Sentences with phrase «tablespoon maple extract»

For the whipped cream 1 cup heavy or whipping cream 2 teaspoons sugar 1 tablespoon maple extract or other flavoring

For the crème brûlée 2 3/4 cups heavy cream 1/2 cup whole milk 1/2 cup plus 2 tablespoons sugar 9 egg yolks 1 1/2 tablespoons maple extract / flavoring Extra sugar for carmelizing

Not exact matches

4 cups Oat Flour 1 cup Maple Syrup Powder 1/2 teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)

1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry)

Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]

I only made a few slight changes to the recipe: added a splash of vanilla extract, used a tablespoon of pure maple syrup instead of the stevia, and substituted 1/2 tsp of pumpkin pie spice for the cloves.

1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

Serve immediately Yield: 1 servingIngredients: 1 cup soy milk 1 tablespoon pure maple syrup 1/8 to 1/4 teaspoon pure vanilla extract 1... cashews, and salt.

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.

Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk

Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix

1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons coconut sugar 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

3/4 cup pecans, coarsely chopped 1 tablespoon unsalted butter 2 cups heavy cream 1/2 cup milk 3/4 cup pure maple syrup 1/8 teaspoon salt 3 large egg yolks 1/2 teaspoon maple extract (I substituted vanilla extract)

1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves

1/2 cup of raw cashews soaked for at least 8 hours or overnight 1/2 cup of tinned coconut milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be on top 3 tablespoons of maple syrup a dash of vanilla extract

Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3 tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0

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)

1 tablespoon ground flax seeds 2 tablespoons water 1 1/2 teaspoons vanilla extract 1/2 cup peanut butter 1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamontablespoons water 1 1/2 teaspoons vanilla extract 1/2 cup peanut butter 1/2 cup maple syrup 6 Tablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamonTablespoons pumpkin seeds 3/4 cups rolled oats plus 1 1/2 cups rolled oats 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Preheat...

2 - 2 1/2 teaspoons matcha green tea powder * 2 teaspoons maple syrup (agave and honey work, too) 1/4 teaspoon vanilla extract (optional) 4 tablespoons water ~ 2/3 cup almond milk (or other dairy or plant - based milk) ice cubes

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

Ingredients - 1 cup tahini - 1/2 cup coconut sugar - 1/4 cup pure maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon coconut oil

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 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water in the bowl of a high powered blender.

for cookies 1/4 cup oat flour, plus more if needed 1/4 cup brown rice flour 1/2 cup quick oats 1/2 teaspoon baking soda 1/2 cup pumpkinseed butter (see below) 3 tablespoons coconut oil — soft, at room temperature 1/3 cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract 1/4 cup goji berries

1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup

5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)

Soak for 3 - 24 hours 1 cup of cashews in filtered water 2 bananas, super ripe 1/4 cup of lemon or orange juice — I used oj 1/4 cup of maple syrup 1/4 cup of coconut oil, melted 3 tablespoons of softened peanut butter (I prefer Justin's) 1 teaspoon of vanilla extract

Ingredients 1 cup flour 3/4 teaspoon baking powder 1/2 teaspoon salt 1 stick butter, softened, plus 2 tablespoons melted butter 1/3 cup brown sugar 2/3 cup maple syrup 2 eggs 1 teaspoon vanilla extract 1 cup chocolate cookie crumbs * 1 tablespoon cocoa powder

What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut

About 350g blackberries washed and checked for signs of life 2 egg yolks (freeze the egg whites for other recipes) 4 tablespoons maple syrup Capful of vanilla extract 300 ml coconut drinking milk 1.5 teaspoons of cornflour 400g can coconut milk

1/2 cup grade A Maple syrup 3 tablespoons butter 3 teaspoons Nielsen Massey vanilla extract or one vanilla bean 3 eggs 1 cup toasted pecans roughly chopped About 75 RAW Pecan Halves, choose the prettiest ones, to decorate the top.

Optional Flavorings: 1 Tablespoon or more sweetener: evaporated cane juice, maple syrup, agave, date sugar 1 teaspoon almond extract 1 teaspoon ground coriander 2 teaspoons fennel seeds

While you are heating it up beat the egg yolks, 2 tablespoons of maple syrup and vanilla extract in a bowl.

2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or honey (for vegetarian option) 1/4 cup of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.

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)

3/4 cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2 cup Creamy or Chunky Natural Peanut Butter 1/4 cup Maple Syrup 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Cinnamon 1/8 teaspoon Pink Sea Salt 2 Tablespoons chopped Sugar Free Chocolate or Chocolate Chunks

FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar

1 cup oat flour gluten - free 3/4 cup almond meal 1/2 cup raisins 1 teaspoon baking powder 1 teaspoon cinnamon 1 tablespoon chia seeds 1/2 teaspoon fresh grated ginger (you can use spice as alternate) 1/4 teaspoon nutmeg 1 pinch kosher salt 1/2 cup mashed sweet potato 1/2 cup almond milk unsweetened 1 egg 1/4 cup pure maple syrup 1 teaspoon vanilla extract

2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2 tablespoons maple syrup 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon juice (about 1/2 small lemon), plus more to taste

1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)

• 12.3 oz (350gr) roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the liquid) • 1.7 fl oz (50gr) lemon juice, squeezed from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons maple syrup • 1/2 teaspoon sea salt • 1tablespoon vanilla extract

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

Cake: 1 1/3 cups White Wheat Flour (like Trader Joe's brand) 1 teaspoon Sea Salt 3/4 teaspoon Baking Powder 1 1/2 Tablespoons Poppy Seeds 3/4 cup Organic Butter, melted or Earth Balance Butter 3/4 teaspoon Pure Vanilla Extract 3/4 teaspoon Almond Extract 2 Large Organic Eggs 1 cup Powdered Honey or Maple Sugar 1/3 cup Organic Sour Cream or Vegan Sour Cream 1/3 cup Water 2 teaspoons Orange Zest

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

4 cups old - fashioned oats 1/2 cup chopped pecans 3/4 cup shredded coconut such as Durkee Flaked Coconut 1/4 cup packed light brown sugar 2 tablespoons vegetable oil 1/4 cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2 cup raisins 1/2 cup dried cranberries