CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c chia seeds — 1 c almond milk (or any other nut, soy, rice or hemp milk)-- 2
Teaspoons of Maple Syrup (or agave, stevia, rice malt) * For Vanilla Pudding: — add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almond milk.
The mixture was pretty crumbly so I added 2
teaspoons of maple syrup and that made it easy to form the cookies.
In each of two pre-heated glass Irish coffee mugs, add two
teaspoons of maple syrup, two ounces of cognac, and two ounces of hot apple cider.
I added a pinch of nutmeg and couple
teaspoons of maple syrup to bring out the sweetness of the squash.
I start by combining 2 1/2 teaspoons of matcha green tea powder (I use this one), 2
teaspoons of maple syrup, and a splash of vanilla in the bottom of a pint mason jar.
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.
I also heated up 1 cup frozen blueberries with 2
teaspoons of maple syrup to use instead of imitation syrup.
Hi Ella, I had a chocolate craving tonight and rather than grabing chocolate, I made this with one
teaspoon of maple syrup and normal cows milk as I haven't made the transition to non-diary milk yet, but it was just divine!!
Take a few handfuls of your kale and quickly wilt in the bacon fat, drizzling 1
teaspoon of maple syrup over it.
*** If your cookie dough seems to thick (it's crumbly or appears thicker than regular cookie dough), add an additional
teaspoon of maple syrup or milk until it softens.
Serves: Yields 1 large bowl Nutrition: 531 calories, 30.0 g fat (4.8 g saturated fat), 22.5 g sugar, 16.7 g protein, 376 mg sodium, 58.8 g carbs, 18.9 g fiber (calculated with 1/3 avocado, 1/4 cup hummus, 2 teaspoons of tahini and 1
teaspoon of maple syrup)
If you don't have these ingredients,
a teaspoon of maple syrup is mighty good too!
I kept half of this apple mixture for myself, and added just 1
teaspoon of maple syrup for a sweet and moist touch.
I made a few modifications, including using 1
teaspoon of maple syrup instead of honey (I prefer the flavor), using a flax egg instead of a chicken egg to reduce calories, a pinch of baking powder to help it rise and some leftover fresh pumpkin puree for extra sweetness.
I didn't have any brown sugar, so I substituted it for 1 cup of white sugar +1
teaspoon of maple syrup.
I added about
a teaspoon of maple syrup and it worked great.
Maple pecan granola — Omit the coconut, add 1
teaspoon of maple flavor, and up the pecans to 3 cups.
2 cups of frozen blueberries or blackberries A dash of water Optional: 1
teaspoon of maple syrup or coconut sugar
Tip: Sauté diced apple with cinnamon and
a teaspoon of maple syrup for an even more pie - like meal.
Add
a teaspoon of maple syrup or honey if you find it too tart.
Place the toppings on the warmed English muffin halves, cheese, tempeh, apple and one
teaspoon of maple syrup for each sandwich.
When baked drizzle
a teaspoon of maple syrup over the Apple Blossoms and top with whipped cream.
In the morning, stir in
the teaspoon of maple syrup to the oats.
If it's not holding together, add
a teaspoon of maple syrup.
You can add
an teaspoon of maple syrup if you like it sweeter.
Roosevelt's go - to recipe is 1 tablespoon of raw cacao powder, 1
teaspoon of maple syrup or stevia, and 1 cup of unsweetened almond milk.
I'll swirl together
a teaspoon each of maple syrup and water, add spices, like ginger and cinnamon; then drizzle it over foods like oatmeal, yams, baked fruit, or roasted carrots.
Ingredients · 2 scoops IdealFit protein powder · 1 cup cashews · 1 cup almonds ·
Teaspoon of maple syrup or honey · Teaspoon of vanilla extract · (have ready a few drops / tablespoons of almond or soy milk) · handful of dark chocolate chips, dried fruits or shredded coconut
Into each bowl of oats, mix in 1 tablespoon of almond butter, 1/2 teaspoon of vanilla, a pinch of sea salt, 1
teaspoon of maple syrup and 1 teaspoon of cinnamon.
Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled and chopped 2 tablespoons of olive oil Nutmeg 3 leeks (white part only), sliced and cleaned 3 French shallots, finely diced 4 cups of organic, low - sodium vegetable broth 3 pears, peeled, and cored, and chopped 1 bay leaf 1
teaspoon of maple syrup 1/2 cup of milk alternate, like almond, coconut, or rice milk sea salt and pepper Directions: 1.
Not exact matches
Cut your pear into slices and place them on a baking tray with a tablespoon
of maple syrup and a
teaspoon of cinnamon.
While your pear is baking in the oven make your porridge; place your oats, milk, a
teaspoon of cinnamon and a tablespoon
of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.
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'm a type 1 diabetic and substituted the
maple syrup with 2 tbsp on water +
teaspoon of Nectresse.
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)
can] California cling stone peach halves, cut into thick slices 4 — 5 sprigs fresh thyme (or 1/2
teaspoon dried) 1 tablespoon lemon juice 2 — 3 tablespoons
maple syrup (or sweetener
of choice to taste)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or
maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml)
maple syrup (less for less sweetness,
of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave or
maple syrup 1
teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter
If using plain, just add a
teaspoon of honey or
maple syrup.
1 1/3 cups pecans 1 1/3 cups cup walnuts 1/4
teaspoon vanilla pinch
of salt 1/2 cup diced crystallized ginger 1/3 cup packed dates
maple syrup or agave to make mixture sticky
This amount is somewhat unusual among sweeteners and much greater than the amount found in a
teaspoon of honey,
maple syrup, or brown sugar.
You can even get vitamin B2 in some natural sweeteners like
maple syrup, which contains about 6 %
of the RDA in just one
teaspoon.
3/4 cup
of Greek yogurt (I used plain Chobani) 1/3 cup
of maple syrup or honey 1/4 cup
of sugar 3 room temperature eggs 1
teaspoon of vanilla extract 1.5 cups
of all - purpose flour (I used King Arthur) 2
teaspoons of baking powder 1
teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4
teaspoon salt 1/2 cup
of unsweetened applesauce (I used a peach / apple) 1 3/4 cup
of pitted, chopped (roughly) fresh cherries 1/4 cup
of toasted slivered or sliced almonds.
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon
maple syrup 2
teaspoons soy sauce 2
teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantro
If you decide to leave it out, add 1
teaspoon cider vinegar and enough water to equal the amount
of maple syrup.
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 and 1/4 cup
of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop
of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful
of baby spinach leaves 1 tablespoon
of Justin's
maple almond butter 1
teaspoon of raw cacao nibs 1
teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon
of coconut flakes plus more for garnishing
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons
maple syrup 1 1/2
teaspoons ground cinnamon * 1/4
teaspoon ground ginger * 1/4
teaspoon ground cloves * pinch
of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted