I took out another bowl, and dumped in half
a cup of the cane sugar.
Add 1/4
cup of cane sugar (or maple syrup / agave sweeteners) and mix.
The general rule for substituting agave for cane sugar is 2/3 cup of agave to 1
cup of cane sugar.
Thyme Lemonade Bring 1 cup of filtered water to boil and add in 1 bunch of fresh thyme and 1
cup of cane sugar.
Reading the previous review, I used only 1/2
cup of cane sugar.
The general rule for substituting agave for cane sugar is 2/3 cup of agave to 1
cup of cane sugar.
Not exact matches
Start by pureeing 1 1/4
cups of fresh ricotta, 1/2
cup cane sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest and a pinch
of coarse salt.
2 eggs 1
cup oat flour (use gluten free oat flour for gluten free crepes) 1
cup milk
of choice (regular, almond, or coconut) dash salt 1 tablespoon
cane sugar or coconut
sugar (or stevia to taste) Cooking spray
It calls for 1/3
cup of «natural
cane sugar or maple syrup».
makes the madeleines keep more
of their volume when baked) 2 eggs 1/2
cup plus 2 tbs (125 g) natural
cane sugar 1/2
cup (140 g) roasted apple puree
2 tablespoons butter or Earth Balance Buttery Sticks 1/4
cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend
of choice 2 tablespoons
cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk
of choice 1 teaspoon vanilla bean paste or pure vanilla extract
1/4
cup poppy seeds 1/2
cup non-dairy milk 2 tablespoons white chia seed powder 1 1/2
cups gluten - free all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2
cup powdered stevia * 1/4
cup raw
cane sugar * 1/3
cup melted coconut oil or grape seed oil 1 teaspoon vanilla extract 1 teaspoon almond extract freshly squeezed juice
of 1 lemon zest
of 1 organic lemon
Ingredients Pastry for single - crust 9 - inch pie (use 1/2
of our REAL Pie Crust, Gluten - Free) 2/3
cup vegan
sugar (evaporated
cane juice) 1/4
cup cornstarch or potato...
Cookies 1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated
cane juice) 1/4
cup brown
sugar pinch
of baking soda 1/4
cup cocoa powder 1/2
cup brown rice flour 1 teaspoon xanthan...
Chocolate Peppermint Meringue Kisses — from Better Homes and Gardens — I got around 100 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3
cups sugar 1
cup milk chocolate pieces — I used a mix
of dark, bittersweet, and semisweet chips 1 teaspoon shortening 1-1/4
cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box
of candy
canes
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3
cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1
cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated
sugar or
cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3
cup chopped pistachios whipped cream, either dairy cream or coconut cream
Let's start baking... Outrageous Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1
cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4
cup granulated
sugar 3/4
cup packed brown
sugar 1/2
cup instant chocolate pudding mix (dry) 1
cup semi sweet chocolate chips, melted = to 1/2
cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4
cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package
of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy
canes Directions: 1.
Crisp: 3/4
cup rolled oats 3/4
cup white whole wheat flour (all - purpose flour) 1/2
cup natural
cane sugar (or brown
sugar) 1/2 teaspoon cinnamon big pinch
of salt 1/3
cup butter, melted 1/3
cup yogurt
Caramelized Apples 1
cup cane sugar 1/2
cup water 2 Granny Smith apples, diced Pinch
of cinnamon and nutmeg
2 scoops (or a half -
cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2
cup organic
cane sugar and 1 tablespoon for sprinkling on top (or coconut palm
sugar) 1
cup peanut butter, smooth Pinch
of salt 1/4
cup mini dark chocolate chips
I used
cane sugar instead
of agave and used a little bit more than 1/2
cup.
Frosting 1/2
cup vegan butter 1/2
cup non-hydrogenated shortening 1 1/4
cup powdered
cane sugar 1/4
cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch
of fine sea salt
1
cup 2 % Greek yogurt, plain 1/2
cup cane sugar 1/2
cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1
cup whole wheat pastry flour 2/3
cup whole wheat white flour 1/3
cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or turbinado for sprinkling on top (optional)
Tracey's Notes ~ I did test a batch with 1/2
cup of organic brown
sugar and the cookies turned out to be a bit thicker and chewy, while the whole
cane sugar makes a larger, crisper cookie.
I sifted ingredients three times since I was using a corse organic
cane sugar - I also added about a
cup of semi sweet chocolate morsels to the batter.
12 ounces blueberries (fresh or frozen) 1
cup rice flour 1
cup garbanzo bean flour 1/2
cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated
cane juice) 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy milk or other nondairy milk 1/2
cup of boiling water
Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1
cup vegan buttermilk, lukewarm * 3 1/4
cups all purpose flour 3 tbsp coconut
sugar (you can use
cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch
of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4
cup coconut oil ** 1
cup crystallised ginger, finely chopped (optional)
2 1/2
cups rice flour 1
cup potato starch 1/2
cup tapioca flour 1 1/2
cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2 teaspoons xanthan gum 1/2 teaspoon salt 1/4
cup plus 2 Tablespoons
sugar (evaporated
cane juice) 2 packages active dry yeast 3 Tablespoons
of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4
cup olive oil 3 to 3 1/2
cups warm water (approximate, as needed) 2 Tablespoons poppy seeds water
Caramel 1 1/2
cups sugar (evaporated
cane juice) 4 tablespoons corn syrup or agave nectar 6 tablespoons water 6 tablespoons Earth Balance natural shortening 6 tablespoons coconut milk 1 1/2 teaspoons vanilla extract 1
cup unsweetened shredded coconut Small glass
of water
1 1/2 tablespoons tapioca starch 1/4
cup sugar (evaporated
cane juice) 1/4
cup brown
sugar pinch
of baking soda 1/4
cup cocoa powder 1/2
cup brown rice flour 1 teaspoon xanthan gum 3 tablespoons olive oil 1/2 teaspoon peppermint oil 1/4
cup water
Measure out 250 g granulated
sugar (I used raw
cane sugar because it is delicious) and set aside about 1/4
cup of it.
For these muffins I've actually used raw
cane sugar which has a higher glycemic value than say, coconut palm
sugar but I wanted a light colour in these muffins, but I only used 1/4
cup of sugar total.
For scones 3
cups old - fashioned oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons
cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened almond milk 1/2
cup halved cranberries Zest
of 1 orange
I used brown
sugar instead
of cane sugar though, and I needed ~ 3
cups of flour by the time it was all said and done.
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.
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream
of coconut) 1/2
cup organic evaporated
cane sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
Or if you wanted to adapt this recipe (https://www.feastingonfruit.com/homemade-vegan-golden-oreos/) to be chocolate you could try replacing the maple syrup with more coconut butter, adding brown /
cane sugar (about 1/3
cup) and replacing 1/2
cup of the flour with cacao powder.
Dough 1/2
cup vegan butter 1/2
cup cane sugar 1 tsp pure vanilla extract 3 tbsp vegan sour cream Pinch
of sea salt 1/4 tsp baking soda 1 1/4
cups unbleached flour
What You'll Need: 4
cups of Namaste Perfect Flour Blend 1 tablespoon
of organic
cane sugar 1 tablespoon
of yeast 1 teaspoon
of sea salt 1/4
cup of olive oil 2 - 3
cups of warm water
CAKE: 1 and 2/3
cups sugar / evaporated
cane juice 2 1/2
cups all - purpose flour 1/2
cup oat flour (I take 1/2
cup of oatmeal and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons cider or white wine vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded coconut
Waffle 1/2
cup buckwheat flour 1 tbsp potato starch 1 1/2 tsp
cane sugar Pinch
of fine sea salt 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/2
cup almond milk 2 tsp coconut oil, melted 1/2 tsp pure vanilla extract 1/4
cup frozen blueberries, optional
What You'll Need to Soak the Lady Fingers: 2
cups of milk 1/4
cup of organic
cane sugar 1/2
cup of cocoa 1/4
cup of chocolate vodka or liqueur
5
cups filtered water 1/2
cup raw
cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder pinch cayenne pepper
1
cup Califia Farms unsweetened almondmilk 1/2
cup brown
sugar 1/4
cup cane sugar 1 tbsp brown rice syrup 1/8 tsp cream
of tartar
Crust 1/2
cup unbleached flour 1/2 tsp
cane sugar Pinch
of fine sea salt 3 tbsp vegan butter, cold 2 - 3 tbsp water, ice cold
1
cup pecans, toasted and cooled to room temperature 1
cup organic unsalted butter 1/2
cup fine grain evaporated
cane sugar (I used Alter - Eco brand) A splash
of vanilla extract A splash
of bourbon (optional) 1 1/2
cups whole wheat pastry four 1
cup oat flour 1/2 teaspoon fine grain sea salt organic powdered
sugar for dusting
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
Pour 2
cups of room temperature water in the jar and add 2 tablespoons
of organic
cane sugar (get organic
cane sugar here).
* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in
cups, this was just under two
cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1
cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3
cup raw, organic
cane sugar plus another 1 - 2 teaspoons for sprinkling on top
of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4
cup organic raisins
Hot Cocoa Raw milk from grass - fed cows (1
cup) Cream, grass - fed, organic (1/2
cup) Powdered cocoa (1 TBS) Pinch
of sea salt Maple syrup, raw honey, or organic
cane sugar to taste Optional: Egg yolks, raw, pastured (2)