Not exact matches
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such
as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw
honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
They include 11 distinct product categories: black, green and white teas; dessert teas that mimic the flavor profiles of classic desserts without the calories;
honey teas that contain real organic
honey inside the teabag that dissolves out into the
cup as it's infused; tulsi «holy basil» teas; rooibos - based red teas; holiday teas inspired by the season but available year - round; decaffeinated teas, chai; and traditional favorites — the Darjeeling, Ceylon and Irish Breakfast teas.
I've made a little twist on the ingredients though,
as I didn't have molasses, I've put 1/2
cup honey and 1/2 maple syrup.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2 tablespoons butter, cut into small pieces 1/2
cup good quality
honey, such
as Wildflower, Orange Blossom or even Rosemary Blossom
honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
I used closer to 3/4
cups honey and let it rise for 24 hrs, slowly, on the counter (we have a cool house) for the first rise, then proceeded
as the recipe stated.
I substituted 1/4
cup brown sugar and 1/4
cup agave syrup in place of
honey, and I used chia seeds
as an egg replacer, used coconut oil, and put raisins AND cocoa nibs!
3
cups strained (or Greek - style) organic whole milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust
as necessary — I prefer it more tart) zest of 1 organic lime
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!!
Combine the mixture with the oats (start off with 2
cups and slowly add the rest
as you may need less depending on your peanut butter and
honey brand), and then mix well.
Ingredients: For Dressing: 1/2
cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such
as coconut nectar, agave, raw
honey and maple syrup 1/8 tsp salt
4
cups (500 grams) of plain flour 1
cup (200 grams) water, or
as needed 4 tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4
cup (250 grams)
honey
Used three small, very ripe, organic bananas (1
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the reci
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw
honey and one T of agave syrup,
as well
as the 4 organise eggs and 1/2
cup of Ghee called for in the reci
cup of Ghee called for in the recipe.
6 tablespoons butter, cold (buy grass - fed butter here) 1
cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon
honey (buy raw
honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2
cup shredded coconut (buy unsweetened shredded coconut here) water,
as needed egg white for brushing
1/3
cup rolled oats 1/2
cup Original Luz Almond milk 1/2
cup water 1 tbsp almonds, chopped pinch of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such
as honey, rice malt syrup or maple syrup
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1
cup Della Rice Basmati and Wild rice, cook
as directed — Za'atar roasted chickpeas — Lemon
honey mint tahini sauce — 6 min eggs + dukkah spice mix
As for the cake, I cut the recipe in half, used three whole eggs, and 1/4
cup of
honey in place of your chosen agave.
1/2
cup olive oil (or other oil) 1/4
cup white wine vinegar juice of two limes (lemons also work) 2 tablespoons water 1 tablespoon
honey 1/2 teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
Lemon
Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4
cup tahini (ground sesame paste) 3/4 of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp
honey 2 tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water,
as needed * Salt and black pepper to taste
But bear in mind that
honey is twice
as sweet
as table sugar, so you might
cup the amount to half that of the amount specified by the recipe for sugar.
1
cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such
as raw
honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
Optional: serve kabobs with vanilla Greek yogurt
as a dip if desired (or mix 1 to 1 1/2 Tablespoons
honey with 1
cup plain Greek yogurt).
2 1/3
cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple syrup, agave or
honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use
as many
as you prefer.
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such
as raw coconut nectar, raw
honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
Save yourself from a sticky situation and watch our guide to measuring
honey with ease.For easy cleanup when you're measuring a sticky liquid such
as honey, lightly coat the measuring spoon or
cup with cooking spray before adding the
honey.
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener of your choice, such
as raw coconut nectar, raw
honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
1 garlic clove, minced 1 tablespoon Dijon mustard 1/4
cup raw apple cider vinegar 2 tablespoons fresh lemon juice 1 - 2 tablespoons raw
honey,
as needed for sweetness 1/3
cup extra-virgin olive oil salt and pepper, to taste
* 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 am doing whole 30
as a lifestyle and I substituted the molasses for 1/4 date paste (I made is with one
cup of pitted dates and half a
cup of hot water and used my immersion blender - you'll have plenty from this and I use it to substitute whatever recipes that require
honey or whatnot.
So
as soon
as I got up that morning I mixed a
cup of white chia seeds with some milk, vanilla bean extract, vino cotto and
honey.
4
cups old - fashioned oats 1/2
cup chopped pecans 3/4
cup shredded coconut such
as Durkee Flaked Coconut 1/4
cup packed light brown sugar 2 tablespoons vegetable oil 1/4
cup honey 3 tablespoons pure maple syrup 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons pure vanilla extract 1/2
cup raisins 1/2
cup dried cranberries
I adapted the recipe just slightly by adding 1
cup peeled, chopped local apple, 1/2
cup of organic raisins, an additional 2 tablespoons of
honey, and a bit of extra flour to the dough (I also omitted the sesame seeds on top
as I didn't think they meshed with the sweeter bread).
I made quinoa salad ahead of time
as it lasts quite a while (1
cup quinoa with just shy of 2
cups water brought to a boil, turned down low, lid, simmer for 15 minutes or so; cover with a sauce of orange juice, lemon juice,
honey, curry, turmeric, and added walnuts).
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2
cup mild vegetable oil, such
as canola, plus extra for brushing Salt and freshly ground black pepper 1/4
cup fresh lime juice 2 tablespoons
honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch dice 1 small onion, chopped 1/4
cup chopped fresh cilantro leaves
I added about 1/3
cup of nutella and 2 large bananas,
as well
as a drizzle of
honey.
I don't particularly like the taste of agave nectar, so I used 1/2
cup honey instead, and that worked
as well.
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.
2
cups whole wheat pastry flour 3/4
cup unrefined sugar, you can use
honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons ground cinnamon 3
cups rolled oats 1 1/2
cups dried cranberries 2
cups low - fat milk 1/2
cup olive oil 2 teaspoons vanilla extract 2 eggs 1
cup boiling water
I did increase the
honey to 1/3
cup as suggested and that was a good move.
As an example, the original recipe from Brian linked in your post uses a mere 2 TBSP
honey to 3/4
cup flour, vs your 1 / 4c
honey to 1 / 2c flour.
1/2
cup to 1
cup nut butter, such
as cashew or almond 1
cup pumpkin puree 1 or 2 large eggs, or equivalent 1/2
cup honey 1 tsp.
1 small bunch mint (about 6 sprigs) About 2 tablespoons olive oil 1 large onion, finely chopped 3 garlic cloves, crushed and peeled 2 1/2 tablespoons curry powder (SoupAddict used a combo of madras and yellow curry) 1/2 teaspoon ground cardamom 4 crushed cardamom pods (optional) 2 pounds boneless lamb leg or shoulder, fat removed, cut into 1 - inch cubes and patted dry Salt, freshly ground black pepper 3/4
cup water 2 teaspoons
honey (optional) 3 dried figs, sliced (optional) 1 parsnip, peeled and sliced 2 tart - sweet apples, such
as Gala or Honeycrisp, peeled, cored and diced
My kids» favorite concoction
as of late is hemp milk, carob powder, 1/2
cup cannellini beans, raw
honey, and ice.
As the vegetables are cooking, add 1/2
cup of the blueberries to a saucepan along with the balsamic vinegar,
honey, and remaining 2 tablespoons of lemon juice.
DELICIOUS!!!! I'd run out of
honey and don't have stevia and so used 3/4
cup dark brown sugar
as replacement w a little coconut yoghurt to make up the wetness of
honey.
I did use a semisweet organic chocolate (sweetened with unrefined cane juice) for the
cup because that's what I had on hand but if you wanted this recipe to be entirely
honey sweetened you could use a dark unsweetened bitter chocolate for the
cups and I think it would be just
as good if not better!
1/2
cup nut butter (of choice) 3 tablespoons
honey 1/8 teaspoon salt 2/3
cup Naked Vanilla Protein Powder Milk,
as needed Add the nut butter,
honey -LSB-...]
Ingredients 1/3
cup unsalted butter (optional) 2 1/2
cups warm water (not above 120 °F) 7
cups [white whole wheat flour](made from white wheat berries
as opposed to red), freshly ground preferred, divided 1/3
cup honey 1 1/2 tablespoons active - dry yeast (make sure to check the date on the yeast!)
5 1/3
cups bread flour, divided, plus more for surface (Kindred uses King Arthur) 1
cup heavy cream 1/3
cup mild
honey (such
as wildflower or alfalfa) 3 tablespoons nonfat dry milk powder (such
as Alba) 2 tablespoons active dry yeast (from about 3 envelopes) 3 large eggs 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature Nonstick vegetable oil spray Flaky sea salt (optional, but shouldn't be)
A fiercely spiced ginger (
as many fresh slices
as you can manage), wildly tart lemon (one plump juiced fruit per
cup; two's better), barely sweet (one tiny squeeze of
honey; three for my kids) tisane is requisite around here, for any whiff of a sniffle.
Juice + pulp of one orange 1/4
cup extra virgin olive oil 1 teaspoon toasted sesame oil 2 tablespoons tahini paste 1 tablespoon
honey Pinch sea salt Water to thin,
as needed