Sentences with phrase «tbsp fruit syrup»

Pie pastry 200g wholemeal flour 3 tbsp xylitol (or other sugar sweetener) 1 tbsp fruit syrup A pinch of salt 5 tbsp coconut oil 4 tbsp cold water

1 x 400 ml tin of coconut milk - but only use the fat from the top 4 tbsp CHOC Chick cacao powder 3 tbsp Fruit syrup 28 g CHOC Chick cacao butter (20 beans), melted

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Butter 3 - 4 tbsp Fruit Syrup or other natural syrup / sweetener (to taste) 1 pinch Rock salt (optional)

Whilst these are baking, combine 1 tbsp boiling water and 3 tbsp fruit syrup to a bowl and mix together.

1 scoop vanilla protein powder (I used MissFits Nutrition) 1 tbsp peanut butter (I use Pip & Nut) 1/2 tsp vanilla extract 5 tbsp vanilla almond milk 1 tbsp fruit syrup (I use Sweet Freedom) 70 % dark chocolate (cut up or chips) Coconut flakes (optional)

220g Sukrin almond flour or ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp ground ginger (dependant on how ginger like you want it) 1/2 tsp nutmeg A tiny pinch of sea salt 1 tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water

Crumble 1 cup oats 1/2 cup almond flour 1 tsp vanilla extract 3 tsp melted coconut oil (I use natural empire) 3 tbsp fruit syrup / maple syrup (I use SweetFreedom) 1 tsp sukrin gold pinch salt

Not exact matches

They're barely sweet with just 4 tbsp of maple syrup (or your favorite liquid sweetener, honey is good too) and full of whole grains and fruit so they're great for breakfast or a healthy snack.

To serve — Take 3 - 4 tbsp of the fruit syrup in a glass, top it up with some ice - cube and cold water.

Fruit filling 8 thin red rhubarbs (around 500 g / 1 lb) 2 handfuls (225 g / 8 oz) fresh or frozen strawberries 1 apple 1 tsp ground vanilla juice from 1/2 orange or lemon 2 tbsp unheated honey or maple syrup

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits

200 g digestive biscuits broken into small pieces (substitute gluten free biscuits for a gluten free version) 100 g pecan nuts 100 g shelled pistachio nuts 6 dates (soaked in water for a around 10 minutes before using) 120 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp agave syrup, fruit syrup, maple syrup or other (add to taste) 4 - 6 drops vanilla extract

100 g CHOC Chick Raw Cacao Butter 5 - 6 tbsp CHOC Chick Raw Cacao Powder 6 tbsp for a darker taste 3 - 4 tbsp CHOC Chick Sweet Freedom or other fruit syrup walnut pieces soaked in whiskey

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed seeds 1 meringue nest broken into small pieces 1 - 2 cocoa beans bashed up into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger chopped as fine or chunky as you like (optional)

1 1/2 cups (375 ml) milk alternate, such as almond, cashew or coconut milk 6 strawberries 2 or 3 Tbsp maple syrup or other liquid sweetener 1/2 tsp vanilla extract 6 Tbsp chia seeds Extra fruits for topping (optional)

400g oats 200 ml water 4 tbsp chia seeds with 12 tbsp water 20 dates 1 tbsp extra virgin olive oil (or coconut oil) 100g dried cranberries 100g raisins 2 tbsp cinnamon Sprinkle of nutmeg 100g pumpkin seeds 100g nuts (optional) 1 tbsp Sweet Freedom fruit syrup

2 1/2 cups fresh almond milk (or milk of your choice) 1/2 cup oats 1/4 cup chia seeds (white or black) 1 Tbsp pure maple syrup 1/4 tsp cinnamon Raspberry coulis (see recipe below) Fresh fruit to serve e.g. kiwifruit, banana, strawberries

Ingredients 100g oats 75g sukrin almond flour 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground ginger 1 tbsp and a pinch chilli flakes 2 tbsp extra virgin olive oil 2 tbsp twochicks egg whites 2 tbsp Sweet Freedom fruit syrup 1 tsp vanilla extract 1 large grated carrot 1 tsp Pip & Nut almond butter

125g almond flour 2 tbsp Sukrin coconut flour 1/2 tsp baking soda Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 65g refined coconut oil 100g SweetFreedom dark fruit syrup 2 tsp vanilla extract 75g grated carrots 6 pecans to top

200 g CHOC Chick cacao butter 60 g CHOC Chick cacao powder (12 tablespoons) 200 g coconut cream 6 tbsp agave syrup, fruit syrup or maple syrup (sweeten to taste) 1 vanilla pod

1 cup oats 2 heaped tbsp Pip & Nut crunchy peanut butter and maple syrup 1/2 cup almond milk 1/2 tsp baking powder 1/2 tsp vanilla essence 1 egg 1 tsp Sweet Freedom fruit syrup

1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)

1 scoop dairy free vanilla protein powder (I used MissFitsNutrition) 130g oat flour 1 tsp chia seeds 1/2 tsp baking soda Pinch salt 3/4 tsp pepper 1 1/2 cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2 eggs (room temperature) 20g egg whites (I used TwoChicks) 30g coconut oil 1 tbsp water 100g SweetFreedom dark fruit syrup 1 grated baking apple

Raspberry Cheesecake Frosting 1 cup cashews, soaked 1 cup raspberries (fresh or frozen) 1/4 cup coconut milk (or nut milk of choice) 2 Tbsp pure maple syrup, rice syrup or raw honey 1 Tbsp lemon juice pinch Himalayan pink salt 1 tsp vanilla powder 1 tsp pink pitaya (dragon fruit) or beetroot powder (optional) 4 Tbsp coconut oil

Passionfruit Cheesecake Filling & Frosting 2 cupa cashews, soaked 1 cup passionfruit pulp (fresh or frozen — approx. 12 fresh passionfruit) 1/2 cup coconut milk (or nut milk of choice) 1/3 cup rice syrup (or pure maple syrup) 2 Tbsp lemon juice pinch Himalayan pink salt 1/2 cup coconut oil 2 tsp pink pitaya powder (dragon fruit) to colour the frosting

4 tbsp liquid honey, agave, maple or apple syrup 4 tbsp water (or coconut oil, but make sure to melt it first) 1 tsp grounded cinnamon 1 tsp grounded vanilla Soft ingredients, add after baking: 1 or 2 cups of dried fruit, coarsely chopped (apricots, cranberries, green & yellow raisins, apples, goji, mulberries, figs)

Brush fruits and nuts with hot Maraschino Cherry Glaze as follows: Combine 1/2 cup light corn syrup, 2 Tbsp.

300g almond flour 1 tsp baking powder 100g butter, cubed Grated zest of 1 lemon 7 tbsp honey or maple syrup 2 large eggs, at room temperature 200g spring / summer fruit (rhubarb, raspberries, strawberries), chopped into small pieces 1 tbsp icing sugar, for dusting (optional) 1/2 tsp salt

Make the fruit compote by placing the berries, lemon zest and 2 tbsp of maple syrup in a small saucepan.

Note that the recipe doesn't call for much added sugar (1/2 tbsp pure maple syrup) because the fruits are so sugary, but you can adjust as needed.

Ingredients 2 cups gluten - free rice chex cereal 1 cup Gluten - free pretzels, 1 cup Tropical fruits, chopped dried (apricots, pineapple, and mango) 1/2 cup Banana chips, dried 1/2 cup Raw coconut flakes (found in natural food stores) 1/2 cup Nuts, finely chopped (almonds, macadamia, or pecans)-- optional 2 tablespoons Brown Sugar 2 tablespoons Maple Syrup 3 tablespoon Oil Mixture (2Tbsp Safflower / Sunflower Oil) + 1 Tbsp Flax Seed Oil 1/4 teaspoon Sea salt