I like to sweeten my matcha latte with a bit of honey, but if you're vegan you can swap it out for
another liquid sweetener of your choice.
Ingredients 1 cup mango, diced 1 cup strawberry, diced 1 cup kiwi, diced 1 cup pineapple, diced 1 cup blackberries, quartered 1 / 2 cup red onion, diced 2 tablespoons agave or
liquid sweetener of choice 1 tablespoon rosemary, finely chopped Preparation 1.
Sweeten with honey, maple syrup or
another liquid sweetener of choice);
The base is a blended concoction of raw cashews, oats,
liquid sweetener of your choice and coconut oil that seriously resembles cookie dough, both in taste and texture.
125 g oats 240 ml water 1 ripe banana 150 g frozen mixed berries Pinch of salt Maple syrup to taste (or
liquid sweetener of choice) Toppings of choice
Substitution Options: Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or
liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
1/2 cup of
liquid sweetener of choice - honey, agave, maple syrup or coconut syrup.
you can replace them with 1/3 cup of grade B maple syrup or any other
liquid sweetener of your choice.
Fold in
a liquid sweetener of choice, I used maple syrup.
I haven't tried it with honey, but I think that would work just fine or
another liquid sweetener of your choice.
The coconut oil,
the liquid sweetener of choice and the cocoa powder come together to make what is essentially (slightly thick) melted chocolate.
Add in melted coconut oil, lemon juice,
liquid sweetener of choice and continue processing on high until a very smooth mixture forms.
The base is a blended concoction of raw cashews, oats,
liquid sweetener of your choice and coconut oil that seriously resembles cookie dough, both in taste and texture.
Ingredients 32 oz gluten - free rolled oats (extra thick or regular) 3/4 cup raw almonds, soaked overnight or for 10 - 12 hours 1/2 cup walnuts, soaked for 4 hours 1/2 cup raw pumpkin seeds, soaked for 6 hours 1/2 cup raw sunflower seeds, soaked for 6 hours 1 cup unsweetened coconut flakes 2/3 cup extra-virgin, cold - pressed olive oil 1/3 cup
liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3 cups dried fruits / freeze - dried fruits
16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp
liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits
-- Maple syrup is
my liquid sweetener of choice, as this is lowest glycemic product of all liquid sweeteners.
Honey or
Liquid Sweetener of Choice
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp
liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
, add chia seeds, a little
liquid sweetener of your choice, plus a dash of vanilla.
For my vegan readers you could definitely use an alternative
liquid sweetener of choice however it may affect the overall flavour.
Look this: 354 15/17 ml rolled oats 157 37/51 ml whole almonds 157 37/51 ml dried fruit medley 177 15/34 ml whole cashews 118 5/17 ml pepitas 78 44/51 ml ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or nut butter of choice 78 44/51 ml Honey or
liquid sweetener of choice pinch Sea Salt
Next whisk in your eggs and
liquid sweetener of choice until you start to make a nice smooth batter.
Not exact matches
Hi Ella, I'm curious if I can use a natural
sweetener like
liquid stevia instead
of maple syrup, love your amazing recipes by the way!
If anyone has trouble processing the dates and sweet potatoes (my friend had this issue, couldn't get a smooth consistency at all), or if you wanted to make these but forgot to buy dates (happened to me)-- 1/2 cup
liquid sweetener works great in place
of the dates and maple syrup in this recipe.
They're barely sweet with just 4 tbsp
of maple syrup (or your favorite
liquid sweetener, honey is good too) and full
of whole grains and fruit so they're great for breakfast or a healthy snack.
I have enjoyed this breakfast risotto with less
sweetener but a few drops
of vanilla
liquid stevia.
* Notes: If you use
liquid sweetener (maple syrup or agave), add with the wet ingredients and you may need to adjust the amount
of eggnog or flour to get the right consistency.
And if «sugar» looks like honey or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out
of the galette with the
liquid sweeteners).
Scoop a desired amount
of hot nutrimeal onto the centre
of a bowl, pour over with about 1 cup almond milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra
liquid sweetener if desired.
It is a zero calorie, zero carb
liquid sweetener in a portable little package... and best
of all, comes in three different flavors:
I add a drop
of vanilla to the
liquid before whipping, but no
sweetener at all, and we LOVE this.
The recipe below used a combination
of a powdered
sweetener (Truvia) and a
liquid sweetener (Sucralose).
If those are acceptable, how much
of those
liquid sweeteners should I add to replace it?
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.
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.
* The flavor and texture
of dates really makes this special, but they could certainly be replaced with a few TBSP
of liquid sweetener (agave, maple syrup, honey...)-- just note that the flavor will be significantly altered.
Juen, the
liquid sweetener could be a number
of different things, so give something a try!
One request I get a lot is from people wanting to substitute
liquid sweeteners, such as Stevia, in the cookies instead
of using Swerve.
Liquid Stevia is a natural herb
sweetener that has no calories or carbs, so it's a
sweetener of choice for Keto diet.
You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more
of an unrefined, molasses - quality taste) but please take note that if you prefer to use a
liquid sweetener such as agave nectar, it can change the consistency and taste
of my recipe.
1/2 Cup Unsweet Applesauce 1 Cup Unsweet Almond / Coconut Milk blend (any milk
of choice) 3 Egg Whites 2 Whole Eggs 2 tsp Pure Vanilla Extract 20ish Drops
of Liquid Stevia (you can add 1/2 cup dry
sweetener or 3 TB
of sweetener of choice or a mashed banana)
While many recipes call for honey or
liquid stevia as the
sweetener of choice, I prefer using a combination
of dates and honey.
Coconut sugar gives these brownies much
of their substance and texture, so don't be tempted to use a
liquid sweetener or sugar substitute without expecting significantly different results.
6 Tbsp dry adzuki beans or a can
of Eden brand cooked unsweetened aduki beans, drained Pinch salt 2 Tbsp coconut nectar or other
liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts, cooked and peeled (optional) 2 tsp agar - agar powder 4 Tbsp erythritol, xylitol or coconut sugar
On top
of all that, they are egg - free, dairy - free, and can easily be made gluten - free and / or vegan by using gluten - free oats and swapping the honey for another
liquid sweetener — a win all - around!
Drain and rinse the almonds then add them to a blender or a food processor along with the almond milk, lemon juice vanilla extract,
liquid sweetener and pinch
of salt.
You could try adding couple extra tablespoons
of sweetener, but at some point it may not set up as well due to the extra
liquid.
The company's experience with molasses blending led to almost 200 different
liquid blends
of various
liquid sweeteners and syrups packed in retail, food service and bulk tanker loads.
1 cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup agave nectar or other
liquid sweetener such as raw honey (not vegan) OR for zero calorie
sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract
Generally speaking,
liquid sweeteners can be swapped out (such as honey for the maple syrup) and probably some other flaked grains could be used in place
of the oats.