BITES: 1 1/2 cups raw pecans 1/3 cup raw cashews 1/4 cup raw cacao powder 1 tablespoon mesquite powder 1 tablespoon maca powder 1/2 teaspoon vanilla powder 1/2 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 1 cup pitted Medjool dates (they should be soft) 1 tablespoon coconut butter 1 tablespoon non-dairy milk (I used coconut) CACAO GLAZE: 1 1/2 tablespoons virgin coconut oil 1 tablespoon raw cacao powder 1/2
teaspoon maple syrup SPRINKLES -LRB-!!!)
Not exact matches
Once the seeds start to pop,
sprinkle about 1 tbs of ume bushi plum vinegar and 2
teaspoons of
maple syrup onto the seeds, shake or stir for an extra minute.
2 ripe avocados 4 really ripe bananas, peeled (400g) 12 Medjool dates, pitted 4 tablespoons almond butter 5 heaped
teaspoons raw cacao powder (Optional) drizzle of
maple syrup (Optional)
sprinkle of chia seeds
1 bunch radishes — tops removed 2 tablespoons ghee (I've also tried unrefined neutral coconut oil here, it works well) 2 garlic cloves — minced pinch of sea salt 2
teaspoons apple cider vinegar 2
teaspoons raw honey or pure
maple syrup about 3 cups arugula or other salad greens (the original recipe calls for dandelion) smoked sea salt — for
sprinkling over the salad sunflower sprouts or other microgreens for garnish — optional
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for
sprinkling on top • 2
teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons
maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice of 1 lemon
Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin
Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin
Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2
teaspoon vanilla essence1
teaspoon baking powder1 tablespoon
maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin
maple flavored
syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin
syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to
sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin tins.
1 cup (8oz) organic Yogurt — cow, goat, soy, water buffalo 1/2 cup (4oz) organic applesauce two tablespoons organic cacao powder organic cinnamon: lightly
sprinkle to taste organic powdered ginger: lightly
sprinkle to taste one
teaspoon organic sweetener of your choice — agave,
Maple Syrup, honey (1 year plus), sugar
Pumpkin Pie Butter Prep time: 1 hour 5 min Total time: 1 hour 5 min Serves: 2 1/2 cups INGREDIENTS 2 1/2 cups fresh roasted pumpkin 1 1/2 cups walnuts, toasted 1/2
teaspoon cinnamon 1/4
teaspoon ginger 1/4
teaspoon nutmeg 1/4
teaspoon ground cloves
sprinkle of salt 1
teaspoon maple syrup DIRECTIONS Place all ingredients in the order listed in a high - powered blender or food processor.
1 ripe avocado 1/4 cup raw cacao powder 1 - 2 tablespoons coconut or almond milk (start with less and adjust to desired consistency) 3 tablespoons
maple syrup 1
teaspoon vanilla Pinch of sea salt Optional toppings or spices: shredded coconut, fresh berries, banana slices, cacao nibs, grated chocolate,
sprinkle of cinnamon