Sentences with phrase «using regular sugar free»

Using regular sugar free sweetener just doesn't compare in flavor for this cake.

Not exact matches

Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream

2 eggs 1 cup oat flour (use gluten free oat flour for gluten free crepes) 1 cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray

Just wondering if you have tried making a regular dairy free buttercream with coconut using spectrum shortening, coconut oil and / or dairy free butter, confectioners sugar, vanilla and coconut milk.

If you prefer to lower the sugar content in this pie, feel free to use unsweetened, non-dairy yogurt instead of regular plain or regular vanilla yogurt.

Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract

Hey Savvy Naturalista, Can I use sugar free powder in any recipe, and if so will the results be the same as using regular powder sugar?

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

sugar (I used coconut palm sugar) 1 tablespoon Asian fish sauce (gluten - free) 1 tablespoon gluten - free tamari or gluten - free soy sauce 1/2 cup fresh Thai basil, cilantro or regular basil

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

I followed the recipe for the cookies exactly, except for almond extract due to nut allergies in my house, and I just use regular powdered sugar to make the icing, but if you need to be corn - free, she has a great recipe for powdered sugar without the cornstarch.

The batch I made was «nearly» sugar - free because I used regular peanut butter chips in them.

Oh and although this version recommends sugar free maple syrup, please feel free to use swap in regular maple syrup if that is what you have available.

It isn't sugar free as it contains a lot of naturally occurring fruit sugars, but it is a different and unusual twist on regular jam using only 100 % pure fruit.

1 c of Quinoa Flour (you can use another other type of gluten free flour that you have on hand) 1 c of Teff flour 3/4 c of sugar 3/4 tsp of baking soda 1/2 tsp of salt 3 tsp of ground cinnamon 4 overripe bananas 1/4 c of Chobani non fat plain yogurt (you can use 2 % as well) 2 eggs 6 tbl of melted I can't believe it's not butter (or regular butter) 1.5 tsp of vanilla extract Optional: Top the bread with your favorite nut (I used about 1/3 c)

I used coconut oil, Trader Joe's natural peanut butter with no added salt or sugar and 1/2 cup regular white sugar (because i want to finish it) and 1/2 cup Florida Crystals, because they are cruelty free.

I use the sugar free and the regular depending on what I'm making and LOVE it.

Cake: 2 ounces or 56 grams bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup or 120 grams unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extract

I made these yesterday using gluten - free oats ground to make oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek plain fat free yogurt instead of the coconut yogurt, regular sugar instead of coconut sugar, and added about 1/4 cup flax meal.

This fudge is different from regular fudge in the fact that is is much lower in sugar (and uses more natural sources of sweetener), totally dairy - free and vegan, and is packed with healthy fats thanks to a good chunk of coconut oil.

Just wondering if you have tried making a regular dairy free buttercream with coconut using spectrum shortening, coconut oil and / or dairy free butter, confectioners sugar, vanilla and coconut milk.

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter

For the sauce, I used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha red chili sauce (can sub one half teaspoon of crushed red pepper flakes).

Super-Moist Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract

3/4 milk (I use lactose free skim milk) 3 tbsp sugar 3 tbsp unsalted butter 1 and 1/2 tsp salt a 1/4 ounce (2.5 tsp) active regular dry yeast 1 large egg 2 1/2 — 3 cups all purpose flour

They're also free of refined sugar (aside from the chocolate), dairy, and gluten (if you're not gluten - free then feel free to use regular flour instead.)