Sentences with phrase «out of coconut sugar»

I recently made a vegan salted caramel out of coconut sugar and coconut milk (and some other stuff) that I used in an ice cream recipe.

I've used succanut when I ran out of coconut sugar and I make it in the vita Mix.

I would run to the kitchen and make these delicious morsels right now, but I've only just run out of coconut sugar, boohoo.

Not exact matches

It came out great, exactly as written (the only sub I made was that I only had 1 cup of unsweetened coconut, so I added a 1/2 cup of sweetened coconut and decreased the sugar by 1/4 cup).

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut milk and sugar to 1 cup and used that instead of the creme and the 1/4 c of water, and it came out to the right consistency.

g fat and 2.3 g protein Per 1 out of 24, using coconut sugar: 75g protein, 5.5 g carbs, 4.9 g fat, 2.3 g protein

I was out of honey, so I subbed with coconut sugar.

While some may claim that there are some «studies» out there claiming that coconut palms can produce both coconut sugar and coconuts, this has traditionally NOT been the case, and we are unaware of any farms in the Philippines practicing this.

I added a pinch of salt to the dry mix to bring out the sweetness in the brown sugar and the natural sugar of the coconut and it worked like a charm.

I used my KitchenAid mixer to easily form soft peaks out of my egg whites before gently folding in the coconut sugar, vanilla, grapefruit juice, pinch of salt, shredded coconut, and grapefruit zest.

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

I used almost half a cup maple syrup, no sugar, half butter half ghee, added an extra tablespoon of coconut flour, didn't even use parchment paper and these turned out perfect!

I used coconut sugar instead of brown sugar, a green onion, and left out the white pepper because I didn't have any.

It's not overly sweet, and the tartness of the cranberries balances out the sweetness from the coconut sugar and maple syrup.

Add the coconut milk, making sure to get all the fat out of there, along with the coconut, sugar, and salt.

I did make a few substitutions though, because I lacked some ingredients: half & half for milk, powdered swerve for sugar and butter for coconut oil, and ended up having to add another tablespoon of coconut flour, and they turned out perfectly fluffy and delicious.

So I looked at your site, of course, because you have the best of things: — RRB - I used coconut oil, half coconut sugar half honey, and omitted the nuts and raisins and it turned out fantastic!

To be honest, I've never tried coconut sugar because I haven't seen it in Buenos Aires, but I think I might head to Chinatown where they have all sorts of things to check it out.

Also there are only 2 Tablespoons of raw [low glycemic] coconut sugar in the icing, so that works out to less than a teaspoon per serving, but feel free to omit the icing!

They didn't have this particular brand of coconut sugar that I was looking for, so I subbed it out with pure maple syrup.

I swapped out the white sugar for coconut sugar, used coconut oil instead of canola and substitute freshly - milled soft white wheat flour for the all - purpose.

Keep on a high medium heat for another 15 minutes or until the sugar starts to crystalize (that doesn't really happen with the coconut sugar it just kind of reduces and gets a syrup consistency) then spread it out over parchment paper.

And I'm not inordinately obsessed with coconut - based products, by the way, just out of brown sugar and fond of the crispness I get from coconut oil in my usual granola.

Bear Alphabites - Multigrain Because coconut blossom nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller for longer, and fingers out of the biscuit jar.Bear Alphabites - Cocoa MultigrainBecause coconut blossom nectar has a much lower glycaemic index than sugar, it preve...

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

I was thinking of doing that with coconut sugar instead of brown sugar which I had some in stock but was hesitant since that was my first time trying out this recipe.

Bear Alphabites - Multigrain Because coconut blossom nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller for longer, and fingers out of the biscuit jar.

Because I am on a diet currently I used coconut oil instead of butter (I would have tried applesauce, but can't do apples right now) and molasses in stead of brown sugar, no changes in dry ingredients out of curiosity.

swapped out one cup of white flour for whole wheat pastry flour, reduced sugar by half a cup, and reduced the smart balance to 1/3 cup and also added 1/3 cup coconut oil.

replaced brown with coconut sugar,, added some espresso powder and sprinkled Maldon sea salt flakes after pulling them out of the oven... will definitely make again!

I couldn't believe how well they turned out, and there was only 1 1/2 tablespoons of coconut sugar added to the batter (for 24 cookies).

Because coconut blossom nectar has a much lower glycaemic index than sugar, it prevents crazy sugar highs and grizzly sugar crashes, keeping kids fuller for longer, and fingers out of the biscuit jar.

It would be magical to substitute brown sugar or coconut sugar, for a hint of molasses, and you could easily swap out actual tapioca if you like the texture, or flour or corn starch if that's what you have on hand.

You can use cane sugar instead of the coconut sugar and leave out the berries.

It turned out awesome and I subbed the stevia baking blend with 1/4 c and about 1 T of coconut sugar.

Tryed this recipe and it was DELICIOUS i did nt hav the nunatural blend so i used 1/3 cup coconut sugar (i of course followed your advice and doubled the recipe) and a few tBs of raw honey and it turned out perfect.

I used sweetened coconut in the frosting, so I cut out some of the brown sugar.

I used homemade apple sauce instead of apple butter and subbed coconut sugar instead of stevia; it came out perfect!

I've made a number of things already and am so happy with how they are turning out with simple changes like gluten free flours, unrefined sugars (coconut sugar, raw honey, agave, etc.).

This one requires a caramel which I make out of lite coconut milk and coconut sugar which is lower on the Glycemic Index than regular white or brown sugar.

Anyway, wanted to tell you that I've started subbing out the grapeseed oil for coconut oil in these and have long been using homemade coconut palm sugar syrup in place of agave in ALL of your recipes, including your peanut sauce and other similar ones.

The former (well the brands that we have here) is light and is the one I used for that - However, I've tried several different brands of coconut sugar which some very very dark and did affect the colour (like in one of my caramel recipes, it came out really really dark - almost burnt).

With the coconut oil out I just couldn't resist giving my dry winter hands a spa treatment so I made a quick lemon sugar scrub in the palm of my hand.

3/4 cup all - purpose flour 3/4 cup white whole wheat flour 1 cup brown sugar 1/2 cup sweetened flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some of the moisture) 20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

I used a mix of coconut and almond flour, half org grass fed butter and half cold coconut oil, mixed erythritol with coconut sugar and they turned out fantastic!

Just made these — powdered the coconut sugar in a coffee grinder and mixed everything by hand... rolled the dough out between two sheets of parchment paper and made wonderful cut out cookies!

I also make your zucchini bread recipe only I use 1/2 coconut palm sugar syrup which I make myself and 1/2 sorghum syrup to replace the agave and them I make muffins out of it.

I only had a little bit of stevia left (1 packet) and was out of erythritol so I just used coconut sugar.

Place coconut cream in mixing bowl along with a pinch of coconut sugar and the scraped out vanilla from the vanilla pod — whisk until required thickness.