Right, sugar means
regular white granulated sugar and brown sugar — I'm pretty sure all the unrefined, natural sweeteners are ok
It would be much sweeter, since it looks to be more of a brown sugar than
regular white granulated sugar.
Not exact matches
The recipe calls for superfine
sugar which dissolves easier in the whites than
regular granulated white sugar.
I like to use superfine
sugar (castor) when making this meringue as it dissolves faster into the egg whites than
regular granulated white sugar.
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite,
regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons
white granulated sugar or cane
sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown
sugar, packed 2 tablespoons
granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or
regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup
white, whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1/4 cup apple cider 2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
**** Make superfine
sugar by processing
regular granulated white sugar in your food processor for about 30 seconds or until
sugar is ground very fine.
183g (3/4 cup) Egg Whites 96g (1/2 cup)
Granulated Erythritol (i use low calorie
sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs)
Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs
White Vinegar (I use Apple Vinegar)
*** Make superfine
sugar by processing
regular granulated white sugar in your food processor for about 30 seconds or until
sugar is finely ground.
I was wondering if I could use
regular 1/3 cup of
white granulated sugar instead of the maple syrup?