My simple and clean flapjack recipe contains only 2
tablespoons of rice syrup for the entire batch and no refined sugar.
Not exact matches
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
Made it with a
tablespoon of olive oil, 1/4 cup homemade yogurt, 2/3 cup brown
rice syrup, and double the spices.
To eliminate the fructose in this recipe, I substitute 1
Tablespoon of rice malt
syrup.
1/2 cup peanut butter 1/4 cup
rice vinegar 1
tablespoon maple
syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1
tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime 1
tablespoon sesame oil 1
tablespoon brown sugar or palm sugar 1/4 cup cilantro
1
tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup brown
rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
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
Ingredients: 1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground almond 2
tablespoons of coconut sugar 1
tablespoon of brown
rice syrup or honey 2
tablespoons of coconut oil — melted 2
tablespoons of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
6
tablespoons rice malt
syrup 5 teaspoons hazelnut butter a pinch
of whole sea salt 5 teaspoons oat milk
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
2
tablespoon of rice malt
syrup or honey (you want to use quite a sticky sweetener that will help the truffles to stick together)
Ingredients 1 small white beetroot, cleaned and cut into matchsticks half a red beetroot, cleaned and cut into matchsticks half a small white cabbage, cleaned and finely shaved the juice
of 1 orange 2
tablespoons toasted sesame oil 2
tablespoons rice vinegar 2
tablespoons rice malt
syrup whole sea salt, just enough to taste black -LSB-...]
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few pinches
of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2
tablespoons rice malt
syrup extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
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)
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon powder 1 teaspoon cream
of tartar 115 g
rice malt
syrup 55 g maple
syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1
tablespoon hazelnut oil 6
tablespoons almond milk, unflavoured and unsweetened
2
tablespoon of rice malt
syrup or honey (if you use a darker sweetener like date
syrup or dark agave it will result in a not so green colour)
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.
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)
Put the shredded cabbage into a bowl and add a big pinch
of salt, 1
tablespoon of rice vinegar and 1
tablespoon of maple
syrup.
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.
1 bar (90g) good quality dark chocolate 2
tablespoons (40g) brown
rice syrup 2
tablespoons (22g) decaf coffee liqueur 1/4 cup (46g) unsweetened vanilla almond milk Pinch
of fine sea salt
1/2 cup
of plain gluten free flour — I have used Dove's farm 1/4 cup
of ground almond 2
tablespoons of Natvia Natural Sweetener 1
tablespoon of brown
rice syrup 2
tablespoons of coconut oil — melted 2
tablespoons of almond milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
Ingredients 2 handfuls
of fresh spinach leaves, cleaned and chopped 1 banana, peeled and cut into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml
rice milk with no added sugar or flavourings 1
tablespoon agave
syrup a squeeze
of lemon juice 2 - 3 pinches vanilla powder dark chocolate shavings, for -LSB-...]
Ingredients For the custard 500 ml unsweetened and unflavoured almond milk 3 teaspoons agar agar powder 6
tablespoons rice malt
syrup 3
tablespoons almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4
tablespoons rice malt
syrup a few pinches
of vanilla powder 2
tablespoons lemon juice lemon zest (from -LSB-...]
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch
of whole sea salt a pinch
of cinnamon powder 1 teaspoon cream
of tartar 115 g
rice malt
syrup 55 g maple
syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12
tablespoons filtered water 50 g -LSB-...]
Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch
of whole sea salt 4
tablespoons rice malt
syrup 3
tablespoons hazelnut butter chopped hazelnuts, for garnish Makes 4 servings.
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.
I used Blue Diamond Almond - Coconut milk (plain, unsweetened) instead
of Califia's, Lyle's Golden Cane
Syrup in place of the brown rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why n
Syrup in place
of the brown
rice syrup [I like the taste way better], and 1 Tablespoon goat butter [because why n
syrup [I like the taste way better], and 1
Tablespoon goat butter [because why not?].
Ingredients 200 g cooked lentils 200 g pomegranate kernels whole sea salt, just enough to taste extra virgin olive oil, to taste the juice
of half a lemon 2
tablespoons apple vinegar 1
tablespoon rice malt
syrup 1 teaspoon cumin powder 1 teaspoon coriander powder a large handful
of fresh parsley, cleaned and chopped Makes -LSB-...]
1 cup pumpkin puree 2/3 cup dates generous sprinkle cinnamon pinch
of sea salt (I used pink himalayan) 1 cup almond flour 1/3 cup brown
rice flour 1/3 cup raw cocoa 4
tablespoons liquid sweetener (I used maple
syrup)
100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch
of whole sea salt 4
tablespoons rice malt
syrup 3
tablespoons hazelnut butter chopped hazelnuts, for garnish
Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g
rice malt
syrup 6
tablespoons muscovado sugar 2 handfuls
of almonds, peeled 2 teaspoons dried minced rosemary zest
of 2 lemons (organic), cut into ribbons using a potato peeler Makes about 2 jars, 300 g each.
Our Chocolate Nut Butter Cups are totally fructose - free, with just a
tablespoon of rice malt
syrup for the whole batch.
Ingredients 150 g whole
rice, washed in cold water, well drained then cooked in water until very tender 160 g
rice malt
syrup 3
tablespoons light and fruity extra virgin olive oil zest
of 1 organic lemon, grated 3
tablespoons whole
rice flour 80 g corn flour (GMO - free) a pinch
of whole sea salt a -LSB-...]
You can probably replace up to 3
tablespoons of the peanut butter with 2 - 3
tablespoons of a liquid sweetener (such as brown
rice syrup, maple
syrup, etc).
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)
half a teaspoon powdered saffron 400 ml coconut milk 6 - 7
tablespoons rice malt
syrup 3
tablespoons cashew butter a pinch
of whole sea salt a few pinches
of dried ginger powder
Ingredients 500 ml mixed berry tea (use your favourite blend) a little squeeze
of lemon juice one quarter
of a teaspoon vanilla powder one quarter
of a teaspoon powdered cloves 5
tablespoons rice malt
syrup 3 teaspoons powdered agar agar Makes 4 servings.
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.
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..
I used not even 1/3 cup
of homemade date
syrup and just filled the rest
of the 1/3 cup measure with
rice milk.And only 1/2
tablespoon (Not a typo!)
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4
tablespoons rice malt
syrup the juice
of 1 lemon 1 teaspoon natural vanilla extract half a teaspoon dried ginger powder half a teaspoon cardamom powder For the crumble 300 g almond meal 5 - 6
tablespoons muscovado sugar a -LSB-...]
Day 11 Breakfast: Quinoa with Blueberry
Syrup, blueberries, and honey Lunch: Lentil and Kale Dal with brown
rice and an apple Dinner: Creamy Zucchini Soup, fermented vegetables, peas and carrots — I accidentally made this recipe with 3 cups
of rice instead
of 3
tablespoons.
100g oat flour 75g
rice flour 25g ground almonds 4
tablespoons cocoa or cacao powder 50g coconut sugar 1 teaspoon baking powder 1/2 teaspoon bicarbonate
of soda 200 ml almond milk 2
tablespoons rapeseed or melted coconut oil 2
tablespoons maple
syrup 1 teaspoon vanilla extract
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave
syrup juice
of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave
syrup drizzle
of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown
rice or other whole grain lime wedges
For one serving
of pudding, you'll need a half - cup
of coconut milk, 1 very ripe banana, 1
tablespoon liquid sweetener (like agave or honey; I like brown
rice syrup), 2
tablespoons chia seeds, a pinch
of salt, and a dash
of cinnamon, nutmeg, or any other baking spice you like.
3 cups dried sprouted sunflower seeds (or just raw sunflower seeds) 3/4 cup cocoa nibs 1/2 cup raw buckwheat groats — soaked in water for a minimum
of 1 hour, rinsed and dried completely, or quinoa puffs 1/2 cup pumpkin seeds 1/4 cup mini dark chocolate chips (I use vegan Enjoy Life)-- optional 1/4 cup plus 1
tablespoon honey or maple
syrup 2
tablespoons brown
rice syrup 6
tablespoons coconut oil large pinch
of sea salt 1 teaspoon vanilla extract — optional
8 ounces tempeh 3
tablespoons soy sauce (I prefer shoyu sauce) 3
tablespoons maple
syrup 1 teaspoon
rice vinegar 2 cloves garlic, peeled, crushed and chopped 1/2 teaspoon powdered chipotle (or a couple pinches
of cayenne)
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple
syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can
of full fat coconut milk 2
tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2
tablespoons of maple
syrup 2
tablespoons of brown
rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
If you want the sauce to fall somewhere in the middle
of the two, use one
tablespoon brown
rice syrup and one
tablespoon maple
syrup.