Sentences with phrase «sweetener than honey»

And next time, I'm going to make it with different sweetener than honey.

And next time, I'm going to make it with different sweetener than honey.

Of course, when choosing my sweetener, artificial sweeteners are out, and I no longer use bleached and refined white sugar, so there was no reason to look for any other sweetener than the honey called for in the original recipe that I found.

Not exact matches

Purer than white sugar, sweeter than brown sugar, and healthier than that creepy fake sweetener, honey takes the cake when it comes to sweetening your food.

Hate to nit pick but honey isn't vegan so perhaps best to lead with another sweetener or not proclaim them as vegan rather than mention honey a few times in the writing and then the recipe.

I also reduced the amount of sweetener since honey is naturally sweeter than sugar, therefore I didn't need as much.

This amount is somewhat unusual among sweeteners and much greater than the amount found in a teaspoon of honey, maple syrup, or brown sugar.

No, this is not sweeter than honey nor regular sugar nor even artificial sweetener.

Is there another sweetener I could use other than honey?

Maple syrup is a healthier sweetener as it is lower of the glycemic index (GI) than honey, sugar, or agave nectar.

Also, I would suggest using honey as the sweetener with coconut because it will stick together better than maple syrup.

My family LOVES ice cream, and since Jesse can't eat any sweeteners other than honey, homemade ice cream is our only option.

I decided to leave out any sort of sweetener, but you are more than welcome to add in some honey or maple syrup.

Distinctly different than other sweeteners, honey adds a unique flavor buzz and subtle sweetness to everything from appetizers to baked goods to Asian - style sauces.

The original recipe with only honey as the sweetener probably holds up better for travel (but, I don't know because they didn't last longer than a day when I made them last time)!

Molasses is not really different than the other natural sweeteners like maple syrup and honey — it is still sugar, but contains natural enzymes and other micronutrients that help make it a healthier alternative.

I thought this would be a nice sub for honey or agave even though these are natural sweeteners, they do have a higher glycemic than this product.

I would only suggest that you use honey or stevia for a sweetener rather than what you are told to use in the recipe.

RELATED: My friend, holistic health coach Kul Healthy You explains why honey is way healthier than agave in «Best Natural Sweeteners».

I chose to follow The Primal Blueprint style of eating rather than the full on Paleo Diet because the Primal lifestyle is a bit less restrictive on dairy (raw milk cheeses, greek yogurt, heavy cream) and natural sweeteners (stevia, palm sugar, honey).

In the past the chocolate part of the recipe used honey for a sweetener rather than xylitol, can you tell me how much honey to use?

If you're going to use the oat milk for drinking, rather than cooking, you can sweeten it to taste with a little honey or other liquid sweetener, and flavor it with vanilla, spices, cocoa powder, or fruit syrup.

I'm intrigued by brown rice syrup - is it better for you than natural sweeteners like honey and agave?

Please note that I used maple syrup as the sweetener (as opposed to the honey she uses) and had to bake the cookies longer than the Tasty Yummies blog indicates.

I made these a year or two ago using coconut oil (melted) rather than grapeseed oil and honey for the sweetener.

I feel the honey is a far healthier option than the corn syrup I've used before and definitely healthier than the artificial sweeteners.

Babies less than one year old shouldn't eat honey due to allergy sensitivities, so I often substitute agave nectar as a baby food sweetener.

It's a processed sweetener requiring one hydrolysis step, requiring more processing than honey and less than high fructose corn syrup.»

If you use honey rather than stevia as a sweetener the calorie count and sugars will be slightly higher than those listed.

For example, some of my clients prefer swirling a teaspoon of organic honey or maple syrup into yogurt or oatmeal at breakfast, both of which provide some nutrients and antioxidants, rather than buying pre-sweetened versions made with more refined sweeteners.

These are all lower glycemic sweeteners than processed sugar and some even have their own health benefits such as raw honey.

A few years ago I came up with a brownie recipe modeled after Outback Steakhouse's «Chocolate Thunder from Down Under» and holy smokes was it amazing (after much tweaking...) I'm really not a fan of honey in anything other than tea so I used just a tad of maple syrup because the dark chocolate bars I used had some sweetener as well and I don't really like an overly sweet treat.

I've been using it and I tolerate it fine, but I've been getting questions as to how it is different / better than honey and other sweeteners.

Yes there will be a sweetener of some sort, whether it is evaporated cane juice, honey, brown rice syrup or stevia, but realize that what you are making will be off - the - charts more nutritious than anything the cafeteria or vending machines have to offer.

As you can imagine, Full GAPS is less restrictive than intro — yet still eliminates all sugars (grains, sweeteners except raw honey, and starchy vegetables).

Does a sweetener like date sugar which is linked to a high FRAP number automatically offer more nutrients than a sweetener with a lower FRAP numer like honey?

Due to honey's ability to retain water, products made with honey tend to remain moister longer than similar products made with sugar or other sweeteners.

This amount is somewhat unusual among sweeteners and much greater than the amount found in a teaspoon of honey, maple syrup, or brown sugar.

-- Ted Kyle, RPh, MBA, Founder and Principal ConscienHealth, Chair of the Obesity Action Coalition Perfect for foodies, bakers, carb counters, parents, chefs, and clinicians, this delightfully readable book features more than 180 alphabetical entries on natural and artificial sweeteners, including the usual suspects (table sugar, honey), the controversial (aspartame, high - fructose corn syrup), the hyped (coconut sugar, monk fruit sweetener), and the unfamiliar (Chinese rock sugar, isomaltulose).