OVERVIEW Serves: 20 Prep: 20M Difficulty: easy For the brownies: 500g medjool dates, 4 cups 220g blanched hazelnuts, 2 cups 5 - 6 tablespoons of raw cacao powder 4 tablespoons of maple
syrup Pinch of sea salt For the frosting: 250g madjool dates, 1 1/2 cups 60g raw cacao powder, 1/2 cup 100g coconut oil, 1/2 cup
maple
syrup pinch of sea salt 1 tsp.
1 tbsp of maple
syrup a pinch of sea salt 1/4 cup of hemp seeds to roll the balls in
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple
syrup A pinch of sea salt
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple
syrup a pinch of sea salt 1 cup water 4 ice cubes
Not exact matches
For now I'll have my steel cut oats for breakfast with a bit
of maple
syrup, a
pinch of sea salt and a big handful
of blackberries and a juicy peach!
Plus they're really easy to make, you just need seven ingredients: dates, hazelnuts, cacao powder, maple
syrup, coconut oil, almond milk and a
pinch of sea salt, which you whizz up for a few minutes to create these.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave
syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice
pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
* 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
1/2 tsp grade B maple
syrup (to taste)
pinch of sea salt or himalayan
salt
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple
syrup 1/2 teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or
sea salt
Make sure the carrots are evenly spread out, this will increase surface area exposed and allow edges to crisp up and the maple
syrup to caramelize, giving a beautiful finish to the carrots, a small
pinch of sea salt will also perfectly season the dish.
Here is the recipe... Ingredients: 6 Egg whites
Pinch of sea salt Pinch of Cream
of Tartar 1/3 cup maple
syrup or maple... Continue Reading
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple
syrup for pure vegan
pinch of sea salt Line a 23 cm baking tin with baking paper.
2 cups organic whole milk 1/4 cup arrowroot powder *
pinch of sea salt 1/4 cup maple
syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple
syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk
pinch of sea salt
Ingredients: 2 cups whole, raw, organic milk from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real maple
syrup 2 tsp pure, organic vanilla extract
Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash
of unrefined
sea salt
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple
syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) *
pinch or two
of fine Himalayan or
sea salt (start with one
pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate
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
peanut praline 1/2 cup dry roasted peanuts, unsalted 2 teaspoons maple
syrup 1 teaspoon maple sugar (or coconut sugar) few good
pinches of sea salt
for the dressing 1 1/2 teaspoons Dijon mustard 1 tablespoon maple
syrup 2 tablespoons freshly squeezed lemon juice 2 tablespoons olive oil
pinch of sea salt
Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup maple
syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A
pinch of sea salt
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a
pinch of whole
sea salt 3 tablespoons cream
of tartar 150 ml agave
syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1 tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny
pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit
syrup (I use Sweet Freedom's
syrup) 2 tbsp water
1 cup
of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup
of ground almond 3 tablespoons
of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a
pinch of sea salt 1/4 cup
of melted coconut oil 5 tablespoons
of maple
syrup or honey 1 tablespoon
of flaxseeds + 2 tablespoons
of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
6 tablespoons rice malt
syrup 5 teaspoons hazelnut butter a
pinch of whole
sea salt 5 teaspoons oat milk
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple
syrup or agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2 teaspoon
of baking soda 1/2 teaspoon
of bicarbonate
of soda 1/2 teaspoon
of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a
pinch of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
150 g semi-whole wheat flour 50 g chestnut flour 50 g whole rice flour 50 g cornstarch half a teaspoon powdered cinnamon a
pinch of whole
sea salt 2 teaspoons cream
of tartar 70 ml extra virgin olive oil 100 g rice malt
syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor
1.25 cups
of cashews, raw preferably, soaked (see directions below) 1/4 cup
of filtered water 1/4 cup
of maple
syrup 1 teaspoon melted coconut oil 1 teaspoon
of vanilla extract 1 Meyer Lemon (or regular lemon) juice 1
pinch of Himalayan
Sea Salt
Chocolate drizzle 1/3 cup (25g) cacao powder 2 tablespoons (22g) unrefined coconut oil, melted (but not hot) 1 tablespoon (16g) pure maple
syrup Pinch of fine
sea salt
2 tablespoon maple
syrup 2 tablespoon melted coconut oil 2 tablespoon peanut butter (or almond butter for paleo) 1/2 teaspoon vanilla extract
pinch of sea salt
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few
pinches of whole
sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt
syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1 teaspoon
of apple cider vinegar 2 tablespoons
of melted coconut oil 3 tablespoons
of maple
syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1 teaspoon
of vanilla powder or extract 1 teaspoon
of baking powder a
pinch of pink Himalayan
salt or
sea salt
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a
pinch of whole
sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt
syrup 60 g unrefined cane sugar such as muscovado
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple
of hours) Juice
of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple
syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder
pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
2 1/2 cups almond milk (or milk
of your choice) 3 tablespoons raw cacao powder 1 tablespoon maple
syrup 1 teaspoon chai spice mix (see below)
Pinch of sea salt
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt
syrup 55 g maple
syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a
pinch of whole
sea salt half a teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive oil 150 g rice malt
syrup 60 g unrefined cane sugar such as muscovado Makes -LSB-...]
For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure maple
syrup, 2 tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a
pinch of fine
sea salt.
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole
sea salt 70 ml extra virgin olive oil 100 ml agave
syrup 100 - 120 ml oat milk half a teaspoon
of essicated ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3 tablespoons maple
syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt pinch of freshly ground black pepper
Ingredients 1 small container
of plain Greek yogurt 1 tbsp nut butter (I used peanut butter) 1 tbsp sweetener (like maple
syrup or honey) 1/4 tsp vanilla
pinch of sea salt 1 tbsp mini chocolate chips (I used Enjoy Life)
1 bar (90g) good quality dark chocolate 2 tablespoons (40g) brown rice
syrup 2 tablespoons (22g) decaf coffee liqueur 1/4 cup (46g) unsweetened vanilla almond milk
Pinch of fine
sea salt
Whisk the dressing ingredients together with a
pinch of sea salt, and then check the seasoning, adding more maple
syrup or vinegar to balance.
1/2 cup peanut butter or other nut butter 1 tbsp honey or maple
syrup 1 tsp vanilla 1 - 2
pinches of sea salt 1 tbsp coconut flour 1 - 2 tbsp mini chocolate chips
Ganache 1/3 cup cacao powder 2 tablespoons refined coconut oil, melted 2 tablespoons Grade B maple
syrup Pinch of fine
sea salt
1 ripe banana Small handful
of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon
Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple
syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons) maple
syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon
pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a
pinch of whole
sea salt a
pinch of cinnamon powder 1 teaspoon cream
of tartar 115 g rice malt
syrup 55 g maple
syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g -LSB-...]
In a small bowl, mix maple
syrup, cinnamon, cayenne, nutmeg and a
pinch of sea salt.