Not exact matches
(For reference, I used Bob's Red Mill Gluten - free Flour instead
of Debbie's flour mixture [only
because I had some on hand], and Earth Balance Soy - free Butter
in place of sunflower butter,
honey instead
of coconut nectar, and olive oil
in place of coconut oil.
I followed the exact same method as I do
in my homemade almond milk, but I used pecans
in place of the almonds and maple syrup instead
of honey (just
because I'm not eating
honey at the moment).
I modified the original recipe a bit,
because that's what I do — but
in this case, only a tiny bit: I used maple syrup
in place of honey, and I let the food processor mix
in the coconut milk too.
Everybody talk about goldensyrup; for my case I have heard about it
in some frenchblog; It was related
in some english - biscuit, I never try (it was not
in my supermarket) but
in place of this, we have a multitude game
of honey; I hope the bee keeping the healthy
because the insecticide are everywhere.
I substituted 2 Tablespoons
of your dip (
in place of tahini) combining it with lemon juice, olive oil, and maple syrup (I used
honey because that is what I had
in the pantry).
I halved the recipe
because I didn't have enough almond butter, used half the amount
of maple syrup
in place of the
honey, and added blueberries after the batter was mixed.
I think I'll try agave
in place of the
honey next time, just
because agave has a lower glycemic index.
Free sugars, which are inclusive
of refined and added sugars, are sugars that are «freed» when fiber is removed during processing, such as juicing, or simply
because fiber was never present
in the first
place (e.g.,
honey).