Combine the remaining 1/3 raspberry puree with the remaining 1 cup raspberries and remaining 1
tablespoon maple syrup in a medium saucepan.
Combine berries with lemon juice and 2
tablespoons maple syrup in a small saucepan and bring to a boil over medium heat.
Not exact matches
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.
While your pear is baking
in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a
tablespoon of
maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.
Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating
in the oily cacao butter, although admittedly I may have got the
maple syrup amount wrong (how come there are» ml» of
syrup in the base but much more vague «
tablespoons»
in the chocolate??)
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)
After reading all the comments I decided to add a few extra
tablespoons of
maple syrup, I didn't have medjool dates so used regular ones but added 4 - 5 extra and soaked them
in boiling water for 20 min.
In a blender, combine the coconut milk with 2
tablespoons maple syrup.
I made half a batch using 150g of dates and only 1 scant
tablespoon of
maple syrup, because I felt like they'd be a bit too sweet considering all those dates I had already put
in!
In a large mixing bowl, toss butternut squash, apples and chickpeas with 1
tablespoon olive oil,
maple syrup, cinnamon, nutmeg and 1/4 teaspoon salt.
Combine 2
Tablespoons olive oil,
maple syrup, cinnamon, salt, and pepper
in a small bowl.
Add the coconut palm sugar and remaining
tablespoon of
maple syrup to the reserved nut - oat mixture
in the small bowl.
Pour
in a splash of almond milk and two
tablespoons of
maple syrup, then blend on medium speed until everything is fully mixed and has a creamy consistency.
In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard,
maple syrup or agave, a pinch of salt and pepper and 2
tablespoons olive oil.
3 cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or
maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Children's version: drizzle
in about 2
tablespoons of organic fruit
syrup,
maple syrup or raw honey.
Add
in roughly half of the powdered sugar, the salt, the
maple syrup, and 1
tablespoon of milk.
Combine melted coconut oil, almond butter and remaining one
tablespoon of
maple syrup in a separate bowl.
In a small bowl whisk together the ginger, vanilla and remaining 1
tablespoon maple syrup and set aside.
usually
in the microwave with unsweetened almond or coconut milk plus one
tablespoon raw cocoa powder plus
maple syrup or honey.
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.
Make a delectable vegan pudding by simply blending 1 ripe avocado, 1 ripe banana, 4
tablespoons of Viva Naturals Organic Cacao Powder, 2
tablespoons of honey or
maple syrup, and indulge
in our must - have kitchen ingredient.
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.
1/2 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
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).
2 scoops DailyBurn Fuel - 6
in vanilla 1 cup unsweetened almond milk 1 frozen banana 1
tablespoon key lime juice Zest of one key lime 1/2 teaspoon
maple syrup 1 cup ice cubes 1
tablespoon nonfat plain Greek yogurt 1
tablespoon crushed graham crackers
In a small bowl beat cream cheese, 3
tablespoons maple syrup and cinnamon with a mixer until smooth.
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.
While most recipes with «fudge»
in their title go crazy on the butter and sugar, this one uses neither, relying instead on just three
tablespoons of cancer - fighting
maple syrup for the perfect sweet touch.
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
Use whatever ripe,
in - season fruits you have on hand for this crumble, which only has 6
tablespoons of
maple syrup in the entire batch.
Cookie Dough Truffles 1/2 cup Anthony's Blanched Almond Flour 3
tablespoons softened Anthony's Coconut Oil 2
tablespoons maple syrup 3
tablespoons chopped dark chocolate 1/4 cup chocolate chips melted with 1
tablespoon Anthony's Coconut Oil
In a small bowl, combine all ingredients except the chocolate chips melted...
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.
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.
French toast Rustic fresh bread or your favorite whole grain bread, sliced
in 1 - inch slices 1
tablespoon non-dairy margarine Fresh berries Fresh peaches Bourbon - spiced
maple syrup (or regular
maple syrup) A drizzle of cashew vanilla cream (optional)
* 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
3) Cacao Chia Pudding - Whisk together 1 1/2 cups almond milk, 1/3 cup chia seeds, 1/4 cup cacao powder, 1
tablespoon cacao nibs and 1/4 cup
maple syrup in a large bowl.
I put a half a cup to three quarters cup of rolled oats
in a jar, cover it by an inch with plant milk (a mix of almond and soy), add a
tablespoon of raw cacao powder, a quarter teaspoon of ground cinnamon, a good drizzle of
maple syrup, stir it together and let it sit overnight.
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.
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
... make the ripple Heat the blackberries
in a pan with 2
tablespoons of
maple syrup Simmer for a few minutes.
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
Step 5: Take 1/2 cup pecans and 1
tablespoon maple syrup and mix
in a small bowl.
Apple Chai Cider Pancakes & Browned
Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3
Tablespoon of pure
maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bro
maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon
In a small sauce pot heat stick of butter on medium heat until melted and browned.
While you are heating it up beat the egg yolks, 2
tablespoons of
maple syrup and vanilla extract
in a bowl.
Whisk coconut milk, 1 1/4 cups warm water, 2
tablespoons maple syrup, and vanilla
in medium bowl.
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)
For those of you that are stevia averse, I would suggest making this with either 1 - 2 dates or a
tablespoon of
maple syrup or honey
in place of the stevia.
I substituted 2
Tablespoons of your dip (
in place of tahini) combining it with lemon juice, olive oil, and
maple syrup (I used honey because that is what I had
in the pantry).
Place chopped strawberries
in a small baking dish, such as an 8 ″ square, and toss with 2
tablespoons maple syrup.