Not exact matches
Recipe and photo by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3
tablespoons Butternut squash — 4 cups of 1 / 2 - inch cubes of butternut squash Garlic — 2.5
tablespoons, minced
Apple cider vinegar — 2
tablespoons Maple
syrup — 1
tablespoon Garam masala -LSB-...]
1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2
tablespoons fresh lemon juice (about 1/2 lemon) 3
tablespoons honey or agave
syrup or maple
syrup 6
tablespoons tamari 2
tablespoons rice vinegar (or
apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch
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
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
Apple Layer: 1 sweet
apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple, 1 / 4 - inch slices 1 teaspoon
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea
apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2
tablespoons maple
syrup 1/2 teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or sea salt
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
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
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
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
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
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 browned.
1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of
apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2
tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1
tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple
syrup A pinch of sea salt
1/4 cup of rolled oats 1/2 teaspoon of cinnamon 1 cup of
apple cider or juice 4
tablespoons pure maple
syrup for drizzling 1
tablespoon of butter (optional), cut into 4 cubes
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
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
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
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
tablespoons apple cider vinegar 2
Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh
Tablespoons Agave or Maple
Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries
⠀ ⠀ ⠀ INGREDIENTS ⠀ 1 cup golden flaxseed meal ⠀ 1/4 cup cocoa powder ⠀ 1
tablespoon cinnamon ⠀ 1/2
tablespoon baking powder ⠀ 1/2 teaspoon salt ⠀ 1 large egg ⠀ 2
tablespoons coconut oil ⠀ 1/4 cup sugar - free caramel
syrup ⠀ 1/2 cup pumpkin puree ⠀ 1 teaspoon vanilla extract ⠀ 1 teaspoon
apple cider vinegar ⠀ 1/4 cup slivered almonds ⠀ ⠀ NUTRITION ⠀ This makes a total of 6 Keto Brownie Breakfast Muffins.
1/4 cup
apple cider vinegar 4 - 5
tablespoons pure maple
syrup or agave nectar (or more to taste) 2-1/2 - 3
tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)
2 cups cornmeal 1 cup spelt flour 2 teaspoon baking powder 1/3 cup olive oil 2
tablespoons maple
syrup 2 cups almond milk 2 teaspoons
apple cider vinegar 1/2 teaspoon sea salt Directions: Preheat oven to 350, line a 9 × 13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
For the dressing, mix: juice from 1/2 of a lemon + 2
tablespoons dijon mustard + 1
tablespoon raw
apple cider vinegar + 2 - 3
tablespoons water + 1 teaspoon maple
syrup + 1/2 teaspoon turmeric.
1 1/4 cup light spelt flour (or all purpose) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1/4 cup plain almond milk 1 teaspoon
apple cider vinegar 2
tablespoons pure maple
syrup 1/4 cup Oil Ladi olive oil 1/3 cup quality dark chocolate, chopped
2 Large Organic Eggs 3/4 cup Almond Milk + 1/2 teaspoon
Apple Cider Vinegar 2
Tablespoons Pure Maple
Syrup (or Honey or Agave) 1/2 teaspoon Sea Salt 1 teaspoon Vanilla Extract 2 teaspoons Baking Powder 1 1/3 cups Whole Spelt Flour 1/3 cup Old - Fashioned Oats 1/3 cup Naturally Sweet Dark Chocolate Chips (I like Enjoy Life)
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
1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1
tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil 1/2 cup / 120 ml pure maple
syrup, Grade B or dark amber 3/4 cup plus 2
tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml
apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
Cake Layers 1 cup unbleached white flour 1/4 cup plus 1
tablespoon cocoa powder 1/4 cup Sucanat or Florida Crystals 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/2 cup vegan chocolate chips 1/2 cup vanilla soymilk 1/4 cup water 1 teaspoon
apple cider vinegar 1/4 cup canola oil 1/2 cup maple
syrup 2 teaspoons vanilla extract
Sweet & Tangy Mustard Sauce 3/4 cup organic yellow mustard 1/4 cup pure maple
syrup 1/4 cup raw honey (or more maple) 2 to 4
tablespoons of
apple cider vinegar 2
tablespoons organic tomato paste (from a BPA free container) 1
tablespoon vegan worcestershire sauce
Donut 1/3 cup coconut flour 2
tablespoons almond flour 1/4 teaspoon celtic sea salt 1/4 teaspoon baking soda 2 Medjool dates, pitted 4 large eggs 1/2 cup coconut oil 3
tablespoons maple
syrup 1
tablespoon apple cider vinegar
2 cups almond milk 1/2 cup extra virgin olive oil 1 teaspoon
apple cider vinegar 1
tablespoon maple
syrup 1/2 teaspoon hot mustard 1/4 teaspoon white pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon turmeric 4 - 6
tablespoons nutritional yeast 3
tablespoons agar powder 1 teaspoon chili flakes (optional)
* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup
apple cider vinegar * 1/4 cup wheat - free tamari or soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon organic freeze - dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3
tablespoons pure maple
syrup * 3
tablespoons favorite hot sauce
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)
1 bunch radishes — tops removed 2
tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2 teaspoons
apple cider vinegar 2 teaspoons raw honey or pure maple
syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2 cups maple
syrup 1 teaspoon unpasteurized
apple cider vinegar 1
tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
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
honey mustard dressing 1/4 cup pure cashew butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1
tablespoon apple cider vinegar 1
tablespoon pure maple
syrup 2
tablespoons cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes of black pepper
1/4 cup tahini 2
tablespoons dijon mustard 2 cloves garlic 3
tablespoons apple cider vinegar 1 + 1/2
tablespoon tamari 1
tablespoon maple
syrup 1/3 cup nutritional yeast 1/3 cup olive oil or your preferred neutral oil 1/2 cup water
6 cups (6 quarts) unsweetened
apple sauce from Vermont
apples 1/2 cup (8 cups... or less)
apple cider vinegar 3/4 cup (I substituted maple
syrup) granulated white sugar 3/4 cup (12 cups) Vermont maple
syrup 1/2 cup (8 cups or less) bourbon 2 teaspoons (10
tablespoons) ground cinnamon 1/2 teaspoon (5
tablespoons) ground ginger 1/4 teaspoon (1 1/4
tablespoons) ground cloves 1/8 teaspoon (2 teaspoons) ground allspice
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
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2
tablespoons maple
syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
1-1/2 cups rolled oats 1/4 cup heavy cream 4 oz 70 % or more chocolate, chopped into small pieces 3/4 cup brown sugar 1/4 teaspoon ground ginger 1/2 teaspoon salt 5
Tablespoons melted butter 1 cup dark corn
syrup 1 teaspoon vanilla extract 2 teaspoons
apple cider vinegar 4 large eggs
dressing 2
tablespoons cold pressed flax oil 2
tablespoons apple cider vinegar 2 teaspoons pure maple
syrup 1/2 teaspoon sea salt few dashes of black pepper 1 heaping
tablespoon of dill fronds
for the dressing 1 cup cashews — soaked for about 4 hours 1/4 cup oil - packed sun - dried tomatoes 1/2 teaspoon paprika 1 teaspoon chipotle powder 1
tablespoon maple
syrup 2
tablespoons apple cider vinegar 3/4 cup water
2 cups diced red pepper 1 cup diced poblano pepper 1 cup diced tomatillo 1 cup diced Vidalia onion 1/4 cup olive oil Salt and black pepper 8 cups chopped dill pickles 1/4 cup prepared horseradish 1/4 cup maple
syrup 1/4 cup prepared yellow mustard 2
tablespoons pickle juice 2
tablespoons apple cider vinegar
1 large banana, mashed 1 3/4 cups almond milk 1/2 cup vegetable oil 1 t.
apple cider vinegar 1
tablespoon maple
syrup 4 teaspoons baking powder 1/4 teaspoon salt 3 ounces corn flour 3 ounces corn starch 3 ounces white rice flour 1 t. guar gum
My go - to homemade dressing is: 3/4 cup olive oil, 1/4 cup
apple cider vinegar, 1/2 fresh lemon juiced, 1
tablespoon of real maple
syrup, 1 teaspoon garlic powder, a pinch of salt and pepper.»
You can mimic the flavor sans all the sugar by mixing 1 to 2
tablespoons of
apple cider vinegar with a generous shake of cinnamon and honey or maple
syrup to taste.
Combine the
apple cider (reserve 2
tablespoons), maple
syrup, allspice, cinnamon, and nutmeg in a saucepan and bring to a boil.
2 1/2 cups whole wheat flour • 1
Tablespoon baking powder • 1 teaspoon fine sea salt • 1
Tablespoon ground cinnamon • 1/2 teaspoon ground nutmeg • 2 cups soy milk or almond milk • 1
Tablespoon apple cider vinegar • 1/4 cup ground flaxseed meal • 1/2 cup water • 1
Tablespoon pure vanilla extract • 1 1/2
Tablespoons molasses • 5
Tablespoons dark maple
syrup • 1/4 cup vegetable oil • 2 cups finely grated carrots • 3/4 cup raisins
1
tablespoon apple cider vinegar 1 teaspoon honey (ideally raw) or maple
syrup 1 dash cayenne pepper 1 dash of cinnamon [optional, but tasty and also great for weight loss] 1.5 cups of warm or hot water
Ingredients: Seasoned Baked Tofu Strips 1 package extra firm tofu, preferably organic 1 1/2
tablespoon olive oil 1
tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 cup ketchup 1/3 cup molasses 1/3 cup maple
syrup 3 teaspoons liquid smoke 6
tablespoons apple cider vinegar 2
tablespoon vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1 cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrees.
2/3 cup unsweetened plant - based milk 1
tablespoon ground flaxseeds 1 teaspoon
apple cider vinegar 2 cups whole - wheat pastry flour 2 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1/2 cup unsweetened applesauce 1/2 cup pure maple
syrup 1 1/2 teaspoons pure vanilla extract 1 cup berries
Ingredients: 1 cup whole wheat pastry flour 1 cup unbleached white flour 6
tablespoons light organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine sea salt 1/3 cup expeller pressed canola oil 3/4 cup plus 2
tablespoons maple
syrup, Grade B or dark amber 3/4 cup vanilla soymilk or rice milk 2
tablespoons pure vanilla extract 2 1/2 teaspoons
apple cider vinegar
-1 / 4 cup
apple cider vinegar -1 / 4 cup Champagne vinegar -1
tablespoon Dijon mustard -2
tablespoons gave
syrup -1 / 4 teaspoon kosher salt -1 / 4 teaspoon freshly ground black pepper -1 / 2 cup canola oil -1 1/2
tablespoons minced shallots -1 pound Brussels sprouts, blanched then shredded -1 medium carrots, peeled and shredded -1
apple, cored and sliced into match sticks -1 / 3 cup slivered almonds, toasted
For the BBQ sauce, I used organic tomato sauce,
apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple
syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple
syrup), Worcestershire sauce for savory «tang» (can sub one
tablespoon apple cider vinegar plus half a
tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).