Sentences with phrase «as the sweetener because»

I opted for maple syrup as the sweetener because dates would've marred the magical color and maple syrup is my next favorite form of sugar after Medjools.

Tip # 1: I used raw coconut crystals as the sweetener because it's low - glycemic, but feel free to use your favorite granular sweetener.

I love using dates as a sweetener because they are a fruit, straight from the earth so you know exactly what you are eating.

I usually use maple syrup as the sweetener because it keeps things super crispy.

And that it uses dates as a sweetener because I'm off of all refined sugars right now!

Not exact matches

Also, don't experiment with liquid sweeteners, such as maple syrup or honey, because their consistency just doesn't work in this recipe.

I omitted the flax meal (because it's not an ingredient I keep on hand) as well as the honey (because I am on a sweetener - free / fruit - free program right now to try to break my addiction to sugar), and it turned out a bit salty - tasting, but otherwise, great!

I tried to develop this recipe exclusively with coconut sugar (because I always like to keep the ingredient list as concise as possible), but in this case a liquid sweetener was also necessary to provide enough moisture and sweetness.

I used gluten free flour instead of oat because it's what I had laying around and Xylitol as my granulated sweetener.

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

So I did a search online and was inspired by this recipe which I adapted quite a bit because I was trying to eliminate the amount of sweetener and keep it as clean as possible.

However, other authors have voiced concerns about consumption of artificial sweeteners, because they may promote an appetite for sweet things, they harm bone and dental health, and their long term safety profile is not precisely clear.55 However, the European Food Safety Agency recently concluded that aspartame, the most common artificial sweetener, is safe at present consumption levels.56 The shift to milk consumption as sugar sweetened drink consumption falls might be expected.

From many of your questions and comments, it sounds like stevia one of your favorite no - calorie sweeteners because it's clean - eating friendly, so I'm trying to create more recipes with it as well!

It's has a low Glycemic Impact and is made with natural ingredients include erythritol, organic inulin, organic stevia, and guar gum — the first three sweetener ingredients I mentioned are considered Paleo while Guar Gum, a legume extract used as a thickening agent, is technically not Paleo because it comes from the legume.

The drinks weren't overly sweet and Malibu Island Spiced is sweetened with Truvia ®, an all - natural sweetener, and is only 70 calories per serving (which was also great because I didn't feel as guilty partaking in the cheese and guacamole!).

I also used maple syrup as a sweetener and replaced the red wine with a citrusy moscato because I wanted something a little fizzy and festive.

I noticed that the dressing mellowed as it sat for a while and I was pleased because I resist using sweeteners in most things.

The original recipe with only honey as the sweetener probably holds up better for travel (but, I don't know because they didn't last longer than a day when I made them last time)!

Because of the use of healthier ingredients, like the whole wheat flour and the honey as sweetener, you can eat these muffins at any time during the day, including at breakfast.

To get a firm frosting, I used juicy Medjool dates as the sweetener (with a dash of agave only because I ran out of dates) along with a touch of lemon juice to balance the flavours.

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 it is naturally sweet, I chose to use apple sauce as the sweetener instead of maple syrup like my previous recipe.

I used the ingredients listed on the back of their packet as a guide, but instead of using agave as the sweetener I swapped it for pure maple syrup because it's lower in fructose and I'm all about keeping my sugar intake (especially fructose not from a whole fruit source) as low as possible.

Use stevie as your sweetener, because it is an herb there are no chemicals.

That's because they're using erythritol as the sweetener, providing plenty of sugary taste without the resultant spike to your blood sugar levels.

Because it's a liquid sweetener, substituting sugar with maple syrup hardly ever works in recipes as is.

Sugar reduction is easy in beverages because it can be replaced with more water and an intense sweetener, such as aspartame, acesulphame, saccharin or stevia.

I made them with 3/4 c. brown sugar as the only sweetener, and substituted a milk / yogurt combination for the applesauce because I didn't have any.

I still bake with it because it's an awesome natural sweetener and I adore it so, but if I have the option to keep it as close to raw as possible, I do.

Perfect timing because I was at Trader Joe's today and bought a new - to - me product, Organic Blue Agave Sweetener (agave nectar is listed as the ingredient).

Regular barley malt sweetener is often added to chocolate desserts (such as in malted milk balls or shakes) because it gives them that unique, creamy, milky, and slightly sweet flavor that makes them unlike anything else.

Because I wasn't sure how hot this sauce would end up, I tasted it carefully as I was making it to see if it needed more vinegar or sweetener to tone down the heat.

I like Pure Monk Fruit from Julian Bakery because it is the only one I found without other sweeteners such as erythritol.

I don't have a lot of experience with zero calorie sweeteners, but I would say probably not as it is, because the honey adds a lot of bulk, leaving it out would change the texture.

Because these are breakfast cookies, not dessert cookies, they only have half the natural sweetener as compared to my regular oatmeal cookie recipes... Which gives them a similar sweetness level to muffins.

If your preschooler won't drink milk, you may want to find juices that are fortified with calcium and vitamin D, but don't offer fruit «drinks» because they may contain as little as 10 percent juice and an array of flavorings and sweeteners.

If your toddler won't drink milk, you may want to try juices fortified with calcium and vitamin D. Don't offer fruit «drinks» because they may contain as little as 10 percent juice and have an array of artificial flavorings and sweeteners.

Agave nectar is a very popular natural sweetener that is often touted as a better option to use for those who are concerned about their health because it is considered low - glycemic.

However, many people stay away from commercial protein bars because they are not healthy as whole food and many of the brands are loaded with sugar, artificial sweeteners, sugar alcohol, corn syrup, and preservatives.

In order to cut down as much calories as you can, you should consume the plain variety, because the fruity flavored yogurt contains artificial sweeteners, that increase its caloric value.

Sucralose, the most popular «natural» sweetener on the market has the same chemical profile as a pesticide, and is causing immune system issues because of its effect on suppressing thymus function, as well as causing calcification of kidneys, and suppressing liver function.

(You'll need to cut out artificial sweeteners as well because they feed your sugar cravings.)

We understand maybe artificial sweeteners aren't as good because — because the Carbohydrates aren't there — they still may not be as good, or the refined vegetable oils, or the Soy Proteins and the Xenoestrogen.

White whole wheat flour tends to not need as much added sweetener because of the milder flavor (this is because it doesn't contain the same phenolic compounds as red white, if you want to get nerdy about it).

While Stevia has since become a very popular sweetener because it is «natural,» the FDA has yet to approve it as a food source — it remains classified as a dietary supplement.

A few years ago I came up with a brownie recipe modeled after Outback Steakhouse's «Chocolate Thunder from Down Under» and holy smokes was it amazing (after much tweaking...) I'm really not a fan of honey in anything other than tea so I used just a tad of maple syrup because the dark chocolate bars I used had some sweetener as well and I don't really like an overly sweet treat.

I really like rice malt syrup in this recipe because of its more mild sweetness (and I prefer my muesli not to be too sweet - tasting); keep in mind that if you use a different product it will affect the flavour as I find the other liquid sweeteners to impart more sweetness than rice malt.

I used the THM Gentle Sweet as my sweetener (and it's my sweetener of choice)... I literally could have eaten the butter - walnut topping in a bowl by it's self because of this sweetener!

I think I will go for a low fat dressing because fat is a killer, or maybe I will go for sugar free as sugar is deadly... but wait, now its aspartame or some other artificial sweetener in the dressing, isn't that even worse?

Regular barley malt sweetener is often added to chocolate desserts (such as in malted milk balls or shakes) because it gives them that unique, creamy, milky, and slightly sweet flavor that makes them unlike anything else.