Sentences with phrase «than sugar so»

Take some advice from leading metabolism expert Dr. Ron Rosedale and teach your body to run on fat rather than sugar so you can be calm and relaxed on your next hike or whatever challenge comes your way!

Low GI, affordable, great taste, sweeter than sugar so can use less, most sustainable sweetener (coconut trees produce 50 - 75 % more sugar per acre but use less than 1/5 of the soil, nutrients & water of cane sugar!)

Stevia is MUCH sweeter than sugar so you don't need anywhere near as much volume as you would if you were using sugar.

Remember, stevia is 100 times stronger than sugar so you don't need much!

This natural sweetener can be up to 300 times sweeter than sugar so a little goes a long way and can be used sparingly as an alternative.

The sweet, mild nectar is 25 % sweeter than sugar so less is needed.

It is typically 200 times more sweeter than sugar so a little goes a long way.

Not exact matches

That's just me though and so much better than eating a regular, sugar laden brownie!

Therefore I'd really appreciate it if you could explain to me why they are so much better than refined sugar?

will have to keep making it as it's so delicious and knowing all the ingredients are natural is better for me than shop bought granola where they add unnecessary sugar!

I know that we've discovered sugar is much worse than so I hardly ever eat sugar, but I have lots of nuts to snack on.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

All good wholesome natural ingredients that are so much more healthy than sugar.

It's a good way to keep baking powder fresh, however I think it's because a lot of people don't bake at home — in France, bags of sugar and flour are much smaller than they are in the states (in the US, there are huge bags of nuts, flours, sugars, and other baking ingredients in supermarkets)- which I think is because there are so many bakeries (and in cities like Paris, kitchens are tiny) and lots of people buy their baked goods rather than make them.

It's technically a tad sweeter than sugar, so you probably will only want to use the 1/4 cup amount.

It has a deep, rich flavor and since it's a natural sugar, my body can handle it so much better than almost any other sweetener.

This vegan recipe puts the emphasis on health, so it's pleasantly sweet rather than overloaded with sugar.

Swiss buttercream is more buttery than sugary, and lemon curd adds tartness, so it complements the sugar cookies well.

I like that you add less sugar in your recipe - so I tried it out today, for no reason other than to spoil ourselves with cake.

However, for my purposes when I calculated out the carb content of the whole bottle there was less than 3 TBS of sugar total so for me it was worth it to buy prepackaged rather than make my own in this case.

Although this is more than double the price of 9 Bars they also offer almost double the protein and less sugar so are a great alternative.

It has a lower glycemic index than regular sugar, so it may be a good alternative for diabetics.

They don't taste the best, so I do add some flavoring in my own but it's far less sugar and more natural than the orange stuff.

While it has more calories than the white stuff (23 calories per tsp compared to sugar's 16 calories), it's sweeter and denser so you can use less of it.

There are so many ways in which sugar is now packaged, but also so many alternative sweeteners out there, that while marginally better than refined sugar, still have the same negative impact on our blood sugar levels and therefore our overall health.

You would be again probably adding more water to it, more than sugar anyway, so I don't think that would increase its shelf life, infact it would do the opposite.

As I understand it fat also helps to reduce Aw (though to a much lesser extent than sugar or salt) so just reducing fat will increase Aw, though not necessarily dramatically.

Yours are so much darker than mine, and I am wondering if you used an extra dark molasses or brown sugar?

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

Meyer lemons are not as acidic, and definitely sweeter than standard lemons, so I reduced the amount of sugar I would normally use, and I probably could have used even less.

Making nut butters at home is really rewarding, because they taste so much better than store bought ones, are usually cheaper, and you can enjoy the cleanest nut butter ever with just the nut (and optionally coconut sugar and sea salt) as the only ingredient, instead of a bunch of chemicals and random ingredients that aren't necessary.

I used my homemade crystallized ginger: it has less of a bite than the kind you buy in the store and I love how the demerara sugar dissolves and every so slightly sweetens the pudding.

Although this holds true for this original Cooking Light recipe as well, it does give more than 16 servings (so about 1 teaspoon butter per serving and a tablespoon or so of sugar).

This batch has even better texture than without the cocoa, but I'm guessing (and I say guessing because I truly am not educated in the pastry arts) that might also have something to do with using real sugar rather than Splenda.Okay, I've held out for the 33-1/2 minutes it's taken me to write up this post, so I need to go now.

So, it's no better than white sugar.

I used slightly less sugar than the weight of my boiled fruit as I felt blood oranges are so sweet already.

You are surely more of an expert than I am, so for those less - skilled, I recommend the following instructions I found on various websites: cook on low, stir constantly only until sugar dissolves and begins to simmer.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I don't see how that's right if there's 3 cups of flour + a cup of butter and sugar it just seems like it would make a lot more than that, so I'm just wondering if this is correct.

Dates are really sweet so if you avoid sugar then they aren't great... but they are better than refined sugar I always think!

I think I understand your need to have flavours other than just sweet sweet sugar — that is why I so often bake with chocolate but I have started to use other spices more because it just brings out the chocolate flavour more.

So for added nutrition, I rather nervously thought I'd create a muffin recipe using wholemeal spelt and oats, some of the pumpkin butter I made back along, Rapadura rather than sugar and of course, chia seeds.

It's so flavorful and amazing, it needed more than just sugar and cinnamon.

The nectar has a low GI so is a healthier option than sugar and would also make a great vegan substitute for honey.

The fruit itself is sweet so I did not add more than 4 Tbsp of sugar not to overpower it.

The great thing about sweet potatoes is that they satisfy your sweet tooth, but the natural sugars they contain are wrapped up in a nice fibrous package, so the sugars are slowly released into your blood stream rather than quickly spiking your blood sugar like sweeteners and grains do.

Of course, when choosing my sweetener, artificial sweeteners are out, and I no longer use bleached and refined white sugar, so there was no reason to look for any other sweetener than the honey called for in the original recipe that I found.

This recipe is incredibly quick and easy to make, it's gluten and refined sugar free, so this chicken bake is genuinely good for you and that tastes a million times better than take out.

Coconut sugar in very low glycemic so it's much better for blood sugar than traditional sugar (of course), but even honey or maple syrup.

She actually preferred this to crack pie, and so did I. Here's why: I think that the pairing of a sweet filling with a traditional pie crust is better than the oat cookie crust of crack pie, which is a lot of sugar, to the point that it gets a bit cloying.