However, the coconut milk also gives the pie just a hint of sweetness, so a scant 3
tablespoons of maple syrup for the entire pie is the only additional sweetener needed.
I also added
a tablespoon of maple syrup for extra sweetness.
While the Orange Syrup still has sugar, it's mostly natural sugar from the fruit, and only
a Tablespoon of maple syrup for a batch that makes enough for 4 slices of French Toast.
Not exact matches
That's likely due to the fact that the cleanse drink consists
of two
tablespoons of lemon juice, the same amount
of grade B
maple syrup, and a generous pinch
of cayenne pepper, all
for a glass
of water.
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.
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.
I also added heaped
tablespoons of cacao and an extra glug
of maple syrup for good measure.
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
I only made a few slight changes to the recipe: added a splash
of vanilla extract, used a
tablespoon of pure
maple syrup instead
of the stevia, and substituted 1/2 tsp
of pumpkin pie spice
for the cloves.
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!)
You can also replace the cocoa with two
tablespoons of sugar - free
maple syrup for a «blonde» version.
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
Thank you
for such a fun healthy breakfast idea (I only used 1
tablespoon of maple syrup and it was plenty sweet
for me)
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 cans
of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw honey, divided (or
maple syrup for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops
of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
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.
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 s
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 s
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.
I only had a
tablespoon of honey, so had to sub the other
tablespoon for maple syrup, but they still turned out amazing.
I knew that I would need at least a little sugar
for the crust, so I opted
for a mix
of stevia and
maple syrup — a scant two
tablespoons of the latter.
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
* 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
for the dressing 1 1/2 teaspoons Dijon mustard 1
tablespoon maple syrup 2
tablespoons freshly squeezed lemon juice 2
tablespoons olive oil pinch
of sea salt
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.
About 350g blackberries washed and checked
for signs
of life 2 egg yolks (freeze the egg whites
for other recipes) 4
tablespoons maple syrup Capful
of vanilla extract 300 ml coconut drinking milk 1.5 teaspoons
of cornflour 400g can coconut milk
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.
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best) 1
tablespoon of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup, agave or honey (
for vegetarian option) 1/4 cup
of hemp hearts (optional
for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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.
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
2
tablespoon maple syrup 2
tablespoon melted coconut oil 2
tablespoon peanut butter (or almond butter
for paleo) 1/2 teaspoon vanilla extract pinch
of sea salt
For a thicker coating, add one more tablespoon of maple syrup (for 3 tbsp tota
For a thicker coating, add one more
tablespoon of maple syrup (
for 3 tbsp tota
for 3 tbsp total).
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)
Let a few
tablespoons of the seeds soak in 1/2 cup
of hemp milk
for 20 minutes or so (a good time to make some coffee or grab the paper), then sweeten with 1/2 teaspoon
of honey or
maple syrup, and enjoy.
For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure
maple syrup, 2
tablespoons (30 mL) chia seeds, 1/4 teaspoon (1 mL) pure almond extract, and a pinch
of fine sea salt.
1 cup plain or unsweetened coconut milk (or other milk
of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1
tablespoon chopped toasted walnuts 2
tablespoons coconut flakes plus more
for topping Ground cinnamon, nutmeg and ginger to taste
Maple syrup to taste (optional)
Ingredients: 1/2 cup amaranth 1/2 cup arborio rice 1 (14 ounce) can coconut milk 3 cups water 2
tablespoons honey or
maple syrup 1/2 teaspoon sea salt Toppings
of choice,
for serving (I used cacao nibs, dried currants, and coconut flakes)
For the Strawberry - Vanilla Chia Seed Jam: Use 3 1/2 cups (875 mL / about 17 ounces / 475 g) frozen strawberries, 1/4 cup (60 mL) pure
maple syrup, a dash
of salt, 2
tablespoons (30 mL) chia seeds, 1 teaspoon (5 mL) fresh lemon juice, and 2 seeded vanilla beans or 1/2 teaspoon (2 mL) pure vanilla bean powder.
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)
For example, the recipe for this Vegan Chickpea Curry calls for a tablespoon of sugar in the book, but I decided to use maple syrup inste
For example, the recipe
for this Vegan Chickpea Curry calls for a tablespoon of sugar in the book, but I decided to use maple syrup inste
for this Vegan Chickpea Curry calls
for a tablespoon of sugar in the book, but I decided to use maple syrup inste
for a
tablespoon of sugar in the book, but I decided to use
maple syrup instead.
2 - 3 medium ripe bananas 1/4 cup melted coconut oil 2 Celestial Peppermint Lane tea (removed from tea bags) 1/4 cup coconut sugar 1/4 cup pure
maple syrup 1 chia / flax or flax meal egg (1
tablespoon of flax and or flax / chia mixed with 3
tablespoons of water & let to sit
for 3 mins) 1 teaspoon pure peppermint extract 1.25 cups oat flour (you can make your own by blending in a food processor down to flour) 3/4 cup almond meal 1/2 cup unsweetened cacao powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup
of vegan, dark chocolate chips
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 container
of vegan ricotta (I prefer Kite Hill) 1
tablespoon of raw cacao powder 2
tablespoons of maples syrup 1/2 teaspoon
of vanilla Depending on how dry or moist your ricotta is — I added a few
tablespoons of nut - based milk to achieve the consistency I was looking
for.
For the frosting: 3/4 cup of cashews soaked for 3 hours or overnight 2 tablespoon of maple syrup 60gr of Mia 100 % dark chocolate mel
For the frosting: 3/4 cup
of cashews soaked
for 3 hours or overnight 2 tablespoon of maple syrup 60gr of Mia 100 % dark chocolate mel
for 3 hours or overnight 2
tablespoon of maple syrup 60gr
of Mia 100 % dark chocolate melted
Regular old Applesauce should be just fine, but if you don't have that either I'd add any other kind
of puréed fruit you might have on hand OR
maple syrup maybe?!? Just use like 2.5 - 3
tablespoons for the batter and then 1
tablespoon for the filling.
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens only)
of 3 or 4 green onions 1/4 cup diced cilantro, plus more
for garnish 2
tablespoons extra virgin olive oil 2
tablespoons balsamic vinegar 1
tablespoon honey
maple syrup 2 teaspoons spicy brown mustard Dash
of cinnamon Salt and pepper to taste
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3
tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2
tablespoons)
maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves
for the filling: 500 grams cashews, soaked overnight big pinch sea salt 100 grams (7
tablespoons plus 1 teaspoon) coconut oil 400 grams (1 2/3 cup) full - fat coconut milk 100 — 160 grams (1/3 — 1/2 cup)
maple syrup juice
of 2 blood oranges 300 grams (3 cups) cranberries