Filling: 1 1/2 cups raw cashews, soaked overnight juice of 2 lemons 1 teaspoon of vanilla extract 1/3 cup coconut oil, melted 1/3
cup liquid honey (vegans: use agave nectar!)
Not exact matches
In a smaller bowl or
liquid measuring
cup, whisk together the olive oil,
honey, and about 2 tablespoons water until combined.
1/3 — 1/2
cup honey (or brown sugar works)(Note: I also replace some of the
honey with
liquid stevia to cut back on sugar sometimes.)
3
cups fine ground blanched almond flour (What I recommend) 1/2 tsp salt (or just slightly under that amount) 1/4 tsp baking soda 1/4
cup coconut oil / palm shortening, softened or
liquid 2 Tbls
honey 2 large US size eggs, room temp eggs Note: For best results use a high quality very fine ground almond flour like THESE brands.
2 eggs, lightly beaten 1
cup water 2 tablespoons vegetable oil 2 tablespoons
liquid honey 1 teaspoon cider vinegar 2 3/4 White Bread Flour Mix
2
cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3
cup +2 tbsp
honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4
cup coconut oil,
liquid 1 mint chocolate bar for dipping, melted (about 3oz)
In a bowl or
liquid measuring
cup, whisk together the dressing ingredients (mustard, olive oil, apple cider vinegar,
honey, salt and pepper.)
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
-- 1
cup GF oats (100g)-- 1
cup milk (240 ml)-- 1 tbsp cocoa powder — 2 tsp
honey (or any other
liquid sweetener)-- 2 tsp cinnamon — 1 tsp nutmeg — 1 tsp baking powder — 1 pear, cored and sliced — small handful hazelnuts, chopped
1/4 teaspoon no additive
liquid stevia or 1/4
cup honey (can increase
honey all the way up to 1/3
cup of
honey or 1/2 teaspoon of
liquid stevia but I wouldn't recommend going above 1/3
cup of
honey or 1/2 teaspoon
liquid stevia in terms of sweetness.
I use more
honey and double the oil for the Jewish High Holy Days but keep my basic proportions of 6
cups flour to 2
cups of
liquid.
1/4
cup plain coconut yogurt (or Greek yogurt if you eat dairy) 1 tsp
honey or pure maple syrup or 8 drops of
liquid stevia 1 tsp pumpkin pie spice 1/4
cup unsweetened almond milk
You would need to use 1 1/4 C coconut sugar for each
cup of
honey and add 1/4 C to your
liquids for each
cup of
honey replaced.
I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2
cup honey and no sugar since that already adds a bit more
liquid.
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
• 1
cup cornmeal (we used Bob's Red Mill, medium grind) • 3
cups all — purpose flour • 1 1/3
cups sugar • 2 tablespoons baking powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3
cup liquid coconut oil • 2/3
cup unsalted butter, melted • 2 1/2
cups whole milk (we used goats milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons
honey • 4 eggs, beaten
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
In a small bowl, whisk together 1/4
cup olive oil, 2 tablespoons reserved pickling
liquid and 1 tablespoon
honey.
Maybe a little extra
liquid wouldn't hurt and I would say it does most likely need 1/3
cup of
honey instead of 1/4.
2
cups gluten free all purpose flour — I use Pamelas brand all OR 2
cups whole - wheat pastry flour 1 1/1
cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3
cup coconut oil —
liquid 1/2
cup honey 2 eggs 1
cup whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into small pieces 3 tablespoons evaporated cane juice
About 1
cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg pinch of ground ginger pinch of ground cloves
honey to taste
Worked out great, I used 1
cup (I wouldn't necessarily want this in a glass to drink, but the added pulp is fine in relish I also used SugarLeaf (SweetLeaf stevia / cane sugar blend, I didn't have enough
honey), about 1/4
cup and two droppers of Lemon Drop
liquid stevia.
I make some adjustments because I didn't have
honey so instead I added a little less of 1/3
cup of sugar and to compensate for the
liquid consistency of
honey I added 2/3 c of almond milk.
In a
liquid measuring
cup, combine the
honey, soy sauce, diced onion, ketchup, vegetable oil, garlic, ginger, and red pepper flakes.
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons
honey Half a lemon, scrubbed and sliced or cut into wedges 1/4
cup dry white wine 2
cups cooked white beans (corona, cannellini, etc) 1/2
cup water (or reserved
liquid from cooking the beans) 1/2
cup roughly chopped dill
1
cup coconut flour 1/2
cup coconut oil (palm shortening or butter may be substituted) 1/2
cup healthy sweetener (if using
honey or similar
liquid sweetener, use 1/2
cup.
Substitution Tip: Replace every
cup of sugar with 3/4
cups honey and reduce other
liquids by 1/3 — 1/2
cup.
3 medium carrots, peeled and grated 1/2
cup chopped cilantro leaves (chopped semi-fine) 1/2
cup thinly sliced red onion 1 1/2 tablespoons
honey (
liquid honey works better) 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil Salt and pepper (to taste)
1/2
cup of
liquid sweetener of choice -
honey, agave, maple syrup or coconut syrup.
2
cups roasted unsalted cashews 1/2
cup tapioca or arrowroot flour Scant 1/4 teaspoon sea salt 1/3
cup raisins 4 tablespoons
honey (
liquid honey is easier to work with) 1/4
cup oil (I like to use a 50:50 mix butter and coconut oil) 1 teaspoon vanilla extract 1 egg
If a recipe calls for 1/2
cup of a
liquid sweetener like
honey or maple syrup and I want to substitute with stevia how do I convert the recipe to compensate for the
liquid sweetener in the original recipe.
1
cup crispy almonds * 1
cup roasted cashews 1/2
cup crispy sunflower seeds * 1
cup dried apricots (I prefer organic Turkish apricots), finely chopped 1
cup shredded coconut 1/3
cup coconut oil, gently melted 1/4
cup raw
honey (
liquid is easiest to work with) Level 1/2 teaspoon sea salt 1 tablespoon vanilla extract
Dressing 2 garlic cloves, minced 2 Tbsp fresh ginger, minced 6 Tbsp rice vinegar 5 Tbsp tamari soy sauce 3 Tbsp Dijon mustard (or 1 Tbsp Chinese hot mustard) 2 Tbsp nut butter (I used almond butter) 2 Tbsp
honey or other
liquid sweetener 1 Tbsp hot chili paste 3 Tbsp sesame oil 1/2
cup extra virgin olive oil Black pepper
For one serving of pudding, you'll need a half -
cup of coconut milk, 1 very ripe banana, 1 tablespoon
liquid sweetener (like agave or
honey; I like brown rice syrup), 2 tablespoons chia seeds, a pinch of salt, and a dash of cinnamon, nutmeg, or any other baking spice you like.
4 tbsp
liquid honey, agave, maple or apple syrup 4 tbsp water (or coconut oil, but make sure to melt it first) 1 tsp grounded cinnamon 1 tsp grounded vanilla Soft ingredients, add after baking: 1 or 2
cups of dried fruit, coarsely chopped (apricots, cranberries, green & yellow raisins, apples, goji, mulberries, figs)
Caramelized Almond Topping 60 g salted butter 1/4
cup brown sugar 2 tbsp
liquid honey 1 tsp vanilla extract 1
cup raw sliced almonds
Mint Layer 1
cup raw cashews 1/2
cup dried coconut shredded & unsweetened 1 tablespoon raw
honey 1/4
cup coconut oil
liquid 1 to 2 teaspoons peppermint extract
alcohol - free vanilla extract) 1/3
cup raw coconut oil, melted1 / 3
cup raw
honey (solid or
liquid.)
1 (13.5 ounce) can full - fat coconut milk 1/2
cup unsweetened flaked coconut ± 2 tablespoons desired
liquid sweetener (
honey, syrup, coconut nectar, etc.) OR 1/4
cup powdered sugar (see note above) 1/2 vanilla bean, scraped 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 tablespoons unsweetened shredded coconut
1/4
cup all natural peanut butter 2 teaspoons freshly grated ginger 3 tablespoon soy sauce, gluten - free if desired 1 tablespoon
honey or a few drops
liquid stevia 1 tablespoon red wine vinegar 1 teaspoon sesame oil 1 teaspoon olive oil Water to thin, if necessary
Ingredients: 2
cups prepared roasted red bell peppers (16 oz jar, discard the
liquid) 3 garlic cloves (stems trimmed off) 1 bunch cilantro 2 TBSP
honey 2 TBSP avocado oil 1 tsp apple cider vinegar 1/2 tsp kosher salt 1 tsp ancho chili powder 1 tsp garlic powder 1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
Add 1/2
cup warm / hot water, 1 teaspoon of apple cider vinegar and 1 teaspoon of
honey to create a thick gel /
liquid.
Combine the remaining 1/2
cup of
liquid and the
honey or maple syrup in a saucepan.
1
cup walnuts 1
cup pecans 1 tsp baking soda 1/2 tsp sea salt 2 T
honey (You'll want a
liquid honey here, if you have raw
honey just melt it a bit.
1/4
cup rice malt syrup 2 tbsp
honey 1/4 tsp vanilla powder Couple drops of
liquid stevia
Basic ingredients: 1/3
cup fresh squeezed orange or tangerine juice (see variations below) 2 teaspoons unflavored gelatin or 3/4 teaspooon agar agar powder (not the flakes) 3 tablespoons
honey; additional 1 to 2 tablespoons as needed 1/4 teaspoon pure stevia extract powder * or clear stevia extract
liquid; additional 1/4 teaspoon as needed (Nu Naturals or Wisdom Natural Brands) 1/8 teaspoon finely ground, unrefined sea salt (Celtic, Redmond Real Salt, or Himalayan Sea Salt) 2 large or 3 medium - size ripe mangoes 2
cups unsweetened, preservative - free coconut milk (regular, not lite) 1 tablespoon coconut rum or dark rum, optional
1 peeled avocado, 5 ice cubes, 4 strawberries, 1 teaspoon of
honey, 1 teaspoon of flax seed meal (optional), and a full
cup of
liquid.
For the Braising
Liquid / BBQ Glaze 1
cup sparkling white wine, like prosecco 2 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 tablespoon
honey