Sentences with phrase «g coconut sugar»

If I use 50 g cacao powder and 50 g coconut sugar, then how much do I have to add full milk powder?

Print Chocolate and peanut butter muffins Ingredients 100 g teff flour 50 g almond flour 30 g oat flour 20 g tapioca flour 50 g cacao powder 80 g coconut sugar 100 g peanut butter 1 can coconut milk 2 teaspoons baking powder 2 chia -LSB-...]

Print Black bean brownies Ingredients 1.5 cup cooked black beans approx. 300 g 2 chia eggs 2 tablespoons ground chia seeds + 5 tablespoons water, stir and let it sit for 5 - 10 minutes 50 g roasted almonds ground 70 - 80 g coconut sugar 60 g -LSB-...]

for the beans 1 onion / 120 g 1 - 2 garlic cloves 1/2 or 1 fresh red chili — depending on your taste 1 heaping tsp smoked paprika 1 tsp cumin seeds 1 + 1/2 tsp olive oil 1 x 400 g can kidney beans 1 x 400 g can cannellini beans 2 x 400 g cans whole canned tomatoes with their sauce — crushed with a fork 1 tbsp / 27 g molasses 1 tsp / 3.5 g coconut sugar 1 + 1/2 tsp brown rice vinegar salt and pepper a few springs of rosemary — brushed with oil

for the compote 4 stalks / 225 g rhubarb 225 g raspberries 2 tbsp / 15 g coconut sugar 1 tbsp / 20 g raw white honey 1 tsp vanilla extract 1/2 lemon, juiced — meyer for me

5 from 1 vote Print Chickpeas, chocolate and tahini muffins Ingredients 1 cup cooked chickpeas approx. 200 g or 1 can 2 flax eggs 2 tablespoons ground flax seeds + 5 tablespoons water 60 g cacao powder 70 g coconut sugar 80 g tahini 120 -LSB-...]

Print Strawberry and blueberry tarts Ingredients Crust 200 g rolled oats 100 g almonds 1 teaspoon baking powder 40 g coconut sugar 1 dl almond milk or any other alternative 3 tablespoons coconut oil 3 tablespoons applesauce Filling 2 dl coconut yogurt 1/2 cup blueberries -LSB-...]

Since having these regularly, we knew we needed to bake them ourselves in order to stay within out monthly dining out budget Here is the recipe: Ingredients: 150 g flour 50 g rye flour 50 g ground flax seeds 30 g coconut sugar 1 tablespoon...

Not exact matches

3/4 cup almond milk 1 teaspoon coconut sugar 1 tablespoon active dry yeast 3 tablespoons ground chia seeds 6 tablespoons almond milk 1 cup (140 g) buckwheat flour 1 cup (120 g) tapioca flour 1/2 cup (70 g) millet flour 1 1/2 teaspoon salt 1/4 cup olive oil 1 tablespoon nigella seeds

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped

40 g (3 T) coconut oil (refined, but not hydrogenated) 80 g (1/4 c) barley malt syrup 120 ml (1/2 cup) coconut milk 80 g (3/4 c) unsifted confectioner's sugar 1/4 t salt

Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g sugar, 6.8 g protein (calculated with 1/2 cup coconut milk and without optional almond butter)

Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g sugar, 7 g protein (calculated with 1/3 cup blackberries and blueberries, unsweetened vanilla almond milk, 1/4 teaspoon balsamic vinegar, 1 tbsp sliced almonds and 1 tbsp shredded unsweetened coconut)

Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2 teaspoons vanilla extract 2 tablespoons melted, refined coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.

g fat and 2.3 g protein Per 1 out of 24, using coconut sugar: 75g protein, 5.5 g carbs, 4.9 g fat, 2.3 g protein

Bananas have around 15 g of sugar in them each and the coconut milk has around 4g of sugar.

Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1 cup) butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut into...

Topping Fresh berries and fruits Liquorice powder Cocoa nibs Chocolate Seeds, nuts and nut butter Fresh mint Roasted coconut Chocolate Granola Raspberry mash (150 g raspberries mashed with 1 tsp coconut sugar + 1/2 tsp vanilla)

Serves: 4 Nutrition: 483 calories, 13.3 g fat (4.7 g saturated fat), 42 mg sodium, 78.4 g carbs, 15.0 g fiber, 8.3 g sugar, 17.8 g protein (calculated with 4 cups of pumpkin, 4 cups of spinach, 1 tablespoon of coconut oil, 1/4 cup of pumpkin seeds and without dressing)

Serves: 2 Nutrition: 579 calories, 18.7 g fat (5.6 g saturated fat), 154 mg sodium, 90.3 g carb, 19.0 g protein, 8.6 g sugar, 15.9 g fiber (calculated with 4 cups of kale, 1/2 avocado, 1/2 tablespoon of coconut oil and without dressing)

1 pound (450 g) rhubarb stalk, cut into 2 - inch pieces 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 1 cup (250 ml) unsweetened coconut milk 1/2 teaspoon fine sea salt

Ingredients: 6 egg whites (180 g or 6 oz) 4 lemons (240 ml) 4 dl water (1 1/3 cup) 120 g sugar (2/3 cup) we used coconut sugar, but you can use any kind you like.

Almond crust 120 g almond flour (ground almonds) 4,5 Tbsp coconut sugar / honey or another volume equivalent sweetener as.

1 pound (450 g) rhubarb, cut into 3 - inch pieces 3 tablespoons sugar 1 vanilla bean, split lengthwise and seeds scraped 2 eggs 1/4 cup (60 ml) coconut milk 1 teaspoon orange flower water 8 ounces (225 g0 strawberries

To make the shortbread cookies (makes about 15): 120 g (1/2 cup) refined coconut oil, room temperature 60 g (1/2 cup, unsifted) powdered sugar 2 tablespoons cornstarch 170 g (1 1/2 cups plus 2 tablespoons) flour 1/4 teaspoon baking powder 1 pinch salt 1 tablespoon soy milk, optional

Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 -LSB-...]

For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote

150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped

20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving

Filling 1 or 1 1/2 package cream cheese (8 oz / 225 g per package), softened 3/4 cup coconut sugar 2 eggs 1 1/2 cups (8 oz / 225 g) butternut squash, diced 1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg)

260 g flour 100 g shredded coconut 1/2 tsp baking powder pinch of salt 170 g butter, at room temperature 140 g sugar 1 egg, lightly beaten

I will be trying this recipe without maple syrup as I think they can easily be made without — 30 ml contains about 15g of sugar which is equal to about 1.3 g of sugar per muffin, the dates contribute 7g of sugar, the bananas provide just under 1.8 g sugar per muffin, the coconut milk provides less than a gram.

345 g unsalted butter, at room temperature 450 g sugar 5 eggs 2 tsp vanilla extract 245 g coconut milk 320 g flour 100 coconut flour 2 tsp baking powder pinch of salt

First of all I suppose substituted coconut oil for coconut sugar for brown sugar, coconut milk for almond milk, I used coconut flour, energy g egg for baking powder.

Serves: 16 (1 piece per serving) Nutrition: 152 calories, 14.2 g fat (7.0 g saturated fat), 16 mg sodium, 6.9 g carbs, 1.7 g fiber, 2.8 g sugar, 3.2 g protein (calculated with 1/2 cup coconut oil and without garnish)

Serves: 6 Nutrition: 151 calories, 6.7 g fat (3.1 g saturated fat), 61 mg sodium, 23.0 g carbs, 5.1 g fiber, 16.9 g sugar, 3.2 g protein (calculated with 13.5 ounces of Trader Joe's light coconut milk)

Serves: 10 Nutrition: 295 calories, 17.6 g fat (8.6 g saturated fat), 95 mg sodium, 33.6 g carbs, 4.8 g fiber, 25.2 g sugar, 4.7 g protein (calculated 10 servings with 1 tablespoon maple syrup, 1 tablespoon coconut oil, and Trader Joe's light coconut milk)

Nutrition per serving: 287 calories, 9.9 g fat (1.9 g saturated), 76 mg sodium, 35 g carbs, 17.7 g fiber, 7.4 g sugars, 9.9 g protein (calculated without sweetener and reduced fat coconut milk)

Serves: 4 Nutrition: 340 calories, 20.8 g fat, 6.5 g saturated fat, 261 mg sodium, 38.6 carbs, 10 g fiber, 25.7 g sugar, 10.6 g protein (calculated with 1/4 cup coconut cream and 1 tablespoon maple syrup)

Serves: 6 Nutrition: 282 calories, 19.2 g fat (3.4 g saturated fat), 5 mg sodium, 27 g carbs, 8.1 g fiber, 12.5 g sugar, 4.8 g protein (calculated with 1/4 cup fresh berries, 1 tablespoon coconut flakes, 1 tablespoon chia seeds)

Serves: 2 Nutrition: 291 calories, 9.7 g fat (3.5 g saturated fat), 25 mg sodium, 52.8 g carbs, 8.9 g fiber, 27.2 g sugar, 5.0 g protein (calculated 2 servings without cherries or coconut whipped cream)

Serves: 2 Nutrition: 326 calories, 17.6 g fat, 6.9 g saturated fat, 190 mg sodium, 27.3 g carbs, 11.9 g fiber, 18.1 g sugar, 11.7 g protein (calculated with 1 cup lite coconut milk, 1 cup soy milk)

Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each) soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered sugar for dusting (optional)

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

Fat: 7.4 g Carbs: 12.8 g Sugar: 1 g Protein: 2.2 g; Nutrition facts are based on using coconut sugar.

2.7 oz (80 g) dark chocolate 5 Tbsp (76 g) unsalted butter 4 eggs, separated 2/3 cup (80 g) coconut sugar (or other natural sugar) 1/2 cup (50 g) hazelnut meal (or bleached hazelnuts ground in a food processor) 1/3 cup (30 g) unsweetened cocoa powder 2 Tbsp brandy or rum (optional) Powdered sugar for topping

2 cups gram flour (chickpea flour) 1 cup CHOC Chick cacao butter 1 cup coconut sugar 1 1/2 cups coconut milk 3/4 cup CHOC Chick cacao powder 4 tsp ground ginger 200 g crystallised ginger

12 oz (350 g) beets 2 Tbsp lemon juice 4 Tbsp coconut sugar 300 ml water 2 tsp agar - agar powder 1 apple (small), diced 1/2 tsp salt (for apple soaking water)

Filling: 10 oz / 300 g cooked kabocha squash 10 oz / 300 g plain Greek yogurt (2 small containers of a commercial product sold in the US) 2 eggs 4 Tbsp coconut sugar (or other natural sugar) 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp nutmeg