Sentences with phrase «syrup so i used»

The sweet potato gives the brownies such a lovely creamy texture (I couldnt find any maple syrup so used rice nectar instead but still turned out well!)

I also made a few other subs; no maple syrup so I used a dash of honey, no red pepper flakes so I used chili powder for some kick.

I was really low on syrup so I used honey and it turned out fine but honey also has a lot of calories in it.

I made this last night for our anniversary dinner — I didn't have maple syrup so i used agave nectar and I added about 1/4 cup of cocoa powder — and WOW it was amazing.

I cant find corn syrup so I use glucosesyrup instead, and it works just fine

Just made a batch but didn't have enough maple syrup so I used molasses.

I couldn't find the davinci syrup so I used extra coconut milk and the consistency was still good — not runny.

Didn't have maple syrup so I used black strap molasses..

I didn't have any maple syrup so I used coconut nectar.

i made these tonight, i didn't have natural peanut butter or maple syrup so i used regular peanut butter and corn syrup.

I did not have maple syrup so I used cane syrup and agave and it worked out fine (though probably not the way the recipe is intended to taste.

I did nt have maple syrup so I used date syrup instead.

Didn't have maple syrup so I used black strap molasses..

Not exact matches

I wanted to ask, you use a lot of dates nuts and maple syrup — of course an alternative to sugar so how healthy would u consider your deserts to be?

The apple juice is pretty important for both the flavour and the texture of these muffins, so I would really recommend using it although it could be worth experimenting with a blend of almond milk and maple syrup.

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

I took the agave out of the recipe to use maple syrup instead so don't worry about it here!

I don't have a very sweet tooth so I would use manuka, I can't stand any kind of syrup!

I just wanted to ask what can I use to replace the date syrup as it is very hard (if not impossible) to find this product in France... Thank you so much!

I didn't want to use so many dates (cheapskate) so I added in 7 plus stevia to taste and a small amount of brown rice syrup for the stickiness.

We actually couldn't wait so did use the date syrup (about 50mls) and they were great and it meant we avoided any blending issues — may be a tip of anyone else struggling to blitz medjool dates?

I would suggest using maple syrup next time as it is slightly runnier than honey so it should make a difference to the consistency.

I did cheat though because I didn't have date syrup, so I used honey instead but it still tasted yummy.

Hi Sarah, I prefer using maple syrup to agave as I find it doesn't spike my blood sugar so much but in terms of making a difference to the recipes, using agave would be absolutely fine!

just made this, I guess I have to wait to try it:» (looks so good in my country (UAE) date syrup is always used with different traditional food yet no one ever thought to use it in anything other than that!

I couldn't find date syrup, so I used coconut syrup, which I bought for one of your other recipes and seeing as it only required a little almond butter, I made my own.

You will get very sweet syrupy water and you can also blend the dates after 24h have passed (or earlier is in hurry) so you will have a thicker syrup as well (I normally do this to use all the dates I soaked in water).

So sorry I've never used date syrup that isn't 100 % pure date syrup so I'm not sure, feel free to do some research into it or you could maybe try using maple syrup instead, but I have never tried it myself so can't guarantee it will turn out quite the sameSo sorry I've never used date syrup that isn't 100 % pure date syrup so I'm not sure, feel free to do some research into it or you could maybe try using maple syrup instead, but I have never tried it myself so can't guarantee it will turn out quite the sameso I'm not sure, feel free to do some research into it or you could maybe try using maple syrup instead, but I have never tried it myself so can't guarantee it will turn out quite the sameso can't guarantee it will turn out quite the same x

After reading all the comments I decided to add a few extra tablespoons of maple syrup, I didn't have medjool dates so used regular ones but added 4 - 5 extra and soaked them in boiling water for 20 min.

I wanted to use up the almond pulp left over from making milk so I decided to add a cupful of finely chopped dates, some grated coconut, a dash of maple syrup, vanilla, & about a tablespoon of cacao; I used the blender so added a bit of wáter & a Little of the almond milk too......... made a fabulous mousse - like mixture!

I couldn't find sunflower seeds, so just went with the recipe as posted (substituted some of more expensive ingredients — honey for maple syrup, different type of date), but will use suggestion of upping oats next time to see how it goes.

Hi Ella, I was running low on ingredients so instead of using almonds I used activated pumpkin seeds, I replaced cacao with natural peanut butter and I added some cinnamon and vanilla and I didn't add maple syrup.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

I used runny honey as I couldn't find my date syrup, but it didn't need much (3 tbsp) as the bananas are so sweet.

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

I only had Justin's Maple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple syrup.

I didn't have any honey to hand so I used maple syrup instead.

There are so many uses for this syrup.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

The batter was a bit dry / harder than I thought it would be and I had to bake it for longer — I used only about 1 / 3c of oats because the batter was so dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?

so, I just made these... I had to sub some things — I used maple syrup instead of agave nectar, I had pecans and almonds (no walnuts)... I added some ground flax seed — these are yummy, yummy, yummy!

I ran out of agave, so I use pure Vermont maple syrup.

Make the syrup ahead of time so that it's cool by the time you're ready to use it in this cranberry prosecco cocktail.

Also added almost 1 / 4c extra maple syrup, because my kids are used to brownies with 3c sugars so added a bit more.

I did sub coconut oil for butter, coconut oil is so easy to sub 1:1 and has so many good bits for you Also, I had no maple syrup on hand so just used the same amount in honey although next time will use maple as I love the flavour of maple in muffins and cakes.

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.

I don't have maple syrup on hand and I can't get millet (I live in Cambodia), so I ad - libbed a little here and just used some salted caramel sauce I had on hand!

Probably the best, but not the one I used today would be at Food In Jars so I'll leave the canning process up to the post there for all the details but it's not much more than reducing down the cider and then canning the syrup left over with the water bath method.

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).

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!