Sentences with phrase «because coconut nectar»

Because coconut nectar is naturally sweet right out of the tree it doesn't require high heat evaporation techniques or chemical processing to make it a whole lot sweeter.

because coconut nectar in out place are very hard to find.

Not exact matches

I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made!

(For reference, I used Bob's Red Mill Gluten - free Flour instead of Debbie's flour mixture [only because I had some on hand], and Earth Balance Soy - free Butter in place of sunflower butter, honey instead of coconut nectar, and olive oil in place of coconut oil.

Bear Alphabites - Multigrain Because coconut blossom nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller for longer, and fingers out of the biscuit jar.Bear Alphabites - Cocoa MultigrainBecause coconut blossom nectar has a much lower glycaemic index than sugar, it preve...

Bear Alphabites - Multigrain Because coconut blossom nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller for longer, and fingers out of the biscuit jar.

I used coconut nectar instead of stevia and it worked fine, next time i'll leave it out because i don't mind my crepes to be a bit bland, toppings (my fav is coconut cream & berries) are sweet enough.

Because coconut blossom nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller for longer, and fingers out of the biscuit jar.

It's also great because it uses coconut nectar instead of honey — perfect for vegans, and there's even a vegan pistachio ice cream recipe to go on the side.

You can use other liquid sweeteners (date syrup, coconut nectar, Bee Free Honee, agave nectar, brown rice syrup, etc.) but I can't guarantee quite as crispy a result because I haven't tested them all yet.

Because the coconut palm sugar is produced from the nectar that feeds the coconuts production and if coconuts are always being produced from the tree, this means the nectar is always flowing.

I'm not a big fan of agave or coconut blossom nectar because they're both very unsustainable, and maple syrup probably isn't sticky enough to work here.

I've not tried maple syrup or coconut nectar in this recipe, but that's only because I'm 90 % certain they'd produce a hot fudge sauce worthy of being tossed in the trash (though both would make an excellent chocolate sauce).

For my liquid sweetener I chose coconut nectar because it is really sticky.

Though I keep agave on hand, I experimented with using coconut nectar in the recipe because I recently bought some.

But it's possible that natural sugars — including agave nectar, coconut sugar, honey and maple syrup — may be more healthful than other varieties because they tend to be «packaged in their natural form, which contains fibers, vitamins and minerals,» she says.

I was so excited when I saw that this was altered from the paleo indulgences because I wont use coconut sugar or coconut nectar.

Because I am hypoglycemic and have issues with my blood sugar, I try to always use low - glycemic sugar alternatives like stevia, coconut sugar, coconut nectar, and now the NuNaturals Lo Han products.

Also used 3/4 cup coconut syrup / nectar because that's what I had (in lieu of honey).

-- maple syrup instead of agave nectar (the first time using maple syrup was because I ran out of agave nectar, and I found that I actually like it better this way)-- melted coconut oil instead of grapeseed oil — fewer nuts / seeds / coconut flakes than the recipe calls for.

But it's possible that natural sugars — including agave nectar, coconut sugar, honey and maple syrup — may be more healthful than other varieties because they tend to be «packaged in their natural form, which contains fibers, vitamins and minerals,» she says.

I will use Agave nectar, and for the arrowroot and coconut flour, I will substitute millet or amaranth flour because both can act as a thickener and I must do all these substitutes for health reasons, I have had to go gluten - free.

For those that like to know about substitutions — I always use honey instead of agave nectar and did so here; I did use grapeseed oil here because it was the first time and I wanted to not vary the recipe the first time much but I will use coconut or palm oil next time as they seem to work fine in the other recipes I've tried so far from this blog.