Sentences with phrase «organic coconut sugar for»

I used organic coconut spread for the non-dairy butter, almond milk, and to keep the coconut theme and nix the recipe's call for granulated sugar, I used an unrefined organic coconut sugar for a healthier spin.

They made an excellent choice going with organic coconut sugar for sweetener.

That's crazy pricing, which makes the TJ's one - pound bag of organic coconut sugar for $ 3.99 sound too good to be true.

They made an excellent choice going with organic coconut sugar for sweetener.

I made the amended version, further substituting organic coconut sugar for the honey, and it is excellent!

Not exact matches

I opted for coconut sugar vs regular sugar because organic palm coconut sugar is 3 - 5 % fructose.

In addition to tasting delicious, organic coconut sugar has naturally occurring nutrients including magnesium, potassium vitamins etc.Thanks for the blog.

Question — do you think organic coconut sugar would be okay to substitute for the carbohydrate?

Stein's nutritional studies, as well as her love for homemade baked goods, certainly guided her ingredients: the cookies contain no refined sugar (they're sweetened by organic coconut sugar) and use millet, almond and garbanzo fava bean flour.

2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling

As for the icing, I will venture making the coconut creme one next time, but for old times sake, I used gluten free icing sugar, creme cheese, organic butter, a little lemon juice and lemon rind.

2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips

The grocery didn't have dried cranberries in stock, so I impromptu subbed diced, organic black mission figs as the fruit and coconut sugar for the brown sugar; the three of us agreed that the figs seemed just as good or better than we imagined cranberries being, and the softer fruit flesh allows them to caramelize beautifully along with the gardein scallopini.

* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)

For the muffins — 100 g whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote

Nothing in this Paleo - friendly, vegan bar will distract your tastebuds from the pure chocolatey goodness — it's made solely using organic, fair trade cacao and cocoa butter, unrefined organic coconut sugar, and just an accent of caramel for a pure taste that's neither too bitter nor too sweet.

Substitutions: — 1/2 c organic honey + a dash of vanilla stevia for sugar — vanilla flavouring (didn't have almond)-- Almond milk for coconut — hemp hearts for shredded coconut (I didn't have the coconut)-- 3 egg whites + 2 eggs for 4 eggs

FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)

Lovechock is organic raw chocolate (raw cacao), is suitable for a vegan diet, is environmentally friendly, contains flavonoids, is dairy free, soy free and gluten free, contains no refined sugars, is sweetened with coconut blossom sugar and can contain traces of nuts.

I used half AP flour, half WW pastry flour (I like chewier cookies and thought the AP might help in that respect), brown sugar, halved the oats and subbed in unsweetened organic coconut for the rest, doubled the salt, and used Trader Joe's bittersweet chocolate.

1 cup raw cashews, soaked for at least 2 hours 1/2 cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice

The granola I wish I could share a recipe for because it was dynamite but they were just tossing amounts on the cutting board and I really don't know the measurements but the ingredients that went in were steal cut oats, organic peanut butter, coconut sugar, cacoa and crushed cashews.

For the filling: 8 ounces vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2 cup coconut palm sugar

Driven by her passion for eating well, Raw Halo was born, where organic raw Peruvian cacao meets organic coconut sugar and other natural, plant - based ingredients.

I substituted avocado oil for the coconut oil, and organic evaporated cane juice for the coconut sugar.

Also, I'm able to get Madhava organic coconut sugar at my local Super Walmart for way less than I was buying it from Vitacost.

I just made these with raw organic coconut sugar and added 2 or 3 Tbs of almond milk for the wetness.

Ingredients 1 1/2 cups almond flour 1/2 cup organic cane sugar 1/4 cup brown rice flour 3 tablespoons arrowroot powder 2 teaspoons baking powder 1/2 teaspoon sea salt 1/2 cup coconut oil, plus extra for brushing 1/4 cup hot water 2 teaspoons pure vanilla extract 2 tablespoons ground flaxseed 5 tablespoons water Organic powdered sugar for dusting

3 overripe organic bananas 1/2 cup of gram flour (chickpea flour) 1/2 cup of gluten - free muesli 1/2 cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for vegans) 1/2 cup of coconut sugar 1/2 cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen

-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower sugar (you can substitute with cane or Muscovado sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can substitute with butter)-- 2 tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt

1 tsp organic matcha tea 1 - 2 tbsp hemp seeds 1/4 tsp organic ground cinnamon (or pumpkin spice blend) 1/2 tsp pure vanilla extract 1 tbsp collagen peptides 1/2 — 1 tbsp coconut butter or virgin coconut oil * 1/2 — 1 date (optional — omit for no sugar version) 2 cups hot water

Oil for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced

1/4 cup oat flour 1/4 cup + 2 tablespoons whole spelt flour 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 tablespoon organic, unsweetened raisins 1/4 cup pumpkin puree 3/4 cup nut milk 1 teaspoon coconut sugar (optional) maple syrup for serving

1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup organic raw cane sugar 1 tsp sea salt 3/4 cup ice water

Sprouted flour (3 cups, plus extra for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup) Organic cane sugar, coconut sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw, whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

However, I keep organic sugar on hand for making kombucha and I've found that the finished flourless chocolate cake has a better texture when made with granulated organic sugar than when it's made with coconut sugar (my top choice of baking sweeteners).

You can sub coconut sugar in any recipe for organic brown sugar as they are very similar in flavor.

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

This business and the demand for organic coconut sugar is changing lives in Bali.

We substitute agave nectar for sugar, organic virgin coconut oil for other cooking oils, and we use our Gluten - Free Baking and Pancake Mix to create light and fluffy shortcakes you won't believe are free of gluten!

I'll sub 1 - 2 Tbs coconut sugar for my regular organic sugar and the grains seem to go crazy for it!

Melt in your mouth chocolate truffles, inebriated with organic French Fine de Champagne.The box contains 6 truffles.IngredientsChocolate * (cocoa solids * 55 %, cane sugar *, vanilla *), Coconut Oil *, Fine de Champagne * (7 %), Agave Syrup *, Cocoa Powder ** = organically grown ingredients.Allergy Information: For allergens, see ingredients highlighted in b...

Extra-virgin olive oil Raw coconut oil and expeller pressed coconut oil Macadamia nut oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added coconut oil and expeller pressed coconut oil Macadamia nut oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added coconut oil Macadamia nut oil Raw apple cider vinegar Raw coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added coconut vinegar Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added Coconut butter Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added Coconut milk (not light) Sustainably caught canned sardines, tuna, and salmon Wild - caught anchovies Marinara sauce — organic, no - sugar added, in glass jars Organic grape juice (fruit juice is not a healthy drink option and should be limited - we only drink if for the weekly Friday night / Saturday lunch Shabbat or holiday blessings) Organic herbal teas Capers Olives Organic fruit spread — no added sugars.

100g rice flour 50g tapioca flour 35g cornflour 150g organic raw sugar or coconut sugar 50g dutch process cocoa powder 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 2 eggs 100g coconut oil, melted 1 Tbsp water icing sugar or cornflour for dusting (optional)

I used whole wheat pastry flour & organic coconut sugar, and subbed plain yogurt for the cream cheese in the icing.

Directions for use: Our organic coconut nectar is the perfect alternative to honey or traditional sugar and great for drizzling, cooking and baking with.

I'm curious if virgin coconut oil can be used instead of the organic palm shortening for your sugar - free vegan frosting?

Whether you opt for the whey, casein, pea, or egg variety, all of the powders are sweetened using just enough organic coconut sugar — a natural, low glycemic index sweetener that won't wreak havoc on your blood sugar levels.