Piloncillo, also known as panela is raw sugar that has been formed into cones and has the caramel
notes of brown sugar but without the molasses.
Piloncillo is pure, unrefined raw sugar that has been formed into cones and has the caramel
notes of brown sugar but without the molasses.
Here it enhances the butterscotch
notes of brown sugar and butter in the blondies.
Cubes of apple laced with peanut butter dominate every bite of this thick and creamy oatmeal with crunchy walnuts and warm
notes of brown sugar and cinnamon.
Not exact matches
R & D Manager Deena Alari
notes that while consumers may use a one - pound bag
of brown sugar at home, Giraffe Foods uses a 50 - pound bag, but it's «still
brown sugar.»
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light
brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture
of your choice, see
Note up top) 1/4 cup (50 grams) uncooked millet
Brown sugar and dried apricots and cherries add a touch
of sweetness, while cinnamon, ginger and almonds lend a complementary savory
note.
1/3 — 1/2 cup honey (or
brown sugar works)(
Note: I also replace some
of the honey with liquid stevia to cut back on
sugar sometimes.)
*
NOTE: If Korean barbeque sauce is not available, feel free to substitute equal amount
of light soy sauce, 1 clove
of minced garlic and 1 tablespoon dark
brown sugar (or palm
sugar)
Tracey's
Notes ~ I did test a batch with 1/2 cup
of organic
brown sugar and the cookies turned out to be a bit thicker and chewy, while the whole cane
sugar makes a larger, crisper cookie.
Salted butter enhances the corn's flavor, accenting the caramel
notes of the molasses and
brown sugar.
It's possible to substitute all - purpose flour and your old - fashioned oats, as well as
brown sugar (please see my Oatmeal Cookie FAQ Page for more info — just click on the pink text at the bottom
of the
Notes section underneath the Instructions to get those FAQ answers!).
3 large over-ripe bananas 1 «flax egg» (see
note below) 1/3 cup extra virgin olive oil or high - oleic safflower oil 1/4 cup packed
brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet
It's also very similar to the following recipes: King Arthur, Genius Kitchen (uses
brown sugar), My Baking Addiction (slightly less
sugar), Taste
of Home, Tasty Kitchen, Libby's Pumpkin Bread via Epicurious (1/2
sugar, 1/2
brown sugar — side
note, not sure why this recipe was different from the Libby's recipe on the Nestle site), Sweet Tea & Thyme (1/3
sugar, 2/3 dark
brown sugar).
2 cups flour
of choice (
NOTE: I use half spelt and half organic AP flour) 1/8 teaspoon baking soda 1 teaspoon salt 2 teaspoon baking powder 3/4 cup peanut butter powder 1 egg 1 cup milk 1/3 cup warm water 1/4 cup honey 1/4 cup
brown sugar 1/4 cup chopped nuts
of choice 1/2 cup dried fruits
of choice, chopped fine or pulsed in food processor
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons
of baking soda Scant 1/4 cup
of brown sugar 1/4 cup
of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon
of salt 1 teaspoon
of vanilla extract 1/4 cup
of melted coconut oil (I used Nutiva) 1 cup
of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup
of almond meal (see
notes) 1/2 cup
of rolled oats Walnuts, chopped 1/4 cup
of dark vegan chocolate chips
There's no maple syrup in this pie recipe (not a mistake), but the finished product will remind you
of maple -
sugar candies thanks to the caramel
notes in the
brown sugar.
100 g)(28 %) 50 g
brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest
of one lemon orange zest
of one orange pinch
of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg **
NOTE: Please feel free to add more liquid (steps
of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
100 g)(28 %) 50 g
brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) * *
NOTE: Please feel free to add more liquid (steps
of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
I didn't see the
note about the
brown sugar so I used the whole 1/2 cup inside instead
of 1/4 in and 1/4 on top.
[
Note: The «
brown blob» on the cereal was a tablespoon
of Sukrin Gold
brown sugar replacement.
It's not pumpkin pie, but if you scoop out a baked sweet potato and then mix it with some pumpkin pie spices and a teaspoon or two
of brown sugar, you get many
of the same flavor
notes as pumpkin pie without the huge fat and
sugar load
of a pumpkin pie.
Note that to avoid listing
sugar as the first ingredient in their products, some sneaky food makers use multiple types
of sugar (e.g. honey, cane
sugar, and
brown rice syrup), each
of which alone may be smaller in volume than the ingredient listed first (e.g. oats) even though taken together,
sugar forms a far larger portion.
NOTE: I have made these
sugar free by using all natural peanut butter, omitting the chocolate chips, and substituting the
brown sugar for almost the same amount
of honey (1/4 — 1/3 C depending on your sweet preference).