Chocolate Sauce 1/4 cup raw cacao powder 2 tablespoons coconut oil (melted) 2
tablespoons brown rice syrup *
1 cup creamy peanut butter 1/2 cup shredded coconut 1/2 cup almond butter 2 tablespoons coconut sugar 2
tablespoons brown rice syrup
1 1/2 cups rolled oats 1 1/2 cups quick oats 3/4 cup flax meal 3/4 cup unsweetened shredded coconut 9 tablespoons hemp protein powder 9 tablespoons raw cacao powder 6 tablespoons hemp seeds 6 tablespoons chia seeds 6 medjool dates, pitted and chopped small 1/4 cup plus 2
tablespoons brown rice syrup 1/4 cup plus 2 tablespoons raw honey 3 tablespoons coconut oil 1/4 cup plus 2 tablespoons cashew butter 3 teaspoons vanilla extract
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1 tablespoon honey or maple syrup 2
tablespoons brown rice syrup 6 tablespoons coconut oil large pinch of sea salt 1 teaspoon vanilla extract — optional
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)
In a large mixing bowl, mix the puréed yams, water, salt, and 4
tablespoons brown rice syrup.
Process 1 cup dried tart cherries, 2
tablespoons brown rice syrup, 3/4 teaspoon kosher salt, and 2 tablespoons water in a food processor until smooth.
coconut layer 1 1/2 cups shredded, unsweetened coconut 3
tablespoons brown rice syrup 3 tablespoons virgin coconut oil 1/4 teaspoon pure vanilla extract
1 package extra firm organic tofu 2 tablespoons neutral - tasting oil like safflower or refined coconut oil, divided 2 tablespoons lemon juice 2
tablespoons brown rice syrup 1 teaspoon herbes de Provence 6 leaves fresh basil, thinly sliced, plus extra for garnish 1/2 teaspoon sea salt 1/4 teaspoon finely ground black pepper
Add strawberries, hibiscus juice, 3
tablespoons brown rice syrup and 1/2 cup water or coconut water to a blender and blend on high until you have a smooth consistency.
Chocolate - Blueberry Pudding (serves 4 - 6) 500 ml (2 cups) almond milk 100g (about 1 cup) blueberries, fresh or frozen 2 tablespoons pure, unsweetened cacao powder 3 tablespoons potato starch 1 teaspoon granulated stevia 1 teaspoon ground cinnamon 1/4 teaspoon pure vanilla powder (ground vanilla) 1
tablespoon brown rice syrup fresh figs or berries, to serve toasted almonds, to serve
If you want the sauce to fall somewhere in the middle of the two, use one
tablespoon brown rice syrup and one tablespoon maple syrup.
1 cup (114gm) walnuts 2 cups (280gm) dates 3/4 cup (90gm) hemp seeds 3/4 tsp mint extract 1 teaspoon clear liquid stevia, such as NuNaturals 1 1/2 cups (150gm) unflavored vegan protein powder, such as True Nutrition 50/50 Rice / Pea blend (see full blog post for more information and discount code) 6 tablespoons (30gm) cocoa powder 1/4 cup + 1
tablespoon brown rice syrup
Not exact matches
4
tablespoons butter 1/2 cup light
brown sugar, lightly packed 1/2 cup pumpkin puree 3
tablespoons heavy cream 3
tablespoons corn
syrup (or
brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt
1 1/4 cups organic
brown rice syrup 3/4 cup organic peanut butter * 2
tablespoons organic virgin coconut oil 6 cups
brown rice cereal (gluten - free) 1/4 cup cacao nibs or dark chocolate chips (optional)
Made it with a
tablespoon of olive oil, 1/4 cup homemade yogurt, 2/3 cup
brown rice syrup, and double the spices.
Chocolate Chia Biscotti 1/2 cup Anthony's Organic Extra Virgin Coconut Oil, solid, not melted 1/4 cup maple
syrup 1/4 cup coconut cream 2
tablespoons natural peanut butter 3
tablespoons Anthony's Chia Seeds 1 cup Anthony's
Brown Rice Flour 1/4 cup Anthony's Cocoa Powder 1/4 teaspoon baking soda Preheat the oven to 350 ° F and grease a baking sheet.
1/2 cup peanut butter 1/4 cup
rice vinegar 1
tablespoon maple
syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1
tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1
tablespoon sesame oil 1
tablespoon brown sugar or palm sugar 1/4 cup cilantro
1
tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup
brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
I magine you either one would work, however molasses / maple
syrup is quite a bit sweeter than
brown rice syrup, so I would start with only a few
tablespoons, and add slowly until the crumble comes together.
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
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
1/3 cup cooked chickpeas 1/3 cup cooked
brown rice 1 heaping
tablespoon fresh dill, roughly chopped 1/4 cup fenugreek sprouts 1 teaspoon cold pressed flax oil 1 teaspoon dijon mustard 1 teaspoon pure maple
syrup salt to taste
Place in a large bowl and add 1
tablespoon oil, the lemon juice,
brown rice syrup, herbes de Provence, basil, sea salt, and pepper.
Ganache 5 ounces bittersweet chocolate, roughly chopped 1
tablespoon golden
syrup or
brown -
rice syrup 1/3 cup soy cream
Ingredients: 1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2
tablespoons of coconut sugar 1
tablespoon of
brown rice syrup or honey 2
tablespoons of coconut oil — melted 2
tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
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)
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
1
tablespoon olive oil 1 medium onion, finely chopped 1/2 medium green bell pepper, finely diced 1 - pound can pinto beans, drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or pureed tomatoes 1
tablespoon soy sauce 1 teaspoon
brown rice syrup 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole - grain rolls
1 bar (90g) good quality dark chocolate 2
tablespoons (40g)
brown rice syrup 2
tablespoons (22g) decaf coffee liqueur 1/4 cup (46g) unsweetened vanilla almond milk Pinch of fine sea salt
1/2 cup of plain gluten free flour — I have used Dove's farm 1/4 cup of ground almond 2
tablespoons of Natvia Natural Sweetener 1
tablespoon of
brown rice syrup 2
tablespoons of coconut oil — melted 2
tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking powder A dash of vanilla extract
Add 1
tablespoon pure maple
syrup, the
brown rice flour and the lemon zest.
2 cups raw organic hazelnuts, almonds, cashews, pecans, pumpkin seeds, hemp seeds, or
brown rice, soaked overnight (hemp seeds do not need to be soaked) 5 cups filtered water 1/4 teaspoon sea salt 2 - 3 dates, pitted, or 1
tablespoon maple
syrup 2 teaspoons vanilla extract, or 1 vanilla bean, seeded
I used Blue Diamond Almond - Coconut milk (plain, unsweetened) instead of Califia's, Lyle's Golden Cane
Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why n
Syrup in place of the
brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why n
syrup [I like the taste way better], and 1
Tablespoon goat butter [because why not?].
2 bars (180g) good quality dark chocolate, roughly chopped 1/4 cup (74g)
brown rice syrup 6
tablespoons (84g) Califia Farms unsweetened better half creamer 1/2 teaspoon sea salt flakes
master stir fry sauce, from The Clever Cookbook 1/3 cup tamari (I use organic + low sodium) 1 cup vegetable broth 2
tablespoons honey (or
brown rice syrup) 3 teaspoons organic corn starch (I used arrowroot)
1 cup pumpkin puree 2/3 cup dates generous sprinkle cinnamon pinch of sea salt (I used pink himalayan) 1 cup almond flour 1/3 cup
brown rice flour 1/3 cup raw cocoa 4
tablespoons liquid sweetener (I used maple
syrup)
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups
brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold
rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2
tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2
tablespoons fresh sage (chopped) 2 teaspoons real maple
syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1
tablespoon olive oil
You can probably replace up to 3
tablespoons of the peanut butter with 2 - 3
tablespoons of a liquid sweetener (such as
brown rice syrup, maple
syrup, etc).
Kale Fried
Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame s
Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1
tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups cooked
brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame s
rice, such as basmati or jasmine 2
tablespoons sake or white wine 2
tablespoons tamari soy sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple
syrup 2 teaspoons toasted sesame seeds
Day 11 Breakfast: Quinoa with Blueberry
Syrup, blueberries, and honey Lunch: Lentil and Kale Dal with
brown rice and an apple Dinner: Creamy Zucchini Soup, fermented vegetables, peas and carrots — I accidentally made this recipe with 3 cups of
rice instead of 3
tablespoons.
Once melted, stir in the
brown rice syrup and hazelnut liqueur (2
tablespoons for a stronger flavor).
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave
syrup juice of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave
syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked
brown rice or other whole grain lime wedges
For one serving of pudding, you'll need a half - cup of coconut milk, 1 very ripe banana, 1
tablespoon liquid sweetener (like agave or honey; I like
brown rice syrup), 2
tablespoons chia seeds, a pinch of salt, and a dash of cinnamon, nutmeg, or any other baking spice you like.
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple
syrup works as well if you prefer) 1/4 teaspoon of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can of full fat coconut milk 2
tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1 teaspoon of vanilla 1/4 teaspoon of sea salt 2
tablespoons of maple
syrup 2
tablespoons of
brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish: several mint leaves (chopped or whole)
Ingredients 2 cups rolled oats 1/2 cup hulled white sesame seeds 3
tablespoons chia seeds 3
tablespoons hemp seeds 1/3 cup dried cranberries (or cherries) 1/3 cup dried apricots (chopped into 1/4 inch pieces) 1/2 cup slivered almonds 1/2 cup almond butter 1/4 cup
brown rice syrup 1/4 cup maple
syrup
1.5 cups flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 2 teaspoons vanilla extract 1
tablespoon maple
syrup, agave nectar, or
brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy milk, or water)
3/4 cup whole spelt flour 3/4 cup oat flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup refined coconut oil 1/3 cup coconut sugar 1 1/2
tablespoons raw honey (or
brown rice syrup) 2 teaspoons molasses
Base Ingredients: 1 cup pitted medjool dates 1/2 cup shredded coconut 3/4 cup almonds 3
tablespoons coconut oil 1/2 teaspoon cinnamon 1 pinch of salt Filling Ingredients: 2 cups cashews soaked overnight in water 1/4 cup coconut oil 1 cup coconut cream 1 cup shredded coconut 2 limes juiced 1/4 cup maple
syrup or
brown rice syrup To Garnish: Crushed pistachios Lime slices Grated lime rind Instructions: Line a square cake tin with baking paper and set aside.
* 1 cup gluten - free oats * 3/4 cup dried, unsweetened coconut * 1/3 cup
brown rice flour * 1/3 cup oat flour (I ground my gluten - free oats in a coffee grinder) * 1/3 cup potato starch * 3/4 cup sugar * 1/4 cup
brown sugar * 1 teaspoon baking soda * 1 teaspoon xanthan gum * 1/2 cup butter * 1
Tablespoon honey (or Golden
Syrup if you can find it) * 2
Tablespoons boiling water