Sentences with phrase «rice syrup though»

Not exact matches

You could certainly use brown rice syrup here, though it's not raw so the cookies wouldn't «officially» be raw.

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

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.

The potato salad that it dresses tastes conspicuously bad: the mayo imparts a weird sweetness that tastes to me artificial, though it's actually from brown rice syrup.

I even entertained the idea of making a «grawnola,» using raw almond butter and tahini, and dehydrating the whole thing a bit (even though other things like brown rice syrup aren't raw).

They're completely refined sugar free, and only contain a small amount of coconut sugar which can be substituted for rice syrup if you want an even lower fructose option (though they won't look quite as golden).

It was still delicious and crunchy, though, but I regret wasting that much rice vinegar, maple syrup and soy sauce, because you could get away with making only half the amount of sauce (and that stuff is expensive).

I made these with 1/4 cup agave then 1 1/2 cups (about) brown rice syrup (because i was out of agave) and crunchy peanut butter (again, it was what i had), then later made them with only agave, per the recipe the next time (though again with PB).

You can swap in a little bit for flavoring (or if you're running low on brown rice syrup) though.

Nut & Seed Granola from Feeding the Whole Family: Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract

- Brown rice syrup: Though brown rice syrup is often thought of as being a healthy alternative to corn syrup, when it comes down to it, it's basically just glucose.

Yacón syrup or powder: 1 - 5 (depending on the source) Brown Rice Syrup: 25 Agave: 30 Coconut Palm Sugar: 35 Dates: 38 (though it varies between species) Maple Syrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane Sugasyrup or powder: 1 - 5 (depending on the source) Brown Rice Syrup: 25 Agave: 30 Coconut Palm Sugar: 35 Dates: 38 (though it varies between species) Maple Syrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane SugaSyrup: 25 Agave: 30 Coconut Palm Sugar: 35 Dates: 38 (though it varies between species) Maple Syrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane SugaSyrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane Sugar: 65

Note that to avoid listing sugar as the first ingredient in their products, some sneaky food makers use multiple types of sugar (e.g. honey, cane sugar, and brown rice syrup), each of which alone may be smaller in volume than the ingredient listed first (e.g. oats) even though taken together, sugar forms a far larger portion.

If you don't have date syrup handy you could try subbing in honey or brown rice syrup, though I have not tested these bars with those sweeteners.