Sentences with phrase «rice malt syrup so»

I have never tried it with rice malt syrup so I don't know sorry.

Not exact matches

Thanks Ella, I just made a batch with a couple of changes, couldn't get date syrup where I live, so tried rice malt syrup.

The batter was a bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c of oats because the batter was so dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?

I have type 1 diabetes so I try to avoid sugar as much as possible (though I use honey and rice malt syrup in some recipes) to maintain level blood sugars, and keep insulin intake down.

2 tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)

I have a batch of these baking right now... but I made a few substitutions as I didn't have exactly the right ingredients but couldn't wait as they looked so amazing... I used peanut butter, spelt flour in place of the buckwheat, and a combination of rice malt syrup and honey in place of the maple syrup!

Hi Matthew, I've never really worked with rice malt syrup before but I'm guessing it's similar in texture to maple syrup so it shouldn't affect it in that way.

Maple syrup does have a prominent taste, so I imagine using something more neutral like rice malt syrup could be even better if you don't want any maple flavor.

I also like to warm up some rice malt syrup and drizzle it over them whilst they are still warm so they are really moist and satisfy the sweet cravings without eating fructose when they occur (I don't worry about fructose in fruit).

I use stevia or erythritol instead of rice malt syrup, and on the occasion that flour is used, I have been baking low carb for so long, I instinctively know whether to use coconut flour or almond flour in it's place.

In a small pan melt together the coconut oil, rice malt syrup and vanilla so it's really nice and runny, then remove from the heat.

Melt together rice malt syrup, coconut oil and vanilla in a small saucepan over a low heat, so the mixture is nice and runny.

To replicate the syrupy consistency of the rice malt syrup, it might be best to soak the dates in boiling water first so they are very soft and liquid - like (if you can blend them into a date paste that's probably best to keep the cake nice and smooth!).

If you would like to alter this and make a more noticeably sweet cake, simply swap the rice malt syrup in this cake to honey or maple syrup (these are both sweeter gram - for - gram than the rice malt syrup, so either will work - stick to maple syrup for a vegan cake).

* Maple syrup has a sweeter taste than rice malt syrup, and so naturally will yield a sweeter cake.