Whip the coconut cream with 1/2 tsp vanilla and 2
tsp organic maple syrup.
1
tsp organic maple syrup 1 tsp raw maca root powder 1/2 tsp cardamom pinch of Himalayan pink salt 1 tbsp organic Matcha powder 1 tsp vanilla (or paste from 1 vanilla bean)
Not exact matches
13.5 oz fresh or canned
organic coconut milk (if canned, I prefer Native Forest or Natural Value brands) 1
tsp raw honey (or real
Maple Syrup) 2 - 3 raw egg yolks from pasture - raised hens
water 1/2 cup
organic cane sugar 1/3 cup real
maple syrup 1/2 cup (approx 1/2 large) mashed avocado 2
tsp.
Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2
tsp of natural
organic unprocessed sweetener such as yacon
syrup, agave
syrup, coconut nectar, coconut sugar, or
maple syrup.
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
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
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)
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
Frosting: Two packages Vegan Cream Cheese 1/4 cup
Maple syrup or 1/4 to 1/2 cup confectioner's sugar 1
tsp vanilla Juice of 1/2 lemon 1/4 cup
organic coconut
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1
tsp baking soda 1 tbsp cinnamon 1/8
tsp sea salt 1 cup evaporated cane sugar 1/4 cup
maple syrup 1/3 cup coconut oil 1 large
organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
-- Raw cashews, soaked in water overnight (drained and rinsed)-- Sun dried tomatoes, soaked overnight (drained and rinsed)-- White / yellow
organic miso, 1 tbsp — Nutritional Yeast, 2 tbsp — Garlic, 2 cloves — Lemon, juice from 1 lemon —
Maple syrup, 1
tsp — Black pepper to taste — Water to loosen
lime or lemon juice 1/2 cup
organic cane sugar 1/3 cup real
maple syrup 1 cup (approx 4) mashed bananas 2
tsp.
1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c
organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1
tsp baking soda 1/4
tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1
tsp nutmeg, 1
tsp allspice, 1/2
tsp ginger) 1/2 tbsp vanilla
* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably
organic * 3 tablespoons
maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8
tsp.
Dry: 2 cups One Degree
Organics Sprouted Spelt Flour 2
tsp cinnamon 1/2
tsp ginger 1/4
tsp nutmeg 1/8
tsp cloves 1
tsp baking powder 1
tsp baking soda 1/2
tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup
maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2
tsp lemon or lime juice 1
tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp
maple syrup 1
tsp vanilla bean paste
Pie Crust: 2 cups One Degree
Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1
tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each)
organic pumpkin puree 3/4 cup
maple syrup 1/3 cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2
tsp salt 1 1/4
tsp cinnamon 1/4
tsp ginger 1/8
tsp nutmeg 1/8
tsp cloves
2 cups coconut shreds 1 cup One Degree
Organics Sprouted Spelt Flour 1/2 cup One Degree
Organics Quick Oats 1/2 cup coconut palm sugar 1/2
tsp nutmeg 1
tsp baking soda 1/4
tsp salt 1/8 cup + 2 Tbsp
maple syrup 1/2 cup coconut oil, melted 4 Tbsp water 1/2
tsp vanilla
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2 tbsp
organic lemon zest, grated 2 tbsp honey or
maple syrup 1 tbsp coconut oil 1/2
tsp vanilla powder
2 cups (5 dl) fine spelt flour 1/2 cup + 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5
tsp bicarbonate of soda (baking soda) 1
tsp sea salt 1/2
tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2 cups (5 dl) unsweetened yogurt 1 large
organic banana, mashed 3 tbsp (1/2 dl)
maple syrup... unscented coconut oil + chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
Ingredients: 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups pure
maple syrup 2 TBSP ground flax seeds 2
tsp pure vanilla extract 1/2 cup
organic fair trade cocoa powder] 1
tsp baking soda 1/2
tsp fine ground Celtic sea salt 3/4 cup gluten free
organic flour Avocado oil cooking spray Instructions: Preheat oven to 350F.
1/2 cup gluten - free rolled oats 1/2 cup buckwheat flakes 2/3 cup wild blueberries 2 cups cashew milk (or other plant - based milk) a pinch of salt 1/2
tsp vanilla powder 1/2
tsp ground cardamom 1 - 2
tsp organic honey (or
maple syrup for a vegan alternative) + berries and cashew milk, for serving
Ingredients: 1 (15 ounce) can black beans, drained and rinsed 1 1/4 cups pure
maple syrup 2 TBSP ground flax seeds 2
tsp pure vanilla extract 1/2 cup
organic...
2 1/2 cups rolled oats (certified gluten free) 1/3 cup toasted kasha (buckwheat) 1/4 cup pumpkin seeds 1/4 cup sunflower seeds 1/4 cup unsweetened shredded
organic coconut 1 - 2 tbsp cinnamon 1/2
tsp nutmeg 2 tbsp
organic coconut oil 1/2 -1 cup
maple syrup 1/4 cup raisins 1/4 cup goji berries
ingredients 1 cup + 3 tbsp of almond flour 1 green apple, peeled and cut into small pieces 1/4 cup of coconut oil 3
organic eggs 3 tbsp of
maple syrup (or honey) 1/2
tsp baking soda 1/2
tsp baking powder 1/2 tbsp cinnamon 1/2
tsp ginger Pinch each of cardamom, nutmeg, and clove 1/4
tsp of sea salt Coconut ribbons for topping
1 can
organic chick peas, well drained 1/2 cup
organic peanut butter or almond butter 1/2 cup
organic Cuisine Camino Semi Sweet Chocolate Chips (Zehrs / Superstore sells these) 1/2
tsp pure vanilla extract 2 tbsp pure
maple syrup 2 tbsp cacao powder 1/4 cup
organic shredded coconut Blend chick peas in food processor.
Glorious Green Dressing 2 cloves garlic 2 Tbsp
maple syrup 2 Tbsp apple cider vinegar 2 Tbsp
organic lemon juice 1 cup baby spinach 1
tsp onion powder 1/4 cup fresh dill 1/4 cup fresh Italian parsley 1/2 cup olive oil 1/2
tsp sea salt In a blender, blend all ingredients until smooth.
Himalayan salt ● 1 bar Eating Evolved Primal Chocolate Signature Dark bar, melted ● 1/4 cup
organic, pure
maple syrup ● 1/4
tsp.
3 ripe bananas 1/4 cup coconut oil 1/4 cup
organic honey (or
maple syrup for vegan option) 1
tsp vanilla extract 1
tsp baking powder a pinch salt 1/4 cup raw cacao powder (or unsweetened cocoa powder) 1 1/2 cups gluten - free oat flour 1 cup almond meal
1/2 cup quinoa 1/4 cup mixed chopped nuts and seeds (sunflower, walnut, pumpkin, almond) 2 tbsp goji berries 4 tbsp
organic shredded coconut 1/2
tsp nutmeg 1
tsp cinnamon 1 tbsp coconut oil Pinch of sea salt Raw honey or
maple syrup to taste
-3 cups cooked black beans -1 large red onion, chopped -4 cloves garlic, minced -2 large
organic red delicious apples, chopped -4 medium tomatoes, chopped or jar of tomatoes - 1/2 cup water / homemade vegetable broth -1-2 tbsp chili powder -1
tsp oregano -1 tbsp cinnamon - 1/2
tsp cayenne pepper - black pepper and sea salt -
maple syrup to taste (optional)
13.5 oz fresh or canned
organic coconut milk (if canned, I prefer Native Forest or Natural Value brands) 1
tsp raw honey (or real
Maple Syrup) 2 - 3 raw egg yolks from pasture - raised hens
1/2 c sifted coconut flour (see notes above about brands of coconut flour) 1
tsp baking soda pinch of sea salt 5 eggs at room temperature 1/2 c
maple syrup (or honey if on GAPS) 4 Tbsp
organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp poppy seeds
Filling: 1 2/3 cup cashew nuts 1/2 cup full fat coconut milk 2/3 cup lemon juice (you'll need 2 to 3 lemons) 2 tbsp
organic lemon zest, grated 2 tbsp honey or
maple syrup 1 tbsp coconut oil 1/2
tsp vanilla powder
Ingredients: Base (bottom part) 1/4 cup
organic gluten free oats 1/4 cup
organic raw walnuts 1/2 cup
organic raw almonds 3 TBS
organic maple syrup 2 TBS melted
organic coconut oil 2 TBS
organic almond butter 1/4
tsp organic vanilla 1 pinch of sea salt Chocolate (top part) 1 packet Plexus 96 chocolate protein powder 2 TBS
organic raw cacao 3 TBS melted
organic coconut oil 3 TBS
organic raw honey 1 pinch of sea salt Directions: Step 1: In a food processor, process oats, almonds and walnuts until they turn into flour.
Cinnamon Pumpkin Bread Ingredients: 1 cup
organic almond flour 3 pasture raised
organic eggs 1/2 cup
organic pumpkin (canned is fine) 1/4 cup
organic maple syrup 2 TBS cinnamon 1/4 cup chopped walnuts 1
tsp organic vanilla extract 1/2
tsp baking soda 1/4
tsp sea salt Directions: 1.
Ingredients: 2
organic and pastured eggs 1/4 cup
organic maple syrup or 1
tsp stevia powder extract 2 tbsp grass fed butter or coconut oil, melted 1
tsp vanilla extract (get one that is gluten free here) 1/2
tsp orange zest 1 cup plus 3 Tbsp blanched almond flour 6 oz dark chocolate (fair trade)
1 cup cashews 1 (400 ml / 14 - ounce) can full - fat coconut milk 2 - 3 tbsp
organic honey (or
maple syrup to keep it vegan) 1
tsp vanilla powder 2/3 cup dried dates, chopped into small pieces 1/2 cup toasted coconut flakes
* 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.
Ingredients: 2 TBL cup warm water 1 TBL grassfed gelatin 1 can (14 oz)
organic pumpkin puree 2 cups
organic heavy cream 1/3 cup pure
maple syrup 2
tsp pumpkin pie spice 1
tsp pure vanilla extract
Ingredients: 4 cups
organic heavy cream 1/3 cup pure
maple syrup 6
organic egg yolks 2
tsp pure vanilla extract 1/4 cup
organic cane sugar, for topping