Whisk together coconut milk and maple
syrup in a glass jar 2.
Not exact matches
Transfer
syrup to an airtight
glass jar and store
in the refrigerator.
Using a spoon, mix the cream cheese and maple
syrup together
in a small
glass jar.
If you want to store the candied ginger
in the
syrup, simply pour the contents of the pot into a
glass jar to cool.
1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them
in a
glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple
Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries
Stir
in remaining coconut oil, maple
syrup, and sea salt, then transfer to a deep
glass or
jar (preferably one that has a lid).
Transfer
syrup to a
glass jar and store
in the refrigerator up to 1 week until needed.
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