Sentences with phrase «syrup if your vegan»

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.