Sentences with phrase «syrup for sugar»

For coffee, tea or baking, try substituting maple or brown rice syrup for sugar.

Deb, can I assume I could sub an equal measure of my simple syrup for the sugar in your recipe?

I am making these for a friend who is vegan and she substitutes maple syrup for sugar... just wondering if it needs to be a granular sweetener (as you have in the notes).

I substituted Agave syrup for the sugar in the dressing and I found it to be very tasty.

But when I substituted whole wheat flour for white flour and maple syrup for sugar I ended but with an uneven dry / liquid ratio.

Typically I like to avoid using processed sugar, so I'll sub in honey or maple syrup for the sugar.

However I went against everything else she taught me and used almond milk and coconut milk and subbed brown rice syrup for sugar.

Is it possible to substitute the rice syrup for a sugar free syrup, perhaps with canderel, so that it is suitable for a diabetic?

Golden syrup report: I followed the recipe exactly with the substitution of the golden syrup for sugar 1:1.

I am now substituting Agave Syrup for the sugar I would normally use in foods I pepare.

I was just wondering if I could substitute Agave syrup for the sugar.

I made these cookies yesterday, substituting the pure maple syrup for sugar free maple syrup, and using some stevia as a sweetener.

Not exact matches

«I can't speak for all consumers,» says O'Day, «but I'd venture to say they're not expecting an all - natural thing when you're eating something that's basically sugar and corn syrup.»

That's 25g of sugar if your using meridian date syrup, and more or less the same for other brands!

Can you advise which is the best «sugar» to use — you seem to always use Maple Syrup where as other people use Agarve (which I have heard is not actually good for you), Rice Syrup or Honey — which in your opinion is the best?

Make fresh syrup by bringing the water to a boil with the sugar and boiling for 5 minutes.

You can reduce the syrup by 3 - 4 Tbs and while it doesn't have any sugar, cacao does have a lot of calories and honestly you don't need what this recipe calls for so just reduce that as well.

Maple syrup has plenty of sugar and calories, and cayenne pumps up the blood flow, so there are lots of reasons for energy.

I upped the maple syrup a bit more for the crumble and it tasted great, but I don't want to use too much syrup or dates as watching sugar intake.

I have done a similar Delia recipe for years, but I love the idea of replacing the refined sugar with date syrup, and adding in the cranberries, so I'll try that this year!!

I don't want to use white sugar as all the recipes call for, but maple syrup and honey don't sound good to me in hot chocolate.

Could I sub coconut sugar for the maple syrup - or would the dough turn out too dry?

Fresh fruit, powdered sugar, dairy - free chocolate, or maple syrup are often expected, but you may want to add caramelized bananas, fruit compote, and chocolate - hazelnut spread for those without a dairy allergy.

Make the Simple Syrup: In a microwave - safe bowl, heat water and sugar for 2 1/2 minutes.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

I opted for maple syrup as the sweetener because dates would've marred the magical color and maple syrup is my next favorite form of sugar after Medjools.

Three rounds of heating are the reason for the very dark color of blackstrap molasses because even though many sugars have been removed from the syrup, the sugars that do remain get caramelized from three rounds of heating.

Any sweetener would work here - brown rice syrup, coconut sugar and maple syrup for example, are all good alternatives.

For fresh peaches (unfrozen), simply add them to the blender with ice and a little bit of sweetener (maple syrup, stevia, agave, sugar, etc.) along with your lemon juice.

The pumpkin pie filling tastes just like the traditional version, but swaps sweetened condensed milk for coconut milk and refined sugar for maple syrup.

For glaze, stir together sugar, buttermilk, baking soda, corn syrup, butter, vanilla and cinnamon in medium saucepan.

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

You could try adding coconut sugar or maple syrup for the sweetness and then more sweet potato for the thickness but I can not guarantee the texture will set correctly.

Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.

FOR THE MAPLE FROSTING: In a small bowl, whisk the maple syrup, confectioners» sugar, vanilla, and salt until smooth.

If you like your muffins sweet, you'll probably want a little more sugar or syrup, but this was just perfect for me.

In our family we make grass - fed crock pot pork roast a lot but since my husband eats no sugar and I eat very little (mostly honey or maple syrup), bbq sauce — even a paleo bbq sauce — isn't a good option for us.

Brushed the pastry with the sugar syrup and put in freezer for ten minutes.

To make this recipe suitable for vegans, replace the eggs with a vegan egg replacer and the honey with maple syrup, agave syrup or sugar.

I would substitute maple syrup for the honey so that you could still use a natural sugar until you are ready to introduce honey into her diet.

Next time I might sub the agave for the maple syrup AND the brown sugar.

Even though most of us crave for those syrup drizzled pancakes and sugar loaded muffins in the morning these Thai Peanut Chickpea Patties are a great break from those sugar loaded morning meals.

Not that it matters if everyone's macarons turn out fine, but I use Pierre Herme's recipe for mine and the only major difference I see between his and your's is that he uses the same amount of sugar for the sugar syrup as his «tant pour tant» ratio for almond flour and icing sugar.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

Baked this recipe this morning using spelt for the flour, omitted the brown sugar and used the full amount of maple syrup.

So to compare your's and his, he would use 140g of sugar for his syrup for the Italian meringue (same as either almond flour or icing sugar which is always equal).

I made a substitution for the maple syrup with coconut sugar (3/4 of a cup) and gluten / dairy free flour instead of coconut flour.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

My recipe is further jacked up by subbing maple syrup for brown sugar and plopping the batter into a muffin pan.

substituted maple syrup for the bourbon (and used the lesser amt of sugar so that it wouldn't be too sweet) and threw in some chopped walnuts... we'll see how it turns out!