Ingredients: 6 lbs sweet potatoes, peeled and cubed 1/2 stick of butter, melted 1/2 cup heavy cream 4
tablespoons maple syrup salt and pepper to taste chopped pecans for garnish
Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2 teaspoon sea
salt 1/4 cup olive oil 1
tablespoon honey or
maple syrup 2
tablespoons freshly squeezed orange juice
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)
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea
salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure
maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea
Salt Jam of your choice (we used Raspberry)
Make the dressing by mixing together 1
tablespoon of olive oil with 1
tablespoon of honey (or
maple syrup),
salt and pepper.
1 cup unsweetened shredded coconut 1 cup almond flour 1/3 cup arrowroot flour 1
tablespoon cinnamon 1/2 teaspoons sea
salt 1/3 cup coconut oil 1/3 cup water 1/3 cup
maple syrup 1/2 cup organic Thompson raisins 1/2 cup chopped pecans
1 1/2
tablespoon salt 1 teaspoon dry yeast 1
tablespoon dark
syrup (not
maple syrup but the real thick kind, you can also use a good honey instead).
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
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.
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4
Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon
Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2
Tablespoons Canola Oil 5
Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Combine 2
Tablespoons olive oil,
maple syrup, cinnamon,
salt, and pepper in a small bowl.
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
2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3
tablespoons coconut oil 3
tablespoons dark brown sugar, packed 3
tablespoons pure
maple syrup 1/2 teaspoon fine sea
salt 1/2 cup chopped dates (I used deglet noor)
Teff Cacao Peanut Butter Mini Muffins 1/3 cup peanut butter 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, softened 1/4 cup
maple syrup 2
tablespoons almond milk 2
tablespoons Anthony's Chia Seeds 1/4 cup Anthony's Teff Flour 2
tablespoons Anthony's Coconut Flour 1-1/2
tablespoons Anthony's Cacao Nibs 1/4 teaspoon baking soda 1/4 teaspoon
salt...
1/4 cup creamy almond butter 1/4 cup
maple syrup 1/4 cup coconut oil, melted 1 teaspoon pure vanilla extract 2
tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea
salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
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
for the frosting: 12
tablespoons (175 grams) unsalted butter, softened 4 ounces (112 grams) cream cheese 12 ounces (330 grams) powdered sugar 1/2 teaspoon
salt 1 teaspoon (5 mL)
maple syrup 3 - 4
tablespoons (45 - 60 mL) milk or cream
For the Sloppy Joe: 1
tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1
tablespoon minced fresh ginger 2
tablespoons chopped fresh thyme 1
tablespoon sweet paprika 1/2 teaspoon
salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2
tablespoon pure
maple syrup 1
tablespoon fresh lime juice 2 teaspoons yellow mustard
Add in roughly half of the powdered sugar, the
salt, the
maple syrup, and 1
tablespoon of milk.
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of
maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1
tablespoon ground flax seed 1/4 teaspoon
salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
Serve immediately Yield: 1 servingIngredients: 1 cup soy milk 1
tablespoon pure
maple syrup 1/8 to 1/4 teaspoon pure vanilla extract 1... cashews, and
salt.
Vegan
Salted Chocolate Fudge Pops Recipe 3/4 cup full fat coconut milk 1 medium banana, frozen and cut into chunks 2
tablespoons natural cocoa powder 2
tablespoons pure
maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea
salt Popsicle molds Foil squares Wooden craft sticks
1 + 1/4 cup dates, pitted and roughly chopped 1/4 cup almond butter 2
tablespoon maple syrup 1 teaspoon vanilla 1
tablespoon coconut oil 1/4 teaspoon sea
salt 2 - 3
tablespoon unsweetened almond milk
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 3⁄4 cups rolled oats 1 cup shelled pistachios 1 cup unsweetened coconut chips 1/3 cup pumpkinseeds 1
tablespoon salt 1⁄2 cup light brown sugar 1/3 cup
maple syrup 1/3 cup extra virgin olive oil 3⁄4 cup dried sour cherries.
1 cup almonds (or almond meal) 3/4 shredded unsweetened coconut (or coconut flour) 1/4 cup melted coconut oil 2
tablespoon maple syrup Pinch sea
salt
1 1/2 cups gluten - free rolled oats 1 cup raw, unsalted cashews, coarsely chopped 1 cup coconut flakes 4
tablespoons pure
maple syrup 2
tablespoons coconut oil 1
tablespoon Dr Smood Red Maca Superfood Powder pinch Himalayan fine grain sea
salt
1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2
tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of
salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
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
Filling: 2 cups Pumpkin Puree 5
Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup
Maple Syrup or Honey 1/2 teaspoon Sea
Salt 2
Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
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
salt
1
tablespoon ground chia seeds 3
tablespoons water 1 cup creamy almond butter 5
tablespoons cocoa powder 6
tablespoons coconut sugar 2
tablespoons pure
maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon
salt 3/4 cup dark chocolate chips
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)
1/3 cup of raw almonds 1/2 cup of gluten free rolled oats — I used Bob's Redmill 1/3 cups of buckwheat groats 1 cup of shredded coconut flakes 3
tablespoons of
maple syrup Pinch of pink Himalayan
salt
Coconut Bacon: 2
tablespoons olive oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked
salt a few drops of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
1 teaspoon of
salt, 1 teaspoon of real
maple syrup, 1 teaspoon of vanilla flavoring and 16
tablespoons of butter (hey look there isn't anything healthy here to start with).
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
3/4 cup pecans, coarsely chopped 1
tablespoon unsalted butter 2 cups heavy cream 1/2 cup milk 3/4 cup pure
maple syrup 1/8 teaspoon
salt 3 large egg yolks 1/2 teaspoon
maple extract (I substituted vanilla extract)
1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure
maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2
tablespoons cornstarch 1/2 teaspoon
salt 1 teaspoon vanilla extract 2 cups pecan halves
Ingredients: Substituting with some items saves calories and carbs Calories Carbs • 1 1/2 cups Cashews (or 1 1/3 cups ground) 255 9 • 1/4 cup Arrowroot 120 24 • Pinch of
Salt 0 0 • 1 teaspoon Baking Powder 0 0 • 1 cup Fresh Blueberries 80 24 • 1/4 cup Extra Virgin Coconut Oil - 520 0 SUBSTITUTE Olive Oil 476 0 • 3
tablespoons Maple Syrup 150 39.8 SUBSTITUTE Water & Splenda 0 trace • 2 teaspoons Vanilla Extract 24 1.1 • 1 Egg 70 0
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or
maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink
salt (optional)
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
Cassava Flour Brownies with Caramel Brownies: 1/2 cup chocolate chips 2
tablespoons maple syrup 1/2 cup Anthony's Coconut Sugar 1/3 cup Anthony's Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava Flour 1/4 teaspoon
salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's Coconut Sugar 1
tablespoon maple syrup 2
tablespoons coconut cream Pinch
salt 1/4 cup butter...
2 cups organic whole milk 1/4 cup arrowroot powder * pinch of sea
salt 1/4 cup
maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2
tablespoons pastured butter 1 teaspoon vanilla extract
along with 4
tablespoons of vegan butter, melted, 1/4 cup
maple syrup, 1 teaspoon
salt, and 1 teaspoon chili powder, processing until smooth.
Ingredients - 1 cup tahini - 1/2 cup coconut sugar - 1/4 cup pure
maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1
tablespoon coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon
salt - 1/3 cup chocolate chips For the chocolate drizzle - 2
tablespoons chocolate chips - 1 teaspoon coconut oil
1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of
maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3
tablespoon of almond milk pinch of sea
salt
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup
maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1 teaspoon apple vinegar — 6
tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1 teaspoon baking powder — 1 teaspoon baking soda — 2 teaspoons ground ginger — 1 teaspoon cardamom — 1/2 teaspoon ground cloves — 1/2 teaspoon ground nutmeg — 1/2 teaspoon sea
salt — 1
tablespoon cinnamon — 2
tablespoons chia seeds