Sentences with phrase «flavor of coconut sugar»

MILD CARAMEL FLAVOUR - the subtle, yet delectable caramel flavor of coconut sugar offers a unique variation from common household sweeteners.

Even compared to coconut sugar — and you know how much I love the flavor of coconut sugar.

Hi Erica, the flavor of coconut sugar would be fantastic in this, but we haven't tried a dry sweetener in this recipe.

regular sugar (this ratio worked for me as I was getting use to the flavor of coconut sugar) when baking.

With the subtle sweetness from the apple sauce, the caramel flavors of the coconut sugar, the nutty undertones from the cashew butter and the extra cinnamon spice, these bars taste like a slice of dreamy apple pie, just without all the butter and sugar.

Not exact matches

Muscovado sugar is great for baking because of the deep flavor it lends, similar to sucanat and coconut sugar.

Most of the flavor comes from the antioxidant - heavy dark chocolate and mineral - rich shredded coconut (use the unsweetened kind to keep the sugar count low).

I made them with coconut sugar and it gives them a real depth of flavor.

Coconut sugar is also crucial to the flavor of the cookie.

All you really need is shredded coconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut Maccoconut, egg whites, a little bit of sugar, pinch of salt and flavored extract to make these Simple Coconut MacCoconut Macaroons.

coconut sugar (most of this cooks off during cooking, but it adds a great flavor an less than a gram of sugar total — it also helps with browning)

I used a mixture of honey and coconut sugar to take care of the texture and flavor.

Pairing the bitter melon with tangy amchur (green mango) powder, sweet coconut palm sugar, and a generous amount of spices also help balance the overall flavor.

All the health benefits of coconut without the sugar — and as an added bonus for you — minimal coconut flavor.

Using a mix of organic cane sugar and coconut sugar gives the cookies the right amount of moisture, it and lends the traditional flavor that you would get with a mix of white and brown sugar.

I didn't have a ton of mix - ins so I stuck to simple flavors — coconut, brown sugar, cinnamon, honey, and vanilla.

Definately better with about 3/4 cup of coconut sugar added and also tasted better in the larger size as opposed to the mini-muffin (texture and flavor was improved in the larger size).

While maple syrup, raw honey, agave, and coconut sugar, are some of the more popular sweeteners that have gained popularity over the last several years, none combine sweetness with real fruit flavor... until now..

However, if you add sea salt, a touch of maple sugar, and the crispy crunchy texture of toasted coconut to Tinstar's brown butter ghee, not only do you have something that tastes good, but you have got one unbeatable flavor combination.

The coconut part of the pina colada mainly comes from coconut sugar and coconut butter, which both give just a subtle sweetness and flavor, but I also sprinkled some shredded coconut on top for fun.

In case you're unfamiliar with what kaya is, it's basically a type of jam - like spread made of coconut milk, eggs, and sugar, after which it is flavored with pandan leaves, which lends it a dark green color.

I decided on coconut sugar because it has kind of a carmel - y flavor that pairs so well with the bananas.

In fact, I'd argue that the coconut oil enhances the flavors of the other ingredients — the dark caramel of the coconut sugar, the nuttiness from the quinoa flour and even the sweetness from the chocolate chips.

With the warming flavors of cinnamon and nutmeg, the sweetness from the bananas, the caramel undertones from the coconut sugar and the heartiness of the quinoa + oat blend, I wish every day started with these quinoa breakfast bars.

:) Coconut sugar would work GREAT, however, it would really change the flavor of these.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

Fresh lemon zest, unsweetened shredded coconut and unrefined coconut sugar give them a bright citrusy flavor with a hint of sweetness that's addicting in the best way possible.

It's a crunchy combo of coconut sugar and nuts, with the dashing flavor of lemon and cinnamon on apples.

Sautéing coconut flakes and pineapple in a smidgen of brown sugar and butter is a must for even sweeter fruit and more flavor.

I picked up their flavor by tossing in lemon, coconut sugar and one of my favorite spices, ginger.

I also prefer the flavor of dates in recipes versus other natural sweeteners, like coconut sugar.

The distinctive taste of tahini adds an interesting depth of flavor to the vanilla and coconut sugar laced blondies.

George Bowman Colonial Era Dark Caribbean Rum: 80 proof The subtle aroma of coconut and vanilla are followed by the rich flavors or molasses, honey and brown sugar.

Whip with electric mixer adding sugar to taste and flavoring of your choice (vanilla) or you can add 2 tbs of the sweetened condensed coconut milk that is left from making the ganache.

1.8 lbs (800 g) of duck magret (2 big duck breasts) 1.4 oz (40g) of red curry paste 1.4 oz (40g) of galangal 1 oz (30g) of sugar (I used coconut sugar for more flavor) 2 cups (50 cl) of water 1.7 cups (40 cl) of coconut milk 18 sweet basil leaves 12 cherry tomatoes 10 lime kaffir leaves 1 small pineapple (Victoria type) 4 tablespoons of olive oil 3 tablespoons of fish sauce (or nuoc - mâm) 1 teaspoon of salt

The filling is made by melting 1 stick of butter (about 1/2 cup) in a medium - sized sauce pan with 3/4 cup coconut sugar, the sweet potatoes, the coconut milk (which does NOT add a coconut flavor) and the spices.

Swiss Miss milk chocolate cocoa mix ingredients read: sugar, corn syrup, modified whey, cocoa (processed with alkali), hydrogenated coconut oil, nonfat milk, calcium carbonate, less than 2 % of: salt, dipotassium phosphate, mono - and diglycerides, carrageenan, acesulfame potassium, sucralose, artificial flavor.

4 vanilla beans, or 2 t vanilla extract but it will not have the same depth of flavor 1 1/4 cup honey 1 cup water, divided 1/4 t salt 2 T plus 1 t gelatin (preferably grass - fed beef gelatin) Chopped nuts, powdered sugar, coconut, or cocoa powder to line the parchment paper you put the marshmallows into.

Because it originates from the coconut, it has a somewhat coconut - y flavor, which makes adding less sugar to your baked goods much easier less of an issue, if you're battling a sweet tooth.

Coconut sugar is a less processed form of the sweet stuff and boasts nutrients and a caramel - like flavor.

For a tropical version, add 1/4 cup of coconut milk powder to the confectioners» sugar and sift them both together before adding to the whipped cream; beat in 1/4 teaspoon of coconut flavoring in addition to the vanilla extract.

Just be sure to buy it unsweetened and plain so you're not taking in a lot of excessive sugar which is found in most flavored coconut products on the market.

I love the flavor of coconut so I'm sure I wouldn't even miss the sugar in this!

Whether you're seeking less of a sugar high and crash or just a chance to add new flavors to your desserts, sweeteners like molasses, maple syrup, honey, and coconut sugar are all great options.

From honey and pure maple syrup to smoky muscovado, exotic coconut sugar, and more, there's a world of white - sugar alternatives just waiting to add mind - blowing flavor to your home baking.

I used honey because I didn't have coconut sugar and the cocoa powder flavor was a bit strong for me so I added a couple tablespoons of stevia and they turned out great!

The combination of coconut sugar, molasses, and honey bring the sweet flavors we all know when we bite into one of these grahams.

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

Ingredients -4 medium pears, large and thinly slice -1 / 3 cup dark brown organic sugar -3 / 4 teaspoons ground cinnamon -1 / 4 teaspoon ground salt -1 / 8 teaspoon ground nutmeg -3 tablespoons cold coconut oil -5 cloves - A few drops of vanilla essence — Purely Elizabeth pumpkin flavored granola

Each of our chocolate protein powders have only 3 ingredients: protein, natural chocolate flavor and organic coconut sugar.