Sentences with phrase «as coconut syrup»

Not exact matches

I used coconut sugar as I had no syrup, cocoa powder and spelt flour.

I found I had to add some more coconut oil because otherwise the mixture was too dry, and I also had to add some fruit syrup, as the dates I got were a bit dry and not sweet enough.

The Sweet Cashew Crème offers the sweetness of dates and maple syrup along with coconut milk to serve as a dessert topping.

The spices make them taste really festive, while the mix of honey, coconut sugar and maple syrup make them extra sweet and indulgent, which is great, as you don't want to spend Christmas feeling too healthy and a bit deprived!

Instead of being made with ingredients such as flour, butter and sugar, I use ingredients such as oats, nuts, coconut oil and maple syrup.

I couldn't find date syrup, so I used coconut syrup, which I bought for one of your other recipes and seeing as it only required a little almond butter, I made my own.

1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)

I did substiute the Almond milk for coconut milk and used organic raw honey instead of date syrup as i did nt have the other ingredients in.

Presented here as a very refreshing version of a sundae, with delicious and healthful add - ins — desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup, an amazing new discovery (thank you Laura for the tip).

I used normal sugar as I couldn't get coconut sugar and didn't add the syrup at all.

Hi Candice, Ive successfully made raw chocolate with brown rice syrup, as you probably know it is less sweet than maple / agave / coconut nectar, but it works the same.

Two Tone Beetroot Spiralized Salad Using red and golden beets, this simple salad has a fun spiralized texture, flat leaf parsley, sesame seeds, chili flakes, and a creamy dressing made from coconut cream, tahini, grated ginger, lemon juice, tamari, and raw honey or maple syrup as an optional addition.

I used coconut milk and barley malt syrup as a base, which resulted in a buttery and complex taste.

If you don't have a chocolate factory waiting for you there, it's okay, since this creative recipe uses only a mini cupcake tin and simple ingredients such as almond butter, maple syrup, raw honey, coconut oil, vanilla, and sea salt — and that's it!

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon

Top them with traditional maple syrup or something a little more interesting, such as lemon - ginger coconut cream.

The recipe calls for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.

That includes sugars that are allowed on the Paleo diet such as maple syrup, honey, dates, coconut sugar or stevia including other brands of artificial sweeteners.

But I was also using unrefined sugars such as maple syrup, honey and coconut sugar.

Made with an almond flour crust, heart healthy coconut oil, and sweetened with pure maple syrup, this healthier dessert looks and tastes just as good as the original!

OMG... Could your FABULOUS coconut palm syrup / recipe be used / considered as the ultra-expensive COCONUT NEcoconut palm syrup / recipe be used / considered as the ultra-expensive COCONUT NECOCONUT NECTAR?..

... Could I possibly use coconut palm nectar or Kitul syrup (have you heard of this as a healthy alternative low GI alternative to liquid sugar?!)

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honeAs far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honeas the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.

1 can of coconut milk 3 tbsp syrup, such as agave or fiber syrup gold 2 tbsp (15g) coconut oil (slightly melted) Pinch of salt

1 In a cup just pour the coconut milk, then add the chia seeds, the Agave syrup and half of the passion fruit, stir for 3 minutes or so, as this helps to the chia seeds to start absorbing the coconut milk.

To keep this salad vegan use coconut nectar or maple syrup as the sweetener, and feel free to sweeten to taste - ketchups vary in sweetness, so that's a variable.

The chia seeds perfectly thicken as it absorbs the moisture from coconut milk, water, maple syrup and bananas.

I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa nibs!

I discourage the use of fructose based sweeteners (agave, maple syrup, coconut sugar, honey etc.) as they increase the risk of dysbiosis, fatty liver, metabolic syndrome, glucose intolerance, and diabetes.

I used maple syrup (as I ran out of honey), used Grapeseed oil instead of coconut oil, didn't have any plain Almond Breeze, but did have Unsweetened Chocolate Almond Breeze and I figure, it was just adding to the chocolate flavour anyway.

Also, I would suggest using honey as the sweetener with coconut because it will stick together better than maple syrup.

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!!

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

A classic simple syrup recipe + flavoring... it could be fun to experiment with other extracts, as well (coconut, almond, etc).

If you wanted to blend in a handful of dates with the coconut milk instead of maple syrup, that would work just as well.

The subtitle of the book «Modern Italian Food and Wine» is exemplified in recipes such as Spiced Ricotta Fritters with Smoked Maple Syrup; Asparagus with Lardo - Wrapped Rye Dumplings, Goat Cheese and Sprouting Green; and Passion Fruit Panna Cotta with Coconut Spuma (foam).

1 very ripe banana 1/2 cup of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons of milled flaxseeds + 4 tablespoons of water 1/2 cup of almond butter (peanut butter will work as well) 1 1/2 cup of jumbo oats 1/2 cup of ground almonds 3 -4 tablespoons of roughly chopped hazelnuts 3 tablespoons of melted coconut oil 3 tablespoons of maple syrup or date nectar a dash of vanilla extract 1 teaspoon of baking powder 3 tablespoon of almond milk pinch of sea salt

You can add a sweetener like maple syrup too, but I don't usually as I find coconut milk is slightly sweet by itself and also means I can use the yoghurt in savoury dishes too.

Cow's milk would work just fine As for a topping, what about a little drizzle of honey, pure maple syrup, coconut butter, or fresh berry jam!

Pure milk chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin, vanillin), semisweet chooclate (sugar, chocolate liquor, cocoa butter, soy lecithin, vanillin), corn syrup, whey powder, malted milk powder, sugar, malt syrup, coconut oil, glycerol, monostearate, artificial flavor, sugar, cocoa butter, whole milk powder, soy lecithin, vanilla, gum arabic, confectioner's glaze Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

Add coconut oil, nut butter, maple syrup and vanilla extract to the food processor and pulse until well combined, scraping down sides as needed.

I didn't have maple syrup, so added 1/3 cup coconut sugar instead, as well as some chopped raw dark chocolate and sultanas - it added a lovely jammy sweetness.

Golden milk is a combination of milk (cow or nondairy milk), turmeric, a sweetener, such as honey or maple syrup, coconut oil, and black pepper, along with other flavorful ingredients like the warming spices cinnamon and nutmeg.

Tagged as: agave syrup, almond butter, almond flour, cacao, cacao butter, coconut, coconut milk, lemon, raspberries, rice flour, semi-whole wheat flour, wheat flour, white chocolate

Coconut blossom syrup is 100 % natural and is great as an alternative sweetener.

Almond Dip: 2 tbsp vegan yogurt 1 tbsp almond butter or peanut butter 2 tsp liquid sweetener such as maple syrup top with a sprinkle of cinnamon, chocolate, coconut etc..

1 tortilla (same as above) banana 2T pb2, prepared 1T oats 2t shredded coconut, separated (1t, 1t) blueberries a sprinkling of chia seeds (< 1 / 2t) 1T syrup (I use Walden Farms pancake syrup)

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits