Not exact matches
Add 1
tablespoon of coconut oil to the food processor, along with the tahini and
maple syrup, and continue to process until well mixed and the mixture sticks
together when pressed between your fingers.
Make the dressing by mixing
together 1
tablespoon of olive oil with 1
tablespoon of honey (or
maple syrup), salt and pepper.
Simply stir
together a cup
of unsweetened vanilla almond milk, 3 tbsp
of chia seeds, a
tablespoon of pure
maple syrup and a dash
of vanilla.
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.
Stir
together the melted coconut butter,
maple syrup, and 2
tablespoons of milk.
Or you can mix
together 1/2 cup creamy peanut / almond butter, 2
tablespoons maple syrup, and a pinch
of cinnamon on the stove and pour over as well.
In the meantime, in a medium - size bowl, whisk
together the molasses, tamari,
maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining
tablespoon of sesame oil.
Mix
together one
tablespoon of salted butter (softened or melted), three
tablespoons of maple syrup, and 1/2 teaspoon
of vanilla extract in a small bowl.
Ingredients 1/4 cup gochujang (Korean red chili paste) 2
tablespoons unseasoned rice vinegar 2
tablespoons maple syrup 1
tablespoon toasted sesame oil 1
tablespoon reduced sodium soy sauce Directions Whisk
together all
of the ingredients in a bowl.
In a bowl, whisk
together 1 cup
of icing sugar and 2
tablespoons of maple syrup.
Meanwhile, whisk
together the remaining 2
tablespoons of tamari, the miso,
maple syrup and ginger in a small bowl.