Sentences with phrase «used organic maple»

I used organic maple syrup instead of agave.

I used organic maple syrup instead of honey as I find honey can sometimes be overpowering.

I used organic maple syrup and omitted the orange zest because I wasn't sure about that combo.

I've been using organic maple syrup, but it's a bit costly so I'd like to swap in something different.

We use organic maple syrup, organic coconut sugar, and organic blue agave.

I've been using organic maple syrup, but it's a bit costly so I'd like to swap in something different.

Not exact matches

But am unsure what exact ingredients to get for other recipes as I have been shopping around but not having any luck finding the right maple syrup, vanilla or cacao powder and date syrup... what type of maple syrup shall I buy (is organic ok to use?).

There isn't a particular brand which I use I just make sure that I buy pure organic maple syrup.

There isn't a particular maple syrup brand which I use, I tend to go for pure and organic where possible x

Hi Ella, can organic coconut nectar be used instead of maple syrup, I don't have any of that left in the pantry at the moment but do have the coconut syrup.

We use a variety: maple syrup, raw honey, coconut palm or sucanat, organic brown sugar, organic cane sugar, and organic powdered sugar.

Even their local organic maple syrup is harvested using tree diversification and enforcing tapping guidelines, thus protecting the tree's and preserving the ecosystem.

Used organic grade B maple sweetener for all the sugar and corn syrup.

* 1/2 cup very hot water 1/4 cup chia seeds * handful of pecans, chopped * handful of organic raisins * several small pieces of crystallized ginger (I used homemade), chopped * 1/2 apple or pear, chopped - optional * drizzle of pure maple syrup or your favorite all natural sweetener to taste - optional * tiny pinch of sea salt - optional

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

To keep these muffins on the guiltless spectrum, I used a combination of organic, raw sugar and maple syrup instead of refined white and brown sugars.

The only other sweeteners i will allow is raw honey and maple syrup (organic only for all three), though i use them rarely.

I don't remember about the sweetener — I think I would have used maple syrup as that would have gone nicely with my pumpkin pie squares or organic sugar.

I didn't have any mango so I used a bit of organic maple syrup.

* If you don't want to make your own powdered sugar, you can use 1/3 cup store bought organic powdered sugar in place of the maple sugar and arrowroot.

You could use maple sugar (not syrup) or even organic brown sugar would work.

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

There are many great brands out there, we use an organic grade A maple syrup.

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)

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

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

For sweetening you can also use either honey, organic maple syrup, or agave syrup if you prefer.

5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)

I used my favourite, Silk Protein Nutmilk oats, cinnamon, coconut flakes, organic maple syrup and of course, strawberries.

Occasionally I use small amount of organic raw sugar, honey, agave nectar, or maple syrup for some recipes.

9 tablespoons of ground flax seed meal 1/4 cup of brown sugar 1/4 cup of agave nectar or maple syrup 1 egg 1 tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon of baking soda 1.5 cups of rolled oats (I used organic) 2 tablespoons of organic cocoa nibs

If you have none of these issues, you may, in moderation (this means about 1 - 2 tablespoons a day) use: birch xylitol, organic raw honey, pure organic maple syrup, stevia.

I just made this using hazelnuts, subbed organic sugar cane for maple syrup in the filling and upped a bit the amount of lemon juice and it turned out SO GOOD OMG!

I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of pure maple sugar to give them a little more sweetness and add stickiness to the batter.

I also didn't have brown sugar so I used organic sugar + maple syrup.

I used 1/2 a cup organic sugar and a couple tbs's of maple syrup to keep them 100 % vegan and cut the sugar a little (though I'm sure they taste amazing with a full cup of sugar!)

I was using organic cane sugar, but just recently started using maple syrup.

This variety is sweetened and flavored using only organic maple syrup and a touch of organic vanilla extract.

tomorrow i am going to make a batch using 100 % organic maple syrup instead of the honey as part of my gifts (giving along with homemade hot cocoa mix!)

I have made my own granola for many years and my basic recipe is pretty much the same as yours except I use organic pure maple syrup, instead of honey because it gives it such a wonderful flavor.

Instead of maple syrup I used organic, unsalted peanut butter (the one from TJ) and they were awesome!

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

Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!

As far as toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butter).

Crust: 1 1/2 cup hazelnut meal (I used Bob's Red Mill brand; you could also grind your own from skinned hazelnuts) 3 tablespoons organic butter, melted 2 tablespoons organic sugar 1 tablespoon Lyle's Golden Syrup (local honey or maple syrup could also be used) 1/4 teaspoon sea salt 1/4 teaspoon baking soda

We use pure organic maple syrup in our coffee.

While eating mostly vegetarian fresh veggies, occasionally I love and recommend sweet things, and use only organic healthy sweets such as fresh fruits, manuka honey and maple syrup, and until now, Stevia.

Popcorn, organic (1 cup unpopped) Coconut oil (1/3 cup) Honey, raw and local if possible, or you can use maple syrup, sucanat or palm sugar (1/4 — 1/3 cup) Butter, unsalted, from grass - fed cows (1/4 cup) Sea salt (A few pinches — to taste)

The sweeteners (if used) we currently approve of are these traditional sweeteners: organic whole sugar, honey, maple syrup.