Use slightly less honey than sugar, the ratio is about 4
teaspoons honey for 5 teaspoons sugar.
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
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
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.
Tips
for eating more: If you're put off by the sour taste of grapefruit but don't want to add refined sugar to it, try half a
teaspoon of raw, organic
honey spread along the top of half a grapefruit.
1 cup gluten - free All - Purpose Flour Blend 1/3 cup coconut flour, fluffed with a fork and sifted before measuring 1/3 cup unsweetened flaked coconut, finely flaked 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon guar gum or xanthan gum 1/2 cup
honey or agave nectar 1 (8 - ounce) can crushed pineapple in juice or fruit cocktail, undrained 2 eggs, room temperature 1/2 cup raisins 1 medium orange, cut into very thin slices
for garnish
* 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
I purposefully didn't add any sweetener because I like tangy but if it's too tangy
for ya, add 1/2
teaspoon honey or agave nectar.
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 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.
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.
Bread 2 1/4
teaspoons (1 standard 1 / 4 - ounce packet) active dry yeast 1/3 cup (79 ml) plus 1
teaspoon honey 1/3 cup (79 ml) neutral oil, plus more
for the bowl 2 large eggs plus 1 large yolk 1 1/2
teaspoons (8 grams) table salt 4 1/4 cups all - purpose (530 grams) or bread flour (578 grams), plus more
for your work surface
For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1
teaspoon of lime juice, 2
teaspoons honey, 1
teaspoon white vinegar, 1/4
teaspoon cayenne pepper, 1/2
teaspoon paprika, 1/4
teaspoon cumin, 1/4
teaspoon garlic salt, 1/4
teaspoon dry oregano.
Half a lemon, half a
teaspoon of
honey in hot water and then drop in one ginger ice cube in a mug makes
for a yummy healthy hot drink.
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
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
12 gram stevia (the Stevia I used
for this recipe is equal to 6
teaspoons sugar - you can substitute sugar,
honey or other sweetener)
2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp
honey (or maple syrup or agave nectar) 1
teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar
for dipping, melted (about 3oz)
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
1 (1 / 4 - ounce) package active dry yeast (2 1/2
teaspoons) 1
teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus additional
for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin olive oil 1
teaspoon salt Cornmeal
for sprinkling baking sheets
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
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)
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
3 cups water, or skim milk 1 cup Old World Cereal, Old World Cereal from Blue Bird Grain Farms — See Notes
for using Steel Cut Oats 1/8
teaspoon kosher salt 1/2 cup fruit, see notes dried fruits 1/4
teaspoon ground cinnamon 1/4
teaspoon vanilla extract 1
teaspoon honey 4 ounces walnuts, chopped
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
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or
honey)-- 2 ripe bananas, mashed with a fork — 1
teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1
teaspoon baking powder — 1
teaspoon baking soda — 2
teaspoons ground ginger — 1
teaspoon cardamom — 1/2
teaspoon ground cloves — 1/2
teaspoon ground nutmeg — 1/2
teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
Ingredients - 2 tablespoons of cooking oil - 1 small onion, chopped - 1 red bell pepper, chopped - 3 cloves of garlic, minced - 1
teaspoon of grated fresh ginger - 2 lemongrass stalks, thinly sliced (white parts only)- 1 pound boneless skinless chicken breast, diced small - 1
teaspoon honey - 2
teaspoons of soy sauce - 2 tablespoons hoisin sauce - 1/2
teaspoon rice vinegar - 1 head of lettuce leaves, something easy
for wrapping.
I made a few modifications, including using 1
teaspoon of maple syrup instead of
honey (I prefer the flavor), using a flax egg instead of a chicken egg to reduce calories, a pinch of baking powder to help it rise and some leftover fresh pumpkin puree
for extra sweetness.
Tofu with
Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons
honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4
teaspoon cinnamon 1/4
teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2
teaspoons ground coriander 2
teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges
for garnish)
1 cup whole wheat flour 1/2 cup all - purpose flour 2
teaspoons baking powder 1/2
teaspoon salt 2 tablespoons
honey 1 large egg 1 cup coconut milk 1/2 cup milk 3 tablespoons butter, melted 1
teaspoon vanilla extract 1/4 cup coconut flakes, plus extra
for topping
1 tablespoon peanut oil 1 medium onion, chopped 1 tablespoon minced onion 4 cups tomato sauce 2 tablespoons finely chopped chipotle chile 1 tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1
teaspoon ground cinnamon 1/2
teaspoon bay leaf 1/2
teaspoon vanilla 1 cup freshly squeezed orange juice 1 tablespoon sugar 1 tablespoon raw
honey 1 1/2 tablespoons freshly squeezed lime juice Garlic croutons
for garnish
For the huli sauce: 3/4 cup dark soy sauce (shoyu) 1 cup pineapple juice 1/2 cup
honey 1/3 cup brown sugar (Hawaiian cane preferred) 3 cloves garlic, peeled and minced 1/4 cup ketchup 2 tablespoons minced fresh ginger 1
teaspoon Asian chile paste Coarse kosher salt to taste Freshly ground black pepper to taste
1/4 ounce marijuana flower tops, deseeded (available from medical marijuana facilities) 1 cup minced dates 1/2 cup raisins 1/4 cup ground walnuts 1/4 cup ground almonds 1
teaspoon ground nutmeg 1
teaspoon anise seed 1
teaspoon ground ginger 1
teaspoon ground cinnamon 1/2 cup
honey 1/2 cup orange flower water, or substitute any flower - flavored water 2
teaspoons ghee, recipe here Sesame seeds
for garnish
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon
honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2
teaspoons coriander seeds — ground 1
teaspoon cumin seeds — ground 1 1/4
teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
Doughnuts 2 cups cashews — soaked
for four hours, or more 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1 cup water 1/2 cup raw
honey 2 tablespoons maca powder — optional 1/4
teaspoon salt 2 tablespoons sprouted pecan butter or other nut butter / oil 2 tablespoons almonds — ground 3/4 cup flax seeds — ground
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more
for dusting) 1 tablespoon baking powder 1 and 1/2
teaspoons Kosher salt 1/2
teaspoon baking soda 1
teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold)
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher
HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons
honey 1/2 teaspoon Kosher
honey 1/2
teaspoon Kosher salt
Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients
For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4
teaspoon salt Juice of two limes 1 - 2
teaspoons honey or agave nectar
For the Roasted Carrots: 8 carrots, peeled...
1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4
teaspoons honey 2
teaspoons brown rice vinegar 1
teaspoon each garlic powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds,
for garnish
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth peanut butter or almond butter
for paleo 1
teaspoon soy sauce, or tamari
for gluten free, or coconut aminos
for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes or 1
teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Apple Chai Cider Pancakes & Browned Maple Butter
for pancakes 1 1/2 Cups of all purpose flour 3
Teaspoons of baking powder 1/2
Teaspoon of salt 2
Teaspoons of cinnamon 1
Teaspoon of cardamom 1/2
Teaspoon of ginger 1/4
Teaspoon of cloves 1/4
Teaspoon of all spice 3 Tablespoons of butter, melted + more
for pan 2 Tablespoons of
honey 1/2 Cup of apple cider 3/4 Cup of whole milk
for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1
Teaspoon of cinnamon
for apples 2
Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1
Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
Ingredients 3 1/2 to 3 3/4 cups unbleached all - purpose flour, plus more
for dusting the work surface 2
teaspoons salt 1 cup warm whole milk (about 110 degrees) 1/3 cup warm water (about 110 degrees) 2 tablespoons unsalted butter, melted 3 tablespoons
honey 2 1/4 tsp (1 envelope) rapid rise yeast
1 3/4 cups all - purpose flour 2
teaspoons baking powder 1
teaspoon salt 2 tablespoons shortening 2/3 cup water oil
for frying cinnamon & sugar
honey
2 1/3 cups of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4 cup of unsweetened applesauce 1/4 cup of maple syrup, agave or
honey (
for vegetarian option) 1/4 cup of hemp hearts (optional
for extra protein) 1/4 -1 / 2 cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.