Sentences with phrase «pumpkin puree instead»

But this good news: Starbucks is giving its classic Pumpkin Spice Latte a makeover and using real pumpkin puree instead of caramel coloring and other nonsense.

The only difference is I used 2 tbsp of pumpkin puree instead of the almond milk because I love pumpkin.

Love that you used pumpkin puree instead of eggs!

Use 1 can of diced tomatoes and 1 can of pumpkin puree instead of the fresh versions used in the recipe above.

There must be loads of water added to it, and possibly even a few other additives... If you'd rather not go through the trouble of cooking the potato and puree it, I would suggest you use pure, unsweetened pumpkin puree instead.

Can i completely take out the maple syrup and coconut sugar, and just put in an extra 1/2 cup of applesauce or pumpkin puree instead?

Thus, my vegan pumpkin muffins recipe uses whole grains instead of refined ones and pumpkin puree instead of oil or butter.

Turns out the flavor is so much better when roasted fresh, but a tad more time consuming — so feel free to substitute pumpkin puree instead.

The only change I made was I used pumpkin puree instead of blueberries.

Thus, my vegan pumpkin muffins recipe uses whole grains instead of refined ones and pumpkin puree instead of oil or butter.

It's so nice to buy pumpkin puree instead of having to make it myself.

I tried adding a little bit of pumpkin puree instead of the applesauce and it was DELISH!

Use 1 can of diced tomatoes and 1 can of pumpkin puree instead of the fresh versions used in the recipe above.

If you really don't want to bake with oil, I'd recommend checking out my recipe for butternut squash bread (http://www.exsloth.com/maple-coconut-butternut-squash-bread/) and using pumpkin puree instead of squash.

If you are not a fan of butternut you can use pumpkin puree instead and it should work well.

I used pumpkin puree instead of oil to give these muffins moistness and you really can't taste any pumpkin in them.

I baked these last night and they are delicious, even though I misread the recipe and added a whole 15oz can of pumpkin puree instead of a cup!

In the 2nd version I added more cocoa powder, switched to the softer oat flour, added 1 egg, and used pumpkin puree instead of applesauce.

Like half pumpkin puree instead of all apple butter, or more spice?

I decided to shy away from the tomato emphasis here, and used pumpkin puree instead.

I used fresh pumpkin puree instead of canned and rice vinegar for the sherry vinegar.

This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that's the only thing I have and I'm craving a pumpkin bread.

I actually want to try making them with fresh pumpkin puree instead of canned, I challenge anyone to give it a shot!

I used fresh pumpkin puree instead of canned pumpkin, which I would recommend because it is fresher and gives more texture.

We didn't have any sweet potatoes left so I used home made pumpkin puree instead, which was a pretty smart idea as I'd say so myself, because they came out great!

Not exact matches

Instead of the pumpkin puree, I included sweet potato (which I find is underused in fall baking).

I wonder if I could use Butternut Squash puree instead of pumpkin?

I use fresh pumpkin when available, an immersion blender instead of pureeing ingredients ahead of time.

Do you think I could use butternut squash for the puree instead of the pumpkin?

Instead, we're using pumpkin puree straight from the can.

I made a few modifications, including using 1 teaspoon of maple syrup instead of honey (I prefer the flavor), using a flax egg instead of a chicken egg to reduce calories, a pinch of baking powder to help it rise and some leftover fresh pumpkin puree for extra sweetness.

It really is best to make your own pureed pumpkin instead, to -LSB-...]

Tip: Fresh pumpkin puree can be used instead of canned pumpkin.

I made a couple of substitutions though; I used pureed butternut squash in place of pumpkin and almond butter instead of tahini.

So instead of using pumpkin puree, this recipe calls for applesauce which helps add moisture and lessen the need for oil.

Used one pie pumpkin instead of canned (cut in half, take seeds out, put in microwavable dish with some water and cook for approximately 20 minutes or until tender, scoop out flesh and puree with a hand blender).

To make them basic waffles, omit the pumpkin puree and replace with an additional 2 tbsp of oil instead.

sugar, preferably organic * 1 1/2 teaspoons ground cinnamon * 2 1/4 cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably organic and free - range * 2 cups sugar, preferably organic * 2 tablespoons corn syrup (I used agave syrup instead) * 1/2 cup water * 1 cup heavy cream, preferably organic * 2 oz.

I used coconut flour instead of almond flour and substituted pumpkin puree for the coconut milk.

I've made it with blueberry puree instead of applesauce, pumpkin spice instead of just cinnamon, almonds, walnuts or almonds AND walnuts, I've even made it with NUTELLA!

Hmm... you could try using pureed pumpkin instead of the banana, about 1/2 cup I'd say, but then you may want to add some extra sweetener — actually, this recipe is very similar to the Eatmore squares, but without banana, and a gingerbread flavor!

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.

I was very tempted to use my homemade pumpkin puree in this recipe but seeing that the last batch of waffles turned into a «waffle scramble», I decided to leave it out and just use pumpkin spice instead.

To make our lives easier instead of making our own pumpkin puree we can buy canned pure pumpkin which I think is every bit as good as homemade.

For a lower carb version: Use 2 1/2 cups pumpkin puree in place of applesauce and use stevia option instead of honey.

Thai Pumpkin Curry incorporates fresh chunks of pumpkin instead of pumpkin puree or canned pPumpkin Curry incorporates fresh chunks of pumpkin instead of pumpkin puree or canned ppumpkin instead of pumpkin puree or canned ppumpkin puree or canned pumpkinpumpkin.

haha I was going to make pumpkin scones with the leftover pumpkin puree I have in the fridge but now I'm tempted to make these instead.

To make it healthier I used 2 % milk, truvia instead of sugar & real pumpkin instead of pumpkin puree & it still tasted great.

I initially tried to use pumpkin puree in the recipe, but couldn't use as much as I wanted (for the taste) without making them too moist, so I thought of going for grated squash instead.

We used pumpkin puree, instead of the peanut butter, and coconut flour with the bananas.