For the dressing, mix: juice from 1/2 of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw apple cider vinegar + 2 - 3 tablespoons water + 1
teaspoon maple syrup + 1/2 teaspoon turmeric.
Not exact matches
I'm a type 1 diabetic and substituted the
maple syrup with 2 tbsp on water
+ teaspoon of Nectresse.
4 tablespoons Coconut Oil 4 tablespoons Almond Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water
+ 2 tablespoons
Maple Syrup 1
teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1
teaspoon Baking Soda 1/4
teaspoon Sea Salt Jam of your choice (we used Raspberry)
1
+ 1/4 cup dates, pitted and roughly chopped 1/4 cup almond butter 2 tablespoon
maple syrup 1
teaspoon vanilla 1 tablespoon coconut oil 1/4
teaspoon sea salt 2 - 3 tablespoon unsweetened almond 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.
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
1 very ripe banana 1/2 cup of fresh blueberries
+ extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds
+ 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of
maple syrup or date nectar a dash of vanilla extract 1
teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt
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.
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)
1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of
maple syrup or agave nectar 1 tablespoon of milled flaxseeds
+ 3 tablespoons of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup
+ 1 tablespoon organic sugar, divided 1/2 cup
maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2
teaspoons peppermint extract 1
teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4
teaspoon salt 1
teaspoon baking soda 1
teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4
teaspoons baking powder 3/4
teaspoon baking soda 1/2
teaspoon kosher salt 3/4 cup
+ 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup
+ 2 tablespoons salted butter 3 tablespoons
maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain whole milk yogurt 1/2 cup ricotta cheese 5 small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1 tablespoon freshly squeezed lemon juice
FRUIT SALAD Favorite fruit chopped
+ 2 tbs Greek yogurt
+ handful raw nuts
+ handful oats
+ teaspoon honey or organic
maple syrup + lime juice and fresh mint leaves.
2 Large Organic Eggs 3/4 cup Almond Milk
+ 1/2
teaspoon Apple Cider Vinegar 2 Tablespoons Pure
Maple Syrup (or Honey or Agave) 1/2
teaspoon Sea Salt 1
teaspoon Vanilla Extract 2
teaspoons Baking Powder 1 1/3 cups Whole Spelt Flour 1/3 cup Old - Fashioned Oats 1/3 cup Naturally Sweet Dark Chocolate Chips (I like Enjoy Life)
Cream filling 2 cups raw cashews, soaked 4
+ hours 1/4 cup Grade B
maple syrup 2 tablespoons fresh squeezed lemon juice 2 tablespoons raw almond milk 1 1/2
teaspoons nutritional yeast Pinch of fine sea salt
1/2 cup Natural Creamy Peanut Butter (I used Trader Joe's no - stir) 2 Tablespoons Almond Milk 2 Tablespoons
Maple Syrup 1/2
teaspoon Vanilla Stevia
+ 1/2
teaspoon Vanilla Extract 3/4 cup Oats 1/2 cup unsweetened Shredded Coconut 1/4 cup Chopped Peanuts 1/4 cup Cacao Nibs or Mini Dark Chocolate Chips
1/4 cup oat flour 1/4 cup
+ 2 tablespoons whole spelt flour 1/4
teaspoon baking powder 1/4
teaspoon ground cinnamon 1/4
teaspoon ground allspice 1 tablespoon organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut milk 1
teaspoon coconut sugar (optional)
maple syrup for serving
3
teaspoons active dry yeast 1 cup warm water 1/4 cup refined coconut oil 2
teaspoons maple syrup 1
teaspoon sea salt 1 tablespoon flax meal
+ 3 tablespoons water 3 1/4 cups whole spelt flour
2 cups rolled oats 1 cup dried fruit (raisins, sultanas, chopped dates / apricots 1 cup nuts / seeds (we used shredded coconut
+ sunflower seeds) 1/4
teaspoon salt 2
teaspoons cinnamon 1/2 cup melted coconut oil 1/4 cup
maple syrup / honey / agave
syrup / date nectar 2 tablespoons nut butter 1/4 cup nut milk 2 ripe bananas, mashed
Cookies: 2 cups shredded coconut 6 tablespoons coconut flour 1/4 cup
+ 2 tablespoons
maple syrup or agave 1 teaspoon vanilla extract or ground vanilla beans 4 tablespoons melted coconut oil Maple Cinnamon Icing: 1/4 cup packed dates 2 tablespoons maple syrup 1/2 teaspoon cinnamon 2 teaspoons coconut oil water to thin, as needed nuts, to taste, for to
maple syrup or agave 1
teaspoon vanilla extract or ground vanilla beans 4 tablespoons melted coconut oil
Maple Cinnamon Icing: 1/4 cup packed dates 2 tablespoons maple syrup 1/2 teaspoon cinnamon 2 teaspoons coconut oil water to thin, as needed nuts, to taste, for to
Maple Cinnamon Icing: 1/4 cup packed dates 2 tablespoons
maple syrup 1/2 teaspoon cinnamon 2 teaspoons coconut oil water to thin, as needed nuts, to taste, for to
maple syrup 1/2
teaspoon cinnamon 2
teaspoons coconut oil water to thin, as needed nuts, to taste, for topping
2 tablespoon hot water
+ teaspoon Aiya matcha powder 1 cup unsweetened cashew milk (or any plant milk) 2
teaspoons pure
maple syrup (or agave) handful of ice
1/2 cup currants 1 cup spelt flour 1/4
teaspoon sea salt 1/2
teaspoon baking powder 1/2
teaspoon each of cinnamon
+ ginger 1/4
teaspoon each of nutmeg
+ all - spice 3 tablespoons vegan butter 1 flax or chia egg (1 tablespoon of seeds to 3 of water) 1/2
teaspoon vanilla extract 1/4 cup
maple syrup
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)
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup
+ 2 tablespoons of
maple syrup 3/4 cup of unsweetened apple sauce 2
teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
1 1/2 cups raw cashews soaked for 1 hour 3/4 cup coconut oil melted, refined or unrefined is fine — refined will taste more coconutty 3/4 cup coconut cream 1/2 cup
+ 2 tablespoons freshly squeezed lime juice 2 Tbsp freshly squeezed orange juice 1/2 cup
+ 2 Tbsp
maple syrup or honey 2 tablespoons lime zest 1 1/2
teaspoons vanilla extract 1
teaspoon tequila optional pinch of salt or more to taste
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup
+ 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup
+ 1 tablespoon of
maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
Take 3 1/2 cup (100g) unrefined coconut oil, melted (but not hot) 1/2 cup
+ 2 tablespoons (170g) pure
maple syrup 1/2
teaspoon (3g)
maple flavor 2
teaspoons (6g) pure vanilla extract 2 cups (270g) Bob's Red Mill paleo baking flour 1 1/2
teaspoons (6g) baking powder 1/2
teaspoon (2g) fine sea salt 1 cup mix - ins, divided (below)
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup
+ 2 tablespoons of
maple syrup 3/4 cup of unsweetened apple sauce 2
teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD
for the chocolate chia mousse: 3/4 cup of chia seeds 1/3 cup
+ 1 tablespoon of cocoa powder 2 pinches of sea salt 2 1/4 cups of nut milk of your choice 1/4 cup
+ 1 tablespoon of
maple syrup 1/2
teaspoon of pure vanilla extract 1 1/2 cups of semisweet chocolate chips 1
teaspoon of orange zest 1/8
teaspoon of ground cardamom for the cardamom rose coco whip: 1 (13.5 oz) can of full - fat coconut milk, refrigerated upside down for a few hours 2 tablespoons of confectioners» sugar 1/4
teaspoon of rose water 1/4
teaspoon of cardamom some (optional) toppings: 1 / 4 cup of cacao nibs 1 tablespoon of dried edible rose petals METHOD
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
3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4 cup Fresh squeezed lemon juice 1/4
Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon salt One
teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
teaspoon baking soda Flax eggs (6 tablespoons ground flax
+ 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B
Maple Syrup 1
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2
Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flower.