Do I use the same amount of agave
in place of honey if I liked it that way?
Or you can use maple syrup, cane sugar and / or stevia
in place of honey if that's your thing.
Not exact matches
Place two thirds
of your buckwheat
in a blender with the almond milk, chia seeds, banana, blueberries, almond butter and
honey / maple syrup (
if you're using it).
Spoon it into 6 glasses and
place in the fridge for 1 hour to set before serving, with more raspberries and a drizzle
of honey,
if you like.
However,
if you prefer your smoothies on the sweeter side, I'd suggest using the Brasilia Blueberry or Sumatra Dragonfruit
in place of the Ipanema Pomegranate — OR, add a little extra stevia or
honey to the mix.
I'm wondering
if I could make it with corn syrup
in place of the
honey...
If I wanted to use liquid stevia
in place of the
honey / nectar, should I add water to compensate for the liquid?
Hello, I'm wondering
if I could substitute liquid stevia
in place of the
honey as I am on a sugar - free diet.
Mix it up by using peanut butter
in place of the almond butter or add a touch
of maple syrup or
honey if you're feeling extra sweet!
If you're not restricting carbs, feel free to use maple syrup or
honey in place of the stevia.
If you can't get ahold
of any, you could use a very thick raw
honey in its
place.
- cut the banana
in 1/2 vertically a and shallow fry
in the coconut oil -
place 1/2
of the baked banana
in a serving cup - scoop the ice - cream to the side
of the banana - drizzle with the extra
honey (
if using) and the dusting
of cinnamon and top with the pecan nuts
Grown people, who are aware that they are diabetic should know when to stay away from a recipe
if they can not even have
honey in place of sugar.
:) I am also curious
if you can use the agave nector
in place of the maple syrup or
honey?
You can substitute
honey in place of the maple syrup
if you prefer.
(
If you're using
honey and having a hard time blending it into the lemon juice,
place the bowl on top
of your stove to warm it up while the cake bakes, or warm it briefly
in the microwave until you can whisk them together.)
If I have a design that has a lot
of extra pieces I «glue» them down with
honey or soynut butter (PB alternative since my daughter is allergic) so that they stay
in place during travel and being moved around.
If you're craving something sweet, try using Manuka
honey in place of refined sugars.
I bet you could use Agave syrup or
honey in place of the maple syrup, but I have never tested it, so
if you do try it, be sure and let me know how it turns out!
If your
honey has crystalized, we recommend taking the lid off the glass jar and
placing the jar
in a pot
of hot (not boiling) water.
If your raw honey or coconut oil is solid (coconut oil has a melting point of 76 °F, so if you keep your house cool, it will likely be soft but solid), put them into a glass oven - safe bowl or measuring cup (such as Pyrex), and place it in pot filled with shallow, boiling water (do not let the water get into the bowl or cup containing the honey and / or coconut oil
If your raw
honey or coconut oil is solid (coconut oil has a melting point
of 76 °F, so
if you keep your house cool, it will likely be soft but solid), put them into a glass oven - safe bowl or measuring cup (such as Pyrex), and place it in pot filled with shallow, boiling water (do not let the water get into the bowl or cup containing the honey and / or coconut oil
if you keep your house cool, it will likely be soft but solid), put them into a glass oven - safe bowl or measuring cup (such as Pyrex), and
place it
in pot filled with shallow, boiling water (do not let the water get into the bowl or cup containing the
honey and / or coconut oil).
I was wondering
if corn syrup could be used
in the
place of the
honey.
We use bread made with a blend
of tapioca and sorghum flours and do fine with it, but I do not know
if a sorghum syrup would be OK to use
in place of honey or corn syrup
in recipes.
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