Just 2
tablespoons of maple syrup in this whole recipe!
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.
Just 2
tablespoons of maple syrup in this whole recipe!
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.
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.
Combine melted coconut oil, almond butter and remaining one
tablespoon of maple syrup in a separate bowl.
I believe
a tablespoon of maple syrup in my overnight oats isn't going to be the death of me.
What makes this one so special is that it's low - carb, sweetened with 1
tablespoon of maple syrup in the entire batch!
Not exact matches
Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating
in the oily cacao butter, although admittedly I may have got the
maple syrup amount wrong (how come there are» ml»
of syrup in the base but much more vague «
tablespoons»
in the chocolate??)
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 made half a batch using 150g
of dates and only 1 scant
tablespoon of maple syrup, because I felt like they'd be a bit too sweet considering all those dates I had already put
in!
Add the coconut palm sugar and remaining
tablespoon of maple syrup to the reserved nut - oat mixture
in the small bowl.
Pour
in a splash
of almond milk and two
tablespoons of maple syrup, then blend on medium speed until everything is fully mixed and has a creamy consistency.
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
Children's version: drizzle
in about 2
tablespoons of organic fruit
syrup,
maple syrup or raw honey.
Add
in roughly half
of the powdered sugar, the salt, the
maple syrup, and 1
tablespoon of 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.
Make a delectable vegan pudding by simply blending 1 ripe avocado, 1 ripe banana, 4
tablespoons of Viva Naturals Organic Cacao Powder, 2
tablespoons of honey or
maple syrup, and indulge
in our must - have kitchen ingredient.
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.
1/2 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
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 scoops DailyBurn Fuel - 6
in vanilla 1 cup unsweetened almond milk 1 frozen banana 1
tablespoon key lime juice Zest
of one key lime 1/2 teaspoon
maple syrup 1 cup ice cubes 1
tablespoon nonfat plain Greek yogurt 1
tablespoon crushed graham crackers
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.
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.
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.
Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3
tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water
in the bowl
of a high powered blender.
French toast Rustic fresh bread or your favorite whole grain bread, sliced
in 1 - inch slices 1
tablespoon non-dairy margarine Fresh berries Fresh peaches Bourbon - spiced
maple syrup (or regular
maple syrup) A drizzle
of cashew vanilla cream (optional)
* 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
I put a half a cup to three quarters cup
of rolled oats
in a jar, cover it by an inch with plant milk (a mix
of almond and soy), add a
tablespoon of raw cacao powder, a quarter teaspoon
of ground cinnamon, a good drizzle
of maple syrup, stir it together and let it sit overnight.
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.
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.
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
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.
While you are heating it up beat the egg yolks, 2
tablespoons of maple syrup and vanilla extract
in a bowl.
1 cup
of oat flour (just blend some oats
in a blender and then measure 1 cup) 1 cup
of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5
tablespoons of maple syrup or honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine
in sainsbury's and they were accidentally vegan)
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.
I substituted 2
Tablespoons of your dip (
in place
of tahini) combining it with lemon juice, olive oil, and
maple syrup (I used honey because that is what I had
in the pantry).
1 cup
of raw cashews (soaked overnight or at least 8 hours)
in fresh filtered water 1/3 cup
of fresh filtered water 3
tablespoons of maple syrup 3
tablespoons of cacao powder 1 small or 1/2
of a very ripe banana 1 heaping
tablespoon of almond butter (I melted Justin's) Pinch
of salt
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.
In a small mixing bowl whisk 2
tablespoons of the
maple syrup, the molasses, mustard, ginger, cloves and 1/2 teaspoon black pepper.
Packages
of Pitted Dates 2
Tablespoons of Water 1 Cup Coconut Sugar OR 1/4 Cup
Maple Syrup & Eliminate Water 1 Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates until sticky and mix
in water and coconut sugar, coconut, and mulberries.
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours
in water, drained and rinsed OR 4
tablespoons raw almond butter 2 cups filtered water 1 heaping
tablespoon raw fresh ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 2 - 3
tablespoons maple syrup, to taste 2 - 3
tablespoons honey, to taste pinch
of sea salt pinch
of freshly ground black pepper
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 instead.
Put the soy sauce, 1⁄2
tablespoon of the nutritional yeast flakes, garlic, vinegar,
maple syrup, mustard, and sesame oil
in a small bowl and stir until well combined.
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.
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