That makes it the perfect sweetener here, but feel free to use
any dry sweetener of your choice.
For the 96 g (1/2 cup) Homemade vanilla sugar OR (
dry sweetener of choice), do you have any suggestions as to what i can use for the dry sweetener?
Not exact matches
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1T
Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other
sweetener of your
choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped Parsley
can] California cling stone peach halves, cut into thick slices 4 — 5 sprigs fresh thyme (or 1/2 teaspoon
dried) 1 tablespoon lemon juice 2 — 3 tablespoons maple syrup (or
sweetener of choice to taste)
Look this: 354 15/17 ml rolled oats 157 37/51 ml whole almonds 157 37/51 ml
dried fruit medley 177 15/34 ml whole cashews 118 5/17 ml pepitas 78 44/51 ml ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or nut butter
of choice 78 44/51 ml Honey or liquid
sweetener of choice pinch Sea Salt
Primal candy: melt and layer (or combine) any
of the following ingredients: Cacao Powder Cacao Butter Real cow butter Coconut oil Coconut flakes Nuts and
dried fruit
Sweetener of choice Spread out on a large baking sheet for «bark» or in deeper pans for «chunks».
1/2 Cup Unsweet Applesauce 1 Cup Unsweet Almond / Coconut Milk blend (any milk
of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops
of Liquid Stevia (you can add 1/2 cup
dry sweetener or 3 TB
of sweetener of choice or a mashed banana)
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid
sweetener of your
choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups
dried fruits / freeze -
dried fruits
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup liquid
sweetener of your
choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups
dried fruits / freeze -
dried fruits
1/2 cup
of coconut cream
Sweetener of your
choice Vanilla extract 3 tablespoons
of shredded coconut
Dry fruit
of your
choice for decoration — optional (I used goji berry and candied orange peel)
Add some butter or coconut oil, so they won't be too
dry, and add
sweetener of your
choice and that's all.
Or if it is too
dry, add more nut butter or liquid
sweetener, or milk
of choice.
To get the texture I was after for these cookies the best
choice of sweetener was coconut sugar because
of its
dry, granular form.
2 1/2 cups oats 1/2 teaspoon salt 1 cup apple puree (ripe banana puree would be good too) 3 tablespoons melted coconut oil 1 cup water + a splash more optional:
sweetener of choice, vanilla extract, cinnamon,
dried fruit, nuts, chocolate chips
ground cumin ground coriander garlic powder onion powder
dried oregano ground cinnamon ground nutmeg sugar free
sweetener of choice (splenda, stevia, swerve, etc.)
dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (
dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin olive oil
dried thyme almond flour canned chipotles in adobo sauce
whole, natural
sweetener of choice: 1 full drop
of plain liquid, alcohol - free stevia to sweeten, or you can use a softened date or
dried fig to sweeten and then strain after blending.
So get your blender out, make sure it's completely
dry, and process your
sweetener of choice until powdered.
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!
I use about 8 - 10 stevia drops to sweeten my porridge, but you can choose a
sweetener of your
choice — if you are on Candida diet, then another option would be xylitol, if not, go for some date paste or other
dried fruits or even a bit
of honey.
I use 12 - 15 stevia drops to sweeten my porridge, but you can choose a
sweetener of your
choice — if you are on Candida diet, then another option would be xylitol, if not, go for some date paste or other
dried fruits or even a dash
of honey or agave syrup.