Sentences with phrase «coconut sugar does»

Coconut sugar does provide small amounts of nutrients, including thiamin, iron, copper, zinc, potassium, phosphorous, magnesium, calcium, and antioxidants.

White chocolate is a little bit more complicated because coconut sugar doesn't work here (unless you don't mind caramel - colored «white» chocolate).

Coconut sugar doesn't cause blood sugar spikes like processed sugars do, so you can use it with confidence in those healthier baked treats!

Also, the coconut sugar doesn't actually taste like coconut, it's really sweet and if anything it has a slight caramel flavor to it.

Coconut sugar doesn't give as stable a meringue / mousse as white sugar, so eliminating as much water as possible is a must.

Unlike what you might expect, coconut sugar does not taste like coconuts!

I have read that coconut sugar does not kill the trees and also that it does.

Coconut sugar does not taste like coconut at all.

Coconut sugar does not taste, smell or look like coconut at all!

How much coconut sugar do you recommend in both the mint layer and in the chocolate layer for the AIP version?

What kind of coconut sugar did you use?

Honey, maple syrup, and coconut sugar do contain minute amounts of micronutrients but they are really negligible unless you are consuming large amounts of these sweeteners.

Not exact matches

Hi Ella — not sure if I can have coconut sugar as I'm intolerant to coconut (coconut oil and milk do Not have a good effect on me!)

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!

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

I thought of improvising and using coconut sugar, but I didn't want to jack up the recipe.

I did add a dousing of coconut sugar crystals and a lite dusting of date sugar.

I could not find coconut cream in my local asian market, but I did find cream of coconut... same thing only they add a little sugar to it..

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

Then I just did a crump topping on top with coconut oil, flour, cinnamon and brown sugar..

Whilst I don't use a lot of sugar I don't actively avoid it either (although I use coconut sugar most of the time) but I shall give this a try when I next do some baking, or maybe in my next batch of iced tea!

If you can't find or don't like coconut sugar, you can totally use white sugar or maple sugar.

Do you use black strap molasses or regular molasses and do you know if coconut sugar can be useDo you use black strap molasses or regular molasses and do you know if coconut sugar can be usedo you know if coconut sugar can be used?

I like that they are corn starch free, at least if you don't use powdered sugar, but since there is no way I've ever discovered a way I like coconut, I won't be even trying them.

However have one compliant i.e. Stevia, is there any way you guys can remove over powering Stevia and replace it with natural sugar source of Coconut Sugar like Naked Whey and Prominix does?

Since most recipes i make are never banana - y enough, i doubled the bananas, used greek yogurt insteaf of oil, used all brown sugar to sweeten (figured all that banana moisture did nt need syrup moisture) and instead of millet added 2 handfuls of coconut, 1 handful of oats, and a handful of sesame seeds — still not quite maui, but best ive ever made!

Among things I change on occasion are: — Olive oil instead of coconut oil — Honey instead of maple syrup — Replacing some of the flour with chickpea flour — I never tried the millet actually but have instead always added pumpkin seeds which complement the babana marvelously — I always cut down on the sugar in half (I generally do so in recipes) and I dislike cloves so no.

I also add almond butter for extra protein, and coconut sugar for lower glycemic index... just a few twists that don't change the taste much if at all.

I did add a tiny bit of coconut sugar into the mix and some mini chocolate chips.

I did make some awesome swaps though: Coconut palm sugar for the brown sugar Honey for the maple syrup and chia seeds for the millet, which actually added a lot of «crackle» too!

I don't usually make changes to your recipes, but I used a cup of oat flour, and coconut sugar.

Hi Deb - I just made this with a few changes: I sub'd butter for coconut oil and used all brown sugar because I didn't have maple syrup.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

* If you can't find coconut sugar or don't like it, you can use brown sugar or half white sugar / half brown sugar.

Because the banana alone doesn't provide quite enough sweetness for these cookies, you'll also mix in coconut sugar.

Form the coconut / sugar / butter mixture into small balls (about a tablespoon, but it doesn't really matter since these are no - bake!)

I didn't have maple sugar so I used coconut sugar instead.

Do not get scared by the high amount of fats and sugars in this bowl — these are all natural and nourishing, coming from virgin coconut oil and fresh fruits.

Combined with eggs that give these bars their fluffy texture and coconut sugar for that touch of sweet, these blondies really do have more fun.

I like coconut sugar because I do not find it addicting like table sugar.

I stockpile over-ripe, frozen bananas in my freezer (I think that's a form of enabling) just so that I can bake banana bread whenever the mood strikes me, as it did the moment I read about this sugar - topped coconut version.

If I'm going to make baked goods, sugar is sugar, and it seems a quality, sustainable, affordable product is best; however, I do use coconut sugar as a fancy topping sugar on occasion (for a holiday crumble for example).

The good news is that it has half the sugar of coconut water, is local, and doesn't produce as much waste as the coconut industry.

Iv» e been doing the 21 day sugar detox so I have been doing a smoothie with yogurt, almond butter, coconut butter, unsweetened chocolate, milk and one banana and it's been keeping me full till lunch.

They're sweetened with real sugar and coconut, so they don't contain any sugar alcohols.

Only issues, one daughter hates coconut, so I will disguise that and see if she notices the taste and he doesn't like curry, so I will make alternatives and my other daughter misses her sugar and chips.

I just didn't have any coconut palm sugar but it turned out as fine as in the picture!

SuperTip: If you really wan't to make a recipe like this but don't have the book — you could experiment with organic whipped cream flavoured with vanilla, coconut sugar and raw cacao powder.

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

If you want to sweeten or salt your pistachio butter (totally optional, I prefer to do both though), once your butter is ready, add your coconut sugar and salt (do a little less at first, you can always add more) and process for another minute to make sure everything combined.