If you want to avoid the glaze, I would recommend adding some dried fruit and nuts or
substituting organic brown sugar to make them a little sweeter.
You can always
substitute organic brown sugar or maple syrup if you want.
Not exact matches
Hi Shannon, Yes, you can easily
substitute the
sugar to any other dry sweetener: raw cane
sugar,
organic brown sugar etc. also xylitol or stevia would also work.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or
organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or
substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked
brown rice (optional)
* 1/2 cup
organic sugar for coating the cookies before baking, plus additional 1/3 cup
organic sugar (I used Wholesome Sweeteners
organic, fair - trade
sugar) * 1 1/2 cups
organic, all - purpose flour (I used Central Milling Company
organic, all purpose flour); I haven't tried it yet, but I bet you could
substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba
organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably
organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks)
organic salted butter, softened * 1/3 cup dark
brown sugar, packed (I used Wholesome Sweeteners
organic, fair - trade dark
brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
I just made some crockpot beans and
substituted dried tomatoes for the ketchup called for in the traditional dry mustard,
brown sugar, molasses mix, with some chicken and apple
organic sausage slices sauteed with onion.
Brown rice syrup used in many
organic foods as a
substitute for the often - chastised high fructose corn
sugar is causing problems of its own with high arsenic levels.
Would it be better to
substitute organic sugar (evaporated cane juice, texture like white
sugar), or refined
brown sugar?
If it doesn't matter to you that the tart is completely raw / vegan, you can
substitute another sweetener for the agave; try honey, maple syrup, or
organic (white or
brown)
sugar.
1 pound dried Goat's Eye beans (or
substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or
substitute ancho chiles) 2 tablespoons olive or
organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or
substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark
brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
I
substituted organic whole wheat flour, white
sugar for
brown (1.5 cups) and then agave for
sugar -LRB-.5 cup).