* * If you don't like stevia, you can also sub 1 tablespoon raw coconut sugar, or adjust the liquids and test using 1
tablespoon maple syrup if you tolerate other natural sweeteners higher in their sugar content.
Not exact matches
2
tablespoons of
maple syrup (optional,
if you like things less sweet leave this out or lessen the amount)
You could always add in a
tablespoon on
maple syrup to the nut butter
if it's not sweet enough but the medjool dates will definitely help.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or
maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
If you don't use them, you could substitute 1 to 2
tablespoons of honey or
maple syrup, but note that your filling will be a bit softer at room temperature and also the carb count will increase.
If not, add an extra
tablespoon or two of
Maple Syrup.
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %;
if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2
tablespoons corn
syrup (optional, can sub honey or
maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
**
If you don't want the sweetness to be noticeable, just use 1
tablespoon maple syrup.
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.
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)
In the morning, top the oats with caramelized almonds (see note 2), add 1 - 2
tablespoons of this cinnamon pecan pumpkin butter or roasted caramelized pumpkin (see note 3), and drizzle with
maple syrup and pumpkin spice
if you like.
1 cup of frozen raspberries 1
tablespoon of chia seeds 1
tablespoon of honey or
maple syrup — optional, you can leave it out
if you like to keep it low sugar
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1
tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1
tablespoon maple syrup (admit for no sugar added, add more
if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or
maple syrup if you have a sweet tooth).
But
if you'd like to make a sweeter balsamic glaze, you can definitely add 1 - 2
tablespoons of honey or
maple syrup to the pot with the balsamic vinegar.
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
I didn't use sweetener on my berries, but
if your fruit is tart, you can toss it in 1 — 2
tablespoons of
maple syrup before placing on the tart.
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)
What's in it: 3 apples (a firm apple like honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional) For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon
maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of
maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
If you want a more traditionally - sweet popsicle you can taste the blended mixture and add in a couple of
tablespoons of
maple syrup before you pour the mix into the molds.
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
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
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (
if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest;
if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1
tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1
tablespoon pure
maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more
if needed) * 1 - 2
tablespoons cacao nibs or finely chopped dark chocolate
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..)
Stir until everything is coated (add another
tablespoon of
maple syrup if you so desire) and place on a greased baking sheet.
Notes: Can also use 2
tablespoons of raw, local honey or keto
maple syrup or 1 tbsp of xylitol
if you don't want to use stevia.
If you have none of these issues, you may, in moderation (this means about 1 - 2
tablespoons a day) use: birch xylitol, organic raw honey, pure organic
maple syrup, stevia.
Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free,
if needed) 1/2 cup creamy peanut butter 3
tablespoons virgin coconut oil 3
tablespoons pure
maple syrup 1/2 teaspoon fine sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate chips
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
Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free,
if needed) 2 cups organic unsweetened coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure
maple syrup 2
tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine sea salt
2
tablespoons 100 % raw local honey (
if vegan, substitute with 2
tablespoons coconut sugar or
maple syrup)
• 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
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
2 - 3 T. liquid sweetener, such as honey,
maple syrup, or brown rice
syrup (I really like barley malt, but
if you're gluten - sensitive, try one of the others)(I also like 2
tablespoons, but
if you like things sweeter, go for 3)
If you're * not * working within the scope of the Fed & Fit Project and do like to incorporate natural sweeteners into your diet, I recommend adding a
tablespoon of
maple syrup or honey to the blender!
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure
maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Approx. 1.5 cups almond milk (or milk of choice), add more
if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2 heaped teaspoons
maple or rice malt
syrup, or sweetener of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
If I were doing it, I'd use two more
tablespoons of
maple syrup in place of the stevia, two more
tablespoons of ground oats, and maybe another
tablespoon of coconut oil.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat
if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like
maple syrup,
if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3
tablespoons raw chocolate3
tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.
1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3
tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure
maple syrup 1 teaspoon vanilla 2
tablespoons water (
if necessary after refrigerating)
Combine the peanut putter, 2
tablespoons of the soy sauce,
maple syrup, and sriracha,
if using, in a small bowl.
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
Regular old Applesauce should be just fine, but
if you don't have that either I'd add any other kind of puréed fruit you might have on hand OR
maple syrup maybe?!? Just use like 2.5 - 3
tablespoons for the batter and then 1
tablespoon for the filling.
1⁄2 cup extra-virgin olive oil 1⁄2 cup finely chopped shallots 1 cup fresh or frozen cranberries (thawed
if frozen) 1⁄4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves 1 fresh sage leaf, chopped 1⁄3 cup water 1
tablespoon maple syrup 1⁄2 teaspoon sea salt
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch thyme 3 sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus more
if needed)
MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2
tablespoons maple syrup 1 tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon thyme (leaves only) Kosher salt and freshly ground black p
maple syrup 1
tablespoon thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1
tablespoon thyme (leaves only) Kosher salt and freshly ground black pepper
If you want your strawberries to be a bit sweeter, add 1
tablespoon of
maple syrup prior to roasting.
If you enjoy your smoothies a little more on the sweet side, feel free to add a
tablespoon of honey, agave
syrup or
maple syrup before blending.
This makes quite a sticky caramel but
if you prefer it more runny feel free to add another
tablespoon of
maple syrup or filtered water.
If you find this too mellow and are not concerned about using a sweetener then you could also add a couple of
tablespoons of pure
maple syrup or rice
syrup.
1/2 cup (2.75 ounces / 80 grams) sweet rice flour (mochiko) 1/2 cup (2.5 ounces / 70 grams) buckwheat flour 1/2 cup (1.75 ounces / 50 grams) old - fashioned rolled oats, plus an extra handful for the tops 1/2 cup (1.5 ounces / 40 grams) quick (baby) oats 1 teaspoon baking soda 1/2 teaspoon fine sea salt (or 1/4 teaspoon
if your almond butter is salted) 1 cup (8 ounces / 225 grams) smooth, unsalted almond butter 3/4 cup plus 2
tablespoons (8.5 ounces / 240 grams)
maple syrup 6
tablespoons (2.5 ounces / 70 grams) melted but cool coconut oil 1 teaspoon vanilla extract 1 1/2 cups (8 ounces / 225 grams) coarsely chopped bittersweet chocolate (preferably 65 - 70 % cacao mass), plus some extra chunks for the tops flaky salt such as Maldon, for the tops (optional)
If you desire a sweetened vanilla cashew milk, place the fresh cashew milk back into your rinsed out blender and add in 1 - 2
tablespoons of
maple syrup and 1 - 2 teaspoons of vanilla extract.