While the bread cools, make the Greek yogurt cream cheese frosting: combine softened cream cheese, Greek yogurt, and 2
Tbsp maple syrup in a mini food processor and process until smooth (you can also do this in a bowl with a spoon, but it will take longer).
To make the peanut butter caramel, combine the peanut butter with 1
tbsp maple syrup in a small bowl and whisk until smooth.
Not exact matches
Then measure pour
in 1/2 cup almond milk, 3
tbsp maple syrup and the chia egg into the mixing bowl.
I only put 2
tbsp of
maple syrup and next time I won't put any
in.
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6
tbsp red wine vinegar, 1 1/2
tbsp pure
maple syrup, 1/2
tbsp oregano, 1 clove garlic, 1/2
tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up
in the Nutribullet).
(1/2 cup olive oil, 1/4 cup, 2
tbsp red wine vinegar, 1 1/2
tbsp pure
maple syrup, 1/2
tbsp oregano, 1 clove garlic, 1/2
tbsp Dijon, 1/4 tsp salt, pinch pepper all blended up
in the Nutribullet).
Combine the coconut flour, 1
tbsp of the coconut oil,
maple syrup, coconut milk, and vanilla bean
in a food processor.
While the rice is cooking, combine 4
tbsp of rice vinegar, 1
tbsp of
maple syrup and 1
tbsp of soy sauce
in a bowl.
Add 1
Tbsp of raw cacao powder to a mug, pour
in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon
syrup, agave
syrup, coconut nectar, coconut sugar, or
maple syrup.
Ingredients: 1/2 banana (can use apple sauce as a substitute) 2
tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
syrup (I use Joseph's Sugar Free
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Syrup — it's extremely low
in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats.
In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or
maple syrup, 2
tbsp Viva Naturals Organic Coconut Oil (melted) and stir until well incorporated.
2 large sweet potatoes 1/2 cup dates soaked
in hot water 1/2 banana 2
tbsp maple syrup 1/2 cup pea protein Pow powder 1/2 cup oat flour 4
tbsp raw cacao powder Almond milk 1/2 -1 cup 2
tbsp coconut oil Icing: 1/2 cup dates, 1banana, dash of almond milk
Whisk together 1
Tbsp pure
maple syrup, 2 tsp sherry or white wine vinegar, and 1
Tbsp chopped fresh basil
in large bowl.
We smother these
in maple butter — just mix 3
tbsp butter with 3
tbsp maple syrup (Grade B) and some cinnamon!
Once melted, whisk
in the cacao powder and 2
tbsp maple syrup and remove from heat.
Stir
in maple syrup and 1
tbsp of milk, and then bring it back to a boil.
Melted 150g Dr Oetker 72 % dark chocolate
in a bowl over hot water together with 20g unsalted butter and 1
tbsp of
maple syrup.
1/2 cup dried apples, finely chopped and soaked
in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1
Tbsp flaxseed 3
Tbsp water 1 Tsp baking powder Pinch of salt 1/3 cup applesauce 1/4 cup
maple syrup 1 Tsp cinnamon Generous grating of nutmeg 1 Tsp vanilla
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced
in small pieces 1 small tomato, diced
in small pieces 1 small red onion, diced
in small pieces 1/4 cup red bell pepper, diced
in small pieces 1/4 cup pistachios 2
tbsp fresh cilantro, chopped 2
tbsp fresh mint, chopped 2
tbsp olive oil 2
tbsp balsamic vinegar 1
tbsp maple syrup 1 tsp mustard salt and pepper
To make:
In a large mixing bowl, add 1 bag of baby carrots (16 ounces), 1.5
tbsp olive oil, 1
tbsp maple syrup, and 1/2 tsp sea salt.
Tempeh Bacon 1 8oz package of tempeh, crumbled 2
tbsp of soy sauce or coconut aminos 1 tsp of
maple syrup a few dashes of liquid smoke Combine all of the ingredients
in a bowl and mix up.
You can add the agar powder to 2
tbsp of water separately
in a bowl and then stir this
in, but I find there's enough liquid
in the melted berries /
maple syrup to absorb the powder.
Once the pumpkin and apples are softened, add
in the 3/4 cup of cranberries and remaining 1
Tbsp of
Maple syrup.
1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3
tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base
in a food processor until combined.
I made this for breakfast, and after popping it out of the mug, I cut the cake
in half horizontally and spread some chocolate «frosting» (1/2 banana + 1
TBSP unsweetened cocoa powder + 1/8 tsp vanilla extract + drizzle of
maple syrup) on the first and second layer of the cake.
Rinse the soaked cashews, and mix
in a high powered blender or food processor, along with 4
tbsp of
maple syrup.
In a large bowl, add the oats, walnuts, quinoa flakes, coconut chips, almonds, sunflower seeds, 3
tbsp maple syrup (reserve one
tbsp),
maple flakes and cinnamon.
I haven't done it myself but perhaps, 1 1/2 cups blueberries, 1/4
maple syrup, 2
tbsp sugar,
tbsp water, 2 tsp of lemon juice — boiling
in a pot and then transfer it to a jar.
Ingredients for the batter: 1/2 cup soaked cashews (soak
in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup
maple syrup 1
tbsp peanut butter 2
tbsp powdered peanut butter 4
tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
In this recipe, I've used orange juice (which also doubled as a member of the acidity squad mentioned above), but adding up to 1
tbsp of liquid sweetener such as
maple syrup or honey would work a treat.
1
tbsp of
maple syrup a pinch of sea salt 1/4 cup of hemp seeds to roll the balls
in
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
In a small bowl, combine the tahini,
maple syrup, white balsamic vinegar, and 1
tbsp warm water.
-- Raw cashews, soaked
in water overnight (drained and rinsed)-- Sun dried tomatoes, soaked overnight (drained and rinsed)-- White / yellow organic miso, 1
tbsp — Nutritional Yeast, 2
tbsp — Garlic, 2 cloves — Lemon, juice from 1 lemon —
Maple syrup, 1 tsp — Black pepper to taste — Water to loosen
In a small bowl, whisk the tamari, rice vinegar,
maple syrup, 1/4 tsp Chinese five - spice, sesame oil, just 1
tbsp of the cornstarch, and 1/4 cup cold water.
3 cups powdered sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3
TBSP maple syrup 1 tsp vanilla Ingredients
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps.
In a pot, heat the water, lemon and orange juice, cinnamon, 1
tbsp of
maple syrup, and ginger.
In a food processor, mix the silken tofu (drained of residual water) with 2
tbsp of
maple syrup and a little orange zest.
Raw Vegan Tiramisu Cakes: 2 cups cashews, soaked for 5 - 10 hours
in cold water 1/2 cup melted coconut oil 1/2 cup brewed espresso or dissolved instant coffee 4
tbsp maple syrup 1 tsp vanilla extract 1/4 tsp salt 4
tbsp raw cacao powder
Once it is done, mix
in the blender with 1/3 cup cashews, 1/2 banana, 2
tbsp maple syrup, 3
tbsp cacao powder and a bit of juice from the lime.
In a small bowl, toss them with 1
tbsp of
maple syrup (last of the
syrup!)
As you seem to love granola, I will tell you that I subtracted a little
maple syrup and swapped
in a two
tbsp buckwheat honey and a splash of molasses.
Add
maple syrup to taste - start by blending
in 2
tbsp, and add more if you want it (you can also sub the additional
maple syrup for a few drops of liquid stevia, if preferred).
150g oats 115g blueberries + 50g mixed
in at the end + a few for topping 110 ml almond / coconut milk 2 tsp vanilla extract 75 ml
maple syrup 2
tbsp raw honey (if desired for extra sweetner)
A few changes I made: subbed agave for the
maple syrup (didn't have enough of the good stuff) Also added 2
tbsp hemp hearts 1/4 c dried cranberries 1/4 c raisins 1/2 c toasted pecan pieces some cinnamon Also added the choc chips while it was warm so they clumped
in nicely, then added some extra at the end (love the chocolate!)
2 cooked medium sweet potatoes (
in cubes) 1 scoop protein powder (I used motion nutrition coconut whey powder) 4
tbsp raw cacao 3
tbsp maple syrup Half a banana 8 pitted dates Topped with Cocoa + protein chocolate (optional)
2 Scoops UMP Protein Vanilla 1/3 Cup Water 1 Cup of Quick Oats (Dry) 1/4 TSP of Salt 1/4 Cup Natural Peanut Butter 1/2 Cup Sugar Free
Maple Syrup 2
TBSP Chocolate Chips to Taste Optional: Melted chocolate chips to drizzle overtop (not included
in Nutrient Profile)
In a small bowl, whisk the remaining 2
tbsp tahini with the
maple syrup.
In a small bowl combine the
maple syrup, lemon juice, cinnamon, & 1
tbsp.
Preheat oven to 325 ° F Grease a 8 × 8 baking pan for bars or a 9 × 12 quarter sheet pan for cake and line with parchment paper
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, oil and
maple syrup Stir carrots, walnuts and raisins into wet ingredients Stir wet ingredients into dry Spread batter into prepared 8 × 8 baking pan or 9 × 12 sheet pan Bake at 325 ° for 22 to 25 minutes For Bars: Cool to room temperature and then turn cake out onto cutting board Using a sharp knife, cut into 9 bars Top cooled bars with Whipped Cream Cheese Frosting and sprinkle with 2
Tbsp chopped walnuts