Serve with
remaining syrup mixture and lime wedges.
Not exact matches
Add the coconut palm sugar and
remaining tablespoon of maple
syrup to the reserved nut - oat
mixture in the small bowl.
Stir
remaining 1 tablespoon
syrup, vanilla, and egg into oat
mixture; add flour
mixture, stirring just until combined.
Combine well - chilled yogurt with half of the rose - rhubarb
mixture,
remaining 1/4 cup of the maple
syrup and rose water.
Spread the granola
mixture out on the baking sheet and drizzle the
remaining tbsp of maple
syrup over the top.
Add the
remaining ingredients to a large bowl, pour the oil / honey /
syrup mixture over it and mix everything really well.
In a 4 - quart saucepan combine the
remaining milk, the cream, sugar, maple
syrup and vanilla seeds and bean (or extract) over medium - high heat until the
mixture reaches a rolling boil.
Combine the
mixture from the food processor with the maple
syrup and
remaining almond milk in a large bowl then stir together.
Add cacao powder and maple
syrup into the
remaining caramel
mixture and process until well - combined.
Whisk
remaining wet ingredients, maple
syrup, egg and coconut oil in a bowl and add to dry
mixture.
Drizzle the
remaining 1 tbsp of coconut palm
syrup over the top of the granola
mixture.
In a large bowl, whisk together cooked strawberries, maple
syrup, melted coconut oil, flax
mixture and
remaining 1/3 cup of almond milk