Sentences with phrase «cup sweetener into»

In the meantime, make the date caramel by adding the dates, peanut butter, 1 tablespoon of coconut oil and 1/4 cup sweetener into the food processor and process on high until smooth.

Not exact matches

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

Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8 - grain mix into the yeast - water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment).

2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup light agave syrup or other sweetener of choice

Turn the heat to medium and slowly pour 1/4 cup of the milk into the spices, stirring constantly until the sweetener has dissolved and all the spices are mixed together, making sure to press out any lumps with the back of your spoon.

Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates until they stick together.Press into the bottom of a spring form pan and put in the fridge.

Put walnuts, 2 cups fresh pure water, sweetener, cacao, vanilla, salt into a high speed blender.

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)

You can do that by either melting 1/2 cup dark chocolate and mixing it into 1 cup of greek yogurt and 2 tsp vanilla (and extra sweetener if needed) or mixing greek yogurt with cocoa powder and sugar / sweetener to taste.

ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive Cup maple sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive oil

Filling 2 cooking apples peeled and diced 1 cup pitted dates diced into small cubes 3/4 cup coconut milk 1 tsp sukrin gold 2 tsp xylitol (or other sugar sweetener) 1 1/2 tsp cinnamon 1 tsp vanilla extract

Ingredients 4 Black Tea Bags 2 cups Luz Almond Original or Date Almond Milk 2 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground ginger 1/4 tsp ground cloves Grind black pepper Sweetener to taste Method Place all ingredients except sweetener into a small saucepan over medium heat with the tea bags hangiSweetener to taste Method Place all ingredients except sweetener into a small saucepan over medium heat with the tea bags hangisweetener into a small saucepan over medium heat with the tea bags hanging out...

Orange - Cinnamon Crepes 3 cups meat of fresh young Thai coconut 1 orange — peeled and cut into large pieces 1/4 to 1/2 cup fresh coconut water 1 cup golden flaxseed — ground 2 - 3 tablespoons raw agave syrup OR another sweetener of your choice 2 teaspoons ground cinnamon

The Overall Winner for the best new product was JavaMelts Flavored Sweeteners, which turns an ordinary cup of coffee into something special and delicious; The 1st Place Runner Up was [Actual] Iceberg, for their authentic iceberg ice from Newfoundland, off Canada's east coast; The 2nd Place Runner Up was Bake» nJoy for their Kitchen Cupboard ™ Gourmet Brownie, Cookie and Muffin Line; and Best New Product in the Food Trends Experience was Hal's New York for their New York Born, New York Made Seltzer Water.

Ingredients: PIE: — 4 cups of sweet potatoes, peeled and cut into roughly equal sized pieces — 1 banana — 2 tbsp of light butter — 3 packets of Splenda No Calorie Sweetener — 1 tsp salt — 1 tsp nutmeg — tsp fresh lemon juice TOPPING: — 1/2 cup Jet - Puffed Marshmallow Creme — 1 cup liquid egg whites — 1 tbsp sugar — 1 tsp vanilla extract

5 Ingredient Fig and Banana Cookies With Cardamom [Vegan, Gluten - Free] Ingredients 2 overripe bananas, mashed1 and 1/4 cup ground almonds (make sure you don't pack the almonds into the cup or you'll end up with much more) 3/4 cup dried figs, chopped 1/2 teaspoon cardamom1 tablespoon chia seedsoptional: 1 tablespoon natural sweetener of choice (if using liquid, add 1/2 teaspoon chia seeds) Raw - vocado Key Lime Pie [Vegan, Gluten - Free] Avocados are green and taste good with lime.That was my ah - ha and I headed to the kitchen to play, which yielded this raw, vegan and gluten - free Key Lime Pie!

Ingredients 4 Black Tea Bags 2 cups Luz Almond Original or Date Almond Milk 2 tsp ground cinnamon 1 tsp ground cardamom 1/2 tsp ground ginger 1/4 tsp ground cloves Grind black pepper Sweetener to taste Method Place all ingredients except sweetener into a small saucepan over medium heat with the tea bags hangiSweetener to taste Method Place all ingredients except sweetener into a small saucepan over medium heat with the tea bags hangisweetener into a small saucepan over medium heat with the tea bags hanging out...

3/4 cup coconut oil 1/2 cup of crunchy almond butter 1/4 cup cacao powder 1 tsp of vanilla extract 1 tsp of gelatin (optional) 1 tbsp of coconut sugar (optional, use sweetener of choice) Melt everything over medium in a sauce pan, mix well and pour into silicone candy molds and freeze.

Once I've made these two things, I then take out a big pot and put into it about 2 - 3 cups of tea, 1 - 2 cups of this cream and a litre or so of half - almond milk, half coconut milk, along with some sugar - free chocolate, cocoa (or cocoa and cacao butter), sweetener, spices (like chai spice), flavorings like vanilla or caramel, salt (I always add a little salt to most sweets, it balances the flavor)... basically anything you think will be good in a [quote] mocha [/ quote] type drink (I even put small amounts of maca and other medicinal mushroom powders to up the nutritional value - but just a little, to avoid bitterness).

On a hot summer day, squeeze the juice of eight lemons into a gallon jar, and add 3/4 cup of sugar (or equivalent alternative sweetener).

Put a cup of kefir, a cup of your favorite fresh or frozen fruit, a dash of cinnamon and a bit of sugar or natural sweetener into a blender, process until smooth and enjoy!

Pour the liquid through a mesh strainer into a jar or cups and serve with coconut milk and sweetener of choice.

3 - 4 medium sweet potatoes, peeled and cut into chunks 1/2 stick butter 1/2 Body Ecology Lakanto Natural Sweetener 1/2 cup Rice Milk 1/2 teaspoon grated nutmeg Salt and pepper

After that, she puts 3/4 of a cup of sweetener (Stevia, sugar, Splenda - any of them will work) into a 2 - quart pitcher.