Sentences with phrase «for sweetener use»

Strategies for sweetener use factor in several variables, including «added sugars,» better - for - you positioning, flavor, and natural and clean - label requirements.

For a sweetener I used Agave Nectar.

For the sweetener I used swerve confectioners sweetener since it's what I had on hand, and it worked well.

Then for sweetener I used raw honey and maple syrup (1/4 cup of each).

Not exact matches

Demand for these prepackaged cold drinks has been largely driven by such innovations as the use of probiotics for digestive health and the infusion of nitrogen in lieu of sweeteners.

Woolverton chose to use zero - calorie natural sweetener stevia for the taste and fiber and a sugar alcohol called erythritol for consistency.

The company creates custom microbes for companies to use in perfumes, sweeteners, and cosmetics.

In Boston, Ginkgo Bioworks churns out organisms used for new perfume fragrances and food sweeteners, using DNA code from hard - to - grow plants and extinct flowers.

I made these cookies yesterday, substituting the pure maple syrup for sugar free maple syrup, and using some stevia as a sweetener.

I added frosting to make them a little more sassy — using dates as sweetener and avocado and coconut oil for an ultra lush and creamy consistency.

For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth.

For the sweetener, feel free to use your choice of either stevia, sugar, honey or splenda.

Use just as much sweetener as you prefer for the flavor.

And this year, I sweetened it with Swerve, a new erythritol sweetener that is as sweet as sugar and can be used to replace it cup - for - cup.

Ripe bananas are also fabulous in smoothies (and in Chocolate Chip Banana Cookie Dough Truffles), but their use doesn't stop there... they also make a great natural sweetener for cookies!

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

I use unflavoured protein powder in this recipe for a protein boost, but use your favourite protein powder (I'm just not really a fan of the fake sweetener taste of a lot of flavoured protein powders).

Normally, I would probably have put brown sugar in the glaze but for this recipe I decided to try using all natural Monkfruit Sweetener.

The primary purposes for using a sweetener in ice cream are: to provide sweetness and enhance flavor, to develop smooth and creamy texture, and to make ice cream softer and easier to scoop.

I'm using maple syrup as a sweetener for this recipe.

I've used medjool dates (2 large dates), raw honey, maple syrup or for a lower glycemic sweetener you could use raw coconut crystals or coconut nectar and all of these options have worked fine.

If you're not using a sweetened protein powder like Vega, you'll need additional sweetener for this recipe like a couple pitted dates or a splash of pure maple syrup.

Including tips how to convert your baking recipes from sugar to using Stevia & Xylitol for healthier sweeteners.

I have used this type of sweetener and chocolate chips with success, but not this particular recipe for the milk... yet.

Adding a sweetener to the chocolate protein drizzle is optional and depends on your preference for sweetness and the protein powder you use which may already add a sweet flavor.

Use a mix of your favorite low - carb vegetables for a ketogenic friendly recipe and swap out honey for your favorite sweetener.

I'd been wanting to whip up a batch of date syrup to use as an alternative sweetener for a while now, and we always have fresh parsley and mint in the fridge.

Wondering if I can use it as the sweetener for this recipe?

Using an unsweetened variety will change the flavor slightly, which may be perfect for you, or may prompt you to add just a touch more sweetener (of your choice).

I don't use it a lot in recipes, but it's a must for that authentic gingerbread flavor and is one of the only natural sweeteners I will use since it's so full of nutrition.

I used another sweetener because we don't have swerve here, it tasted very very sweet (but that was before baking) but it was too die for after baking.

For sweetener, you can also use (maple) agave syrup or even stevia if you want to stay away from natural sweetener w / sugar in it altogether.

Tip # 3: Since you are pretty much using the same ingredients for each step, I line up 3 bowls and scoop all the coconut oil out at one time, then the cacao, then the sweetener, etc..

Coconut sugar, also referred to as palm sugar, coconut palm sugar, or coconut crystals / nectar, is the one of the primary sweeteners I use in my home for baking.

Coconut sugar has been used as a traditional sweetener for thousands of years in South and South - East Asia.

I do, however, usually use more coconut oil and / or stevia or whichever sweetener decided for the recipe.

Used organic grade B maple sweetener for all the sugar and corn syrup.

I used liquid stevia for sweetener, and added in a little pea protein powder as well for kicks.

I had agave which I used as the sweetener for the dressing and topped off the salad with blistered cherry tomatoes and some queso fresco cheese.

Using an artificial sweetener in place of some or all of the traditional sugar can reduce calories, but these sweeteners aren't for everyone and may cause stomach upset when eaten in high quantities.

For my vegan readers you could definitely use an alternative liquid sweetener of choice however it may affect the overall flavour.

I used natural peanut butter and subbed coconut sugar for the sweetener.

I didn't have any other sweetener on hand so I did use a little bit of brown sugar for the filling... Mmmm:) thanks for the recipe!!

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

There are lots of tips on the web for substituting liquid sweeteners in place of dry sugar in baking, but the resource I used was this one.

I never have issues replacing natural sweeteners or other ingredients in these recipes, sometimes it just takes a bit of trial and error — though I use them most for inspiration to come up with my own recipes.

Last month I received a free sample of yacon syrup and I have been experimenting with it in cooking — it is being touted as a straight supplement for weight loss, but I am more interested in using it as a natural sweetener that is lower glycemic than most.

We use the amber Agave on our french toast, pancake and buttermilk waffles, along with sweetener for green tea.

I used honey for the sweetener.

If an egg is adding moisture (often the case if the recipe calls for several eggs) and you want to use a liquid sweetener instead of granulated sugar, you can try using 1 or 2 less eggs.