I was wondering if you can use
pure coconut sugar instead of pure cane sugar?
Not exact matches
These are all the ingredients you'll need to make these spectacular rum drinks: ice, Malibu Caribbean Rum with
Coconut Liqueur, 100 %
pure pomegranate juice, carbonated lemon / lime soda, fresh pomegranate seeds, red
sugar for rimming the glasses, and sprigs of fresh rosemary for garnishing.
For the cake: 4 tbsp all purpose flour 1/4 tsp baking powder 2 tbsp
sugar 2 tbsp milk or cream 1/2 tbsp
coconut oil 2 tbsp
pure pumpkin puree 1/4 tsp vanilla extract 1 / 4 tsp pumpkin pie spice
2 cups old - fashioned oats (use certified gluten - free oats for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons
coconut oil 3 tablespoons dark brown
sugar, packed 3 tablespoons
pure maple syrup 1/2 teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
1/2 cup
coconut oil, melted and cooled 3/4 cup
coconut sugar 2 eggs, or flax eggs 1 tbsp
pure vanilla extract 1 1/4 cups white whole wheat flour 1 cup white flour 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon
pure vanilla extract 1/4 cup plus 2 tablespoons
sugar (increase the
sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup
coconut milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons
sugar
1/4 cup creamy almond butter 1/4 cup maple syrup 1/4 cup
coconut oil, melted 1 teaspoon
pure vanilla extract 2 tablespoons light brown
sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2 cups old - fashioned oats 1 1/2 cups unsweetened flaked
coconut 1 cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
Below are my substitutions:
Coconut oil — extra virgin olive oil Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut oil — extra virgin olive oil
Coconut sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
Coconut sugar — Splenda Almond flour —
coconut flour (although it is pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut flour (although it is
pure coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to h
coconut made flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydrate.
pure vanilla extract 1 cup mashed ripe banana (about 2 large bananas) 1/4 -1 / 2 cup unsweetened shredded
coconut + extra for topping (If you use sweetened
coconut you could reduce the
sugar further)
1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp
coconut sugar 1 packet Stevia or 1 tsp brown or white
sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp
pure vanilla extract 1/2 tsp blackstrap molasses *
Organic
Coconut Sugar is a delicious,
pure, unrefined alternative to processed
sugar and artificial sweeteners.
1 tablespoon ground chia seeds 3 tablespoons water 1 cup creamy almond butter 5 tablespoons cocoa powder 6 tablespoons
coconut sugar 2 tablespoons
pure maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
1 cup almond meal * 1 cup unsweetened
coconut, finely ground 7 large eggs, separated 1 cup
sugar 2 teaspoons
pure vanilla extract or 2 tablespoons cherry brandy or kirsch ⅛ teaspoon salt 3 drops lemon juice
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon
pure vanilla extract 1/2 teaspoon sea salt 1/2 cup
pure maple syrup 1/2 cup
coconut nectar, brown rice syrup or agave nectar 1/4 cup brown
sugar or unrefined
coconut palm
sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon
pure stevia powder (if you can have unrefined
sugars, you could substitute with 2 tablespoons
coconut sugar) 1 teaspoon
pure vanilla extract
coconut oil — use for frying in skillet and instead of butter to serve raw honey — instead of syrup raw pecans — shelled
My faviourt one i make is a scrub
coconut oil,
pure vanilla oil, brown
sugar and coffee grounds, I mix whip it all up, put it in a container and put in the fridge or cupboard.
1 1/2 cups all - purpose gluten - free flour 1 tablespoon baking powder 1/2 cup raw cane or
coconut palm
sugar 1/2 cup powdered stevia (or same as above) 1/4 teaspoon fine sea salt 3/4 cup unsweetened apple sauce 1/2 cup hot water 1/2 cup
coconut oil, melted 1 tablespoon
pure vanilla extract dark chocolate chips for the eyes (optional)
6 long stalks of rhubarb, cut into chunks 100g raw
sugar 1/2 a vanilla bean 2 tsp cinnamon 3/4 cup (185 ml)
coconut oil, melted if hard 1/3 cup lemon juice 1/2 cup (170g) raw honey or maple syrup for
pure vegan pinch of sea salt Line a 23 cm baking tin with baking paper.
Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields - 12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2 tsp
pure vanilla extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp salt 1/4 tsp xanthan gum 2/3 cup
coconut flour 1/2 cup
sugar free chocolate chips 12
sugar free chocolate covered caramel pecan candy discs.
1 1/3 cups
coconut oil 1 cup
coconut sugar 2 1/2 cups tapioca starch (flour) 2 cups almond flour 1/2 cup
coconut flour 2 teaspoons baking powder 1 teaspoon sea salt 4 hormone - free omega 3 eggs 2 teaspoons liquid stevia (or stevia leaf) 1 teaspoon
pure vanilla extract
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending on jars Ingredients: 2 cups of So Delicious Vanilla
Coconut Milk 3/4 cup of granulated
sugar 1/3 cup of cocoa powder 1 egg 1/3 cup cornstarch 1/4 tsp salt 1 tsp
pure vanilla extract about 1 1/2 cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
Banana
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
Coconut Ricotta Muffins Ingredients: 1/2 cup mashed bananas 1/2 cup brown
sugar 1 cup ricotta cheese 1/4 cup whole milk 2 eggs 2 tsp
pure vanilla extract 1/2 tsp cinnamon 1 1/2 cups all purpose flour 2 tsp baking powder 1/2 tsp salt 1 cup sweetened shredded
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with
coconut 1/2 cup white chocolate chips Directions: Preheat oven 400 degrees and line standard muffin tin with paper.
Ingredients - 1 cup tahini - 1/2 cup
coconut sugar - 1/4 cup
pure maple syrup - 1 teaspoon vanilla extract - 2 eggs - 1/3 cup unsweetened cocoa powder - 1 tablespoon
coconut flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup chocolate chips For the chocolate drizzle - 2 tablespoons chocolate chips - 1 teaspoon
coconut oil
Pure milk chocolate (
sugar, cocoa butter, milk, chocolate liquor, soy lecithin, vanillin), semisweet chooclate (
sugar, chocolate liquor, cocoa butter, soy lecithin, vanillin), corn syrup, whey powder, malted milk powder,
sugar, malt syrup,
coconut oil, glycerol, monostearate, artificial flavor,
sugar, cocoa butter, whole milk powder, soy lecithin, vanilla, gum arabic, confectioner's glaze Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Filed Under: Sweets Tagged With: Christmas, Clean, Comfort Food, Healthy Recipes, Kid - Friendly, Under 7 Ingredients, Vegan, Vegetarian, Video, WinterIngredients: chia seeds,
coconut sugar, peanut,
pure maple syrup, quinoa, rolled oats, sea salt
* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined
sugar (I used Madhava blonde
coconut sugar) * 1 teaspoon
pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)
1 cup cashews 1 14 - ounce cans
coconut cream OR full fat
coconut milk 2/3 cup unsweetened cocoa or cacao powder powder 1/4 cup
coconut sugar or 8 Medjool Dates 1 bean or 1 tsp
pure vanilla extract Pinch of salt 1 vegan chocolate bar (salted Caramel yes please)
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons
Coconut Sugar 1/2 cup chopped,
sugar free Dark Chocolate * 1 teaspoon
Pure Vanilla Extract 5 large Egg Yolks Dash of Salt 3 Tablespoons
Coconut Sugar, for assembling
*** you can substitute 1 cup
coconut sugar in place of the white and brown
sugar but if you do that I recommend adding 1/4 cup
pure maple syrup for sweetness.
2 tablespoons (24g) unrefined
coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown
sugar 1 cup (220g) homemade smooth + creamy peanut butter 2 teaspoons (12g)
pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes for a GF option)
The walnut cinnamon swirl is made of chopped walnuts (lightly toasted), cinnamon,
pure maple syrup and a wee bit of
coconut sugar.
3 cups all - purpose flour, plus more for pan 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, melted and cooled 2 teaspoons
pure vanilla extract 2 cups
sugar 3 large eggs 2 cups mashed ripe banana (about 3 large) 1 can (8 ounces) crushed pineapple, drained 1 cup chopped walnuts or pecans 1 cup unsweetened desiccated
coconut (locally at Jungle Jim's or Trader Joe's)
Raw cacao butter *,
coconut sugar *, raw cacao powder *, cashew nuts *, lucuma powder *, inulin powder *, pink Himalayan salt (0.6 %),
pure caramel extract (from raw dairy cream, 0.2 %).
Coconut sugar is a whole,
pure and completely natural
sugar.
Ingredients 150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined
sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added
sugar 30 g
coconut oil, to be melted 40 g
pure cocoa butter, to be melted 200 -LSB-...]
1/4 cup
pure maple syrup 1/4 cup brown
sugar, packed 1/4 cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3 cups old fashioned or rolled oats 1 cup sliced almonds 1 cup unsweetened
coconut flakes 1 cup dried cherries
They didn't have this particular brand of
coconut sugar that I was looking for, so I subbed it out with
pure maple syrup.
It's readily available in many markets, but you can sub in
pure brown
sugar or
coconut sugar if you wish.
What's in it: 1 15 - oz can of
pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching
sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2 cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted
coconut
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.
Ingredients: 1 cup Bluebird Einka flour * 1 cup all purpose baking flour ** 2 teaspoon baking powder 1/8 teaspoon salt 4 eggs 1 cup plus 2 tablespoon of
sugar 4 tablespoons brandy 1 teaspoon
pure vanilla extract 1 cup
coconut oil, melted and cooled 6 medium apples Method: Preheat oven to 350 degrees Fahrenheit.
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined
sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added
sugar 30 g
coconut oil, to be melted 40 g
pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined
sugars so I simply made my own, its dead easy — simply combine
pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting
pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat
coconut milk (well mixed) 1 teaspoon
pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat
coconut milk (well mixed) 1 teaspoon
pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered
sugar
1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered
sugar, sifted 1/2 cup canned full - fat
coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon
pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
I used a
coconut / sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of
pure maple
sugar to give them a little more sweetness and add stickiness to the batter.
1/2 cup Unsalted Butter, softened 1/4 cup Powdered Honey 3 Tablespoons Powdered
Coconut Sugar (powdered in a blender until fine) 2 teaspoons Molasses 2 teaspoons Almond Milk 1/2 teaspoon
Pure Vanilla Extract 1/4 teaspoon Pink Salt 1 1/4 cup White Spelt Flour 1/3 cup
sugar free Chocolate Chips or chopped Chocolate
Raw cacao butter *,
coconut sugar *, raw cacao powder *, cashew nuts *, lucuma powder *, raisins * (5 %, includes sunflower oil), inulin powder *,
pure cinnamon extract * (0.2 %), vanilla powder *.
Our
Pure Dark 76 % raw chocolate bar is made from the finest organic Peruvian cacao and sweetened with unrefined
coconut sugar.