Replace the Honey with agave nectar or maple
syrup if your vegan.
1/4 cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3 tablespoon raw honey, one that becomes solid at room temperature (use agave or maple
syrup if vegan) juice of 1/2 lemon
Not exact matches
For this particular dressing I used garlic, olive oil, lemon juice, fresh ginger and a touch of honey (or maple
syrup if you want to keep it
vegan) for a little bit of sweetness.
Or a salad — grapefruit and avocado salad (page 67 — use maple
syrup instead of honey
if your
vegan friends are strict) or kale salad (page 68) would be awesome.
3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg
if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple
syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
But any sugar will also break down the onion juices — we've done this with maple
syrup and it works great too especially
if you need a
vegan option.
This doesn't go into the sugar but it is used in the filtering process, so
if you want your cocktail to be 100 %
vegan friendly, use agave
syrup (which blends better in liquid anyway), or unrefined sugar.
If you'd like to make this
vegan, simply leave the turkey out, use maple
syrup instead of honey, and use
vegan mayonnaise.
2 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple
syrup for a
vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of liquid stevia,
if extra sweetness is desired 8 - 10 fresh figs (reserve a few for serving
if desired)
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.
If you like your breakfast a little sweeter then drizzle with maple
syrup (
vegan option) or honey.
Agave and maple
syrup are okay substitutes
if you are
vegan.
1 cup dry steel - cut oats 1 cup dry golden quinoa 1/2 cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut into coins 2 large lemons, zest and juice 1/2 cup maple
syrup 1 cup Greek yogurt (or soy yogurt,
if you want to make this
vegan) 1/4 teaspoon nutmeg 2 cups hazelnuts, roughly chopped and toasted 2 cups blueberries or mixed berries
If you only have the unsweetened variation, you can try adding some coconut sugar, honey (not
vegan), or maple
syrup!
As the name implies, I sweeten this espresso almond butter with honey (or maple
syrup if you want a
vegan option), and the honey is like the friend with super long arms.
Wondering
if subbing just a spoonful of molasses for maple
syrup might not add a touch of that «buttery - ness» to the
vegan ones?
Tip # 3:
If you don't have any dietary restrictions, you can substitute the organic date nectar (
vegan + lectin - free) with organic raw honey (not
vegan), organic brown rice
syrup (not lectin - free) or organic maple
syrup (not lectin - free).
2 tablespoons 100 % raw local honey (
if vegan, substitute with 2 tablespoons coconut sugar or maple
syrup)
Whisked together over the stove with almond milk and lightly sweetened with maple
syrup (or honey;
if not
vegan).
With the modifications, I didn't taste the maple flavor enough to justify using that much of it —
if I make them
vegan again, I will use brown sugar and a little extra milk instead of the maple
syrup.
If you are a honey - free
vegan, you can substitute with agave, maple
syrup, coconut nectar, or simple
syrup.
I used honey for a subtly sweet flavor (feel free to substitute with maple
syrup if you're
vegan) and also sweetened it naturally with dried cranberries and dates.
Feel free to use honey instead of maple
syrup if you're not
vegan.
These can also be
Vegan if you replace the honey with maple
syrup.
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple
Syrup 1/2 cup Unsalted Butter, softened (can use
vegan butter) 2 Large Eggs, room temperature (please use 3 eggs
if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
You can always add more honey (or use maple
syrup for
vegan), or more peppermint,
if you like.
I used maple
syrup to keep this dressing
vegan, but you could use honey
if you prefer, or leave out the sweetener entirely for a more pungent dressing.
If you're after a
vegan alternative, substitute the honey for your preferred
vegan sweetener such as maple
syrup.
Vegan if you sub maple
syrup for the honey, and gluten free
if...
You can also add maple
syrup, and
if you're feeling awesome, add some
vegan or regular ice cream.
100 g CHOC Chick Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave
Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add
if you are
vegan) 5 tsp rum (or water) 4 tbsp single cream (
vegan creams work brilliantly!)
You can add a bit of extra maple
syrup to the
Vegan Buttercream
if using that recipe too, simply make it to the quantities then add more to taste per the notes and add a touch more coconut oil to maintain texture.
1 head garlic 1/4 cup tahini 2 Tbsp olive oil + more for roasting garlic 2 lemons, juiced (~ 1/3 cup) 1 - 2 Tbsp maple
syrup (or honey
if not
vegan) Pinch each salt + pepper Hot water to thin
But wait, we need to add the honey (or agave
syrup, or maple
syrup), stir well once more, transfer the
vegan blueberry oatmeal into bowls (or a bowl — as in: singular — because
if I were you, I'd not want to share) and top it generously with extra blueberries and pecans.
If you want it to be a little sweeter, add a drizzle of honey, or maple
syrup to keep it
vegan!
If it doesn't matter to you that the tart is completely raw /
vegan, you can substitute another sweetener for the agave; try honey, maple
syrup, or organic (white or brown) sugar.
Note 2: The homemade honeycomb candy isn't raw, but it can be
vegan (
if you use golden
syrup)... but it's too pretty and I couldn't resist.
I could send you all chocolate
if you wish, though in return I'd be interested a kind of variety pack of items... including chocolate, certainly, but I'm thinking also perhaps peanut butter, golden
syrup, some soy products, jam / jelly / chutney, maybe some spices... or just any interesting
vegan products you have in Oz that we don't!
I am making these for a friend who is
vegan and she substitutes maple
syrup for sugar... just wondering
if it needs to be a granular sweetener (as you have in the notes).
1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk
if you don't care about this being
vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple
syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips
if you like it sweeter)
notes:
if you'd like to make a
vegan version of these, just replace the honey with maple
syrup and the eggs with two chia or flax «eggs».
If you want to make this
Vegan Lentil, Beet and Cherry Salad even quicker, you can use canned lentils and swap the cherries in the vinaigrette for a squirt of maple
syrup.
If you use what I recommend then your treats will be gluten free, have no dyes or artificial colors, no high fructose corn
syrup, made without GMO's, are dairy free and even
vegan.
If you want to stay away from processed ingredients and high fructose corn
syrup, then opt for an organic, but still
vegan, cookie like Newman O's.
If you are a honey - free
vegan, you can substitute with agave, maple
syrup, coconut nectar, or simple
syrup.
They use Oat Flour instead of white refined flour, Maple
Syrup instead of white refined sugar, and Ghee (or coconut oil
if you're making them
vegan) instead of butter.
If you're
vegan you can replace the honey with agave, or you could try maple
syrup though I have not tested that flavour combination.
It's also fructose free and
vegan - friendly
if you make it with rice malt
syrup (sometimes called brown rice
syrup), and you don't add any fruit.
If you would like to alter this and make a more noticeably sweet cake, simply swap the rice malt
syrup in this cake to honey or maple
syrup (these are both sweeter gram - for - gram than the rice malt
syrup, so either will work - stick to maple
syrup for a
vegan cake).
And
if you are not
vegan, you might try blending grass raised organic butter, cream cheese or chèvre with maple
syrup, maple sugar, raw honey, or coconut sugar for a luscious frosting.