Sentences with phrase «used rice malt»

I only made one substitution — I used rice malt syrup instead of the maple syrup.

Instead of stevia I used rice malt syrup!

I used rice malt syrup as we were out of maple.

Used rice malt syrup as I didn't have agave.

I have never used rice malt syrup but I think it should be fine or maple syrup.

I made the granola today, whilst they taste amazing, they were a bit burnt, also i «ve used rice malt syrup instead of maple syrup.

would it be okay to use rice malt / rice syrup instead of maple?

Here is a recipe for «Honey Joys» using rice malt syrup and new FODMAP Friendly Certified Nutty Almond Fruit Free Clusters from Food for Health!

Just wondering if it would be possible to use rice malt syrup instead of maple syrup?

You can also use rice malt syrup instead of agave but the vinaigrette might turn out a bit thicker.

I achieve this by using rice malt syrup rather than «natural» sugars like honey, maple syrup, and agave nectar which all contain large amounts of super harmful fructose.

Not exact matches

I used barley malt extract instead of rice syrup, it worked well!

2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated

The batter was a bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c of oats because the batter was so dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?

To make it totally raw, use raw nuts and raw honey instead of the rice malt syrup.

Using an electric mixer, beat the eggs with the rice malt syrup and vanilla until light and fluffy.

Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]

You'll notice I've included a touch of rice malt syrup as a subtle sweetener as it doesn't have an overwhelming sugary taste, but you can omit this altogether if you prefer or just use stevia instead.

To serve, divide between two bowls, drizzle with the extra coconut milk and rice malt syrup, if using, and scatter over the walnuts and coconut flakes.

Make your own chocolate shell with cacao butter, cacao powder, carob powder, rice malt syrup and vanilla, and use cashews, vanilla, rice malt syrup, coconut butter and sea salt for the crème.

I also used 1/4 cup of rice malt syrup because I didn't have agave (and I didn't want it too sweet for my taste) and this is JUST AMAZING.

Honey is high in fructose but there are alternatives that we can use in recipes such as maple syrup and rice malt syrup.

half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt syrup, to taste whole grain, old style mustard, to taste apple vinegar, to taste

I have type 1 diabetes so I try to avoid sugar as much as possible (though I use honey and rice malt syrup in some recipes) to maintain level blood sugars, and keep insulin intake down.

Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]

2 tablespoon of rice malt syrup or honey (you want to use quite a sticky sweetener that will help the truffles to stick together)

150 g semi-whole wheat flour 50 g chestnut flour 50 g whole rice flour 50 g cornstarch half a teaspoon powdered cinnamon a pinch of whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor

I assume it is due to the quantity of banana i used as i changed nothing in the other quantities (except rice malt syrup being replaced by honey 90g).

2 tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)

First of all, IÂ don't use Rice Krispies because they are not gluten - free (they contain barley malt).

My only tiny changes were to use smoked paprika and rice malt syrup instead of maple.

Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.

Doubled this recipe — added an egg; 1 teaspoon of vanilla essence; used coconut oil in place of butter; rice malt syrup in place of honey and added half a cup of shredded coconut.

Loving Food for Health's use of fructose - free rice malt syrup, too.

I have a batch of these baking right now... but I made a few substitutions as I didn't have exactly the right ingredients but couldn't wait as they looked so amazing... I used peanut butter, spelt flour in place of the buckwheat, and a combination of rice malt syrup and honey in place of the maple syrup!

Hi I made these today 36 off I used 1.5 cups coconut flour 1 cup cold butter Half cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not too sweet and lovely with coffee.

Maple syrup does have a prominent taste, so I imagine using something more neutral like rice malt syrup could be even better if you don't want any maple flavor.

I've made these a bit healthier than the originals, removing the marshmallows and using natural PB, rice malt syrup and coconut oil with brown rice bubbles instead.

Brewed using a unique process of malting brown rice, rather than barley, Coors Peak has the taste, depth and complexity of regular beers while still being naturally gluten free.

Ingredients 16 fresh, ripe figs 100 ml natural mineral or filtered water 400 g rice malt syrup 6 tablespoons muscovado sugar 2 handfuls of almonds, peeled 2 teaspoons dried minced rosemary zest of 2 lemons (organic), cut into ribbons using a potato peeler Makes about 2 jars, 300 g each.

2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla powder 1 tablespoon coconut oil 1 - 2 tablespoons rice malt syrup or maple syrup Flesh of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)

Ingredients 500 ml mixed berry tea (use your favourite blend) a little squeeze of lemon juice one quarter of a teaspoon vanilla powder one quarter of a teaspoon powdered cloves 5 tablespoons rice malt syrup 3 teaspoons powdered agar agar Makes 4 servings.

I used 1/2 cup coconut nectar and 1/2 cup rice malt syrup instead of maple syrup.

I use almond meal instead of flour as almond flour is difficult to find here in Australia and I also sub in rice malt syrup for the honey to reduce the fructose content.

There's a smidgen of rice malt syrup used in this recipe to help them stick together but the simple flavours and textures combine to make these satisfying and sweetish without being an overload.

I make choc avocado ice creams using coconut milk, rice malt syrup, organic cacau powder, vanilla extract, and tspn lemon juice — they go down well and are very chocolatety too.

I do a lot of baking for family and friends and have used molasses, rice syrup, honey and malt extract in the past.

Although you're probably aware that I've switched to maple syrup, coconut nectar and rice malt syrup for my weekly baking, we still use honey on occasion (usually atop porridge or Weetbix) and issues of colony collapse are constantly on my mind.

I used a gluten free muesli, coconut milk, berries and rice malt syrup to make the bars.

You can use agave if that's all you have, or a thick honey - also a malt or rice syrup could work (have not tried it)- you just need something sticky to hold it together.