Next, place the 2 cups of mixed berries in the blender and add 1/2
cup of the sugar syrup.
In the blender, place 3 cups ice, the lemon juice, and a 1/2
cup of the sugar syrup.
Not exact matches
3
cups of gluten free rolled oats 3/4
cup of walnut halves 2 tbl
of maple
syrup or 1/4
cup of coconut
sugar 1 tbl
of hemp hearts 1 tsp
of vanilla extract 1.5 tsp
of baking soda 1 tsp
of ground cinnamon 1/4 tsp
of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
But if you really want to make it free
of refined
sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave
syrup or coconut
sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1
cup (250 ml) filtered water the juice
of 1 lemon 100 g muscovado
sugar 300 g rice malt
syrup 1 teaspoon vanilla powder 2 - 3 cm long fresh ginger root, peeled and grated
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple
syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Add 1
cup of hot
sugar syrup (that we had prepared earlier in the recipe) to the flour.
1/4
cup rose simple
syrup (made by boiling 1/2
cup water with 2 tablespoons dried rose and 1 tablespoon
of sugar)
My great aunt taught me to make Special K (the cereal) bars with 1
cup each
of sugar, corn
syrup and peanut butter.
In my second round, I didn't add any
sugar or
syrup, added dark chocolate pieces (about 3/4
cup) instead, only 1/2 teaspoon
of cinnamon instead
of 1 teaspoon and baked muffins.
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix
of half dark buckwheat flour and half white whole wheat flour; decreased brown
sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple
syrup.
I made a substitution for the maple
syrup with coconut
sugar (3/4
of a
cup) and gluten / dairy free flour instead
of coconut flour.
I added about 1/3
cup plain yogurt, used closer to 1/2
cup coconut oil, about 1
cup unpacked brown
sugar, and just a little drizzle
of maple
syrup.
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown
sugar 1/4 to 1/3
cup (60 to 80 ml) maple
syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
2 T butter, softened 12 - 3/4» thick slices
of bread 6 eggs 1 1/2
cups whole milk 1/4
cup sugar 2 T maple
syrup 1 tsp vanilla extract 1/2 tsp salt
I didn't have maple
syrup, so I substituted it with 1/4
cup treacle and a couple extra tablespoons
of brown
sugar.
Just made these and did half a
cup of maple
syrup instead
of the
sugar and raisins instead
of chocolate chips.
With an oat flour batter, and no added
sugar (beyond 1/3
cup maple
syrup), this is a great option for people looking to make a GF and / or vegan version
of the classic.
I stuck pretty closely to the original recipe: (a) used 1
cup white flour + 1/2
cup whole wheat (b) used 1/4
cup agave instead
of the maple
syrup and cut the brown
sugar to 1/4
cup.
-- I used only 1/4
cup of maple
syrup, no brown
sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the
sugar a bit too much)-- Used 1
cup white flour + 1/2
cup millet flour — I subbed 1/4
cup dry Wheatena cereal for the millet.
2 tbsp peanut butter 1 tbsp coconut
sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave
syrup 1 tbsp almond milk or water 1/8
cup of ground almonds 2 mini bars
of sugar - free milk chocolate + a square
of 90 % dark chocolate
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
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn
syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4
cup + 2 tbsp (300g) powdered
sugar 3/4 tsp salt a pinch
of baking powder a pinch
of citric acid
Omit to make nut - free) a pinch
of salt
Sugar Syrup: 1/2
cup ground raw
sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
3/4
cup of Greek yogurt (I used plain Chobani) 1/3
cup of maple
syrup or honey 1/4
cup of sugar 3 room temperature eggs 1 teaspoon
of vanilla extract 1.5
cups of all - purpose flour (I used King Arthur) 2 teaspoons
of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2
cup of unsweetened applesauce (I used a peach / apple) 1 3/4
cup of pitted, chopped (roughly) fresh cherries 1/4
cup of toasted slivered or sliced almonds.
The ultra light
syrup is a mixture
of 5
cups of water and 1/2
cup of sugar.
1/2
cup peanut butter 1/4
cup rice vinegar 1 tablespoon maple
syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime 1 tablespoon sesame oil 1 tablespoon brown
sugar or palm
sugar 1/4
cup cilantro
It calls for 1/3
cup of «natural cane
sugar or maple
syrup».
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash
of chipotle chili pepper 1 3/4
cups raw pepitas 2
cups sugar 1/3
cup light corn
syrup 1/2
cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
In a medium saucepan, combine the
sugar, corn
syrup and salt with 1 1/2
cups of water and bring to a boil.
Boil the
sugar, 2
cups water, and the salt until the
sugar dissolves and you have two
cups of syrup.
Combine the granulated
sugar, butter, brown
sugar, corn
syrup, and 1/4
cup of water in a medium saucepan with high sides.
I tend to also eat low
sugar and I can probably get away with the 1/4
cup of maple
syrup but I was wondering if the consistency would be ruined if I replaced the majority
of the coconut
sugar with stevia?
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1 teaspoon apple cider vinegar 1/4
cup Earth Balance Buttery Spread 2/3
cup granulated
sugar 2 tablespoons maple
syrup 1/2 teaspoon ground cinnamon pinch
of ground allspice pinch
of ground nutmeg pinch
of Kosher or sea salt
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated
sugar 1
cup light corn
syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4
cup confectioners»
sugar 1/4
cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl
of a stand mixer along with 1/2
cup of the water.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves 1/3
cup milk
of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple
syrup 1/2
cup coconut nectar, brown rice
syrup or agave nectar 1/4
cup brown
sugar or unrefined coconut palm
sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1 tablespoon water) or milk
of choice
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4
cups half - and - half 1/4
cup pure maple
syrup 3/4
cups sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a pinch
of salt 1 1/2 teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1
cup Smucker, s Caramel Flavored Spoonable Topping
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!
In a medium saucepan over high heat, stir together the
sugar, corn
syrup, salt and the remaining 1/2
cup of water.
Serves: Yields 1 large bowl Nutrition: 531 calories, 30.0 g fat (4.8 g saturated fat), 22.5 g
sugar, 16.7 g protein, 376 mg sodium, 58.8 g carbs, 18.9 g fiber (calculated with 1/3 avocado, 1/4
cup hummus, 2 teaspoons
of tahini and 1 teaspoon
of maple
syrup)
1/2
cup sugar 1/2
cup brown
sugar 1/2
cup pure maple
syrup 1/4
cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2
of a tetra pack) 1/4
cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2
cups pecan halves
I used almost half a
cup maple
syrup, no
sugar, half butter half ghee, added an extra tablespoon
of coconut flour, didn't even use parchment paper and these turned out perfect!
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
Try going for one less pump
of syrup, or go without
sugar, maybe take it black, or cut down the number
of cups, or perhaps go organic.
Prepare the fruit: In a large bowl, add the sliced apples, cranberries, 1/4
cup of pomegranate arils, maple
syrup, coconut
sugar and cinnamon.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4
cup corn
syrup 1/4
cup molasses 2
cups (400g) caster (superfine)
sugar 1/4 teaspoon salt 2
cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple
syrup (admit for no
sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown
sugar or maple
syrup if you have a sweet tooth).
The first batch I made with agave
syrup and 2
cups of sugar, but that set up really firmly.
Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4
cup of Mrs. Buttersworth
syrup, I use
sugar free... add 1/2 to 1 tsp
of cinnamon -
sugar mix stir and then dip the fried squash in it!