Sentences with phrase «coconut syrup too»

Not exact matches

Forgot to say, I used coconut flour and next time I'll leave out the maple syrup because they were too sweet for me, I only used 1 1/2 tbs... amaze balls!!

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.

If they were too crumbly, perhaps try adding a little more coconut oil and maple syrup to help bind the mixture!

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!

Coconut oil will help and it will add an awesome flavour too, but I think you'll also need something else to recreate the same stickiness — brown rice syrup would probably be the best, if not honey.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

Could I sub coconut sugar for the maple syrup - or would the dough turn out too dry?

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

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!

Also, I used Malibu rum in place of the simple syrup and coconut extract, and that worked really well too.

You can get the syrup at iherb.com, where I get loads of healthy products for a lot cheaper than the local health food store or online (try Coconut Secrets brand raw syrup, they also have raw coconut flour and «sugar» crystals made of raw coconutCoconut Secrets brand raw syrup, they also have raw coconut flour and «sugar» crystals made of raw coconutcoconut flour and «sugar» crystals made of raw coconutcoconut, too).

Note: This recipe calls for both coconut sugar and maple syrup because the brownies were too dry when experimenting with only the granulated sugar, and too moist when using only maple syrup.

2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)

If you're looking for a substitute for honey but finding that maple syrup is too watery, raw coconut nectar or brown rice syrup are great substitutes.

You could always add maple syrup or coconut sugar too, if you want it sweeter.

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.

Topped with some simmered berries, a little maple syrup and coconut yogurt, this is a super special and filling breakfast, too.

I modified the original recipe a bit, because that's what I do — but in this case, only a tiny bit: I used maple syrup in place of honey, and I let the food processor mix in the coconut milk too.

Is the coconut syrup for pancakes too (Please say yes!).

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

To make this recipe candida friendly, I used xylitol for sweetness, however maple syrup, honey or coconut sugar will work well too, so feel free to use any of the sweeteners of your choice.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

Add more protein powder if too runny, and more coconut oil or maple syrup if too dry.

I used a blend of coconut and buckwheat flours, added in chopped dates, extra carrots, extra extra pecans and a little extra maple syrup, milk and vanilla extract (as the batter became a bit too sticky to work with).

1 Tbsp coconut butter (oil), melted 1/2 cup shaved cacao butter 1/4 cup shaved cacao paste 1/4 to 1/2 cup cacao powder (more powder used, the darker the chocolate) 2 Tbsp maple syrup 3 Tbsp Rapidura (I used Succanat and it was too grainy even with grinding it) 2 drops Medicine Flower Black Cherry extract 1/2 tsp vanilla extract (or 2 drops Medicine Flower Vanilla extract) 1/2 tsp sunflower lecithin 2 Tbsp sunflower seeds (soaked 2 hours and dehydrated) 1 Tbsp hemp seeds 1/8 cup raisins 1/4 cup dried cherries (optional) 2 Tbsp coconut, shredded (optional) 1/4 cup combined almonds and walnuts, smashed (soaked overnight and dehydrated first) 1/8 tsp sea salt

Wet Ingredients: 1/4 cup full fat coconut milk 3/4 to 1 cup water (start with 3/4 and add the extra water if too dry) 1/4 cup maple syrup 1 flax egg (1 tbsp.

Notes — If it is too tart for you, add a few drops of maple syrup, honey, coconut nectar, or stevia to taste.

You could use a different sweetener, perhaps honey, maple syrup, or maple sugar, but I don't think coconut butter would add enough sweetness and it would create an odd texture too.

Hi I made these today 36 off I used 1.5 cups coconut flour 1 cup cold butter Half cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not too sweet and lovely with coffee.

You can add a bit of extra maple syrup to the Vegan Buttercream if using that recipe too, simply make it to the quantities then add more to taste per the notes and add a touch more coconut oil to maintain texture.

The crust was too dry though, I think i could safely double the coconut oil and maple syrup.

Sprouted spelt flour, ground flax, bananas, coconut oil, pure maple syrup, and topped with my favorite selenium - rich brazil nuts (and some dark chocolate, if you're into that too).

Subbed 1 cup fresh pulverized pineapple for oranges, Trader Joe's Almond Meal for Almond flour, Steen's Cane Syrup for agave / honey, and added 1 T. coconut flour (it seemed too watery).

(Side note: if while dipping the chocolate gets too thick, simply reheat over low on the stove to remelt the coconut oil, or add up to 2 more tablespoons of maple syrup to thin out.)

Not to mention they're healthy sweeteners too: maple syrup and coconut sugar.

I think I'll try the maple syrup and cocoa but if it's too runny coconut sugar or even subbing for some stevia!!

Made from real food, sweetened with maple syrup, and filled with coconut and caramel gooeyness, you're going to want to sink your teeth into these no cook candies, but not too many.

Serve the pancakes hot with coconut yoghurt and a sprinkle of cinnamon, and if you're not on a no sugar diet by all means drizzle over some pure maple syrup too!

Toss the cubed butternut squash with a drizzle of coconut oil and maple syrup (optional: few dashes of cinnamon too).

-- 2 cups rolled oats — 1/3 cup pumpkin purée (home baked is the best)-- 1/2 cup walnut — 1/4 cup maple syrup (rice and agave syrup can be used too)-- 3 tablespoons sesame seeds — 2 and 1/2 tablespoons coconut oil — 1 teaspoon cinnamon — 1/8 teaspoon ground nutmeg — 1/8 teaspoon ground clove — 1/2 teaspoon salt — 1/4 cup dried cranberries

I make choc avocado ice creams using coconut milk, rice malt syrup, organic cacau powder, vanilla extract, and tspn lemon juice — they go down well and are very chocolatety too.

In fact, this oatmeal is best when served warm, right out of the oven, sprinkled with pecans and coconut and drizzled with maple syrup... but the cold leftovers eaten straight out of the refrigerator aren't too shabby either.

Skip the essential oils & go for V E G A N egg nog instead too... Ingredients Serves 4 - 6 4 cups pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB- 3/4 cups full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as much as 8 oz -RCB- 1 - 3 Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp nutmeg 1 tsp cloves 1 tsp sea salt Note: If using canned coconut cream, chill can, take cream from top,...

Is there a particular reason or purpose, such as making the recipe vegan friendly, or... perhaps the coconut oil / maple syrup making things too moist already?

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

Double Chocolate Chunk Cookies (gluten free, dairy free) Yield: 12 cookies You will need: measuring cups and spoons, mixing bowl, wooden spoon, baking sheet 1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture - see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces 1.

1 1/4 cups almond meal flour (other nut flours work too) 2 - 3 T cacao powder 1/4 tsp salt 1 tsp baking soda 2 tsp vanilla extract 1/4 cup coconut oil, avocado oil or olive oil (add about half of this to start to check the texture — see below) 1/4 cup honey or maple syrup 1/4 cup dark chocolate pieces

6 cups nondairy milk, water or tea 1 banana (raw or frozen) handful of raw nuts (I love Brazil nuts in here but any kind will do) 3 tablespoons raw chocolate powder 2 tablespoons coconut oil 2 tablespoons hemp seeds 1 tablespoon chia seeds 1 tablespoon maca powder 1 tablespoon pure maple syrup (a bit more if you have a sweet tooth, but not too much!)

* You can sub coconut sugar with maple syrup, but don't add more than the recommended amount or the mixture will become too stiff.

You could blend a few tablespoons of maple syrup with some peanut butter, cacao and vanilla extract to form a smooth icing, or even try blending in some coconut butter or avocado into it too for a thicker icing (though you'll need to add some maple syrup or liquid stevia into the icing mix too to keep it sweet).