Add 1 cup crushed ice, 2
tbsp sugar syrup, and 2 tbsp bourbon to each glass.
Not exact matches
1
tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1
tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup soy yogurt * 3
tbsp coconut or safflower oil 1/4 cup maple
syrup 1/4 cup brown
sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
Here's my revamp: 2
tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2
tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3
tbsp maple
syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2
tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4
tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2
tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
COOKIES: 3
tbsp pumpkin puree (or similar substitute) 3
tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane
sugar 3
tbsp liquid sweetener, such as molasses or maple
syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon
Ingredients: 1/4 cup applesauce 1 egg white 2
tbsp maple
syrup (I use
sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1
tbsp coconut flakes Topping: PB2 and whipped cream
2
tbsp peanut butter 1
tbsp coconut
sugar (or granulated stevia if you want to go lower - carb) 1
tbsp agave
syrup 1
tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of
sugar - free milk chocolate + a square of 90 % dark chocolate
3 cups powdered
sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3
TBSP maple
syrup 1 tsp vanilla
cream cheese, cold 1 1/2
tbsp glucose 1 1/2
tbsp corn
syrup 1 1/2
tbsp strawberry extract if available or strawberry jam 1 3/4 cup + 2
tbsp (300g) powdered
sugar 3/4 tsp salt a pinch of baking powder a pinch of citric acid
Cookies — 1 1/2 cup ground almonds (180g)-- 1/2 cup GF oat flour (60g)-- 1
tbsp coconut
sugar — 1ts cinnamon — pinch salt — 1/3 cup coconut oil, melted (65g)-- 1/4 cup maple
syrup — 1/2 tsp almond extract
1/4 c blonde coconut nectar (1/4 c honey / maple
syrup) 1/2 c coconut oil 3 - 4
tbsp sucant (1/2 c brown
sugar) 1
tbsp vanilla 2/3 mashed ripe banana (1/4 c apple sauce) 1 tsbp apple cider vinegar 2/3 c warm water
for the cookies 8
tbsp (115g) unsalted butter, room temperature 1/2 cup (100g) white granulated
sugar 3
tbsp (55g) golden
syrup, I used Lyle's 1/2 tsp baking soda 1/4 tsp kosher salt 1/4 tsp coconut extract (optional but enhances that oreo flavor!)
Add 1
Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon
syrup, agave
syrup, coconut nectar, coconut
sugar, or maple
syrup.
3
tbsp simple
syrup (
sugar syrup prepared by mixing and boiling equal quantity of
sugar and water till the
sugar is dissolved)
I altered the recipe a bit, and I think it will be easier for those who posted that they are intimidated by caramel: I added enough water just to dissolve the
sugar (about 1 / 4c) and added 1
Tbsp light corn
syrup (helps prevent the dreaded «crystallization»).
1 cup unsalted butter 1 cup granulated
sugar 3/4 cup light brown
sugar 1
tbsp corn
syrup 1 tsp vanilla extract 2 large eggs 1-3/4 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2 cups baking ingredients (chocolate chips, coconut, toffee bits, etc.) 1-1/2 cups snack foods (chips, pretzels, etc.) 1
tbsp coffee grounds
1 cup brown
sugar (honey or maple
syrup can also be added) 1 cup reduced sodium soy sauce 1
tbsp poultry seasoning (fresh herbs can be substituted) 1
tbsp minced or pressed garlic 2 tsp fresh ground pepper 1
tbsp red pepper flakes 3 bay leaves
Swedish Pepparkako 5.2 oz (150 g) butter 1 cup
sugar 1/2 dl Swedish light
syrup but you can substitute light corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose
syrup but you can substitute light corn
syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose
syrup or even better if you can find it golden
syrup (like Lyle's Golden Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose
syrup (like Lyle's Golden
Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3 cups all purpose
Syrup) 1/3 cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1
tbsp cinnamon 1 tsp cardamom 1/2
tbsp baking soda 3 cups all purpose flour
Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined
sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3
TBSP agave or maple
syrup, to taste 1/2 tsp.
1 cup granulated
sugar 1/4 cup water 1
tbsp corn
syrup 1/4 cup unsalted butter, cut into 4 pieces 1/2 cup heavy cream 3/4 tsp salt 1-1/2 cups whole hazelnuts, skinned 2 oz semisweet chocolate, melted for drizzling
1 1/2 cups white
sugar 1 cup light corn
syrup 1/2 cup water 1/4 teaspoon kosher salt 3
tbsp balsamic vinegar icing
sugar, for dusting
I was thinking I'd reduce the amount of maple
syrup (which is the nutritional equivalent of
sugar) from 4
Tbsp.
1 cup almond flour 1/2 cup coconut
sugar (can sub regular
sugar) 1/2 cup cocoa powder 1 tsp baking powder 2 eggs 2
tbsp maple
syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting:
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4 cup coconut
sugar 2 1/2 (38 ml)
Tbsp maple
syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
After 5 minutes, add 1/2 cup of water, 2 1/2
Tbsp of soy sauce, 2
Tbsp of corn
syrup, 1 - 1 1/2
Tbsp of
sugar, and 1
Tbsp of minced garlic.
1 cup granulated
sugar 1/4 cup water 2
tbsp light corn
syrup 3/4 cup heavy cream 5
tbsp butter 1 1/2 tsp sea salt 1/4 cup bourbon 1 tsp vanilla
3 cups old fashioned oats 2
tbsp organic brown
sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp salt 1/3 cup craisins (optional) 3 cups milk 2 eggs 1 cup canned pumpkin puree 1/3 cup pure maple
syrup 1 tsp vanilla additional maple
syrup, for serving
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple
syrup or
sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
65 g orange juice 25 g heavy cream 75 g
sugar 20 g corn
syrup 100 g salted butter, at room temperature 1
tbsp orange liquor (optional)
To toast the pecans, add 1
tbsp coconut
sugar, 1
tbsp maple
syrup and 1 tsp cinnamon to 1 cup of pecans.
I haven't done it myself but perhaps, 1 1/2 cups blueberries, 1/4 maple
syrup, 2
tbsp sugar,
tbsp water, 2 tsp of lemon juice — boiling in a pot and then transfer it to a jar.
Ingredients for the batter: 1/2 cup soaked cashews (soak in water for a couple of hours) Juice of 1 lemon 1/8 cup melted coconut oil 1/4 cup coconut milk 1/8 cup maple
syrup 1
tbsp peanut butter 2
tbsp powdered peanut butter 4
tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g
sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
120 g biscuits 100 g CHOC Chick Raw Cacao Butter 6
tbsp CHOC Chick Raw Cacao Powder 2 - 3
tbsp CHOC Chick Sweet Freedom or maple
syrup 500 g cream cheese such as marscapone 50 g icing
sugar 40 g approx of fresh mint with stalks removed (see notes)
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1
tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane
sugar 1/4 cup maple
syrup 1/3 cup coconut oil 1 large organic egg 1/4 cup water 3
tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
Ingredients: 1.5 flax eggs (1.5
Tbsp flaxseed meal + 4
Tbsp water) 1/4 cup olive oil 1/4 cup maple
syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut
sugar — you can sub brown
sugar but the coconut
sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1
Tbsp gluten free rolled oats 1/2 cup + 1
Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
1 recipe for pie crust or a purchased pie crust 3 Eggs 1/2 cup brown
sugar 3
tbsp melted butter 3/4 cup dark corn
syrup 1 tsp vanilla extract 1/2 tsp salt 1/4 cup cream 2 tsp Chimayo chile powder 1 1/2 cups chopped pecans Servings: 8
Ingredients 1 9 - inch pie crust *, blind baked ** 8 large egg yolks 1 tsp vanilla extract 2/3 cup packed light brown
sugar 1/2 cup (1 stick) unsalted butter, cut into 4 pieces 1/2 cup light corn
syrup 1/2 cup half and half 3
Tbsp bourbon 1/2 tsp kosher salt 1 1/2 cups pecans, toasted, cooled, and coarsely chopped 1/2 cup chopped semisweet or bittersweet chocolate
1 litre full - fat coconut milk (2.2 cans) 2
tbsp cornstarch 1 tsp vanilla extract 1/2 tsp sea salt EITHER: 1/2 cup brown
sugar 2
tbsp honey OR: 1/3 cup brown
sugar 2
tbsp glucose
syrup
3 cups powdered
sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3
TBSP maple
syrup 1 tsp vanilla Ingredients In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps.
1 cup quick cooking oats (see note) 1 3/4 c milk 1/8 tsp salt 1 1/2
tbsp cocoa powder 2
tbsp sugar or sweetener of choice 1/2 tsp vanilla extract 1 handful mini marshmallows 2
tbsp chocolate
syrup 1 graham cracker, crushed warm milk, for serving
140 g (10
tbsp) unsalted butter 140 g (2 1/2 dl minus 1
tbsp; 1 cup) brown rice flour 50 g (1 dl + 1 heaping
tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado
sugar 2
tbsp tapioca starch 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 tsp cinnamon 1/4 tsp ground ginger ⅛ tsp ground nutmeg ⅛ tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple
syrup 1 tsp vanilla extract 200 g zucchini, coarsely grated
Optional: Can use 1
tbsp of raw honey, grade B maple
syrup or coconut
sugar instead of stevia, although this will add
sugar to the recipe and it would no longer be keto.
1 cup Califia Farms unsweetened almondmilk 1/2 cup brown
sugar 1/4 cup cane
sugar 1
tbsp brown rice
syrup 1/8 tsp cream of tartar
90g (3/4 cup) rolled oats (gluten free) 50g (1/2 cup) thread coconut 40g (1/4 cup) buckwheat flour pinch himalayan pink salt 70g (1/2 cup) coconut
sugar (or 70g rice
syrup — but cookies will look lighter) 1/2 tsp cinnamon (optional) 1/2 tsp ground ginger (optional) 50g (1/4 cup) coconut oil, melted 1 tsp baking soda 40g (2
Tbsp) hot water 50g (heaped 1/3 cup) raisins
100g coconut oil 1 cup coconut
sugar 1/2 cup desiccated coconut 1/2 cup thread coconut 1/2 cup buckwheat flour 1/2 cup brown rice flour 2 tsp ground ginger pinch himalayan rock salt 1
Tbsp pure maple
syrup 1 tsp baking soda 2
Tbsp boiling water
Cinnamon Biscuit 120g coconut oil, softened 50g rice
syrup 50g coconut
sugar 1 egg 120g buckwheat flour 120g rice flour 1
Tbsp / 10g raw cacao powder 3 tsp cinnamon 1 tsp mixed spice 1 tsp baking powder 1/2 tsp baking soda pinch salt
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1
tbsp maple
syrup or agave
syrup or honey 2
tbsp tamari or shoyu sauce 1
tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1
tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4
tbsp tamari soy (use 2
tbsp for a milder sauce - and up to 4
tbsp for a stronger punch) 2 - 4
tbsp fresh lime juice (use 2
tbsp for a milder sauce - and up to 4
tbsp for a stronger punch) 2
tbsp rape seed oil 1/2 -1
tbsp fresh ginger grated (use 1/2
tbsp for a milder sauce and 1 for a stronger punch) 2
tbsp palm
sugar or brown
sugar water to thin
2 oz (1/4 package) Neufchatel cheese or regular cream cheese, softened 1/2
tbsp butter, room temperature 1/2 to 3/4 cup confectioners»
sugar (you may need to adjust depending on resulting thickness of the frosting) 1 tsp maple
syrup
What's the equivalent of 1 - 2
Tbsp of
syrup for brown
sugar?
1
Tbsp (20gr) of maple
syrup (
sugars 62 %) contains about 12gr of
sugars, so the equivalent for brown
sugar (
sugars 97 %) is 13gr (1 level
Tbsp).
I would recommend dicing the dates very finely and reducing the
sugar to a couple of
Tbsp in the date -
sugar - cinnamon mixture (which calls for 1/3 cup), as they were totally over-the-top sweet as written - the dates are very sweet and the
syrup is intensely so.