Add those into your bowl followed by 1 tablespoon of lemon juice, 2
tablespoons of a brown sugar substitute like Sukrin Gold, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of xanthan gum.
Not exact matches
I didn't have maple syrup, so I
substituted it with 1/4 cup treacle and a couple extra
tablespoons of brown sugar.
I didn't have
brown sugar on hand, so I
substituted white granulated
sugar for it as well as adding 2
tablespoons of malasses (found that substitution online).
* NOTE: If Korean barbeque sauce is not available, feel free to
substitute equal amount
of light soy sauce, 1 clove
of minced garlic and 1
tablespoon dark
brown sugar (or palm
sugar)
As mentioned before, white
sugar and a
tablespoon of syrup (I used
brown sugar molasses syrup) works great as a
brown sugar substitute.
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup
brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may
substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
I added 1
tablespoon each
of orange peel and orange extract, doubled the pecans, and
substituted 2
tablespoons of the agave with
brown sugar.
2 1/2 cups rice flour (white,
brown, or a mixture
of both) 1 2/3 cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2
tablespoons sugar 1/2 cup dry buttermilk powder 3
tablespoons egg
substitute 3/4 cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3
tablespoons shortening
Palm
sugar is a traditional ingredient in many curry pastes, but if you have difficulty sourcing it, Cohen recommends
substituting 1/2
tablespoon of light
brown sugar instead.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can
substitute Serrano chili pepper 1 - 2 teaspoons jaggery or
brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
If you don't have it,
substitute wheat - free soy sauce and add some
brown sugar (try 1
tablespoon of each, taste, and add more if needed).
Ingredients: 3/4 cup vegan butter 1 cup
sugar 1/2 cup
brown sugar 3
tablespoons ground flax seed in 6
tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may
substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
* 2
Tablespoons dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly chopped dried red chiles * 1 - 2 thin slices
of ginger * 2
Tablespoons fish sauce * 2
Tablespoons tamarind pulp * 3
Tablespoons palm
sugar (can
substitute light
brown sugar)
3/4 c. butter 3/4 c.
brown sugar 1 egg 1/2 c. apple juice 1 t. vanilla extract 1 c. all - purpose flour (depending on your preference we
substituted three
tablespoons of ground flax seed for 3
tablespoons of flour, you can definitely do more or less!)