Sentences with phrase «little maple syrup as»

You can add as much or as little maple syrup as you like, depending on your preference for sweetness.

Not exact matches

I made something a little similar with rolled oats and maple syrup, and as delicious as they were, they were reaaaaally messy and sticky!

Really sadly I don't think there is a replacement for the dates as they really stick the whole thing together, it may work to try making them with a little more sweet potato and a little more maple syrup but I can't promise anything as I haven't tried it!

Base was fine I just added a little more maple syrup so it didn't crumble, then I had to add more water to the dates to get the stuff smooth, all was going ok and at this time i put it in the freezer over night so it would be solid for dipping in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!

Hi Janice, yes the porridge would hold up without it but it might not be as sweet or as large a portion, so you could boosting the other ingredients or adding a little extra honey or pure maple syrup.

Bars were a delicious treat, though I'd cut back on the maple syrup a little if I were making these as a breakfast bar, they err on dessert level sweet to me... not sure if that would make the dough too crumbly?

I only used 1/4 cup of maple syrup as I don't like too sweet, but will try a little more next time.

Top them with traditional maple syrup or something a little more interesting, such as lemon - ginger coconut cream.

I did a little research and there seems to be some debate as to whether molasses is truly paleo, but I'm sure that this ice cream would still be delicious if you added more honey instead, or even tried maple syrup.

I added a little maple syrup to my cream cheese filling (yes, I realize I have been adding that a lot as of late... Canadians are always allowed to add maple syrup, just remember that).

* Similarly, if you use maple syrup instead of honey you might need a little more of the dry ingredients too as I find maple syrup to be more runny.

Two tablespoons add hint more sweetness and is a little reminiscent of maple syrup baked beans, although not as sweet.

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honeAs far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honeas the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

I've made a little twist on the ingredients though, as I didn't have molasses, I've put 1/2 cup honey and 1/2 maple syrup.

I didn't add any extra sweetener as I found the apples and the raisins sweetened it enough, but my husband put maple syrup on his, and we both had it topped with some raspberries and a little bit of warmed up cashew milk.

What I love about using maple syrup as a sweetener is that a little goes a long way and I don't have to use mounds of sugar in anything!

And if you prefer to avoid honey for your really little ones I think 100 % pure maple syrup would work just fine as a substitute.

Serve with a little maple syrup (or vanilla ice cream as a dessert!)

I use to make these as a little girl only i used maple syrup.

I find honey to be a little bit sweeter than maple syrup so you might not need as much.

Cow's milk would work just fine As for a topping, what about a little drizzle of honey, pure maple syrup, coconut butter, or fresh berry jam!

A little maple syrup is used as the sweetener and agar as the gelling agent.

I also used maple syrup as a sweetener and replaced the red wine with a citrusy moscato because I wanted something a little fizzy and festive.

These sweet little plum tarts are a breeze to make and require a whopping four ingredients (but really let's call it two, as sugar and good maple syrup are definitely pantry staples around these parts).

As a brunch dish, serve with maple syrup along with fresh berries, slices of peaches or bananas, or even sliced apples that have been sauteed in a little butter, sugar, and ground cinnamon.

Add the maple syrup to any fruits that weren't very sweet, or as a nice top layer add a little dollop that you can swirl through.

The mixture will thicken as its stirred, because maple syrup has a tendency to cause peanut butter to seize slightly and the coconut flour will cause it to thicken with a little time and friction.

As far as toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butterAs far as toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butteras toppings go, when I have paleo pancake parties I like to use organic pure maple syrup, blueberries, coconut flakes, cinnamon... and definitely a little grass - fed butter (or you could drizzle with a bit of coconut oil if you don't eat butter).

I used a blend of coconut and buckwheat flours, added in chopped dates, extra carrots, extra extra pecans and a little extra maple syrup, milk and vanilla extract (as the batter became a bit too sticky to work with).

Taste test to see if you prefer it a little sweeter and add maple syrup or more spices, as needed.

As you seem to love granola, I will tell you that I subtracted a little maple syrup and swapped in a two tbsp buckwheat honey and a splash of molasses.

You can use maple syrup instead of honey for the chocolate recipe, especially if you've never made raw chocolate before as it is a little bit easier to mix with the cacao butter.

and as far as complete substitutions go, you generally can substitute maple syrup (or honey, or agave, or the like) for other sweeteners — it will just change the flavor a little.

I made this last night with a little extra balsamic, no maple syrup, and the addition of chick peas as recommended by others.

You can keep it simple and add a little sweetener (a medjool date or pure maple syrup) and some vanilla for a creamy vanilla flavoured milk, or you can get creative and make flavours such as salted caramel, chocolate banana or strawberry mint!

As the only sweetener in these pancakes is ripe bananas, you can happily add a little pure maple syrup over the top and not feel like you have eaten dessert for breakfast.

Then, serve it as a savory dinner side, add to oatmeal in the morning with a little too much maple syrup, or use it as the base of a stew.

I've used this same base to create two other amazingly creamy popsicles that are in my freezer right now — a mango orange creamsicle (made by adding the juice of 1 orange and two mangos to this base, plus reducing the maple syrup a little), as well as a black sesame and matcha one I'll hopefully be sharing next month.

I used a little maple syrup with the honey as a sweetener.

We tried to keep it as «clean» as possible, added just a little bit of maple syrup for sweetness, and lots of fresh and dried fruit.

2 1/2 cups almond flour 1/2 tsp sea salt 1 tsp baking soda 1/3 cup avocado oil (or olive oil, grapeseed oil or melted coconut oil) 1 Tablespoon vanilla extract 1/3 cup honey (+ 2 tsp grade B maple syrup optional)-- and add a little at a time as this recipe will be affected by altitude, humidity etc..

Sweeten as you need with a little good quality local honey or maple syrup.

So while this version is not made with refined sugars or grains like a traditional cookie, this cookie does have some carbs as its sweetened with dates and a little maple syrup.)

Whereas, the sap from a maple tree (as well as the juice from an agave cactus) has very little readily available sweetness, and requires long heating times in order to produce the sweet syrup you purchase in the bottle.

I recommend using it as a dip for apple slices, in coffee, in place of oil for cooking, or as a base for desserts (it's fabulous when combined with cocoa powder and a little maple syrup).

Focus on simple, properly prepared options, such as fresh peach slices with a dusting of Rapadura (evaporated cane juice sugar) or berries topped with whipped cream made with a little maple syrup and arrowroot powder.

* Similarly, if you use maple syrup instead of honey you might need a little more of the dry ingredients too as I find maple syrup to be more runny.

Serve with a little maple syrup (or vanilla ice cream as a dessert!)

First, I had no sweet potatoes so I use cooked carrot, I used maple syrup and cut down on it as it is sweeter than dates and also I switched up the icing and used pumpkinseed butter and used a little melted 99 % dark chocolate as it was an extra special day.

* If * you're not really jazzed about them, there are a couple ways to trouble shoot so nothing is wasted: just melt them back down and add (1) 1 - 2 tsp maple syrup for a little sweetness as I suggest as an option in the post, and / or (2) a layer of melted (I suggest organic and dark — with a cacao content of 70 % +) chocolate on top of the coconut mints after they've been in the freezer and so are solid.