Not exact matches
This time, I've got all the right ingredients, but
still substituting maple syrup with
coconut nectar (amber) to make it even lower carb that it already is.
I've used
coconut nectar before and I think its flavor may overpower the white chocolate, but I'm sure it would
still be tasty.
I
still haven't tried
coconut nectar...
If you prefer to use an added sugar such as agave, maple syrup, or
coconut nectar, it will increase the sugar content a bit but will
still work in the recipe.
Coconut nectar is
still sugar that will feed her yeast....
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.
Agave
nectar is tops and then next week it is
coconut sugar while others
still stick to the tried and true of honey.
If it is
still too tart for you (depending on the yoghurt you're using) add some extra stevia or even
coconut nectar.
This time, I've got all the right ingredients, but
still substituting maple syrup with
coconut nectar (amber) to make it even lower carb that it already is.
I have used
coconut nectar instead of ghee and it comes out very dark, but
still delicious.