In fact I actually prefer to stick to about 1/4
cup of honey if you go to 1/3 cup you want to make sure you use the coconut flour I linked to above because it seems to be more absorbent otherwise just add a couple more teaspoons of coconut flour if it's too runny)
I suggest adding 1/3
cup of honey if you are making this for people who are not used to healthier baked goods!
Not exact matches
If you want to temper it a bit add 1/2
cup of brown sugar or 1/2
cup of your favorite variety
of honey.
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen
if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw
honey or maple syrup a pinch
of sea salt 1
cup water 4 ice cubes
Roughly 1/2
cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs
honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (
if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
I didn't find it compromised the quality
of the finished product, but
if you're not sure
if the 1/4
cup of honey will be enough, go ahead and use 1/2
cup honey.
3
cups cashews, soaked for 1 hour 3/4
cups coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2
cup agave nectar (or raw
honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4
cup filtered water
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %;
if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub
honey or maple syrup
if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
1 tsp Celtic sea salt or Himalayan salt 1 TBSP ground cinnamon Juice from one real lemon, not from concentrate 2 TBSP fermented tea from a SCOBY OR
if you do not have a scoby use 1/2 tsp
of this starter culture 3 - 4
cups chopped organic sweet apples (ex:
honey crisp) Water
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)
Even
if rhubarb might call for some
honey you don't have to drop two
cups of it in the pot while cooking the fruit, just a tablespoon (or two) is perfectly enough to make the jam nicely cringe free.
1/3
cup almond flour 1 banana 1/8
cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (
if you can have unrefined sugars, you could substitute with 2 tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use for frying in skillet and instead
of butter to serve raw
honey — instead
of syrup raw pecans — shelled
1
cup of frozen raspberries 1 tablespoon
of chia seeds 1 tablespoon
of honey or maple syrup — optional, you can leave it out
if you like to keep it low sugar
1/4
cup coconut oil 2 tablespoon raw coconut butter (optional, use regular coconut oil
if not available) 3 tablespoon raw
honey, one that becomes solid at room temperature (use agave or maple syrup
if vegan) juice
of 1/2 lemon
In a large bowl (or the bowl
of a stand mixer
if using), stir together yeast,
honey and 1/2
cup warm water.
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch
of salt, to taste (optional) For the dip: 1/3
cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle
of maple syrup
If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
sprout + crunch radicchio
cups w /
honey chive vinaigrette and avocado recipe serves: makes 8 - 12
cups notes:
If you don't love the bitter quality
of radicchio, you could sub a head
of boston / butter lettuce in.
6 long stalks
of rhubarb, cut into chunks 100g raw sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4
cup (185 ml) coconut oil, melted
if hard 1/3
cup lemon juice 1/2
cup (170g) raw
honey or maple syrup for pure vegan pinch
of sea salt Line a 23 cm baking tin with baking paper.
IF you try it, I would reduce the amount just a bit — maybe do 1/2
cup honey instead
of 3/4
cup!
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (
if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2
cups of cooked quinoa - 1
cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4
cup cup of yellow mustard - 1/4
cup of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
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
If using coconut sugar instead
of honey, use 1
cup or more to taste.
She mentioned using 1/3
cup of honey and more
if you'd like — I only used 1/3
cup and they are perfectly sweet.
If yes, how much should i use instead
of 1/4
cup of honey?
1) 3
cups almond flour 2) 3 large eggs 3) 1/2
cup honey 4) 1/2
cup butter or ghee or coconut oil at room temperature — extra for greasing
if not using paper muffin molds 5) 1 tablespoon
of orange zest 6) 2 teaspoons
of baking powder 7) A pinch
of salt 8) 1/2
cup of slivered almonds
1) Pre-heat oven to 350 deg Fahrenheit (175 deg Cel) and line a metal baking pan or cast - iron pan 2) Blend the cashew nuts in a food processor or a blender until it becomes like fine sand (
if necessary, pass the blended cashews through a sieve — and re-process the parts that are not fine enough to pass through the sieve) 3) In a large bowl, whisk the ground cashew nuts, tapioca flour, salt and baking powder together until combined 4) In another bowl, mix the
honey, vanilla extract and egg together until all ingredients are well incorporated 5) Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter 6) Gently stir in 1
cup of fresh blueberries until evenly distributed 7) Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest
of the blueberries on top 8) Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean) 9) Let the scones cool for at least 10 minutes before slicing into 8 portions.
* 1
cup hulled organic strawberries, cut in half (
if large) * 1 handful
of fresh, unsprayed rose petals * 1/2
cup plain, organic yogurt * 1/2
cup organic whole milk (I drink raw milk) * 1 - 2 teaspoons raw
honey (optional) * Tiny pinch
of ground cardamom (optional) * A few drops
of rosewater, or to taste (optional) * Tiny pinch
of fine Himalayan or sea salt
3 ripe avocados 1/4
cup honey, more or less
if you like, you can also use unrefined sugar
if you prefer 3 tablespoons dark cocoa powder zest
of two organic oranges Juice
of two oranges, you can use more
if you like 2 - 3 tablespoons triple sec or Cointreau, optional 2 teaspoons real orange extract, optional
raw
honey (
if you can get it) OR 1/4
cup powdered xylitol Pinch
of stevia extract, or 1 - 2 packets stevia 2 tsp.
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons
honey or agave nectar (omit
if using ginger ale) 2 3/4
cups gluten - free high - fiber flour blend
of choice 2 1/2 teaspoons xanthan gum (omit
if included in your flour blend) 1/4
cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
2 1/4
cups old fashioned oats 2 1/2
cups almond milk, soy milk, cow's milk will also work 3/4
cups coconut milk,
if you don't have any use milk
of choice 1/4
cup honey 1/4
cup flax seed meal, optional, wheat germ or oat bran will also work well 2
cups mixed organic berries, any
of your choice will work 1 teaspoon vanilla extract 1/4
cup sliced almonds
All I had to do was adjust the cooking times and make a few double recipes... yes —
if you add it all up I made 4 double recipes so that was 48 eggs, 2 lbs
of butter and 4
cups of honey — no wonder they tasted so good!
2 teaspoons active dry yeast 1
cup barely warm milk 1/4
cup honey 1 teaspoon salt 1 large egg Zest
of 1 orange 3/4
cup raisins 3
cups bread flour, plus extra
if necessary (all - purpose will also work) 1 egg white 1 tablespoon milk
**
If using the smaller amount
of honey, reduce cooking time by 5 minutes or add 1/4
cup applesauce to the mix.
1
cup oats (see note on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy rice cereal (use a gluten free brand
if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand
of healthy and allergy friendly chips we use)
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic
if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic
if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or
honey — I put it in a Thermos Homemade soaked granola -LSB-...]
1
cup brown rice flour 1/2
cup millet flour 3/4
cup tapioca starch 3 tsp baking powder 6 eggs 1
cup coconut milk 1/8
cup honey About 1/2 to 3/4
cup frozen raspberries Handful
of semisweet chocolate chips (about 1/6
cup,
if you're measuring)
Made it and they re awsome
if ur a chocolate lover i added about a tbsp
of honey though for an extra bit
of ss and the batter was also a little too dry so i added about 1/4
cup of more water and that made the batter perfec defenetly making them again thanx for sharing this awsome recepie
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.
Or,
if you prefer a sweeter bar, you can add 1/4
cup of raw
honey to the wet mixture ingredients.
1 1/4
cups yellow cornmeal (whole grain
if you can find it) 3/4
cup white or whole - wheat flour (I used a mixture
of the two) 1 teaspoon baking powder 1/2 teaspoon salt 1
cup frozen sweet corn, thawed 1 large egg 3/4
cup low - fat milk 3 Tablespoons canola oil 3 Tablespoons
honey
1/3
cup of honey (plain) or
if you can find smoked then use that 4 tablespoons
of dijon mustard (I only use Maille mustard) Pinch
of salt
2
cups chopped fruit 1 to 2 tablespoons lemon juice, to taste 1 to 2 tablespoons
honey, agave, maple syrup, or sugar, to taste 2 tablespoons
of Carrington Farms Chia Seeds (plus more
if needed).
- cut the banana in 1/2 vertically a and shallow fry in the coconut oil - place 1/2
of the baked banana in a serving
cup - scoop the ice - cream to the side
of the banana - drizzle with the extra
honey (
if using) and the dusting
of cinnamon and top with the pecan nuts
For the candied kumquats: 3/4
cup honey 1/2
cup purified water 1 vanilla bean, seeds scraped out 2 pints (about 4
cups) kumquats, sliced (
If you can't find kumquats, stir about 1
cup of any dried fruit into the porridge at the end, cover and let sit for five minutes before adding in the soaked chia seeds.)
If you want to use
honey in the filling, 1/3
cup instead
of 1/2
cup of sugar would probably work but since I haven't tried it, I'm not sure what effect it'd have on the texture.
2
cups diced peaches (about 2 peaches) 2 Tbsp packed roughly chopped basil 1 tsp rosewater (or to taste starting at 1/4 tsp) pinch
of kosher salt 1/4
cup of honey (more
if you'd like it sweeter) squeeze
of a lemon wedge 1 Tbsp cornstarch
I ran out
of honey and used about a 1/4
cup of maple syrup and 1/2
cup of honey — not sure
if it would work, but it did!
1/2
cup ketchup 1/2
cup hard packed brown sugar 1/4
cup adobo sauce 2 tbsp yellow mustard 2 tbsp Worcestershire sauce 2 tbsp
honey 1/2 chipotle pepper, seeds removed and diced 2 tbsp cider vinegar 1 tbsp lemon juice 2 cloves garlic, minced 1 tbsp ginger 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp white pepper 1/4
cup syrup 1 tbsp Andria's steak sauce (
if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove
of garlic)
If a spoonful
of sugar helps the medicine go down, and you catch more flies with
honey, then think
of today's Rosh Hashanah recipe as my attempt to find out what a half
cup of honey can do for your year.