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure
maple syrup) 1 teaspoon vanilla
extract Pinch of salt 12 (or
more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
1 c. old fashioned oats 1/2 t. baking powder 1 1/2 t. ground cinnamon Pinch of salt 1/4 c.
maple syrup, plus
more for serving 1 c. milk 1 large egg 2 T. unsalted butter, melted and cooled slightly 1 t. vanilla
extract 1 apple (any kind), peeled, cored, and diced into 1 / 2 - inch pieces 1/2 c. raisins
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or
more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like
maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla
extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (
more powder used, the darker the chocolate) 2 Tbsp
maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry
extract 1/2 tsp vanilla
extract (or 2 drops Medicine Flower Vanilla
extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt
I used coconut palm sugar, it's low glycemic, natural, and safe for diadetics, I halve the
maple syrup and add the coconut palm sugar, add vanilla
extract, add 2 teaspoons
more of cinnamon.
Taste and add
more maple syrup or peppermint
extract for desired sweetness and minty flavor.
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso powder 2 ripe Fresh California Avocado, seeded, peeled and diced 1/3 cup plus 2 tablespoons pure
maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla
extract 1/4 teaspoon sea salt, plus
more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or
Maple Sugar 3/4 teaspoon Pure Vanilla
Extract 1 Tablespoon Milk (we use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus
more for rolling out)
Creamy Peanut Butter Yogurt Dip Author: Marlene Baird Serves: 6 Ingredients 6 ounces Greek yogurt 1/2 teaspoon cinnamon 1/2 teaspoon
Maple Extract 1 Tablespoon Peanut... Read
More...
1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean
extract 2 - 3 tbsp agave,
maple syrup or fruit syrup (add
more or less to taste)
3/4 cup unsweetened almond milk 1/8 teaspoon finely grated orange zest, plus
more to taste 2 medium oranges, peeled and seeded 1 medium banana 1/2 cup raw, unsalted cashews 1/3 cup rolled oats 2 tablespoons pure
maple syrup 1 teaspoon natural vanilla
extract 1 teaspoon poppy seeds 1 cup ice cubes
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste
more coconutty 3/4 cup coconut cream 1/2 cup + 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup + 2 Tbsp
maple syrup or honey 2 tablespoons lime zest 1 1/2 teaspoons vanilla
extract 1 teaspoon tequila optional pinch of salt or
more to taste
Lavender Muffins (makes about 8 small muffins) 1 cup oat flour 1 cup buckwheat flour 1/4 cup or
more ground dry lavender florets 1/2 cup
maple syrup powder 1/4 cup Irish moss gel 1/4 cup date paste or lavender infused honey 1 tablespoon vanilla
extract 2 or
more tablespoons purified water
Vanilla ployes — add vanilla
extract and
more sweetener to taste, top cooked ployes with cashew butter,
maple syrup and fresh berries
Add in 1/2 tsp vanilla
extract and the regular or vanilla - flavored stevia, or
maple syrup, to taste (depends on your coconut milk brand) and whip it once
more with your hand mixer to combine it all together.
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
for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus
more for oiling the pan 1 1/2 cups
maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla
extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
For the cake: * 2 1/2 cups light spelt flour or 1 cup einkorn flour and 1 1/2 cups light spelt flour * 2 1/2 teaspoons baking powder * 1/2 teaspoon salt * 1/2 cup (1 stick) butter, at room temperature * 3/4 cup
maple syrup * 3 large eggs * 1 1/2 teaspoons pure vanilla
extract * 1 teaspoon pure almond
extract (I omitted this and added
more vanilla
extract) * 1 1/4 cup coconut milk * 1/2 cup unsweetened shredded coconut
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus
more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus
more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla
extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons
maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
Coconut oil, for greasing the pan 10 slices whole grain sandwich bread (I used a seeded bread), preferably a little stale 5 tablespoons Bonne Maman Strawberry preserves 1 1/4 cups chopped fresh strawberries, plus
more for serving 5 eggs 1 1/2 cups unsweetened almond milk 2 tablespoons
maple syrup, plus
more for serving 1/2 teaspoon vanilla
extract or vanilla powder 1/4 teaspoon cinnamon Pinch of salt
2 cups old fashioned oats 1 cup unsweetened grated coconut 1 cup coarsely chopped raw almonds 1/4 cup pepitas or sunflower seeds (optional) 1/2 teaspoon salt 2 tablespoons
maple syrup 2 tablespoons brown sugar 2 tablespoons canola oil 2 teaspoons vanilla
extract 1 teaspoon ground cinnamon 1 cup raisins, or
more to your taste
A concentrated
extract of
maple syrup makes disease - causing bacteria
more susceptible to antibiotics, according to laboratory experiments by researchers at McGill University.
Note: soak for a few hours in warm water, or cover with boiling water and soak 15 - 20 minutes if you don't care for the recipe to remain raw) 3/4 cup cocoa powder 1/4 cup
maple syrup 1 TBSP lemon juice pinch of salt 1 TBSP vanilla
extract ⅛ tsp... Read
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Lemon - Vanilla Coconut Cream: Cream from 1 can of coconut milk (Put the can in fridge for a few hours, scrape out the cream that rises to the top) ⅛ tsp vanilla
extract 1 Tbsp fresh lemon juice Zest from 1/2 lemon 1/4 tsp pure
maple syrup (can add a bit
more of you like it sweeter)
1 cup (90 grams) unsweetened shredded coconut, lightly packed 3 tablespoons coconut oil 2 tablespoons honey (or pure
maple syrup) 1 teaspoon vanilla
extract Pinch of salt 12 (or
more) whole almonds 4 ounces (110 grams) semi-sweet chocolate, chopped
3 1/2 cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews) 1 cup organic canned pumpkin 2/3 cup
maple syrup 2/3 cup coconut oil, gently melted 2/3 cup fresh lemon juice 2 - 3 TBS pumpkin pie spice 1 - 2 teaspoons of vanilla
extract or crushed vanilla beans Zest of 1 lemon (optional, for a
more lemon flavor)
I also removed the nuts and
maple extract from the original recipe to make it
more conducive to this savory application.
Professor Nathalie Tufenkji of McGill University of Montreal and her team found that combining phenolic compounds from
maple syrup
extract with antibiotics made them
more effective against bacteria.