Not exact matches
Orange - Kissed Seed Crackers 1/2 cup sunflower seeds 1/2 cup sesame seeds 1/3 cup flax seeds — ground 1/2 cup hemp seeds scant 1 cup amaranth, quinoa or almond flour 1 1/2
teaspoon sea salt 1/4 cup olive oil 1 tablespoon honey or
maple syrup 2 tablespoons freshly squeezed orange juice
4 cups Oat Flour 1 cup
Maple Syrup Powder 1/2
teaspoon Sea Salt 1/2 cup Coconut Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water for 30 minutes and drained)
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine
sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure
maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
I added a
teaspoon of
sea salt, which I dissolved in the coconut oil / cinnamon /
maple syrup mix.
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 cup unsweetened shredded coconut 1 cup almond flour 1/3 cup arrowroot flour 1 tablespoon cinnamon 1/2
teaspoons sea salt 1/3 cup coconut oil 1/3 cup water 1/3 cup
maple syrup 1/2 cup organic Thompson raisins 1/2 cup chopped pecans
2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure
maple syrup 1/2
teaspoon fine
sea salt 1/2 cup chopped dates (I used deglet noor)
1/4 cup creamy almond butter 1/4 cup
maple syrup 1/4 cup coconut oil, melted 1
teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4
teaspoon ground cinnamon 1/2
teaspoon Kosher or
sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
3/4 cup unsalted peanut butter 3/4 cup
maple syrup 1
teaspoon fine - grain
sea salt 2 1/2
teaspoons agar agar flakes (available at a health foods stores) 4 cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4 cup pistachios, toasted and chopped
Vegan Salted Chocolate Fudge Pops Recipe 3/4 cup full fat coconut milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure
maple syrup 1/4
teaspoon pure vanilla 1/8
teaspoon fine
sea salt Popsicle molds Foil squares Wooden craft sticks
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
Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2
teaspoons ground cinnamon 1/4
teaspoon ground allspice 1/4
teaspoon ground nutmeg 1/2
teaspoon baking powder 1/4
teaspoon baking soda 1/2
teaspoon Kosher or
sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons
maple syrup 2
teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk
Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut Butter, softened or Vegan Cream Cheese, softened 3/4 cup
Maple Syrup or Honey 1/2
teaspoon Sea Salt 2 Tablespoons Cornstarch 2
teaspoons Pure Vanilla Extract 1
teaspoon Cinnamon 1/2
teaspoon Pumpkin Pie Spice Mix
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1
teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated sugar 2 tablespoons
maple syrup 1/2
teaspoon ground cinnamon pinch of ground allspice pinch of ground nutmeg pinch of Kosher or
sea 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
2 cups organic whole milk 1/4 cup arrowroot powder * pinch of
sea salt 1/4 cup
maple syrup or other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1
teaspoon vanilla extract
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
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup
maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1
teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1
teaspoon baking powder — 1
teaspoon baking soda — 2
teaspoons ground ginger — 1
teaspoon cardamom — 1/2
teaspoon ground cloves — 1/2
teaspoon ground nutmeg — 1/2
teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
1/2 cup pumpkin seeds 1 cup shredded unsweetened coconut 1/4 cup chia seeds 1/4 cup sunflower seeds 1 Tablespoon coconut oil 2 Tablespoons pure
maple syrup (or stevia, to taste) 1
teaspoon pumpkin pie spice 1/8
teaspoon sea salt
peanut praline 1/2 cup dry roasted peanuts, unsalted 2
teaspoons maple syrup 1
teaspoon maple sugar (or coconut sugar) few good pinches of
sea salt
for the dressing 1 1/2
teaspoons Dijon mustard 1 tablespoon
maple syrup 2 tablespoons freshly squeezed lemon juice 2 tablespoons olive oil pinch of
sea salt
Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup
maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2
teaspoon freshly grated nutmeg A pinch of
sea salt
2/3 cup raisins, optional 1 cup water 2 cups old - fashioned oats (certified gluten - free, if needed) 2/3 cup chopped pecans (or walnuts), optional 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg 1
teaspoon baking powder 1/4
teaspoon fine
sea salt 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/3 cup pure
maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk of choice 1 1/2 cups grated carrots
Chocolate Peanut Butter Granola Recipe 3 cups old - fashioned rolled oats (gluten free, if needed) 1/2 cup creamy peanut butter 3 tablespoons virgin coconut oil 3 tablespoons pure
maple syrup 1/2
teaspoon fine
sea salt or kosher salt 1/2 cup semisweet or bittersweet chocolate chips
Coconut Almond Granola Recipe 2 cups old - fashioned rolled oats (gluten - free, if needed) 2 cups organic unsweetened coconut flakes 1 cup raw almonds, coarsely chopped 1/4 cup pure
maple syrup 2 tablespoons melted virgin coconut oil 1/8
teaspoon kosher salt or fine
sea salt
* 1 cup organic cornmeal * 3/4 cup organic all - purpose flour * 1
teaspoon baking soda * 1
teaspoon minced fresh rosemary leaves * 3/4
teaspoon sea salt * 1/4
teaspoon cayenne powder * 1 cup buttermilk * 2 eggs, preferably organic and free - range * 1/2 cup pitted and chopped organic dates * 4 tablespoons pure
maple syrup (or honey) * 2 tablespoons organic unsalted butter
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)
maple syrup to sweeten the chocolate, and a 1/2
teaspoon sea salt to bring out the sweetness even more!
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 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
3/4 cup plus 1 Tablespoon Kumat or Quinoa Puffs, finely crushed (I like this brand) 1/2 cup Creamy or Chunky Natural Peanut Butter 1/4 cup
Maple Syrup 1
teaspoon Pure Vanilla Extract 1/2
teaspoon Cinnamon 1/8
teaspoon Pink
Sea Salt 2 Tablespoons chopped Sugar Free Chocolate or Chocolate Chunks
1.25 cups of cashews, raw preferably, soaked (see directions below) 1/4 cup of filtered water 1/4 cup of
maple syrup 1
teaspoon melted coconut oil 1
teaspoon of vanilla extract 1 Meyer Lemon (or regular lemon) juice 1 pinch of Himalayan
Sea Salt
2 cups raw cashews, soaked in water overnight (about 290 grams) 1/2 cup full fat coconut milk (120 ml) 2 tablespoons
maple syrup 1
teaspoon vanilla extract 1/4
teaspoon sea salt 3 tablespoon coconut oil 1 tablespoon lemon juice (about 1/2 small lemon), plus more to taste
• 12.3 oz (350gr) roasted cashew • 14 oz (400gr) fresh raspberries (thaw if using frozen raspberries and drain the liquid) • 1.7 fl oz (50gr) lemon juice, squeezed from lemons • 2.8 fl oz (80gr) coconut oil, melted • 8 tablespoons
maple syrup • 1/2
teaspoon sea salt • 1tablespoon vanilla extract
2 tablespoon
maple syrup 2 tablespoon melted coconut oil 2 tablespoon peanut butter (or almond butter for paleo) 1/2
teaspoon vanilla extract pinch of
sea salt
1 3/4 cup of white spelt flavour (this is my favourite flour to make waffles with as they turn out really fluffy) 1 1/4 cup of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons of melted coconut oil 3 tablespoons of
maple syrup 1 tablespoon of One Earth Vanilla Villa blend — if you can't find it add 1
teaspoon of vanilla powder or extract 1
teaspoon of baking powder a pinch of pink Himalayan salt or
sea salt
2 1/2 cups almond milk (or milk of your choice) 3 tablespoons raw cacao powder 1 tablespoon
maple syrup 1
teaspoon chai spice mix (see below) Pinch of
sea salt
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
For the Raspberry - Almond Chia Seed Jam: Use 2 1/2 cups (625 mL / 10 ounces / 300 g) frozen or fresh raspberries, 1/4 cup (60 mL) pure
maple syrup, 2 tablespoons (30 mL) chia seeds, 1/4
teaspoon (1 mL) pure almond extract, and a pinch of fine
sea salt.
1/4 cup Water 1 1/2 cups Pure
Maple Syrup (or Honey or 1/2 of each) 1/4
teaspoon Cream of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2
teaspoon Pure Vanilla Extract 3/4
teaspoon Sea Salt (decrease to 1/8
teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
Salted Caramel Sugar 3/4 cup sugar flakey
sea salt Gingerbread Latte 2 cups lite or full fat canned coconut milk (OR your favorite milk) 1/2
teaspoon cinnamon 1/2
teaspoon ginger 2 tablespoons molasses 2 tablespoons pure
maple syrup 1 tablespoon vanilla extract 1/4 -1 / 2 cup brewed, black coffee, steaming hot freshly grated nutmeg, for serving fresh baked gingerbread cookies, for serving and EATING Whipped Cream 1 cup heavy whipping cream 2 tablespoons hazelnut liquor (optional) seeds from 1 vanilla bean (or 1
teaspoon vanilla extract)
1 (112g) extra ripe banana, mashed 1/2 cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4 cups (78g) pure
maple syrup 1/4 cup (55g) Califia Farms original almondmilk 1 1/4 cups (122g) oat flour 1/2
teaspoon fine
sea salt 1/4
teaspoon baking soda 1 cup (98g) thick rolled oats 1/4 cup unsweetened banana chip meal (see notes above) 1/4 cup dry roasted peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh ginger, chopped 2
teaspoons ground cinnamon 1/2
teaspoon nutmeg 1/8
teaspoon ground cloves 2 - 3 tablespoons
maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of
sea salt pinch of freshly ground black pepper
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)
1/3 cup plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup Fresh Mint Leaves, lightly packed 1/4 cup Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or
Maple Syrup 2 generous Tablespoons Fresh Lemon Zest 1/2
teaspoon Sea Salt 1
teaspoon Baking Powder 1
teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
6 cups (540g) rolled oats 1/2 cup (85g) raw buckwheat groats, optional 1
teaspoon (5g) fine
sea salt 1 1/2
teaspoons ground cinnamon 1/2
teaspoon vanilla bean powder, optional 1/2 -3 / 4 cup (130 - 195g) pure
maple syrup (see notes above) 1/2 -3 / 4 cup (90 - 135g) unrefined coconut oil (see notes above) 1 tablespoon (12g) pure vanilla extract
2 cups cornmeal 1 cup spelt flour 2
teaspoon baking powder 1/3 cup olive oil 2 tablespoons
maple syrup 2 cups almond milk 2
teaspoons apple cider vinegar 1/2
teaspoon sea salt Directions: Preheat oven to 350, line a 9 × 13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.
Maple Roasted Almonds Recipe with Chinese 5 Spice 2 cups whole natural almonds (not roasted) 2 tablespoons pure maple syrup 1 teaspoon Chinese five spice powder Dash cayenne pepper 1/4 teaspoon fine sea
Maple Roasted Almonds Recipe with Chinese 5 Spice 2 cups whole natural almonds (not roasted) 2 tablespoons pure
maple syrup 1 teaspoon Chinese five spice powder Dash cayenne pepper 1/4 teaspoon fine sea
maple syrup 1
teaspoon Chinese five spice powder Dash cayenne pepper 1/4
teaspoon fine
sea salt
3/4 cup plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or
Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2
teaspoon Sea Salt 1/2
teaspoon Baking Soda 1 1/2
teaspoons Baking Powder 1 1/2
teaspoons Cinnamon 1/2
teaspoon Nutmeg 1/4
teaspoon Cloves heaping 1/4
teaspoon Allspice 1 cup Almond or Coconut Milk with 2
teaspoons Fresh Lemon Juice 1
teaspoon Lemon Zest 1/2
teaspoon Vanilla Extract 1/2 cup Sugar - Free Powdered Sugar
Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts) 3 tablespoons organic butter, melted 2 tablespoons organic sugar 1 tablespoon Lyle's Golden
Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking
Syrup (local honey or
maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking
syrup could also be used) 1/4
teaspoon sea salt 1/4
teaspoon baking soda