6
tablespoons sugar substitute (I used Fibrelle, not available in stores yet — hopefully soon!
Not exact matches
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or
substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1
tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
coconut
sugar, heaping
tablespoon of Lyle's Golden Syrup (may
substitute agave nectar) and poured over cake.
I didn't have maple syrup, so I
substituted it with 1/4 cup treacle and a couple extra
tablespoons of brown
sugar.
2 cups all - purpose flour 1
tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a
substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups
sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces) white chocolate chips
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).
If you can't find it,
substitute it with 1/3 cup packed dark brown
sugar plus 1
tablespoon molasses
* 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)
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
reduced fat cream cheese, softened 1/4 Cup Powdered
Sugar 1/2 Cup heavy whipping cream (
substitute 1 C. Fat Free Cool Whip if you want a low - cal dessert) 2
Tablespoons orange zest (about 1 orange) 1/2 teaspoons almond extract 2
Tablespoons white coarse
sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
Smoky Chile Marinade 4 dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2
tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown
sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or
substitute beef steaks, 1 inch thick
1/2 cup vinegar 1/2 cup lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or
substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1
tablespoon sugar 1
tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
Steak Rub 2
tablespoons ground red ají chile or
substitute ground New Mexican red chile 1 teaspoon dried oregano 1 teaspoon
sugar 1/4 teaspoon ground cumin 1/2 teaspoon salt
* 3
Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2
Tablespoons fish sauce * 2
Tablespoons gluten - free soy sauce * 1
Tablespoon palm
sugar (can
substitute white
sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered
sugar, sifted 1 teaspoon instant espresso powder 2
tablespoons soy cream (soy milk can be
substituted) 1 teaspoon vanilla extract
2
tablespoons 100 % raw local honey (if vegan,
substitute with 2
tablespoons coconut
sugar or maple syrup)
*
Substitute 2/3 cup granulated
sugar and 1
tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired.
* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups
sugar (feel free to
substitute palm
sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1
Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling
For my version of this sauce, I
substituted the castor
sugar for coconut
sugar and reduce the amount by a couple
tablespoons.
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)
2 cups whole wheat pastry flour 1/2 cup
sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2
tablespoons non-dairy milk of choice (can
substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara
sugar
Note: If you're looking for a
substitute for the Thai Golden Mountain seasoning sauce, you can make your own by combining 2
tablespoons soy sauce with 2
tablespoons beef stock and 1/4 teaspoon
sugar.
Alternatively, you can
substitute 2 to 3
tablespoons of sweetened coconut for part of the unsweetened coconut and omit the confectioners
sugar.
Ingredients for Banana Nut Bread: 1-1/2 cups mashed bananas from dark - skinned ripe bananas (about 4 to 5 large) 1/3 cup unsalted butter, room temperature 2 cups all - purpose flour 1 cup
sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon dried cultured buttermilk (optional) 1/2 cup fine - chopped walnuts (
substitute pecans or favorite nuts) 2 eggs, fork beaten 1
Tablespoon fresh lemon juice (from 1 large lemon) 1/3 cup milk (2 % is fine) 1 to 2
Tablespoons room temperature butter for basting the top of the bread
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1
tablespoon organic
sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can
substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks
«full» /» robust» for a slightly sweeter flavor 1/2 cup packed brown
sugar 3 cloves garlic, minced 1
tablespoon Spanish smoked paprika 1/4 cup cider vinegar (use gluten - free vinegar if you prefer) 1
tablespoon Worcestershire sauce (can
substitute vegan version) 2
tablespoon extra virgin olive oil 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Pinch cloves 2 large onions, sliced 2 bay leaves
3
tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1
tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2
tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2
tablespoons sugar 5
tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock, cod, halibut, haddock, or other white fish fillets, divided into 4 equal pieces All purpose flour, for dusting (you can
substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
You may also
substitute agave nectar for the
sugar, one
tablespoon at a time until you reach desired sweetness.
1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or
substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to
substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1
tablespoon sesame oil mirin (rice wine vinegar), soy sauce,
sugar to taste
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1
tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2
tablespoons ancho chile powder 2
tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1
tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3
tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1
tablespoon instant espresso powder 2 teaspoons molasses (or
substitute brown
sugar) 1 1/2 ounces bittersweet chocolate, chopped 1
tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
* 1/2 cup organic
sugar for coating the cookies before baking, plus additional 1/3 cup organic
sugar (I used Wholesome Sweeteners organic, fair - trade
sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could
substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12
tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup dark brown
sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown
sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocolate)
I added 1
tablespoon each of orange peel and orange extract, doubled the pecans, and
substituted 2
tablespoons of the agave with brown
sugar.
-- 60 g millet flour — 30 g oat flour — 50 g rolled oats, plus more for topping — 50 g coconut flower
sugar (you can
substitute with cane or Muscovado
sugar)-- 1 teaspoon alkaline free baking powder — 1/2 teaspoon baking soda — 175 g apple (2 apples), peeled, cored and grated — 2 organic eggs — 50 g coconut oil (you can
substitute with butter)-- 2
tablespoons tahini (sesame cream)-- 1 vanilla bean, split and seeded (you can
substitute with 1 teaspoon pure vanilla extract)-- pinch of sea salt
By: EpicMatcha Ingredients FOR THE CRUST AND THE DECORATION STRIPS: 5 large eggs 2
tablespoons sugar or
sugar substitute of choice 1
tablespoon psyllium husks powder 1/2 teaspoon baking powder FOR THE FILLING: 1 large egg yolk 2 large egg whites 4 ounces cream cheese 1/2 teaspoon cream of tartar... Continue reading →
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
I easily veganized it by
substituting vegan butter for its dairy cousin, and the resulting dough was ideal: tasty, not too sweet (though I did add an extra
tablespoon of
sugar), and beautifully manageable.
(her's would be about 16 slices)----(very thin slices) my Nutritional Facts on her recipe cutting her loaf into 8 slices is 496 calories per slice for the whole loaf is 3,975 calories 1-3/4 cups all - purpose flour (cal 770) 1-1/2 cups
sugar (cal 1161) 1 teaspoon baking soda Cal 0 1/2 teaspoon salt cal 0 2 eggs cal 142 2 medium ripe bananas, mashed (1 cup) cal 164 — 200 1/2 cup canola oil cal 990 1/4 cup plus 1
tablespoon buttermilk cal 26 1 teaspoon vanilla extract cal 12 1 cup chopped walnuts cal 720 with no walnuts 3255 cal 406.8 per slice with no walnuts and the (oil
substitute with applesauce) 2315 cal 289 per slice with no walnuts and the (oil
substitute with applesauce) and the (
sugar substitute with 1 1/2 tsp of stevia) 1154 cal 144 per slice»
1 pound dried Goat's Eye beans (or
substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or
substitute ancho chiles) 2
tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or
substitute 1 cup canned tomatoes, well chopped) 1
tablespoon Dijon mustard 1/4 cup dark brown
sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
You could
substitute whatever your brand's equivalent to a
Tablespoon of
sugar is.
* You may
substitute a
tablespoon of your choice sweetener for stevia or omit it, I just use it because it has no added
sugar and enjoy it.
* 2
Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm
sugar (can
substitute brown or white
sugar) * 1/2 teaspoon salt * 1
Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro
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.
If you're interested in making the fig, goat, cheese and rosemary scones, the recipes is the same, only you leave out the
sugar, add 1 cup of crumbled goat cheese,
substitute chopped fresh or dried figs for the blueberries, omit the lemon zest, and add 1
tablespoon minced fresh rosemary.
1 pound fresh red serrano, cayenne, Thai, or chile de arbol chiles, stems removed 2 1/2 cups rice vinegar (
substitute white distilled vinegar) 1/4 cup
sugar 1
tablespoon salt
1 2 - pound Cornish hen, butterflied and flattened 1 teaspoon salt 1
tablespoon vegetable oil 5 shallots, sliced 3 cloves garlic, sliced 1 teaspoon shrimp paste 1/2 teaspoon
sugar 1
tablespoon fresh birdseye chiles (chiltepins) or
substitute piquins 2 teaspoons pineapple juice 2 cups chopped fresh pineapple
4 large pieces ginger, peeled 4 fresh piquin chiles, chopped or
substitute serranos 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1
tablespoon ground turmeric 3 stalks lemon grass 2 teaspoons
sugar 1 pound boneless chicken, cut into strips Indonesian Peanut - Chile Sauce (available in Asian markets) Diced cucumbers and onions for garnish
3 dried red New Mexican chiles, stems and seeds removed 4 red Thai chiles (prik chee fa), stems and seeds removed, chopped, or
substitute red jalapeños 1
tablespoons chopped ginger 4 cloves garlic 1/2 cup distilled vinegar 2
tablespoons sugar 2
tablespoons chopped fresh basil, Thai preferred Salt to taste
6 cups (6 quarts) unsweetened apple sauce from Vermont apples 1/2 cup (8 cups... or less) apple cider vinegar 3/4 cup (I
substituted maple syrup) granulated white
sugar 3/4 cup (12 cups) Vermont maple syrup 1/2 cup (8 cups or less) bourbon 2 teaspoons (10
tablespoons) ground cinnamon 1/2 teaspoon (5
tablespoons) ground ginger 1/4 teaspoon (1 1/4
tablespoons) ground cloves 1/8 teaspoon (2 teaspoons) ground allspice
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