Sentences with phrase «cup maple syrup instead»

Made some modifications: 1/2 cup WHOLE wheat flour instead of coconut flour 1/4 cup MAPLE SYRUP instead of dry sweetener 1/2 cup unsweetened NATURAL soy milk instead of chocolate - flavoured

I didn't add the blueberries (I didn't have any) and I used 1/4 cup maple syrup instead of the 1/2 cup agave nectar.

Not exact matches

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

I used 3/4 cup maple syrup (instead of the recommended 1/2 cup) and 1/4 tsp of stevia (because I feared bitter brownies after reading others» reviews), and was pleasantly surprised — just the right sweetness.

I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.

Just made these and did half a cup of maple syrup instead of the sugar and raisins instead of chocolate chips.

I also heated up 1 cup frozen blueberries with 2 teaspoons of maple syrup to use instead of imitation syrup.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

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!!

Subbed agave for the maple syrup (easier to find quality agave than maple syrup that isn't the cheap imitation in my area) and 2 cups of fresh blueberries instead of 1 1/3 c..

The only two change I made to your recipe was to used 100 % whole wheat flour instead of white whole wheat flour, and instead of agave nectar I used 1/2 cup of brow sugar + 2 tsp of maple syrup.

I used maple syrup instead and didn't have quite enough almond butter so I added 1/4 cup of cashew butter.

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.

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

I used a 1/4 cup of honey instead and I found it still on the sweeter side, would this recipe still work without honey or maple syrup?

* 1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnuts

I did make some minor modifications: - Used the entire can of black beans drained (which added about a 1/2 cup more)- Used Erythritol instead of sugar (70 % of sweetnes of sugar)- Added one more tablespoon of maple syrup to «sweeten the added beans» - Added 1/4 teaspoon baking soda - Topped with walnuts The kids loved it and could not tell it was whole wheat and bean loaded.

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!)

so I'll put 1/3 cup of plant milk instead of maple syrup..

I substituted the oil for 1 cup of applesauce and I added only 1/4 cup of honey instead of the maple syrup.

and adjusted a couple of quantities, e.g. 1/3 cup of coconut oil instead of 1/2 cup and 1 tablespoon of maple syrup instead of 1 1/2 in the ganache.

I substituted coconut oil for palm shortening and used 1/4 cup of maple syrup instead of 1/2 cup of honey.

i imagine that 1/2 cup of maple syrup could also be used instead.

I would recommend using 1 +1 / 4 cups of pumpkin instead of 3/4 cup, and adding 1 - 2 tsp of cinnamon (to taste), 1/16 tsp salt, and ~ 1/2 -1 tsp of stevia extract or ~ 1/3 cup of pure maple syrup (again, to taste).

I also added about 1/4 cup of almond milk and used honey and maple syrup instead of Stevia.

I used abt 1/4 cup barley malt powder instead of honey or maple syrup.

Note that when I tried the recipe I used aluminum foil instead of parchment, 1/2 cup whole walnuts instead of the hemp, 1/4 cup maple syrup and 1/4 cup water combo instead of the apple juice.

I used 1/2 cup coconut nectar and 1/2 cup rice malt syrup instead of maple syrup.

I also cut out the maple syrup and added dates (blended into a paste) instead, I add roughly 2/3 of a cup.

I made them most recently with white wheat flour instead of all - purpose, 3/4 cup sugar instead of 1 1/4 cups because muffins are usually too freakin» sweet for my taste, and maple syrup instead of molasses.

I use a sweetener like monk fruit and / or stevia instead of maple syrup, then add half cup of coconut oil and half a cup of cocoa butter to help it firm up as it cools.

I was wondering if I could use regular 1/3 cup of white granulated sugar instead of the maple syrup?

For example, if a recipe calls for a quarter cup of sugar (or four tablespoons), you can use three tablespoons of maple syrup instead.

1 cup rolled oats (use gluten free if preferred) 1/2 cup buckwheat (you could also use more rolled oats instead) 1/2 cup sunflower seeds 1/2 cup flax seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 2 tablespoons millet (optional) 3 tablespoons psyllium husk powder 2 teaspoons ground cumin 1 1/2 teaspoon sea salt 1 teaspoon turmeric 1 1/2 cups water 3 tablespoons coconut oil, melted 1 tablespoon maple syrup

Instead, pamper yourself with something cleaner and more gratifying: freshly brewed organic black coffee with a splash of maple syrup, a rich cup of loose - leaf black tea, or a caffeine - free cup of tulsi tea (holy basil),» says Carlson.

Ingredients 1 head of cauliflower 1/3 cup chopped walnuts Sweet and Spicy Glaze 3 Tbsp olive oil 1 Tbsp + 1 tsp maple syrup (can use agave or honey instead but the maple flavor is great) 1/4 tsp kosher salt 1/4 tsp cayenne pepper 1.

Can i completely take out the maple syrup and coconut sugar, and just put in an extra 1/2 cup of applesauce or pumpkin puree instead?

Maple syrup adds a touch of sweetness to these balls, but you can substitute 60 grams (one - third cup packed) of pitted dates instead.

Had to make a few changes because I didn't have all the ingredients, like Walden Farms Carb Free Calorie Free Maple Walnut Syrup instead of the Sukrin Gold, LC inulin / monk fruit brown sugar substitute instead of the Swerve, Trader Joe's dried blueberries instead of the cranberries, pecans in place of the walnuts (I don't like walnuts), and I added about 3/4 cup unsweetened flaked coconut and the cinnamon, and it turned out amazing!

I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.

I used 3/4 cup maple syrup (instead of the recommended 1/2 cup) and 1/4 tsp of stevia (because I feared bitter brownies after reading others» reviews), and was pleasantly surprised — just the right sweetness.

I used whole wheat flour instead of white and used 1/2 cup of coconut palm sugar instead of 1/4 cup brown sugar and 1/4 cup of maple syrup (I don't like maple), used 2 teaspoons of pumpkin pie spice instead of the different spices listed and I added dried fruit juice sweetened cranberries.