917 syrup recipes

Raspberry peach breakfast shake blended with frozen raspberries, peach nectar, buttermilk, and honey. A creamy 4-ingredient morning smoothie ready in 5 minutes.

These gluten-free millet muffins are moist and delicious. They are perfect for a grab-go breakfast or a nutritious snack.

Microwave sweet potatoes glazed with orange juice, honey, and orange zest, topped with crunchy peanuts. A single-serving vegan side dish ready in under 10 minutes.

Silky tofu blended with brown sugar, vanilla, and lemon juice, poured into a graham cracker crust and baked until set. A no-fuss vegan cheesecake that's creamy, lightly sweet, and ready in one hour with zero dairy.

Space Needle Blast-Off Punch: a Seattle World's Fair-era rum cocktail with orange curacao, orange juice, and sweet-and-sour. Tropical, citrus-forward, and easy to shake up.

A scrumptious, light snack that is perfect for the kids lunches!

No-bake summer cake with angel food cake suspended in strawberry gelatin and fruit cocktail, chilled in a fluted mold. A retro dessert that's refreshing and light.

Frozen strawberries blended with chilled grapefruit juice for a tart, fruity drink that's ready in 10 minutes. Two ingredients, one blender, served over ice.

A creamy tofu-based cheesecake loaded with almond flavor from almond meal, almond extract, and a crown of slivered almonds on a graham cracker crust. Blend, pour, bake. No dairy, no eggs, no stress.

Classic fruit salad with oranges, apples, and pineapple tossed in a warm brown sugar glaze and topped with coconut. Simple, refreshing, and perfect for brunch.

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Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...

Overnight oven-baked oatmeal slow-cooked for 7 hours at low heat until impossibly creamy. Set it before bed and wake up to a hot, hands-free breakfast.