Not exact matches
It's Christmas Day here in New Zealand and we are having this for breakfast, absolutely love it and our fave topping is
toasted coconut flakes, pineapple chunks (fresh or tinned) and a drizzle of maple
syrup..
Mix rest of ingredients (apart from the
toasted coconut chips and raisins) together in a big mixing bowl and pour over the melted
coconut oil and maple
syrup.
The mix of crunchy
coconut chips with pumpkin seeds and
toasted oats with maple
syrup, vanilla, cinnamon and fresh orange juice is just a dream.
Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup)
toasted pumpkin seeds 25 grams (1/4 cup)
toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded
coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date
syrup 1/2 tsp.
I served mine with more blueberries, some
toasted walnuts,
coconut cream and a drizzle of maple
syrup.
This tropical version of my breakfast oatmeal has fresh mango and fragrant
toasted coconut flakes, along with filling chia seeds and flavorful agave
syrup.
almonds, cilantro, green beans, key limes, maple
syrup, quinoa, strawberries,
toasted coconut, vegetarian
Filed Under: Bread, Breakfast, Dairy - Free, Epicurious, Recipes, Taste, Vegan Tagged With:
coconut milk, french
toast, maple
syrup, quinoa crispies
Made w / silky smooth
coconut milk, maple
syrup, and topped w / crisp,
toasted coconut flakes.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple
syrup /
coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons
toasted sesame oil (I used a hot -
toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons
coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
Ingredients: Whole Grain Oats, Sugar, Canola Oil,
Toasted Coconut, Rice Flour, Brown Sugar
Syrup, Honey, Salt, Baking Soda, Soy Lecithin, Natural Flavor.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple
syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered almonds, roasted
coconut chips, (brown sugar or maple
syrup if you have a sweet tooth).
Or you can make some «bacun bitz» to add on (I just tossed some
coconut flakes with some maple
syrup,
coconut aminos & liquid smoke &
toasted them for 10 minutes).
I prefer to top these waffles with flaked,
toasted coconut and a little more maple
syrup than is probably considered healthy.
1 cup of old fashioned rolled oats (I use gluten free organic) 2/3 cup of
toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple
syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
The walnut cinnamon swirl is made of chopped walnuts (lightly
toasted), cinnamon, pure maple
syrup and a wee bit of
coconut sugar.
Top the oats with few fresh sliced strawberries, about a tablespoon of
toasted coconut, hemp seeds, chopped pistachios and a drizzle of
coconut milk and maple
syrup or honey.
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple
syrup (less if you are watching sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts,
toasted coconut
It was also incredibly easy to prepare — simply whisk pumpkin puree with spices, vanilla, and a little maple
syrup, and layer it with greek yogurt and your favorite toppings (like granola, nuts, dried cranberries, chia or
toasted coconut).
It's made by coating rolled oats with a mixture of peanut butter,
coconut oil and pure maple
syrup, and then
toasting the oat mixture in the oven.
Put the
toasted coconut in a bowl and add 4 tbsp of agave
syrup.
1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted
coconut oil 1/4 maple
syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of
toasted coconut flakes 3 tablespoons of flax seed meal 1 tablespoon of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (
coconut, almond, or whatever type of milk you prefer)
Stuffing the cored apples with oats,
toasted nuts,
coconut and dried fruit using pure maple
syrup as a sweetener is my way of making apple crisp for breakfast.
Not only is this recipe simple and quick, it's also customizable and becomes even more exciting when topped with banana slices, peanut butter, maple
syrup and
toasted coconut flakes.
To
toast the pecans, add 1 tbsp
coconut sugar, 1 tbsp maple
syrup and 1 tsp cinnamon to 1 cup of pecans.
1 cup plain or unsweetened
coconut milk (or other milk of choice) 2 cups sliced carrots (about 4 slim carrots) 1 cup frozen mango 1 tablespoon chopped
toasted walnuts 2 tablespoons
coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple
syrup to taste (optional)
I can already imagine them being smothered in homemade date
syrup with extra roasted almonds and
toasted coconut on top.....
Puree the
coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt,
toasted sesame oil, miso, maple
syrup, brown rice vinegar, and shallots in a blender until very smooth.
Top slices of French
toast with real maple
syrup, homemade low carb berry sauce, and / or
coconut whip recipe here.
1 cup rolled oats 2/3 cup unsweetened shredded
coconut,
toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple
syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
Feel free to add a drizzle of chocolate
syrup, a sprinkling of
toasted nuts, shredded
coconut, sprinkles and / or fruit to take this scrumptiousness to the next level.
Chocolate Hazelnut Granola Recipe 3 cups old - fashioned rolled oats 3 tablespoons unsweetened natural cocoa powder 3 tablespoons virgin
coconut oil 3 tablespoons creamy almond butter 1/3 cup pure maple
syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1 cup coarsely chopped hazelnuts (
toasted and skinned)
This Nutella inspired granola gets it's flavor from natural cocoa powder, plenty of
toasted hazelnuts, pure maple
syrup and virgin
coconut oil.
Ingredients 280 - 300 g cooked semi-whole rice 100 ml
coconut milk, unsweetened and unflavoured 100 ml almond milk, unsweetened and unflavoured a few pinches of vanilla powder 2 handfuls raspberries, cleaned maple
syrup, to taste a handful of
toasted pumpkin seeds Makes 2 servings.
Filed Under: Sweet, Vegan, Vegan Sweets Tagged With: aquafaba,
coconut, homemade vegan marshmallow, maple, maple marshmallow, no corn
syrup,
toasted, vegan marshmallow
If you have pecans,
toast a good handful of them on low heat in a pan with a quarter teaspoon
coconut oil, some cinnamon and a dash of maple
syrup.
2 pieces of gluten free bread,
toasted (I used Anna B's, a local Richmond, VA brand) 1 tsp ghee or
coconut oil 1 large hass avocado 3 tbsp fresh chèvre 1/8 tsp coarse sea salt, or more to taste 1/8 tsp maple
syrup 1/8 tsp hot paprika, or more to taste
Ashley had the french
toast with sour dough bread and real maple
syrup along with a strawberry milkshake (with
coconut ice cream).
Twin Stripe • Pumpkin Spice Toffee Le Jus d'Orange • Lentil - Stuffed Acorn Squash, Crispy King Oyster Bacon + Aged Goat Cheese The Scratch Artist • Japanese Pumpkin Temaki with Ginger Kale Chips Brewing Happiness • Caramelized Apple Pumpkin Muffins Blogging Over Thyme • Homemade Candied Pecan Pumpkin Ice Cream Drumsticks Heartbeet Kitchen • Pumpkin Swirled Mashed Potatoes The Speckled Palate • Pumpkin Brown Butter Streusel Muffins with Maple Cream Cheese Glaze Cookie Dough and Oven Mitt • Pumpkin Gingersnap Pie Style Sweet CA • Chocolate Stout and Pumpkin Checkerboard Cake Fork to Belly • Pumpkin Orange Brulee Pie Tasty Yummies • Grain - Free Pumpkin Spice Pancakes Påte á Chew • Pumpkin Almond Cake with Almond Butter Frosting Holly & Flora • Pumpkin Pie Martini with
Coconut Cream + Homemade Pumpkin Spice
Syrup Southern Soufflé • Sorghum Pumpkin Soufflés Okie Dokie Artichokie • Creamy Pumpkin and Chorizo Pasta Bake, Cheese Tortellini, Sage - Mascarpone Sauce,
Toasted Hazelnuts Kale & Caramel • Pumpkin Goat Cheese Polenta with Brown Butter Thyme Mushrooms & Kale The Little Epicurean • Maple Pumpkin Butter Brioche
Toast Vigor and Sage • Maple Pumpkin Harvest Smoothie Tried and Tasty • Whole Wheat Pumpkin Sugar Cookies Sprouted Routes • Creamy Vegan Pumpkin Risotto with Sweet & Spicy Roasted Pepitas (gluten free) The Fauxmartha • Baked Pumpkin Donuts So... Let's Hang Out • Grain - Free Apple Crumble Pumpkin Pie Wit & Vinegar • Pumpkin Flaxseed Dog Treats Dunk & Crumble • Pumpkin Roundup Biscuits and Such • Pumpkin Pound Cake SugarHero!
ingredients PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5 tablespoons vegan butter 3/4 cups dark brown sugar 3/4 cups light corn
syrup 2 tablespoons cornstarch 1 tablespoon vanilla extract 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (
toasted, roughly chopped)
COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla
COCONUT WHIPPED CREAM: 1 15 - ounce can full fat
coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla
coconut milk (chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract
Infused with orange peel, maple
syrup, cacao nibs,
toasted coconut, cinnamon and vanilla bean.
2 1/2 pounds orange - fleshed sweet potatoes 1/3 cup
coconut milk or non-dairy milk 1 tablespoon fresh ginger, grated 1 tablespoon maple
syrup, (optional) 1/2 teaspoon fine - grain sea salt 1/3 cup raw, unsweetened grated
coconut 2 tablespoons olive oil or melted butter 1/3 cup
toasted macadamia nuts, chopped
Toasted coconut topping: Toast some unsweetened coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar free pancake syrup and then in the toasted c
Toasted coconut topping:
Toast some unsweetened
coconut flakes for about 5 minutes at 300 degrees F. Dip each donut in sugar free pancake
syrup and then in the
toasted c
toasted coconut.
I top this incredible low - carb breakfast recipe with Whipped Cream, while my husband douses his in dairy - free
Coconut Whipped Cream, and the boys smother their paleo French
toast in maple
syrup!
2 cups rolled oats 1/2 cup chopped walnuts,
toasted 1/4 cup pepitas (hulled pumpkin seeds),
toasted 1/4 cup hazelnuts,
toasted 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground clove pinch of fine sea salt 1 egg 2 cups almond milk 1/4 cup pure maple
syrup 1 teaspoon pure vanilla extract 2 ripe pears, diced 1 tablespoon
coconut oil, melted, plus more for greasing pan
for the cake 2/3 cup
toasted hazelnuts (original version calls for 2 cups) 2 cups whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup boiling water 1/4 cup ground flax seeds 1/2 cup melted extra virgin
coconut oil, plus more for oiling the pan 1 1/2 cups maple
syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
Take 1 1 cup (210g)
toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded
coconut 1/4 cup (28g)
coconut flour 1/4 cup (65g) pure maple
syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt
Take 7 1 cup (210g)
toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup (55 - 60g) Pinch of cream of tartar 1/4 cup (28g)
coconut flour 2 tablespoons (20g) potato starch 1/2 teaspoon (2g) fine sea salt 1/4 cup (65g) pure maple
syrup 2 teaspoons (8g) pure vanilla extract 2 cups (168g) unsweetened shredded
coconut
For the frosting: * 1 1/2 cups cold heavy cream * 2 (8 - ounce) packages cream cheese * 1/2 cup maple
syrup * 1 tablespoon pure vanilla extract * 1/2 cup
toasted large - flaked
coconut
Take 3 1 cup (210g)
toasted coconut almondmilk, reduced to 1/2 cup (115g) 3/4 cup (170g) aquafaba, reduced to 1/4 cup Pinch of cream of tartar 2 cups (168g) unsweetened shredded
coconut 1/4 cup (28g)
coconut flour 1 tablespoon (10g) potato starch 1/4 cup (65g) pure maple
syrup 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon (1g) fine sea salt