Sentences with phrase «cup of honey in»

-LSB-...] To make this GAPS - legal you can use the grain - free coconut flour pie crust here, and sub 2/3 cup of honey in the pie -LSB-...]

But there is already 1 cup of honey in the recipe.

The 3/4 cup of honey in this recipe is contributing 209 grams of sugar, so as your recipes claims «sugar - free», that is not accurate and is misleading.

I just made a similar recipe with 1/4 cup of honey in the filling, and I can taste the honey and they weren't sweet enough.

I used 1 cup of honey in place of the agave.

In Megan's original recipe, she had 3/4 — 1 cup of honey in the cake and 1/2 cup of maple syrup in the frosting.

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.

Note: To make this GAPS - legal you can use the grain - free coconut flour pie crust here, and sub 2/3 cup of honey in the pie filling.

Thus I decided I would only use 1/3 of a cup of honey in my recipe.

Not exact matches

In a blender or food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2 cup of olive or walnut oil, Dijon mustard, lemon juice, honey and salt / pepper.

The second time I soaked the dates in boiling water to soften them and then I just used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and used regular cocoa powder, 1/2 honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.

Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.

Whilst your base is in the oven blend together 1 cup of Nutella (raw Deliciously Ella Nutella) with 5 medjool dates, 3 tbs pure maple syrup (or honey) and 1 ripe avocado.

Please note that 2 tablespoons of soy sauce is being mixed into 1/3 cup of honey, resulting in a golden color.

2 ″ (or so) nob of fresh ginger, scrubbed, but unpeeled, chopped Pour 1 cup of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.

Melt 2 tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a pinch of salt.

Deb, I made this with 3 cups of carrots instead of bananas and 1/3 of a cup honey in place of the sugar.

In a medium saucepan, add sugar, remaining 1/2 cup of water and honey, cook and stir over medium heat until sugar dissolves.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

I only used 3 cups of oats and added lots extra peanut butter and honey in hopes that it would do the trick.

First, add in 1 tablespoon of acacia honey into 1 cup of yogurt, plain yogurt.

In a mixing bowl, beat 4 eggs with 1/2 cup of honey until light and well combined.

Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to warm water, stir until honey liquidates.

I made these this morning with the clover honey I had on hand — no honey cupboard here, unfortunately — and ate half the pan in one sitting with a cup or two of coffee.

Just the right amount of sweetness 1/4 cup honey in middle with1 TBS of cinnamon.

1/4 cup unsweetened organic apple sauce 1 cup shredded carrots (I finely chopped a couple of handfuls of baby carrots in the food processor) 1 tsp vanilla extract 1/4 cup honey * 1 egg

With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (1/3 cup), eggs and yolk.

Preparation: Heat a cup of hot water and add it in honey, lemon juice and turmeric.

Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4 cup water in the bowl of a small food processor.

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

For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.

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.

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!

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

I used 1 cup of almond meal and 1/2 coconut flour, honey, I mixed coconut oil and olive oil in a 1/4 cup and I added additional egg and half of a banana (plus the rest of your ingredients of course).

Combine 2 cups of stock, leftover turkey and veggies, and spices of your choice (we love to add rich fall flavors like ground mustard, honey, and even fresh apples) in a large pot.

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)

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 reciCup 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 recicup of Ghee called for in the recipe.

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.

You can up the honey up to 1/2 cup and there shouldn't be any problems but I wouldn't recommend going above 1/3 of a cup in terms of sweetness.

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.

With just two tablespoons of honey and a cup full of nuts and seeds in the entire batch, it's a lower - sugar and higher - protein answer to cookie dough.

Though I did use dark chocolate chips instead of cocoa nibs because that's what I had in my house, but I cut back on the honey to about an 1 / 8th of of a cup.

I finally settled on 1/3 C of honey in place of the cup of sugar originally called for.

Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive oil 3 tablespoons adobo sauce, from a can of chipotles in adobo 2 tablespoons honey 2 tablespoon dijon mustard 2 tablespoons chopped fresh cilantro 4 garlic cloves, minced

Combine the 1/4 cup lime juice, 1/2 tsp of the zest, 1/4 cup honey, 1/2 Tbsp soy sauce, and 1 tsp corn starch in a bowl.

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.