Can I use stevia or Splenda for the cheesecake portion of the recipe or does the consistency of the filling depend on the 1/3
cup of sugar substitute?
For example if a recipe calls for 1
cup of sugar substitute 1 cup puréed sweet potato or pumpkin (fresh roasted is best) and then add 1 teaspoon stevia.
Add 1/4
cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.
In a recipe calling for white sugar, for
each cup of sugar substituted by agave syrup, remove 1/4 to 1/3 Cup of liquid.
Not exact matches
117 oz
of baked beans (# 10 can like you get at a warehouse club)-- drain about a third
of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces
of black beans — juice drained off 30 ounces
of red kidney beans — juice drained off 18 - 20 oz
of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (
substitute jalapeno) 2 lbs brown
sugar 1 lb
of smoked brisket, chopped 1
cup bourbon
I didn't have maple syrup, so I
substituted it with 1/4
cup treacle and a couple extra tablespoons
of brown
sugar.
Substitute 2/3
cup of maple
sugar for 1
cup of can
sugar in your recipe.
I
substituted the brown
sugar for 1/4
cup buckwheat honey, omitted the salt, used small chunks
of unsweetened 100 % cacao baking chocolate, and sprinkled with hemp hearts.
Also eliminated the brown
sugar and
substituted 1/4
cup of Truvia Baking Blend.
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!
One day, I needed to make something quick for a dessert and thought, why not
substitute an extra
cup of flour for the cornmeal, and maybe a bit more
sugar?
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
substituted 1
cup of date paste mixed with a
cup of water for the
sugar.
65 grams / 1/4
cup / 2.3 ounces softened butter (not melted but soft) 60 grams / 1/2
cup / 2.1 ounces sifted confectioner's
sugar 1 sachet vanilla
sugar (7 grams or
substitute with a dash
of vanilla extract) 2 large egg whites (slightly whisked with a fork) 65 grams / 1/2
cup / 2.3 ounces sifted all purpose flour 1 table spoon cocoa powder A couple
of drops
of red food coloring
You cant taste the diff when it's a really small amount
of splenda
substituted for
sugar (only when it gets into
cup amounts).
This
sugar substitute has just 1/3 the calories
of table
sugar but tastes like
sugar and bakes like
sugar,
cup for cap.
*** you can
substitute 1
cup coconut
sugar in place
of the white and brown
sugar but if you do that I recommend adding 1/4
cup pure maple syrup for sweetness.
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2
cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm
sugar (can
substitute white
sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
Substituted 1/4
cup of oil for butter; used three bananas and light brown
sugar instead
of dark.
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2
cups sugar (feel free to
substitute palm
sugar for up to half
of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2
cup rice flour * 1/2
cup sorghum flour * 1/2
cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3
cup dried, unsweetened coconut, plus extra for sprinkling
She simply follows the recipe on the bag
of cranberries (one bag
of rinsed and picked cranberries, 1
cup of water and 1
cup of natural
sugar simmered together for 5 to 10 minutes or until cranberries pop and the mixture thickens), but she
substitutes clementine juice for the water and adds a generous portion
of walnut pieces.
I
substitute 1/3
cup of the
sugar for the same amount
of pure maple syrup (so 2/3
cup sugar + 1/3
cup maple syrup = 1
cup sweetener).
I didn't have any brown
sugar, so I
substituted it for 1
cup of white
sugar +1 teaspoon
of maple syrup.
I would use two
cups of coconut
sugar to
substitute for one
cup of regular
sugar.
1 teaspoon apple butter 1/8 teaspoon
of organic, non-hydrogenated shortening * 1/4
cup of unpopped yellow or white popcorn kernels 2 teaspoons white truffle oil, divided 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 3/4 teaspoon stevia natural
sugar substitute
Ingredients: 3/4
cup vegan butter 1
cup sugar 1/2
cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1
cups agave nectar for the batter, OR 1 1/2
cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4
cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1
cup hot coffee (you may
substitute plain hot water if you don't like coffee) 1
cup hot water 1/2
cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4
cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4
cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2
cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4
cup)
* 8
cups of water, divided * 1/2
cup black - eyed peas, rinsed * 1/2
cup glutinous / sticky rice, rinsed * 2 cans (15 ounces) coconut milk * 2/3
cup palm
sugar (can
substitute white
sugar or mix white and brown
sugar) * 1/2 teaspoon salt * 1/4
cup toasted unsweetened coconut (optional)
2
cups whole wheat pastry flour 1/2
cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4
cup well - chopped pecans 1/2
cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can
substitute regular milk) 1/2
cup blackstrap molasses (see note above) 1/4
cup demerara
sugar
The general rule for
substituting agave for cane
sugar is 2/3
cup of agave to 1
cup of cane
sugar.
Ingredients for Banana Nut Bread: 1-1/2
cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3
cup unsalted butter, room temperature 2
cups all - purpose flour 1
cup sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2
cup fine - chopped walnuts (
substitute pecans or favorite nuts) 2 eggs, fork beaten 1 Tablespoon fresh lemon juice (from 1 large lemon) 1/3
cup milk (2 % is fine) 1 to 2 Tablespoons room temperature butter for basting the top
of the bread
I
substituted the wheat flour with spelt flour (and used about 1 1/2
cup instead
of 1/2
cup — the almond butter made the batter extremely sticky), I
substituted the coconut
sugar for about 1/2
cup of maple syrup (could have gone for less, too!)
I made a couple
of changes: Added a little cinnamon /
sugar mix to the apples, for the topping I
substituted 1/2
cup of rolled oats for 1/2
cup of flour and added about 1/3
cup roasted, chopped pecans.
Base (see note below): * 6
cups fresh blueberries * 1/4
cup sugar * Juice and zest
of 2 limes (can
substitute 1 lemon)
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3
cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3
cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2
cups total) 2 1/2 tablespoons
sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb
of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can
substitute gluten free flour) 2 extra large eggs, beaten 1/3
cup chopped cilantro
I will make these again but will increase spices to 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp salt and will try
substituting brown
sugar for 1/2
cup of the white
sugar.
1
cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or
substitute shreds
of Ellen's unchicken seitan) 1/3
cup burdock root, shredded OR shredded turnip or rutabaga to
substitute 1 leek OR whites
of 1 bunch
of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2
cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce,
sugar to taste
Instead
of 1
cup of sugar I used 1/2
cup of sugar and 1/2
cup of Splenda baking, and instead
of 2 eggs, i used 1egg and 1/4
cup egg
substitute and they were GREAT!
It can be
substituted in recipes (1/2
cup of the blend for each 1
cup of sugar) to reduce
sugar calories by half while maintaining some
of the baking properties
of sugar.
I've made that recipe numerous times using coconut
sugar and a vegan egg, so it got me thinking... what if I
substituted one
cup of dates for the one
cup of sugar?
Also reduced the
sugar to about 3/4
cup and
substituted 2tbsp
of flour with cornstarch (just something I always do with dense cakes.
2 1/2
cups rice flour (white, brown, or a mixture
of both) 1 2/3
cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons
sugar 1/2
cup dry buttermilk powder 3 tablespoons egg
substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4
cups all - purpose flour (cal 770) 1-1/2
cups sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1
cup) cal 164 — 200 1/2
cup canola oil cal 990 1/4
cup plus 1 tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1
cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil
substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil
substitute with applesauce) and the (
sugar substitute with 1 1/2 tsp
of stevia) 1154 cal 144 per slice»
I tweeked the recipe a couple
of times by
substituting zucchini for the carrots and I use only a 1/2
cup of brown
sugar or honey instead
of a full
cup.
So instead
of the
sugar, I
substitute 1/4
cup molasses and use all whole - wheat flour instead
of half white and half wheat.
I
substituted (for the oil) 1/4 avocado & 1/4
cup coconut oil / I used a mix
of dark & milk choc / used coconut
sugar instead
of normal & added chia seeds, 1/2 a banana and almonds!
Also I
substituted Stevia because I didn't have any with light brown
sugar and added 1/8
cup of chocolate chips.
I used the bittersweet chocolate again, but this time I added 1/4
cup of Truvia (
sugar substitute made
of Stevia and erythritol; both natural).
-- Soy or Rice / Quinoa milk instead
of Almond milk — Canned 100 % Pure Pumpkin instead
of the bananas —
Substitute whole oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce
sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
If you're interested in making the fig, goat, cheese and rosemary scones, the recipes is the same, only you leave out the
sugar, add 1
cup of crumbled goat cheese,
substitute chopped fresh or dried figs for the blueberries, omit the lemon zest, and add 1 tablespoon minced fresh rosemary.
For the Meringue Kisses: (store - bought meringue cookies can be
substituted for a shortcut) 3 large egg whites, at room temperature 3/4
cup (150 grams) granulated
sugar ⅛ tsp salt ⅛ tsp cream
of tartar, optional 1/4 teaspoon pure vanilla extract or 1/2 imitation vanilla flavoring Red gel food coloring, optional