Dressing: 1/4 cup water 1/4 cup tahini 1/4 cup fresh lemon juice 1 clove garlic, minced 1
tsp maple syrup Salt and pepper, to taste
Not exact matches
2
tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea
salt
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1
tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2
tsp sea
salt flakes
1 can (or 2 cups cooked) chickpeas, drained and rinsed 1 tbsp olive oil 2 tbsp
maple syrup 1
tsp cinnamon
salt pinch cayenne pepper
3 cups of gluten free rolled oats 3/4 cup of walnut halves 2 tbl of
maple syrup or 1/4 cup of coconut sugar 1 tbl of hemp hearts 1
tsp of vanilla extract 1.5
tsp of baking soda 1
tsp of ground cinnamon 1/4
tsp of sea
salt 2 cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3 cup of vegan chocolate chips
paired with a big salad that had local lettuce, shredded carrots, tomatoes, green onions, and a delish red wine vinaigrette recipe we always make at Alchemy (1/2 cup olive oil, 6 tbsp red wine vinegar, 1 1/2 tbsp pure
maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
Add
maple syrup, vanilla extract, and 1/4
tsp sea
salt and blend again until a thick dough begins to form, wiping down the sides of the food processor as needed.
1 tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1
tsp baking soda 1/2
tsp baking powder 1/2
tsp sea
salt 1 tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3 tbsp coconut or safflower oil 1/4 cup
maple syrup 1/4 cup brown sugar 1/2
tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1
tsp bacon fat 2 tbsp sugar 1 1/2
tsp kosher
salt - 3 eggs - 1/2 cup canola oil 3 tbsp
maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
(1/2 cup olive oil, 1/4 cup, 2 tbsp red wine vinegar, 1 1/2 tbsp pure
maple syrup, 1/2 tbsp oregano, 1 clove garlic, 1/2 tbsp Dijon, 1/4
tsp salt, pinch pepper all blended up in the Nutribullet).
1 hass avocado 3/4 cup unsweetened applesauce 3/4 cup
maple syrup 1
tsp vanilla extract 4 large eggs 1/2 cup coconut flour 1/2 cup unsweetened cocoa powder 1/4
tsp sea
salt 2
tsp baking soda Baked for 35 mins
2 T butter, softened 12 - 3/4» thick slices of bread 6 eggs 1 1/2 cups whole milk 1/4 cup sugar 2 T
maple syrup 1
tsp vanilla extract 1/2
tsp salt
1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl
maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1
tsp of ground cinnamon 1 pinch of
salt (I used pink Himalayan) 3 cups of purified water
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1 tbsp coconut sugar — 1ts cinnamon — pinch
salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup
maple syrup — 1/2
tsp almond extract
I'll try them again and instead of 2
tsp water I will use 1.5
tsp water and 1.5
tsp maple syrup and also add 1/4
tsp salt.
1/2
tsp grade B
maple syrup (to taste) pinch of sea
salt or himalayan
salt
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1
tsp coriander flakes 2 - 3
tsp pure
maple syrup sea
salt & fresh black pepper
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure
maple syrup 3/4 cups sugar 1
tsp pumpkin pie spice 1/2
tsp ground cinnamon a pinch of
salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and
maple syrup 1/8
tsp salt
6 long stalks of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2
tsp cinnamon 3/4 cup (185 ml) coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or
maple syrup for pure vegan pinch of sea
salt Line a 23 cm baking tin with baking paper.
1 head of kale, washed, dried and torn into large pieces 2 sheets of nori, cut with scissors into small pieces 1/4 cup black sesame seeds (or white will work too) 2 Tbsp miso paste 1 Tbsp
maple syrup 1 lemon, juiced 1 Tbsp sesame oil 2
tsp tamari 1/2
tsp sea
salt
1/3 cup rolled oats 1/2 cup Original Luz Almond milk 1/2 cup water 1 tbsp almonds, chopped pinch of
salt 1
tsp vanilla extract 1/2 — 1
tsp cinnamon 2 fresh figs chopped 1
tsp sweetener such as honey, rice malt
syrup or
maple syrup
1 batch homemade popcorn (how to make your own homemade popcorn) 1/2 cup pastured butter 1/2 cup
maple syrup 1/2 cup raw honey Pinch of
salt 1/2 teaspoon baking soda 2
tsp vanilla
1 1/2 cups spelt flour 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/2
tsp ground nutmeg (nix if making peach lavender scones) 1/2
tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL
maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
To make the peanut butter chocolate layer add the coconut oil, cacao powder, peanut butter,
maple syrup, and 1/4
tsp salt to a small pot over medium heat.
1/2 cup dried apples, finely chopped and soaked in hot water for 10 minutes 1/2 cup almond meal 1/2 cup brown rice or spelt flour 1 Tbsp flaxseed 3 Tbsp water 1
Tsp baking powder Pinch of
salt 1/3 cup applesauce 1/4 cup
maple syrup 1
Tsp cinnamon Generous grating of nutmeg 1
Tsp vanilla
Ingredients: 2 cups whole, raw, organic milk from grass - fed cows 1 cup organic cream, raw is best, but at least not UHT (ultra-pasteurized) 3 egg yolks from pastured chickens (I don't recommend store - bought eggs be eaten raw) 2 TBL, or to taste, real
maple syrup 2
tsp pure, organic vanilla extract Pinch of cinnamon and nutmeg OR pumpkin pie spice Dash of unrefined sea
salt
dressing 2 - 3 tbsp extra virgin olive oil 2
tsp Shoyu (naturally brewed soy sauce or sub with liquid aminos) 2
tsp balsamic vinegar 1
tsp agave or
maple syrup Himalayan
salt and freshly ground pepper to taste
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp
maple syrup 1/2 cup plant milk
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1
tsp baking powder 1/2
tsp ground vanilla 1/2
tsp sea
salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml
maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats, choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp / 75 g butter, room temperature 1/3 cup / 80 ml
maple syrup 1 egg, separated
2 cups / 500 ml / 200 g almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1
tsp baking powder 2 - 3 tbsp poppy seeds 1/2
tsp sea
salt 100 g butter 1/2 cup / 125 ml honey or
maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we use Greek or Turkish yogurt)
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp
maple syrup 3/4
tsp sea
salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1/2 cup uncooked wild rice 4 cups water 1/4 cup pomegranate seeds 1 cucumber, diced in small pieces 1 small tomato, diced in small pieces 1 small red onion, diced in small pieces 1/4 cup red bell pepper, diced in small pieces 1/4 cup pistachios 2 tbsp fresh cilantro, chopped 2 tbsp fresh mint, chopped 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp
maple syrup 1
tsp mustard
salt and pepper
To make: In a large mixing bowl, add 1 bag of baby carrots (16 ounces), 1.5 tbsp olive oil, 1 tbsp
maple syrup, and 1/2
tsp sea
salt.
In a small bowl, combine broth (or) water, remaining 1
tsp sea
salt, cinnamon,
maple syrup, and apple cider vinegar.
Crumble 1 cup oats 1/2 cup almond flour 1
tsp vanilla extract 3
tsp melted coconut oil (I use natural empire) 3 tbsp fruit
syrup /
maple syrup (I use SweetFreedom) 1
tsp sukrin gold pinch
salt
1 cup / 240 ml rolled oats 1/2 cup / 120 ml / 70 g ground almond flour 2 tbsp corn starch a pinch sea
salt 1/2
tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp
maple syrup or honey
Mix 1 cup of pecans with 1 Tbs
maple syrup, 1
tsp pumpkin spice, and a pinch of
salt.
Salad & dressing (mix ingredients in a jar and shake well): Mixed greens, spinach or arugula 2 Tb olive oil 2 Tb orange juice 1 Tb apple cider vinegar 1
tsp orange zest (grated or finely chopped peel) Dash of
maple syrup Salt and pepper to taste
1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or
maple syrup 1/3 cup / 80 g plain yoghurt 2
tsp baking soda 1/2
tsp salt 1/2
tsp nutmeg 1
tsp cardamom 1 Tbsp cinnamon 1/2
tsp cloves 1/2
tsp ground ginger Butter for frying
3 cups old fashioned oats 2 tbsp organic brown sugar 1
tsp cinnamon 1/4
tsp nutmeg 1/2
tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure
maple syrup 1
tsp vanilla additional
maple syrup, for serving
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea
salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
salt 1 cup shredded zucchini (about 1 medium zucchini) 1/3 cup pure
maple syrup (or honey) 1
tsp.
I used half dark brown sugar and half
maple syrup; clarified butter; added 1/2
tsp maple extract, 1
tsp vanilla extract, 1/2
tsp salt, 1/2
tsp ground cinnamon, and 1/4
tsp ground cloves.
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1
tsp maple syrup 1/4 to 1/2
tsp ancho chili powder (to taste for spice level) 1/8
tsp cayenne pepper 1
tsp ground cumin 1/2
tsp dried oregano freshly ground pepper &
salt, to taste
Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops vanilla whey protein powder 1 1/2
tsp baking powder 1 1/2
tsp ground cinnamon 1/4
tsp ground nutmeg 1/4
tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1
tsp vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp pure
maple syrup 1/2
tsp vanilla extract 1/2 cup unsweetened cashew milk 1 cup carrots, freshly grated
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups water, divided 2 apples, peel left intact, cored, and diced 1 cups plain unsweetened almond milk or milk of choice 1/4
tsp sea
salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2 tbsp pure
maple syrup 1/2
tsp ground cinnamon, plus more to garnish 2 tbsp chopped roasted almonds or walnuts, to garnish (optional)
Ingredients: 6 cups quick - cooking or old - fashioned rolled oats 2 cups raw walnuts, chopped 2 Tbsp ground cinnamon 1/2
tsp salt 1 cup unsweetened apple cider or apple juice 1/2 cup neutral oil such as avocado or olive oil (not extra-virgin) or melted coconut oil 2 Tbsp
maple syrup
1 packet of protein powder (vanilla) or 1 scoop if you have a larger container 3 tbl of coconut flour, sifted 1/4
tsp of
salt 2 tbl nut butter (I used almond, creamy) 1 tbl
maple syrup 1
tsp vanilla extract 2 - 3 tbl of nut based milk, as needed