Sentences with phrase «syrup grated carrots»

-- Mix all wet ingredients in a large bowl: mashed bananas, eggs, coconut oil, maple syrup grated carrots, applesauce and almond milk.

Not exact matches

At this point you can stir in the grated carrot and beet as well as all the ingredients needed for the sauce — tamari, tahini, apple cider vinegar, honey (or maple syrup), paprika, salt and chilli flakes.

I mixed and matched this recipe and you're other zesty scones recipe - leaving out maple syrup and coconut oil and adding grated carrot and extra almond milk to bring together!

2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup Fresh mint to garnish

1/4 cup rolled oats 1/2 cup water 1/2 cup grated carrot 1/4 cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanilla

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream

I didn't use two basins but just added the eggs, oil (macadamia) and maple syrup to the dry ingredients in a large basin, mixed to combine and finally mixed in nuts and grated carrots.

2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/4 teaspoon fine sea salt 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots

In a large bowl, stir together grated carrot, apple, apple sauce, coconut oil and maple syrup.

Makes 8 muffins Coconut oil to grease tin 1/2 cup of almond flour 1/4 cup of coconut flour 1 heaped teaspoon of ground cinnamon 1 teaspoon ground nutmeg 1 large ripe banana 4 large eggs 1 cup of grated carrot 1 tablespoon of maple syrup 1 teaspoon of baking powder (gluten free)

2 small to medium bananas mashed (about 180g) 30 ml of maple syrup 30g chia seeds 30g pumpkin seeds 50g pecans chopped 30g oats 60 ml coconut oil melted 1 teaspoon of mixed spice 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon of apple cider vinegar Medium carrot finely grated (about 80g) pinch of salt

Ingredients 1 1/4 cups whole - wheat flour 1 cup quick cooking oats 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup oil 1/4 cup light brown sugar 1/4 cup plus 2 tablespoons maple syrup 3/4 cup finely grated carrots 1/3 cup raisins 1/3 cup walnuts, chopped

Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops vanilla whey protein powder 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1 tsp vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp pure maple syrup 1/2 tsp vanilla extract 1/2 cup unsweetened cashew milk 1 cup carrots, freshly grated

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

So I started there and then added maple syrup and molasses for sweetness, cinnamon / ginger / nutmeg to spice it up, and real grated carrot.

Add the grated carrot, spices, vanilla and maple syrup.

Ingredients 100g oats 75g sukrin almond flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1 tbsp and a pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1 tsp vanilla extract 1 large grated carrot 1 tsp Pip & Nut almond butter

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

125g almond flour 2 tbsp Sukrin coconut flour 1/2 tsp baking soda Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 65g refined coconut oil 100g SweetFreedom dark fruit syrup 2 tsp vanilla extract 75g grated carrots 6 pecans to top

1/2 cup chopped pecans 3/4 cup ground flax seed 1/2 cup almond meal 1/2 cup coconut flour 1/2 cup quinoa flakes (or gf rolled oats) 3/4 tsp baking powder 1/4 tsp kosher salt 2 tsp ground cinnamon 1/3 cup currants 1 cup lightly packed shredded carrots 3 tbsp coconut oil (or ghee) 1/4 cup pure maple syrup (or another liquid sweetener) 1/2 cup applesauce 1 tsp pure vanilla extract 1 tbsp grated ginger

Ingredients 270g of oats 3 ripe bananas (about 340g) 3 red apples (about 350g) 2 carrots (200g) 150g of sultanas 3 tablespoons of date syrup 2 tbs of nut butter — peanut butter is especially good (although you can ignore the nut butter totally if you don't eat nuts) 1 tablespoon of coconut oil 3 teaspoons of cinnamon 1 teaspoons of nutmeg 1 teaspoon of ground ginger Method Preheat the oven to 200C Grate the apples and carrots (no need to peel them) and mash the bananas.

7 dl (420 g) dark wheat flour 4 dl (120 g) all - purpose flour 2 dl (120 g) rye flour 1 tsp fine sea salt 1/2 l lukewarm water 40 g fresh yeast 125 g quark or curd 50 g unsalted butter, at room temperature 1 - 2 carrots, coarsely grated 1/2 tbsp Scandinavian dark syrup -LCB- according to this site, it can be substituted by light molasses -RCB-

Grate the carrots and add to a medium bowl with the maple syrup, coconut oil and chia «eggs» (once they've had about 10 minutes to gel with the water).

coconut oil or butter, melted 1/4 cup maple syrup 1 1/2 cups carrots, grated 1/2 cup walnuts plus 2 Tbsp., chopped 1/2 cup raisins

1 cup whole wheat pastry flour 1 teaspoon baking powder scant 1/2 teaspoon fine grain sea salt 1 cup rolled oats 2/3 cup chopped walnuts 1 cup shredded carrots 1/2 cup real maple syrup, room temperature 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted 1 teaspoon grated fresh ginger

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

Ingredients: • 1/2 cup firmly packed brown sugar • 1/4 cup coconut oil, softened • 1 cup sour cream • 2 eggs (room temperature) • 1/2 cup re-hydrated, desiccated coconut (re-hydrate 1/2 cup coconut with 2 T maple syrup and 2 T water; mix and let stand for approx. 30 minutes until liquid is absorbed) • 1/2 cup raisins, dried cranberries, dried blueberries or currants • 2 medium (1 cup) carrots, very finely grated (I use a Microplane zester for very fine shreds) • 1 1/2 cups all - purpose flour • 1 teaspoon baking soda • 1/2 teaspoon ground cinnamon • 1 teaspoon vanilla extract Instructions: Heat oven to 375 °F.

3 large carrots, unpeeled and grated 2 cups shredded coconut 1 tsp ground cinnamon powder 1 tbsp freshly grated ginger 2 cups soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained) 10 dried dates 1/2 cup currants 2 tbsp psyllium husk 2 tbsp chia seeds 1/4 cup maple syrup 30 g turmeric, freshly grated Pinch of salt

2 1/2 cups whole wheat flour • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 1 Tablespoon ground cinnamon • 1/2 teaspoon ground nutmeg • 2 cups soy milk or almond milk • 1 Tablespoon apple cider vinegar • 1/4 cup ground flaxseed meal • 1/2 cup water • 1 Tablespoon pure vanilla extract • 1 1/2 Tablespoons molasses • 5 Tablespoons dark maple syrup • 1/4 cup vegetable oil • 2 cups finely grated carrots • 3/4 cup raisins

Just Veggies Thai Noodle Bowl 3 large collards, chopped finely 1 cup cabbage, shredded 1 carrot, julienned 1 clove garlic 2 inch piece ginger, grated 4 Tbsp shredded unsweetened coconut 1 tsp toasted sesame oil Juice of 1 large lime Pinch cayenne, optional 2 tbsp tahini 2 cups water 1 tsp honey or maple syrup -LSB-...]

1 ripe banana 2 organic eggs (or 2 tbsp chia seeds / flax meal + 6 tbsp water) 3 tbsp melted coconut oil (or very mild olive oil) 2 tbsp honey (or maple syrup) 2/3 cup grated carrot 2/3 cup grated zucchini

Carrot Cake Baked Oatmeal is a tasty, wholesome breakfast recipe featuring rolled oats, grated carrots, coconut oil, and maple syrup, with flavors of the classic dessert.

This yummy bowl is loaded with healthy ingredients like Oat Bran, milled flax seeds, grated carrots, coconut milk, golden raisins, walnuts, shredded coconut, cinnamon, and pure maple syrup.