Sentences with phrase «less sweet cakes»

Wet 1/2 cup melted coconut oil 1 cup agave syrup (or less if you prefer less sweet cakes) 3 tbsp ground flax + 9 tbsp water = 3 flax eggs 1 tbsp fresh lemon juice

1/2 the glaze would be plenty or not needed at all for a less sweet cake.

It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker the less sweet the cake is).

Omitting the syrup might make for a less sweet cake, but I found that I enjoyed this revelation; the icing really stands out.

Not exact matches

It's less sweet than a cake and it's texture is moist and dense with a crunchy, buttery topping.

I made the cake slightly less sweet than you would imagine a cake to be, but only because the topping is sweet enough to make the cake into a dessert without becoming cloyingly sweet or too rich.

Especially for those who prefer their cakes a little less sweet.

While this cake certainly has plenty of sweetness from the chocolate eggs, I decided to keep the frosting less sweet.

It has been a while since I had that cake but I think this one is a little more chocolaty, less sweet, and just as moist if not moister.

Filed Under: Cakes & Muffins, Oven Recipes Tagged With: -, Cakes, calorie, Desserts / Sweets, Egg, fat, Friendly, fruit, Fusion, Health, how to make, Indian Snack, Kid, less, Low, mango, no, puree, Recipe, s, yogurt

I definitely tend to prefer less - sweet chocolate cakes with sweeter buttercreams — that's just my personal taste preference.

I've always tended to use less sugar than the standard and find bought cakes horrendously sweet.

(Though I think it's a bit too sweet, next time I'll put less sugar in the cake batter)

Filed Under: Dairy - Free, Egg - Free, Gluten Free, No Nightshades, Nut - Free, Oil Free, Soy - Free, Sweet Things, Vegan, Vegetarian Tagged With: 10 ingredients or less, baking, cacao powder, cake, chocolate, cocoa powder, coffee, oat flour, sweet potato

Must try that as I usually find cake too sweet these days (downside of eating less sugar... everything sweet just tastes too sweet now!)

So, along with using cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the cake, I wanted something a little less sweet for those mornings when «less sweet» is calling to me.

Filed Under: Cooking, Desserts, Easter, food, holidays, Recipes Tagged With: 5 ingredients or less, cake batter dip, carrot cake, Dessert, dessert dips, dessert recipes, Desserts, Dip Recipes, dips, easy desserts, easy recipes, Just Us Four Recipes, quick recipes, sweet dips, three ingredient recipe, three ingredient recipes

Carrot cake muffins, a less - sweet carrot cake clone oozing baked - in, barely sweetened cream cheese filling.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

Found it to be less a pudding and more a cake, and not as sweet as it looks on the picture.

why everytime I see cake I can't resist to give comment, I am eating less in sweet but cake is my weakness =) I love your recipe as you said «This is not a dessert I would have every day though but once in a while is OK» This is really heaven =) erecipe

I'm really happy you tried that one though Vanilla doesn't hide the sweet potato flavor nearly as well as chocolate so it is quite noticeable in that one, but much less detachable in the chocolate mousse cake.

This cake has the texture and feel as traditional cake, is less sweet, and full of chocolate flavor.

With less filler and just enough spice, these healthier crab cakes let the sweet, succulent crab shine through.

It's light, not too dense, nor too sweet (I say that because I like less sugar in every sweet thing I eat, and I usually put less sugar in my cakes too — but I knew that the sugar in this recipe would help get the cake all fluffy and so I went ahead), it's moist of course, and simply delightful.

But I made the cake again topped simply with a dusting of powdered sugar, and I almost liked that better, it seemed less of an indulgence and more of a snakie cake, simple and sweet.

These oat - based blender muffins have a slightly bumpy texture (as the blender won't break up the grain completely) and are a bit less sweet than the average breakfast pastry — come on, if I wanted a piece of chocolate cake, I'd just make that.

I used to spend my autumn weekends creating incredibly complex, competition - level apple pies, obsessing over the sweet - and - spicy balance of the filling, and decorated with no less finesse than one does a celebration cake.

Sometimes I like cakes and biscuits a lot less sweet than others, and so I appreciate not everyone may like the sweet potato and coconut cake.

One of the main ingredients in this recipe is the cherry brandy that the layers are soaked in, which is called kirschwasser, a brandy originated from the Black Forest Mountain region in Germany, a clear sweet less, colorless cherry brandy, with a subtle cherry flavor, that brings its unique flavor to this simple yet delicious cake.

I am still deeply in love with almond flour for flavor and how sweet it makes things taste, so I am tempted to post an almond flour version of this cake with the caveat that it will be less fluffy.

Little Dish's new Baby Rice Cakes are coated with less juice, meaning they taste less sweet and contain 30 % less sugar when compared against the average sugar content (per 100 g) in all baby rice cakes found in UK supermarCakes are coated with less juice, meaning they taste less sweet and contain 30 % less sugar when compared against the average sugar content (per 100 g) in all baby rice cakes found in UK supermarcakes found in UK supermarkets.

it will not affect the cake, only the cake will be less sweet.

The cake is a tiny bit too sweet for my taste (I may add less sugar in the future, while leaving the honey level the same).

I have a serious thing for upside - down cakes, and particularly ones that are a little less sweet than the traditional pineapple one.

Turns out I only had 1/4 c honey so used brown rice syrup for the remaining 3/4 c. I think this made the cake less sweet but with all the other sweeteners I don't think the taste was compromised.

Good honey cake has a thick, sticky gooey top, a little less than a quarter of an inch thick and then nothing but sweet spicy orangy moistness below.

In Germany we prefer lighter cakes (I don't mean light in calories, but fluffier, softer, less compact and definitely less sweet).

I really like serving sweet things in cake cases because the portions are smaller and young children tend to eat less sugar this way!

I used spelt flour, could do with little bit less sugar, though my pears were not too sweet and the cake came out rather nice.

(it was really sad as I harvested the raspberries myself, such a nice feeling and then cake destroyed sniff, sniff) Another tip, the syrup makes the cake too sweet, for people who do not like extremely sweet stuff, I would definitely recommend using less than a third of the syrup!

- You might find that you need less sugar or no sugar at all, but my goal with these was to make these taste sweet like cake mix would make them.

With less filler and just enough spice, these healthier crab cakes let the sweet, succulent crab shine through.

Maintaining a healthy diet means (virtually) abstaining from sweet foods — lollies, cakes, desserts, and the like, as their primary ingredients have be found to be less than wholesome.

I use coconut flour in most all my baking recipes because it delivers a huge punch of nutrition and such a sweet, cake - like flavor; it's also lower in fat than nut - based flours because you can use less to get the same effects.

You're less likely to find MSG in sweet candies, cakes and cookies but it's still possible.

When I developed this recipe I set out to create a muffin that was soft and cake - like, but still had plenty of texture and was less - sweet than the average muffin.

Just imagine biting into a luxuriously rich, sweet chocolate cake that (serving for serving) provides more fiber than whole grain cereal, more protein than chicken, less sugar than an apple and fewer calories than a serving of yogurt.

Not only will it be more healthful and delicious but you'll be less tempted to snack on high carb sweets, cakes, chocolate, processed foods, etc..

If you prefer your cake less sweet, reduce the sweeteners to half.