Jump to her recipe and try them out with my whole - food substitutions: 1/2 cup coconut sugar for the granulated sugar 6 tablespoons coconut oil for the butter (though I'd happily make these with butter now that I'm eating dairy again) 2
tablespoons honey for the corn syrup
For the balsamic glaze, simmer 1/2 cup balsamic vinegar and 1/2
Tablespoon honey for 3 to 5 minutes, or until it has reduced in half.
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw
honey zest of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good
for you
Orange
Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1
tablespoon honey or agave syrup
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup
honey 1/2 cup coconut oil pinch of sea salt 4
tablespoons poppy seeds, plus more
for sprinkling
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
Cranberry Jam 1 1/2 cups fresh cranberries 3
tablespoons agave syrup,
honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water
for at least 10 minutes.
For one serving, you'll need 1/4 cup Cabot Plain Greek Yogurt, 2 teaspoons
honey, 1 ripe kiwi (peeled, sliced, and quartered), 1/4 cup fresh pineapple (diced), and about 1
tablespoon of unsweetened shredded coconut.
For the Basil Whipped Cream: 1 cup heavy cream 1 cup fresh basil leaves (a generous handful) + a few baby leaves for garnish 1 tablespoon ho
For the Basil Whipped Cream: 1 cup heavy cream 1 cup fresh basil leaves (a generous handful) + a few baby leaves
for garnish 1 tablespoon ho
for garnish 1
tablespoon honey
For a non-alcoholic version of this recipe, replace the rum with 1/4 cup apple juice, increase the chicken broth to 1/3 cup and reduce the amount of
honey to 1
tablespoon.
For the Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7 for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
For the Roasted Strawberry Cream Filling: 2 cups strawberries, plus 5 - 7
for garnish 2 tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup ho
for garnish 2
tablespoons white granulated sugar 1 cup heavy cream 8 oz cream cheese, at room temperature 1/3 cup
honey
If you don't like
honey and want a sweetener, opt
for 1
tablespoon of brown sugar.
* 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
3 cups cashews, soaked
for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw
honey if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
If it's not sweet enough
for you, drop in a
tablespoon of
honey and give your blender a good pulse.
You could definitely swap out the dates
for approximately 1
tablespoon of
honey if you prefer.
If not sweet enough
for you, add a
tablespoon of
honey and blend again
for a few seconds.
deleted the vinegar and the baking soda and increased the
honey to 2
tablespoons to compensate
for the elemination of the vinegar.
If on the other hand, you do eat sugary sweets regularly, like William, opt
for two
tablespoons honey and you'll likely be a little more satisfied.
For honey - whipped goat cheese 4 ounces goat cheese at room temperature 2 ounces cream cheese at room temperature 1
tablespoon honey 1/4 teaspoon salt
For the berries, opt for one tablespoon honey if you're working on limiting sugar consumption, or don't tend to eat much sugar, like
For the berries, opt
for one tablespoon honey if you're working on limiting sugar consumption, or don't tend to eat much sugar, like
for one
tablespoon honey if you're working on limiting sugar consumption, or don't tend to eat much sugar, like me.
If you don't have access to home grown or farmstand berries, I would suggest two changes
for using grocery - store berries: first, cut the berries into smaller pieces (and try to buy smaller berries, because they are usually softer), and also increase the
honey by a
tablespoon or two to make up
for the reduced sweetness of the berries.
For serving 1
tablespoon honey 1
tablespoon water 2 rosemary sprigs Baguette, sliced Baby arugula 1 pound fresh figs, sliced Salt and black pepper
For the chocolate sauce 2
tablespoons coconut oil, softened 2
tablespoons honey 3
tablespoons Navitas Organics Organic Cacao Powder 1 teaspoon vanilla extract 1/2 teaspoon sea salt
6 oz blackberries, divided 1 oz balsamic vinegar 1
tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2
tablespoons pistachios, shelled fresh thyme,
for garnish
For the dipping sauce: 2
tablespoons soy sauce 2
tablespoons water 2 teaspoons rice vinegar 2 teaspoons lemon juice 2 teaspoosn
honey 2 generous pinches of korean chili powder to sprinkle on the baby eggplants when serving.
1 fresh pineapple, peeled, cored, & chopped 1 cup coconut milk or almond milk 1
tablespoon honey (optional,
for authentic sweetness)
Ingredients 1 cup white whole wheat flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1
tablespoon melted butter 1
tablespoon honey Extra butter or non stick spray
for cooking the crepes
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping
tablespoons honey 2 large eggs 2 large egg yolks 2
tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls
for Preheat the oven to 180 °C / 350 °F.
If you only have generic
honey you want to use up, then try adding a few
tablespoon of brown sugar
for a stronger flavor.
For the roasted pears: 3 large firm Bosc pears, peeled, quartered and cored 2
tablespoons butter, cut into small pieces 1/2 cup good quality
honey, such as Wildflower, Orange Blossom or even Rosemary Blossom
honey 2 large sprigs of rosemary, cut in half 1 cinnamon stick Strips of lemon zest from 1/2 lemon
Even if rhubarb might call
for some
honey you don't have to drop two cups of it in the pot while cooking the fruit, just a
tablespoon (or two) is perfectly enough to make the jam nicely cringe free.
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2 cup
honey 1/3 cup molasses 2
tablespoons butter 2 eggs, at room temperature 2 cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2
tablespoons vegetable oil
For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
1 can coconut milk (not light), or 1 3/4 cup cream 6 eggs 3
tablespoons honey 1 teaspoon vanilla bean powder or 1
tablespoon vanilla bean extract 2 cups blanched almond flour 1 cup macadamia nut flour (or use all almond flour) 1/2 cup arrowroot or tapioca flour, or equal amounts of both (omit
for SCD diets) 1 1/2 teaspoons baking soda Mini chocolate chips or blueberries (fresh or frozen)-- optional
My batter was a little dry, so I compensated by adding natural (non sweetened) applesauce with just a few
tablespoons and used 1:1 ratio swapping out the
honey for coconut palm sugar.
1/3 cup almond flour 1 banana 1/8 cup almond butter or sunbutter 3 fresh eggs, hormone free, omega 3 1/2 teaspoon pure stevia powder (if you can have unrefined sugars, you could substitute with 2
tablespoons coconut sugar) 1 teaspoon pure vanilla extract coconut oil — use
for frying in skillet and instead of butter to serve raw
honey — instead of syrup raw pecans — shelled
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm
honey,
for drizzling Fresh berries of any type,
for garnish A splash of Amaretto
4 cups (500 grams) of plain flour 1 cup (200 grams) water, or as needed 4
tablespoons (50 grams) of softened lard or butter Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil
for frying 3/4 cup (250 grams)
honey
2 cans of full fat coconut milk (like these) 2
tablespoon tapioca or arrowroot starch 2
tablespoons coconut oil 8
tablespoons raw
honey, divided (or maple syrup
for a vegan option) 1 teaspoon vanilla extract or vanilla bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
6
tablespoons butter, cold (buy grass - fed butter here) 1 cup coconut flour (buy coconut flour here) 2 fresh eggs 1 teaspoon
honey (buy raw
honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2 cup shredded coconut (buy unsweetened shredded coconut here) water, as needed egg white
for brushing
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra
for topping 2
tablespoon agave nectar,
honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra
for topping pinch himalayan pink salt (optional)
What's in it: 3 apples (a firm apple like
honey crisp or granny smith are easiest to slice with the mandolin) Ground cinnamon, to taste Pinch of salt, to taste (optional)
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2 tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
For the dip: 1/3 cup plain yogurt (greek or regular are fine) 2
tablespoons creamy peanut or almond butter 1 teaspoon maple syrup Optional garnishes
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia s
for dip: fresh apple slices, chopped peanuts, drizzle of maple syrup If you're making nachos, some topping ideas include: chopped nuts / seeds, pomegranate seeds, dried fruit, shaved coconut, chia seed
8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1
tablespoon more
for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup
honey plus 1
tablespoon more
for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional
for marbling)
Substitute the rest of the
honey with five drops of stevia
for every missing
tablespoon of
honey.
I only had a
tablespoon of
honey, so had to sub the other
tablespoon for maple syrup, but they still turned out amazing.
For your dressing combine the last
tablespoon of olive oil and all of the balsamic,
honey, shallots and poppy seeds.
We've found that you shouldn't use more than 15 drops of stevia
for every
tablespoon of
honey.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2
tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water,
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for egg wash - 1 teaspoon
honey mixed with 1 teaspoon bourbon,
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.
2/3 cup half - and - half + more
for brushing, very cold 2
tablespoons honey zest of 1 lime 2
tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil
for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2
tablespoons of
honey - 1
tablespoon of apple cider vinegar - salt to taste