4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced
a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
I made half a batch using 150g of dates and only 1
scant tablespoon of maple syrup, because I felt like they'd be a bit too sweet considering all those dates I had already put in!
Not exact matches
Coconut Bacon: 2
tablespoons olive oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika
scant 1/2 teaspoon smoked salt a few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
I knew that I would need at least a little sugar for the crust, so I opted for a mix
of stevia and
maple syrup — a
scant two
tablespoons of the latter.
creamy chipotle sauce 1/2 cup hemp seeds 1
tablespoon light sesame seed butter (tahini) 2
tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure
maple syrup scant 1/4 teaspoon chipotle powder 1 small clove
of garlic sea salt, to taste 3/4 to 1 cup filtered water
scant 1/3 cup chia seeds 1 1/3 cup unsweetened almond milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon pinch
of salt 2 - 3
tablespoons maple syrup, honey, agave, etc. (optional)
However, the coconut milk also gives the pie just a hint
of sweetness, so a
scant 3
tablespoons of maple syrup for the entire pie is the only additional sweetener needed.