Not exact matches
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).
Apple Pastry 1 sheet of puff pastry (thawed) 2 Granny Smith Apples (peeled, cored and sliced) 2 TBS sugar 1
tsp cinnamon 2 TBS butter (or butter substitute) melted 2 TBS
maple syrup Vanilla Ice Cream to serve it
with
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.
Serves: 1 Nutrition: 245 calories, 4.4 g fat, 0.8 g sat fat, 6 mg sodium, 48.1 g carbs, 7.5 g fiber, 11.6 g sugar, 7.2 g protein (calculated
with 1
tsp maple syrup)
Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1
tsp each of cinnamon and ginger, and mixed those in
with the pumpkin first; I opted for the larger volume of
maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.
3 acorn squash (3 3/4 lb total), halved, seeded, and each cut lengthwise into 12 wedges 2 Tbsp
maple syrup 2 Tbsp red wine vinegar 1 Tbsp extra virgin olive oil 2
tsp Dijon mustard 2 bunches watercress, tough stems discarded 1/2 c pomegranate seeds (
with juice)
Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
syrup (I use Joseph's Sugar Free
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled
Syrup — it's extremely low in calories) 1 egg white 2
tsp truvia / stevia 1/4
tsp baking powder 1/2 cup of oats (Stick
with rolled oats.
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
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
Drizzle evenly
with 3 teaspoons oil, 2 tablespoons tamari and 1
tsp maple syrup.
Mix 1 cup of pecans
with 1 Tbs
maple syrup, 1
tsp pumpkin spice, and a pinch of salt.
- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave
with about 1/8 C of
maple syrup instead of yacon - Used 1
tsp powdered ground ginger / 1
tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil
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
Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2
tsp liquid sweetener such as
maple syrup top
with a sprinkle of cinnamon, chocolate, coconut etc..
Top
with a dash of extra spices, 1 Tbsp of Organic Pumpkin Seeds, and 1
tsp of Organic
Maple Syrup!
(fluff
with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water + 1/2 cup warm water, divided 1 tbsp
maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1
tsp salt
1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed
with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup
maple syrup (agave would work as well) 1 medium pear (grated
with skin on) and place in a small colander and remove most of the water 1/2
tsp sea salt 1.5
tsp baking soda 1
tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
1 tin 400 ml tin coconut milk (or substitute
with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or
maple syrup to taste 1
tsp vanilla essence
I used my nut milk bag to remove the pulp and then I blended the milk
with 1
tsp vanilla extract and 1 tbsp of
maple syrup, it tastes fantastic, I've just taken to drinking it straight from the jar - I am the only one who uses it!!
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup
maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2
tsp sea salt 2
tsp baking soda 2
tsp pumpkin pie spice 1
tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped
with pepitas and walnut pieces
1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp
maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even
with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2
tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2
tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8
tsp sea salt
I topped mine
with blueberries, peanut butter, and the tiniest drizzle of
maple syrup (1/2
tsp.)
3 cups powdered sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP
maple syrup 1
tsp vanilla Ingredients In the bowl of an electric mixer fitted
with a paddle attachment, beat the butter until smooth
with no visible lumps.
1
tsp of stevia extract has the equivalent sweetness of about ~ 1/2 -2 / 3 cup of
maple syrup...
with all that extra liquid, I would recommend reducing the milk by ~ 1/2 cup.
* Put 5 tbsp sucanat (will put 4 next time) and no stevia or
maple syrup * Replaced coconut oil
with 1
tsp olive oil, and a small piece of a banana * Replaced chocolate chips
with cocoa nibs and roasted sunflower seeds
Add in 1/2
tsp vanilla extract and the regular or vanilla - flavored stevia, or
maple syrup, to taste (depends on your coconut milk brand) and whip it once more
with your hand mixer to combine it all together.
Second attempt was great
with just 1
tsp Liquid Smoke + 1/2
tsp sweet smoked paprika, skipped the
maple syrup and molasses, and switched the nasty Aminos for 1 TBS Apple Cider Vinegar mixed
with 1 TBS tomato paste.
2 cups diced fresh pineapple 1
tsp neutral oil 1
tsp + 1 tbsp
maple syrup, divided salt grated nutmeg 1 cup unsweetened almond milk 1/4
tsp ground cinnamon 1/4
tsp ground turmeric splash of vanilla extract big handful of ice Preheat the oven to 400 degrees F. GRILLED EGGPLANT
WITH HERBED QUINOA.
1.5 cups flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 2 teaspoons vanilla extract 1 tablespoon
maple syrup, agave nectar, or brown rice
syrup 1 egg substitute (I use 1
tsp ground flaxseed whisked
with a scant 3 tbsp apple juice, non-dairy milk, or water)
Nut & Seed Granola from Feeding the Whole Family: Cooking
with Whole Foods by Cynthia Lair (shared
with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2
tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice
syrup or
maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1
tsp vanilla 1/4
tsp almond extract
Note: soak for a few hours in warm water, or cover
with boiling water and soak 15 - 20 minutes if you don't care for the recipe to remain raw) 3/4 cup cocoa powder 1/4 cup
maple syrup 1 TBSP lemon juice pinch of salt 1 TBSP vanilla extract ⅛
tsp... Read More»
3/4 cup canned coconut milk (TJ's brand which is bpa free) 1/2 cup orange juice 4 eggs (for vegan, 4 tbsp of ground chia mixed
with 3/4 cup of water) 1/4 cup
maple syrup 2 cups almond meal 1 cup oat flour (ground oatmeal in a coffee grinder) 3 tbsp coconut flour 1/4
tsp sea salt 3/4
tsp baking soda 3/4 cup of frozen blue berries
After brewing your morning cup (or 2) of coffee, add it to your blender
with 1 tbsp of virgin coconut oil, 1 tbsp
maple syrup, 1/2
tsp cinnamon and optional 1
tsp of cacao.
Whip the coconut cream
with 1/2
tsp vanilla and 2
tsp organic
maple syrup.
2/3 cup walnuts 2/3 cup almonds 2/3 cup oat bran 1/4
tsp salt 3/4
tsp cinnamon 1/4 cup peanut butter 1
tsp vanilla 1/4 cup mixed
maple syrup and honey (or try
with one or the other) 1/4 -1 / 2 cup cacao nibs
* If * you're not really jazzed about them, there are a couple ways to trouble shoot so nothing is wasted: just melt them back down and add (1) 1 - 2
tsp maple syrup for a little sweetness as I suggest as an option in the post, and / or (2) a layer of melted (I suggest organic and dark —
with a cacao content of 70 % +) chocolate on top of the coconut mints after they've been in the freezer and so are solid.