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 me.
Not exact matches
If you don't use them, you could substitute 1 to 2
tablespoons of
honey or maple syrup, but note that your filling will be a bit softer at room temperature and also the carb count will increase.
If you don't like
honey and want a sweetener, opt for 1
tablespoon of brown sugar.
2 garlic cloves, minced 1
tablespoon extra virgin olive oil 2
tablespoons dijon mustard 2
tablespoons honey 1 teaspoon red wine vinegar 1 teaspoon salt 1 teaspoon chopped fresh rosemary (increase
if you want more rosemary flavor!)
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.
ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %;
if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2
tablespoons corn syrup (optional, can sub
honey or maple syrup
if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
If not sweet enough for you, add a
tablespoon of
honey and blend again for a few seconds.
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.
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.
2 teaspoons active dry yeast 1 cup barely warm water 1/4 cup
honey + 1
tablespoon, divided 1 teaspoons salt 1 egg 3 cups all - purpose flour, plus extra
if necessary 1
tablespoon butter, melted
Taste the sauce and add the extra
tablespoon of
honey if needed.
If you would like to make the original recipe, just add one
tablespoon coconut oil and one
tablespoon honey.
If you are a more moderate - molasses - fan you can reduce the molasses to 2
tablespoons and increase the
honey by 2
tablespoons.
5 cups sliced pears 1 1/2 heaping cups whole cranberries, fresh or frozen (
if frozen, do not thaw) 3
tablespoons honey, or more to taste 1 teaspoon ground cinnamon 1 teaspoon cornstarch
If you only have generic
honey you want to use up, then try adding a few
tablespoon of brown sugar for a stronger flavor.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free
if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local
honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
If sweeteners are used, then they should be limited to a
tablespoon per day of raw
honey (which has antimicrobial compounds) or of dextrose powder (which lacks fructose and is more readily absorbed).
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.
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 cup of frozen raspberries 1
tablespoon of chia seeds 1
tablespoon of
honey or maple syrup — optional, you can leave it out
if you like to keep it low sugar
If you have a pancake recipe that just doesn't achieve golden perfection, add a
tablespoon or two of
honey.
But
if you'd like to make a sweeter balsamic glaze, you can definitely add 1 - 2
tablespoons of
honey or maple syrup to the pot with the balsamic vinegar.
1/4 cup coconut oil 2
tablespoon raw coconut butter (optional, use regular coconut oil
if not available) 3
tablespoon raw
honey, one that becomes solid at room temperature (use agave or maple syrup
if vegan) juice of 1/2 lemon
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)
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 seed
to assemble: 25 grams (2
tablespoons) granulated sugar 2 teaspoons
honey 20 grams (1 1/2
tablespoons) water gold leaf,
if desired
And my final sugar concern was that
if all of the sweetness was in the same form, that the final product might be too one dimensional, too
honey - ish, so I decided to drop the final amount of
honey I used, but add in a few
tablespoons of molasses.
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
Blend coconut milk, 1/4 cup Manuka
honey, 1
tablespoon bee pollen, xanathan gum, salt and vanilla (
if using) in a blender until smooth.
ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings
if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1
tablespoon fresh oregano (leaves only, roughly chopped) 3
tablespoons honey 2
tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)
Notes: Can also use 2
tablespoons of raw, local
honey or keto maple syrup or 1 tbsp of xylitol
if you don't want to use stevia.
If you have none of these issues, you may, in moderation (this means about 1 - 2
tablespoons a day) use: birch xylitol, organic raw
honey, pure organic maple syrup, stevia.
Optional: serve kabobs with vanilla Greek yogurt as a dip
if desired (or mix 1 to 1 1/2
Tablespoons honey with 1 cup plain Greek yogurt).
2
tablespoons 100 % raw local
honey (
if vegan, substitute with 2
tablespoons coconut sugar or maple syrup)
If you want some extra sweetness, drizzle up to two
tablespoons of
honey.
If so, add
honey one
tablespoon at a time until you've reached the desired sweetness.
If using my extra ingredients, dissolve 2 teaspoons instant coffee in 1
tablespoon hot water, pour into the butter, then add
honey.
What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2
tablespoons agave or
honey (
if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans
What's in it: 1 medium head cauliflower, broken or chopped into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon red pepper flakes (optional) 1 teaspoon
honey (optional,
if you like a slightly sweet wing) 1
tablespoon butter (or olive oil
if you want it to be vegan) 2/3 cup hot sauce
What's in it: The sauce: 1
tablespoons sesame oil 1 tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons sesame oil 1
tablespoons soy sauce 1 tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons soy sauce 1
tablespoons rice vinegar 2 Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
tablespoons rice vinegar 2
Tablespoons tahini, creamy peanut or almond butter 1 teaspoon honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1 tablespoon sriracha (less if you're not
Tablespoons tahini, creamy peanut or almond butter 1 teaspoon
honey 1 teaspoon finely grated fresh ginger (I use a microplane) 1 teaspoons finely minced or grated garlic (I use a microplane) 1
tablespoon sriracha (less
if you're not into spicy)
2 - 3 T. liquid sweetener, such as
honey, maple syrup, or brown rice syrup (I really like barley malt, but
if you're gluten - sensitive, try one of the others)(I also like 2
tablespoons, but
if you like things sweeter, go for 3)
I somewhat wanted to add more
honey to this because it wasn't quite sweet enough for my taste; then again, I have a huge sweet tooth and would turn everything into dessert
if I could, so I'm guessing 3
tablespoons is enough for most people, although judge by taste always.
2
tablespoon of rice malt syrup or
honey (
if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)
If you're * not * working within the scope of the Fed & Fit Project and do like to incorporate natural sweeteners into your diet, I recommend adding a
tablespoon of maple syrup or
honey to the blender!
Garlic Pizza Dough 2 1/4 teaspoons active dry yeast 1 teaspoon
honey or sugar 1 cup lukewarm water, plus a bit more
if needed 1
tablespoon olive oil 2 cups unbleached all purpose flour 1 cup bread flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon salt Place water, yeast, and
honey or sugar into a stand mixer bowl.
If you live in a dry climate and your dough does not easily come together, feel free to add one extra
tablespoon of
honey which will do the trick.
1) 3 cups almond flour 2) 3 large eggs 3) 1/2 cup
honey 4) 1/2 cup butter or ghee or coconut oil at room temperature — extra for greasing
if not using paper muffin molds 5) 1
tablespoon of orange zest 6) 2 teaspoons of baking powder 7) A pinch of salt 8) 1/2 cup of slivered almonds
1 cup coconut milk * 1/2 cup ice cubes 1
tablespoon coconut flakes 1/2 cup blueberries, fresh or frozen 1 teaspoon maca powder 1 teaspoon chia seeds 1 teaspoon hemp seeds 1 teaspoon
honey,
if desired