The dates can be substituted for three
tablespoons of maple syrup if you prefer.
Stir until everything is coated (add
another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
You could also add
a tablespoon of maple syrup if you prefer it a little sweeter.
Not exact matches
2
tablespoons of maple syrup (optional,
if you like things less sweet leave this out or lessen the amount)
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
If you don't use them, you could substitute 1 to 2
tablespoons of honey or
maple syrup, but note that your filling will be a bit softer at room temperature and also the carb count will increase.
If not, add an extra
tablespoon or two
of Maple Syrup.
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
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 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)
In the morning, top the oats with caramelized almonds (see note 2), add 1 - 2
tablespoons of this cinnamon pecan pumpkin butter or roasted caramelized pumpkin (see note 3), and drizzle with
maple syrup and pumpkin spice
if you like.
1 cup
of frozen raspberries 1
tablespoon of chia seeds 1
tablespoon of honey or
maple syrup — optional, you can leave it out
if you like to keep it low sugar
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).
But
if you'd like to make a sweeter balsamic glaze, you can definitely add 1 - 2
tablespoons of honey or
maple syrup to the pot with the balsamic vinegar.
1/4 cup coconut oil 2
tablespoon raw coconut butter (optional, use regular coconut oil
if not available) 3
tablespoon raw honey, one that becomes solid at room temperature (use agave or
maple syrup if vegan) juice
of 1/2 lemon
I didn't use sweetener on my berries, but
if your fruit is tart, you can toss it in 1 — 2
tablespoons of maple syrup before placing on the tart.
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)
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
If you want a more traditionally - sweet popsicle you can taste the blended mixture and add in a couple
of tablespoons of maple syrup before you pour the mix into the molds.
* 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
5 cups rolled oats, preferably thick - cut (
if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c
maple syrup 1/4 cup coconut palm sugar (or increase
maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1
tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
Notes: Can also use 2
tablespoons of raw, local honey or keto
maple syrup or 1 tbsp
of xylitol
if you don't want to use stevia.
If you have none
of these issues, you may, in moderation (this means about 1 - 2
tablespoons a day) use: birch xylitol, organic raw honey, pure organic
maple syrup, stevia.
What's in it: 1 15 - oz can
of pure pumpkin puree 2
tablespoons good quality
maple syrup (less
if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but
if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
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
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)
If you're * not * working within the scope
of the Fed & Fit Project and do like to incorporate natural sweeteners into your diet, I recommend adding a
tablespoon of maple syrup or honey to the blender!
* 1/4 cup (60 g) unsalted butter * 3
tablespoons extra-virgin olive oil * 3
tablespoons pure
maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
Approx. 1.5 cups almond milk (or milk
of choice), add more
if you prefer a runnier smoothie 1/3 cup
of walnuts, or about 20g 1/4
of an avocado 2
tablespoons chia seeds 1
tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half
tablespoon) 2 heaped teaspoons
maple or rice malt
syrup, or sweetener
of choice, to taste 1 heaped teaspoon maca powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch
of vanilla powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
If I were doing it, I'd use two more
tablespoons of maple syrup in place
of the stevia, two more
tablespoons of ground oats, and maybe another
tablespoon of coconut oil.
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat
if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like
maple syrup,
if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3
tablespoons raw chocolate3
tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
1 cup rolled oats 2/3 cup unsweetened shredded coconut, toasted 3
tablespoons ground flax 1/2 cup seeds (I did a combo
of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure
maple syrup 1 teaspoon vanilla 2
tablespoons water (
if necessary after refrigerating)
Combine the peanut putter, 2
tablespoons of the soy sauce,
maple syrup, and sriracha,
if using, in a small bowl.
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.
If you want your strawberries to be a bit sweeter, add 1
tablespoon of maple syrup prior to roasting.
If you enjoy your smoothies a little more on the sweet side, feel free to add a
tablespoon of honey, agave
syrup or
maple syrup before blending.
This makes quite a sticky caramel but
if you prefer it more runny feel free to add another
tablespoon of maple syrup or filtered water.
If you find this too mellow and are not concerned about using a sweetener then you could also add a couple
of tablespoons of pure
maple syrup or rice
syrup.
If you desire a sweetened vanilla cashew milk, place the fresh cashew milk back into your rinsed out blender and add in 1 - 2
tablespoons of maple syrup and 1 - 2 teaspoons
of vanilla extract.
However, as delicious as these cookies are, they aren't as sweet as regular cookies so
if you feel like it, you can add some extra sweetness to the mix (try a
tablespoon of honey or
maple syrup to keep it healthy.)
If you wanted to sweeten it for a dessert application, adding in a
tablespoon or two
of maple syrup, honey or coconut sugar would be lovely.
Notes:
If you want to make this more
of a treat, add two
tablespoons honey or keto
maple syrup, vanilla, and cacao nibs or dark chocolate chips.
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).
(Side note:
if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the coconut oil, or add up to 2 more
tablespoons of maple syrup to thin out.)
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1
tablespoon coconut oil 1 - 2
tablespoons rice malt
syrup or
maple syrup Flesh
of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more
if you're using conventional limes)
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1
tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon
maple syrup Few drops
of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (
if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
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)
If you prefer a hint
of sweetness, you could try adding a
tablespoon of maple syrup or honey.
If you dig the pumpkin taste in this smoothie, but are looking for a bit more sweet, you can easily add a
tablespoon of pure
maple syrup.
2 cups chopped fruit 1 to 2
tablespoons lemon juice, to taste 1 to 2
tablespoons honey, agave,
maple syrup, or sugar, to taste 2
tablespoons of Carrington Farms Chia Seeds (plus more
if needed).