Sentences with phrase «plain sugar for»

Not exact matches

Once upon a time, many health proponents (including Dr. Oz) claimed that you should swap your sugar for agave since it has a low - glycemic index and doesn't lead to the kind of impromptu spikes in blood sugar (a.k.a. glucose) linked with plain old white sugar.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heFor varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from hefor later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from hefor about 8 minutes, until cherries are slightly softened / Remove from heat.

Pin It Ingredients For the cake: 355g plain flour 1 tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →

Even if you decide to opt for a plain yogurt, this is a great source of natural sugars that help to balance the bacteria in your gut, Adding sweet fruits like strawberries and blueberries is a perfect way to have a healthy sweet snack.

I enjoy Uncle Sam with (no sugar added), plain soy milk and add dried cranberries for the extra sweetness.

for the cake: 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1 cup pure pumpkin puree 1/2 cup brown sugar 1/2 cup canola oil 1/4 cup pure maple syrup 1/4 cup plain almond milk

I just made this using your suggestion of corn flour + plain and it worked a treat, as did the coconut choc shot (I also swapped the sugar for a teaspoon of lucuma).

And there, on page 435, was this recipe for «visitandine,» described as a «simple, very white cake with an elegant small - grained - crumb, a lovely springy sponge, and a pure butter and sugar flavor that makes it perfect plain or paired with jam, fruit, chocolate, citrus curds, cream frosting, or glaze.»

They are great plain, cooked in oil in the frying pan, with butter on and then broiled in the toaster oven, as a thin pizza crust, as quesadillas, toasted with cinnamon & sugar, as a sandwich wrap, and for all the regular Mexican dishes.

:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch of salt 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.

Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.

I make something similar, minus the sugar, plus freshly grated Parmesan and a pinch of cayenne, and in addition to it's pure awesomeness just as a plain cookie / biscuit / cracker thingy, it makes a fantastic crust for savory tarts, particularly mushroom.

Ingredients 4 eggs, separated, at room temperature 150g sugar 1 tbsp water 2 tsp vanilla extract 125g butter, melted and cooled to room temperature 115g all - purpose (plain) flour 500 ml milk, lukewarm powdered sugar for dusting.

You can shape them anyway you need for any holiday (just use a different plate in your cookie press) and you can leave them plain, adorned with sprinkles, or lightly glazed with a powdered sugar icing.

2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)

I subbed in the coconut oil for the almond butter (just what I had on hand) and I filled half of mine with the chocolate chips and the other half I left plain and topped with sugar (stevia) and cinnamon.

1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips

1/2 cup milk 1 egg, beaten 2 teaspoons sugar 1 teaspoon baking powder 1/2 packet dry yeast 3 tablespoons vegetable or olive oil or 1/4 cup ghee 1/4 cup plain yogurt Salt to taste 3 cups all - purpose flour 1 tablespoon milk 1 tablespoon vegetable oil for brushing flour balls 1 tablespoon vegetable oil for the foil 1/4 teaspoon poppy seeds

Once the peels are dry, you can either store plain without sugar (for savory cooking), with sugar, or even better... chocolate dipped!

1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado for sprinkling on top (optional)

For the German buttercream 1 1/4 cups milk (300 ml) 1/2 cup sugar (100g) 1/4 cup cake flour (30g) OR 3 tbsp plain flour + 2 tsp cornstarch 1/4 tsp salt 4 egg yolks 1 tsp vanilla extract 500g unsalted butter (2 cups + 2 oz), at room temperature

8 ounces plain Greek yogurt (you can use vanilla for a sweeter flavor but it has more sugar and less protein than plain Greek yogurt)

I decided to use a combination of plain / all - purpose flour and oat flour for this healthy sugar free rhubarb banana bread.

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)

For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup + 1 tbsp vegetable oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk

For the Chocolate Almond base 1 cup almonds 200g (1 cup) semi-sweet chocolate 2tbsp butter For the Marzipan Blondies 165g (3/4 cup) butter, cubed 205g (1 cup) light brown sugar 2 eggs 1 tsp vanilla extract 75g (3/4 cup) almond meal 150g (3/4 cup + 2tbsp) plain flour 3/4 tsp baking powder 1/2 tsp salt 165g (1 cup) marzipan — chopped into small pieces

Red Velvet Cupcakes Easy Recipe Recipe & Image: Rajshri Food Ingredients: For the batter: 1 cup plain flour 200 gm of condensed milk 1 tbsp coco powder 2 tbsp red food coloring 3/4 cup buttermilk 1/2 tbsp milk powder 1/2 tbsp powdered sugar 1/2 tsp baking powder 1/2 tsp soda -LSB-...]

FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» suFOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» suFor the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I quadrupled the batch (to feed a hungry co-op), swapped the coconut oil for half canola oil and half applesauce, and used raw sugar plus a bit of molasses (for lack of brown sugar), and chocolate soy milk (for lack of plain almond milk).

I always use plain greek yogurt, it has the least amount of sugar and is similar to sour cream so it's great for baking.

FOR THE ROYAL ICING: 2 cups confectioners» sugar 1 to 2 tablespoons plain soy milk.

For the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chopFor the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chopfor the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chopfor the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup fresh cranberries, chopped

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

For a simple syrup you would mix about 1/4 cup plain water or coconut water with 1/4 cup honey or coconut sugar.

It has less calories than yogurt or skim milk, and only 3 grams of sugar (versus 9 for plain yogurt... yogurt is high in lactose, which we slowly lose the enzyme after childhood to break this down...» lactose intolerance»).

-LCB- I left about half of my cookies plain without red sugar sprinkles, and rolled the other half in the red sugar... just for a fun variety -RCB-

Nix the honey in favor of maple syrup or plain ol' sugar; ditch the chocolate chips for chopped nuts or fruit, or add all of the above.

You could switch out the french vanilla yogurt for plain yogurt to cut out some of the sugar, but be sure to add a little vanilla extract if you do.

3 cups granulated sugar 1 cup Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (from about 3 to 4 lemons) 6 tablespoons fresh lemon juice (about 3 lemons), divided 6 large eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour, plus more for dusting 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup Cabot Plain Greek Yogurt 3/4 cup powdered sugar

FOR THE BREAD 1 cup all - purpose flour 1 cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2 cup pumpkin puree 1/2 cup light brown sugar 1/2 cup plain nonfat Greek yogurt 2 eggs 1/4 cup canola oil 1 teaspoon vanilla

It may seem counter-intuitive, but this is the reason behind the notion that eating a croissant is better than eating a piece of plain, white bread for blood sugar.

2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk yogurt 4 large eggs 3 tablespoons poppyseeds

For the waffles: 2 cups almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon organic cornstarch 1 tablespoon apple cider vinegar 2 cups all - purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup water 2 tablespoons canola oil 1 teaspoon pure vanilla extract

For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt

For the frosting, you'll need a half cup of Two Percent Plain Greek Yogurt, a half cup of unsweetened cocoa, one teaspoon of pure vanilla extract, ground cinnamon, and up to four cups of confectioner's sugar.

220g pitted dates (soaked in warm water for 15 minutes, then drained) 50g unsweetened dried cranberries 60g natural peanut butter (no added sugars or oils, just peanuts) 40g whole raw almonds 40g instant plain oats (gluten free if you need!)

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

Ingredients: 150g plain digestive biscuits 80g melted butter, plus extra for greasing pan 1/4 tsp cinnamon Pinch nutmeg 500g cream cheese, at room temperature 180g caster sugar 25g plain flour 200mL sour cream 150g passionfruit pulp, strained Juice of 1 lemon 1 1/2 tsp vanilla extract 3 whole eggs Passionfruit pulp for garnish (optional)

Be sure to always opt for plain to avoid added sugars.