Sentences with phrase «maple syrup consistency»

Not exact matches

What I find works is to melt the coconut oil first with the maple syrup and add gradually the cacao powder, stirring until you get the desired consistency.

You could try adding more coconut oil and maple syrup to create a smoother consistency!

Yes you can absolutely substitute maple syrup for honey in all recipes, if anything the consistency will be creamier and the taste will be basically exactly the same!

I would suggest using maple syrup next time as it is slightly runnier than honey so it should make a difference to the consistency.

If you use too much maple syrup this can affect the consistency of the mixture.

For extra sweetness I would added in more maple syrup, the banana would probably change the consistency of the brownies.

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.

Add the milk or maple syrup, then add the confectioners» sugar, a little at a time, until you reach your desired consistency.

Also, don't experiment with liquid sweeteners, such as maple syrup or honey, because their consistency just doesn't work in this recipe.

I've also tried maple syrup, though it sometimes messes with my consistency.

For a thinner consistency, add an extra tbsp (15 mL) of maple syrup.

* 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.

Pour in a splash of almond milk and two tablespoons of maple syrup, then blend on medium speed until everything is fully mixed and has a creamy consistency.

If it is too thin, cook it over high heat until it is reduced and thickened to the consistency of maple syrup.

The taste reminds me of a delicious pancake, obviously because of the maple syrup but also the moistness and bounciness - it is a really great consistency for a cake!

Add more powdered sugar or maple syrup, if necessary, for desired consistency.

I tend to also eat low sugar and I can probably get away with the 1/4 cup of maple syrup but I was wondering if the consistency would be ruined if I replaced the majority of the coconut sugar with stevia?

It's called SunRoot from the Jerusalem Artichoke root, and it's yummy... tastes like maple syrup without all of the sugar (low on the glycemic index), yet the same consistency.

A perfect fluffy consistency with a sweet, smooth, robust blend of flavors and warmed maple syrup (and nutritious!).

Add just enough milk to create an icing the consistency of maple syrup.

I think the maple syrup is part of what helps these cookies to be the right consistency, otherwise there's too much dry ingredients and not enough liquid to balance it out.

Then, make a balsamic vinegar reduction, to the consistency of maple syrup, and lightly drizzle over the garnish.

The added sweetness of the maple syrup brings a smooth flavour and changes the consistency making light fluffy whipped cream into a denser dip.

When you mix these three ingredients; avocado, maple syrup and cacao powder, you get this amazing pudding consistency and flavour.

Check in on and stir the mixture more frequently (about every 5 minutes) as it begins to take on a caramel - brown color and thickens to the consistency of maple syrup, then plant yourself in front of the stove and stir the mixture until it reaches a deeper copper color.

Add the maple syrup and confectioners» sugar and beat until light and creamy and of spreading consistency.

I don't think stevia will work as it is a different consistency than maple syrup.

I used maple syrup and no additional water, it turned out sweet enough and the consistency was just right.

1 Pour in a high - speed blender the bananas, 1/2 cup of blueberries and the Maple syrup, blend until you get a soft consistency.

2 Cups Bread Flour 1 1/2 Cups Whole Wheat Flour 1 Cup Sourdough Starter (I keep mine the consistency of think pancake batter) 2 Teaspoons Salt 3 Tablespoons Coconut Sugar 3/4 — 1 Cup Filtered Water 2 Tablespoons Cinnamon 1 1/4 Cup Raisins 1/2 Cup Maple Syrup 1 Tablespoon Butter

* I tried it with a thick raw honey and it did not work out well so if you want to substitute I recommend sticking with a thinner consistency honey or maple syrup.

It should be the consistency of maple syrup.

I always just add more maple syrup or more peanut butter based on the consistency I'm going for, so maybe add just a bit more of the syrup next time?

There's no doubt this would be delicious with maple syrup, but I have some apple cider that I boiled down into a syrupy consistency and spooned that over the top.

I think you could substitute honey for maple syrup, but I think you might have better luck with agave, since it's similar in consistency to maple syrup.

Also, since you are the healthy baking queen... when you mention maple syrup in your recipes will other syrups (black molasses and date syrup) do the same when it comes to consistency?

You had the right idea, more brown rice flour or less maple syrup until you get a rollable consistency.

Using a food processor, mix oats, coconut oil, shredded coconut, and maple syrup until it has a sticky consistency.

1 container of vegan ricotta (I prefer Kite Hill) 1 tablespoon of raw cacao powder 2 tablespoons of maples syrup 1/2 teaspoon of vanilla Depending on how dry or moist your ricotta is — I added a few tablespoons of nut - based milk to achieve the consistency I was looking for.

Add the maple syrup and continue mixing until the almond butter is at your desired consistency — the longer you blend, the more oil released by the nuts and therefore the runnier the almond butter.

I know maple syrup isn't raw, but I don't like the consistency of my chocolate when I make it with honey.

Sweeten your chia seeds and almond milk with maple syrup, then let them get cozy in the fridge until they reach a pudding - like consistency.

I sifted the dry ingredients because I only had a 9 × 9 pan and so wanted to create volume LOL; 2) no soy milk — > used 1/2 full - fat coconut milk (canned) and 1/2 water; 3) no maple syrup — > mixed brown sugar and water together until they made a similar consistency; 4) used xylitol instead of coconut sugar; 5) used 100 % cacao unsweetened chips.; 6) added 1/2 cu or so of chopped walnuts, again, to create more volume since I had the wrong - sized pan.

The only modification I had to made was to the crust because it wasn't moist enough or sticky like you said it should be so I added 2 1/2 tbsp of maple syrup and Voilà, I got the desired consistency Can't wait to try it!!!

Mix almond butter and maple syrup together and add a splash of almond milk until desired consistency is reached.

http://www.wholefoodsmarket.com/recipe/whipped-coconut-cream I'm not sure how this consistency would play out with this cheesecake, but I plan to try there recipe but omit the sugar, as I think the sweetness from the maple syrup will be plenty.

Adjust the consistency of the frosting with additional maple syrup or confectioners» sugar, if necessary; it should be nicely spreadable.

Would using maple syrup / agave nectar / honey change the consistency of the bread?

I tried making it with maple syrup and it just didn't have that same pour - able consistency.

I'm not sure that you could really get it to a sauce - like consistency, but certainly adding more coconut oil and / or maple syrup would make it sweeter and chewier (maybe not runny).