1 1/2 cups warm water 1/2 cup peanut butter 1/4
cup sugar substitute 2 scoops plant - based protein powder 1/4 cup cocoa powder 2 tbsp coconut flour 2 tsp baking powder
ground cinnamon ● 2 cups unsweetened vanilla almond milk * ● 1/4
cup sugar substitute of choice ** ● 3 tbsp.
vanilla extract 3/4 cup pumpkin 1/4 cup whipped butter, softened 1/2
cup sugar substitute (I used stevia) 1/2 cup chocolate chips (optional, mini work best) Recipe Directions: In a large bowl and oat flour, salt and cinnamon until combine.
Reduce speed to medium; gradually add remaining 1/2
cup sugar substitute and beat until combined, 1 minute.
vanilla 3/4
cup sugar substitute (I used coconut sugar) 1 cup and 3 tbsps.
cinnamon 2 bananas (smashed) 2 egg whites 3/4
cup sugar substitute (I used stevia) 4tbsps.
Not exact matches
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or
substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
For the filling, you can
substitute margarine for the butter and increase the
sugar to 1/4
cup.
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 was feeling adventurous, so I
substituted mochiko (sweet rice flour) for the AP flour in equal proportion, and decreased the
sugar to 1/4
cup.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening
substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown
sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
COOKIES: 3 tbsp pumpkin puree (or similar
substitute) 3 tbsp softened vegan butter or coconut oil 1/4
cup almond butter 1/2 cane
sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
I didn't have maple syrup, so I
substituted it with 1/4
cup treacle and a couple extra tablespoons of brown
sugar.
2
cups all - purpose flour 1 tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a
substitute 1 teaspoon baking soda 3/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1 1/4
cups sugar 1 large egg 2 teaspoons vanilla extract 1
cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
for the frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2
cups) powdered
sugar, sifted ○ 200g cream cheese, cold (or
substitute with vegan cream cheese)
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.
If you can't find it,
substitute it with 1/3
cup packed dark brown
sugar plus 1 tablespoon molasses
Also eliminated the brown
sugar and
substituted 1/4
cup of Truvia Baking Blend.
for the streusel topping: 1/2
cup all purpose flour 1/2
cup brown
sugar 1/4 teaspoon salt 2 teaspoons ground cinnamon 1/4
cup dairy free butter
substitute (I use Earth Balance)
For light brown
sugar -
substitute 1/2
cup (105 grams)(120 ml) dark brown
sugar plus 1/2
cup (100 grams)(120 ml) white granulated
sugar
I have this recipe only I do use a
sugar substitute what ever I have and more about 1/3
cup.
1/4
cup (2 shots) espresso (buy coffee here, decaf here, coffee
substitute here and here) 1/8 teaspoon vanilla extract (buy organic extracts here) whole cane
sugar, to taste (buy whole cane
sugar here) 3/4
cup half - and - half or whole milk (find raw dairy near you here) Sweetened Whipped Cream, below Caramel Sauce, to taste
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
If you have to swap it out, you can try
substituting sour cream, but you'll need to increase the
sugar a bit (maybe an extra 1/4
cup?)
1
cup brown
sugar (honey or maple syrup can also be added) 1
cup reduced sodium soy sauce 1 tbsp poultry seasoning (fresh herbs can be
substituted) 1 tbsp minced or pressed garlic 2 tsp fresh ground pepper 1 tbsp red pepper flakes 3 bay leaves
Hi Carrie, I was wondering if in this recipe you could
substitute the
sugar for baking stevia and if it could be done as
cup cakes?
Swedish Pepparkako 5.2 oz (150 g) butter 1
cup sugar 1/2 dl Swedish light syrup but you can
substitute light corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3
cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3
cups all purpose flour
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
Substituted half the oil with applesauce, used only 1 1/2
cups sugar and sprinkled a combination...
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.
reduced fat cream cheese, softened 1/4
Cup Powdered
Sugar 1/2
Cup heavy whipping cream (
substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2 Tablespoons orange zest (about 1 orange) 1/2 teaspoons almond extract 2 Tablespoons white coarse
sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
Smoky Chile Marinade 4 dried chipotle chiles 1
cup hot water 8 cloves garlic 1/2
cup chopped onion 1⁄3
cup olive oil 1/2
cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown
sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or
substitute beef steaks, 1 inch thick
1/2
cup vinegar 1/2
cup lime juice 1/2
cup red wine 6 fresh malagueta chiles, chopped, or
substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon
sugar 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
*** 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.
Also used maple syrup 1/3
cup as
substitute for
sugar.
Icing 2 ounces bittersweet chocolate 1/2
cup vegan margarine 3
cups organic powdered
sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be
substituted) 1 teaspoon vanilla extract
Skip to Next Recipe Ingredients Nutrition 2
cups brown
sugar, firmly packed (I use dark brown) 2
cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2
cup cold butter, roughly chopped 1 teaspoon baking soda 1
cup milk (or you can
substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2
cup walnuts or 1⁄2
cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
*
Substitute 2/3
cup granulated
sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired.
* 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.