Just made these — powdered the coconut
sugar in a coffee grinder and mixed everything by hand... rolled the dough out between two sheets of parchment paper and made wonderful cut out cookies!
Just whirl white
sugar in a coffee grinder for 10 seconds, and you'll get powdered sugar.
TIP: For a smoother sugar, simply throw the sucanat, rapadura or palm
sugar in a coffee grinder or food processor.
Not exact matches
1 cup pumpkin seeds — ground into flour
in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground
in a mortar with a pestle or
in a dedicated
coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut
sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut
sugar — for dusting
Bake for about 10 minutes; while cookies are baking, grind remaining palm
sugar (small blender or
coffee grinder) and mix with the tapioca starch
in a small bowl
* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds
in my
coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup
sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows
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
For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c
sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa
in my
coffee grinder) 1/4 c millet flour (I milled whole millet kernels
in my
coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
1 tablespoon ground chia seeds (I grind mine
in a
coffee grinder) 3 tablespoons water 1 cup creamy almond butter * 1/2 cup coconut
sugar 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup dark chocolate chips
When you make this homemade frosting recipe, grind your
sugar into a powder
in a high speed blender or
coffee grinder.
I usually like things less sweet when using
sugar alts, so I measured an equivalent amount called for
in the crystal kind, and then I ran it through a
coffee grinder to powder it and put it
in.
To make the powdered coconut
sugar called for
in this recipe simply whiz your regular coconut
sugar up
in a vitamix or
coffee grinder.
You can place granulated
sugar in a spice
grinder,
coffee grinder, food processor or blender and blend it until it turns light and powdery, just like powdered
sugar.
I know this is a really old comment, but for anyone just finding this recipe like I am, if you can't find «confectioners / powdered» versions of your
sugar substitute, invest
in a
coffee grinder!
1.5 cups powered coconut
sugar (blend
in a food processor or
coffee grinder) 1 egg white 2 tsp almond essence 1.5 cups almond meal
* 1 cup gluten - free oats * 3/4 cup dried, unsweetened coconut * 1/3 cup brown rice flour * 1/3 cup oat flour (I ground my gluten - free oats
in a
coffee grinder) * 1/3 cup potato starch * 3/4 cup
sugar * 1/4 cup brown
sugar * 1 teaspoon baking soda * 1 teaspoon xanthan gum * 1/2 cup butter * 1 Tablespoon honey (or Golden Syrup if you can find it) * 2 Tablespoons boiling water
(425 g) can (~ 1 3/4 cups) black beans, well rinsed and drained 2 large flax eggs (2 heaping Tbsp (~ 16 g) flaxseed meal + 6 Tbsp (90 ml) water) 3 Tbsp (45 g) coconut oil, melted (or sub other oil of choice) 3/4 cup (72 g) cocoa powder (the higher quality the better) 1/4 tsp sea salt 1 tsp pure vanilla extract heaping 1/2 cup (105 g) organic cane
sugar, slightly ground or pulsed
in a food processor or
coffee grinder for refined texture 1 1/2 tsp baking powder Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Notes: For smoother
sugar, simply pulse Sucanat or palm
sugar in a food processor or
coffee / spice
grinder You can also use organic, unbleached cane
sugar in place of Sucanat or coconut palm
sugar.