for the filling 3 cups homemade almond milk 1/3 cup maple
syrup pinch sea salt 3 tablespoons agar - agar flakes (I like these) 2 1/2 oz raw cocoa butter — shredded zest of 2 blood oranges 1 cup blood orange juice 1/2 tablespoon vanilla extract — optional
4 - 6 slices day old bread 1 cup unsweetened almond milk 1/2 teaspoon ground cardamom 1/2 teaspoon pure vanilla extract 2 tablespoons flour (millet, spelt, whole wheat, etc.) 1/2 tablespoon nutritional yeast 1 tablespoon maple
syrup Pinch sea salt Coconut oil, for the pan
1 cup almonds (or almond meal) 3/4 shredded unsweetened coconut (or coconut flour) 1/4 cup melted coconut oil 2 tablespoon maple
syrup Pinch sea salt
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 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
Coconut Ice Cream 1 1/2 c cashews 400 mL coconut cream 1/2 c liquid sweetener (e.g. coconut nectar / brown rice
syrup) 1/4 c coconut oil, melted
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large pinch sea salt Topping Shredded co
Pinch sea salt 1 tsp lecithin (optional) 1 vanilla bean, scraped OR 1/2 tsp vanilla powder 1 1/2 c shredded coconut Chocolate Coating 1/2 c cacao butter, melted 1/2 c coconut oil, melted 6 tbsp liquid sweetener (e.g. coconut nectar / brown rice
syrup) 1 c cacao powder 2 tsp vanilla extract OR 1 tsp vanilla powder Large
pinch sea salt Topping Shredded co
pinch sea salt Topping Shredded coconut
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1 tablespoon apple vinegar 1 tablespoon capers 2 garlic cloves 1 teaspoon rice malt
syrup 1
pinch whole
sea salt roughly 120 ml extra virgin olive oil Makes 2 servings (16 - 20 cubes).
* 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 1/2 cups gluten - free rolled oats 1 cup raw, unsalted cashews, coarsely chopped 1 cup coconut flakes 4 tablespoons pure maple
syrup 2 tablespoons coconut oil 1 tablespoon Dr Smood Red Maca Superfood Powder
pinch Himalayan fine grain
sea salt
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
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70 g ground almond flour 2 tbsp corn starch a
pinch sea salt 1/2 tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp maple
syrup or honey
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
For the crust: 3/4 cup (90 g) whole wheat pastry flour 1/4 cup (35 g) raw cashews
Pinch fine
sea salt 2 tablespoons (42 g) raw agave nectar or (30 ml) pure maple
syrup 2 to 3 tablespoons (28 to 42 g) coconut oil, melted Nonstick cooking spray
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
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
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: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp peanut butter (I used chocolate
salted caramel by Hognuts)
pinch ground cinnamon
pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave
syrup small
pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)
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.
1 tbsp of maple
syrup a
pinch of
sea salt 1/4 cup of hemp seeds to roll the balls in
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