This granola combines the best of the old and new with a combination of allspice, home - made
organic ginger syrup, organic molasses, and crystallized ginger.
Not exact matches
* 1/2 cup very hot water 1/4 cup chia seeds * handful of pecans, chopped * handful of
organic raisins * several small pieces of crystallized
ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple
syrup or your favorite all natural sweetener to taste - optional * tiny pinch of sea salt - optional
1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon cinnamon Quarter of a teaspoon nutmeg Half a teaspoon ground
ginger Half a teaspoon ground cloves or two whole cloves 250g ground almonds 80g
organic unsaltedbutter Pinch of salt 180 ml
organic single cream 3 medium
organic eggs 100g maple
syrup
Ingredients 6 sweet,
organic oranges, cleaned 1 teaspoon vanilla powder a 6 cm piece of fresh
ginger root, peeled and chopped 400 g rice malt
syrup 250 g muscovado sugar Makes 4 small jars.
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple
syrup 1/3 cup coconut oil 1 large
organic egg 1/4 cup water 3 tbsp finely chopped
ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
Ingredients For the tofu the juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon powdered
ginger the juice of about 6 cm fresh
ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple
syrup 200 - 250 g
organic, firm tofu, cut into cubes -LSB-...]
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!)
Called Swizzle, this effervescent drink features water, USDA
Organic maple
syrup,
organic raw apple cider vinegar and fresh
ginger root.
1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c
organic maple
syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp
ginger) 1/2 tbsp vanilla
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)
Dry: 2 cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp
ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple
syrup 1/2 cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple
syrup 1 tsp vanilla bean paste
Pie Crust: 2 cups One Degree
Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each)
organic pumpkin puree 3/4 cup maple
syrup 1/3 cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp
ginger 1/8 tsp nutmeg 1/8 tsp cloves
1 3/4 cup
organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple
syrup / agave / honey 1 cup water 1/4 cup chopped crystalized
ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
My favorite morning drink is 1 can of
organic full fat NATURAL VALUE (doesn't have additives) coconut milk heated with 1 teaspoon of EACH
organic powdered turmeric, cardamon, cinnamon,
ginger, black pepper with 1/2 teaspoon of
organic Grade B maple
syrup added before drinking..
Homemade
organic green and chamomile infused Remy Martin V eau de vie, homemade honey -
ginger syrup, freshly squeezed lime juice and pasteurized egg whites.
1 cup (8oz)
organic Yogurt — cow, goat, soy, water buffalo 1/2 cup (4oz)
organic applesauce two tablespoons
organic cacao powder
organic cinnamon: lightly sprinkle to taste
organic powdered
ginger: lightly sprinkle to taste one teaspoon
organic sweetener of your choice — agave, Maple
Syrup, honey (1 year plus), sugar
1/2 cup minced onion 4 tablespoons grapeseed oil 1/4 teaspoon of toasted sesame oil 1 teaspoon
organic ketchup 1/3 cup rice wine vinegar 2 tablespoons of all - natural peanut butter 4 tablespoons water 1 - inch knob fresh
ginger, grated 2 tablespoons celery, minced 4 tablespoons, tamari sauce or soy sauce 2 teaspoons of coconut sugar or maple
syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt
ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3
organic eggs 3 tbsp of maple
syrup (or honey) 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tbsp cinnamon 1/2 tsp
ginger Pinch each of cardamom, nutmeg, and clove 1/4 tsp of sea salt Coconut ribbons for topping
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