Sentences with phrase «tablespoon maple syrup small»

Not exact matches

Combine berries with lemon juice and 2 tablespoons maple syrup in a small saucepan and bring to a boil over medium heat.

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.

In a small bowl whisk together the ginger, vanilla and remaining 1 tablespoon maple syrup and set aside.

SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)

In a small bowl beat cream cheese, 3 tablespoons maple syrup and cinnamon with a mixer until smooth.

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...

1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream

Tempeh Marinade — Braggs Aminos (or low sodium soy sauce), 4 tablespoons — Orange, juice from 1/2 small fruit — Natural peanut butter, 2 tablespoons — Maple syrup, 3 tablespoons — Ginger, 1 - inch knob chopped — Garlic, 3 cloves minced — Sriracha or hot sauce to taste

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 broMaple 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 bromaple 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.

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

Place chopped strawberries in a small baking dish, such as an 8 ″ square, and toss with 2 tablespoons maple syrup.

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 raw cashews (soaked overnight or at least 8 hours) in fresh filtered water 1/3 cup of fresh filtered water 3 tablespoons of maple syrup 3 tablespoons of cacao powder 1 small or 1/2 of a very ripe banana 1 heaping tablespoon of almond butter (I melted Justin's) Pinch of salt

In a small mixing bowl whisk together the spices, 1/4 teaspoon salt, cornstarch, and 3 tablespoons maple syrup.

In a small mixing bowl whisk 2 tablespoons of the maple syrup, the molasses, mustard, ginger, cloves and 1/2 teaspoon black pepper.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

Put the soy sauce, 1⁄2 tablespoon of the nutritional yeast flakes, garlic, vinegar, maple syrup, mustard, and sesame oil in a small bowl and stir until well combined.

In a small bowl, swirl together maple syrup, 1/2 tablespoon raw cacao, and coconut oil.

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

In a small bowl, toss the pecans with the second half of a tablespoon of olive oil, maple syrup and a pinch of salt.

1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks

1 ripe banana Small handful of berries (strong - flavored ones like blackberries are raspberries are best) Coconut milk — about 1/4 cup Raw cream — about 1 tablespoon Coconut oil — a large spoonful Flax seed oil — about 1 teaspoon Pinch of sea salt Lemon juice — 1 - 2 teaspoons Maple syrup or honey 1 - 2 raw egg yolks (from pastured hens) Raw beef liver * — about 1 - 2 teaspoons, finely chopped

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 pMAPLE 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 pmaple 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

1 delicata squash, halved and sliced into 1/3 ″ crescents 1 cup pearl couscous 1 cup chickpeas 8 kale leaves, torn into small pieces and massaged with olive oil 1/2 teaspoon coriander 1 teaspoon dried mint 2 teaspoons harissa or hot sauce 2 teaspoons maple syrup salt and pepper, to taste 1/4 cup olive oil 1/4 cup walnuts, toasted and chopped 2 tablespoons cranberries

3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup + 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup + 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1 tablespoon freshly squeezed lemon juice

creamy chipotle sauce 1/2 cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1 cup filtered water

2 to 3 teaspoons of coconut oil 1/2 cup rolled oats pinch of salt 1/2 teaspoon cinnamon 1 tablespoon maple syrup 2 teaspoons hemp seeds 2 tablespoons chopped almonds 2 small gala apples

Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil into a small bowl and place in the freezer until set and then proceed).

Ingredients 1 cup uncooked lentils 4 cups water 1 tablespoon olive oil 1 medium yellow onion, diced small 1 green pepper, diced small 2 cloves garlic, minced 3 tablespoons chili powder (maybe not quite this much) 2 teaspoons oregano 1 teaspoon salt 8 oz can tomato sauce 1/4 cup tomato paste 3 tablespoons maple syrup 1 tablespoon yellow mustard 4 to 6 Kaiser rolls or sesame buns (or Ezekiel English muffins, DUH!)

Apple Cinnamon Quinoa Breakfast Bowl Recipe 1/2 cup cooked quinoa (hot or cold) 1/2 a small apple, chopped 1 tablespoon chopped almonds 1 teaspoon pure maple syrup 1/8 teaspoon ground cinnamon 1/4 cup almond milk (I use homemade)

In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoons pure maple syrup, and 1 tablespoon oil.

Mix together one tablespoon of salted butter (softened or melted), three tablespoons of maple syrup, and 1/2 teaspoon of vanilla extract in a small bowl.

In a small butter warmer on the stove, warm a few tablespoons of maple syrup.

Filling 4 tablespoons unsalted butter, cut into 1 - inch pieces 1/2 cup granulated sugar 1/4 teaspoon table salt 3 large eggs 1 cup maple syrup, pure, preferably Grade B or Grade A dark amber 1 1/2 cups whole pecans (6 ounces), toasted and chopped into small pieces

1 large onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can of organic diced tomatoes (28 oz)

Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.

Meanwhile, whisk together the remaining 2 tablespoons of tamari, the miso, maple syrup and ginger in a small bowl.

Lavender Muffins (makes about 8 small muffins) 1 cup oat flour 1 cup buckwheat flour 1/4 cup or more ground dry lavender florets 1/2 cup maple syrup powder 1/4 cup Irish moss gel 1/4 cup date paste or lavender infused honey 1 tablespoon vanilla extract 2 or more tablespoons purified water

1 small beet — baked, steamed or boiled, and peeled 1/2 cup soft dates — pitted 1/3 cup unsweetened canned coconut milk 1 teaspoon vanilla extract 2 tablespoons brown rice syrup or maple syrup, optional 2 1/2 cups regular rolled oats — coarsely ground in a food processor 2 cups barley puffs, quinoa puffs or other whole grain puffs 1/2 cup sesame tahini 1/2 cup almond butter handful cacao nibs 1/2 cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)

1/4 cup almond butter 1/4 cup tamarind paste 2 tablespoons freshly squeezed lime juice 1 tablespoon fresh grated ginger 1 tablespoon maple syrup or honey 1/2 tablespoon olive oil 1 teaspoon soy sauce 1/2 small red chili — seeded and minced (optional)

1 large pear, cored, peeled and roughly chopped 1 tablespoon light miso paste (shiro miso) 1 small clove garlic, roughly chopped 2 tablespoons apple cider vinegar 1 teaspoon gluten free tamari 1/2 tablespoon maple syrup 1/4 cup extra virgin olive oil 1 - 2 tablespoons water, if needed

1 cup freshly squeezed orange juice (3 - 4 large juicy oranges) 1 tablespoon freshly grated ginger 2 teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2 teaspoons maple syrup 1/2 teaspoon ground coriander 2 small garlic cloves, crushed roughly 10 ounces of tempeh (or extra-firm tofu) 2 tablespoons coconut oil, ghee, or olive oil 1/2 lime a handful of cilantro (coriander) leaves

1 pound Brussels sprouts, thinly sliced Generous pinch of salt 2 teaspoons Dijon mustard 2 teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate, seeded 1 small apple, finely chopped (optional, but delicious!)

sunflower tuna 1 cup raw sunflower seeds, soaked overnight 1 teaspoon dulse granules 1 tablespoon lemon juice 1 tablespoon cold pressed flax oil 1 teaspoon apple cider vinegar 1 teaspoon pure maple syrup 1/2 teaspoon sea salt 1 shallot, diced 1 tablespoon fresh, minced chives 1 stalk of celery, small dice 2 teaspoons capers 1/2 cup quartered red grapes 1/3 cup fresh, minced parsley

Crispy kale ingredients • 1 small bunch kale — leaves torn into bite - sized pieces • 1 - 2 tablespoons olive oil • 1 teaspoon maple syrup • 1 - 2 tablespoons nutritional yeast • sea salt • freshly ground black pepper

1 small kabocha or red kuri squash, or pumpkin — cut in half and seeded 2 cans full - fat coconut milk 1 tablespoon shredded ginger 3/4 cup maple syrup or more to taste pinch of sea salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional

In a small food processor or blender, mix remaining 1/2 cup dried cranberries, 1/2 teaspoon orange zest, 1 Tablespoon hot water and 1 - 2 teaspoons maple syrup.