In fact we eat about 22
tsp of added sugar per day, the equivalent to about 350 calories per day.
Not exact matches
I just
add a
tsp of honey or maple or coconut
sugar etc & problem solved.
People win the dinner at the bee club auction and I promise a five course dinner with every menu item containing honey — so I
added 1/2
tsp of honey to the soup and pickled the scallions with honey substituted for the
sugar.
I used pumpkin liquor instead
of bourbon, 1 cup regular flour and 1/2 cup coconut flour,
added 1/4 cup
of chocolate chips and sprinkled about 1
tsp of brown
sugar on top before putting it in the oven.
250g 100 % hydration sourdough starter 125g whole milk, lukewarm 500g all - purpose (plain) flour 75g
sugar 115g unsalted butter, room temperature, cut into small pieces 1/4
tsp salt stick
of marzipan (optional, or you can
add 125g slivered almonds instead)
I dissolved 1.5
tsp of arrowroot powder in the heavy cream prior to
adding it to the boiled sweeteners (I let it dissolve in the cream for about 7 minutes while the
sugar boiled and made sure there were no lumps before
adding it to the caramel along with the butter and whisking vigorously).
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 syr
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 syr
add 1 - 2
tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut
sugar, or maple syrup.
I subbed 1 cup
of almond flour to walnut flour, omitted the ACV,
added sweetener to taste, 1
tsp vanilla, 1
tsp pumpkin pie spice (
sugar free) and 1 mashed banana.
To decorate,
add water to the icing
sugar 1
tsp at a time and mix until you have a thick paste the consistency
of toothpaste.
I saute a diced onion & a cup or so
of celery, incl leaves, in grape seed oil,
add garlic (quite a bit) 1/4
tsp cayenne pepper, two bay leaves, two
tsp balsamic vinegar, one scant
tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
Then
add 3
tsp of sugar and continue sauteing it for another 5 minutes.
would like to authenticate the recipe a bit, for heat consider
adding siracha (hot chinese chilli sauce) 1
tsp or more as desired, one tbsp
of tomato paste and a bit more garlic and definitely
sugar at least 2
tsp for the recipe above and cornstarch liquid for thickening.
Meanwhile, peel the onion and chop it in half, thinly slice into rings and fry off in a
tsp of oil for a few minutes, then
add the
sugar, balsamic vinegar, salt and pepper and leave to caramelize, stirring every couple
of minutes.
I, too,
added a
tsp of vanilla to batter and increased the
sugar a bit.
Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup
of Mrs. Buttersworth syrup, I use
sugar free...
add 1/2 to 1
tsp of cinnamon -
sugar mix stir and then dip the fried squash in it!
I halved the butter and
sugar and
added a
tsp of vanilla.
Dressing: 2 tbsp olive or pumpkin oil 1 - 2
tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1
tsp coconut
sugar 1
tsp lemon or lime juice pinch
of chili powder Note: if using regular vinegar, you have to
add some salt to taste
Infusing a chocolate cake with a hint
of Earl Grey
adds an aromatic tinge to its fudgy excellence, making it a true object
of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown
sugar 100g light muscovado
sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1
tsp bicarbonate
of soda 1
tsp baking powder 3 tbsp Greek yoghurt.
Add the tomatoes, chilli, garlic,
sugar, 1/2
tsp of salt and some black pepper.
Here's the changes I made: Only used 1 jalepeno, 1
tsp sugar (they were still too sweet next time I won't use any
sugar), omitted water,
added black beans to the mix and used a can
of stewed tomatoes instead
of chopped tomatoes, garnished with chopped tomato and green onions.
I
added a
tsp of baking powder to make it a little lighter and used organic brown
sugar instead
of agave.
Add 3 tablespoons rice vinegar, 1 Tbsp sesame oil and 1
tsp sugar with a pinch
of crushed red pepper flakes (or more if you want them spicier!).
I substituted 1 / 2 - c honey for the
sugar,
added 2
tsp ancho chili pepper, more pecans, baked at the long end
of things, and served with berries.
I
added 1/2
tsp of xantham gum, 1 / 2
tsp more yeast (I may try a full
tsp extra next time), 1 tbsp
of brown
sugar.
In the bowl
of a stand mixer fitted with the dough hook
add your yeast and a couple
tsp of the
sugar.
1 level
tsp bicarbonate
of soda, sieved (baking soda) 1 egg 1 tbsp sunflower oil (I used canola oil) 1 teaspoon honey (or treacle or soft brown
sugar) 425 ml (3/4 pint) buttermilk (or
add 2 tbsp
of lemon juice to 600 ml (1 pint) milk)
i also used two
tsp baking soda since i was out
of baking powder n
added two tablespoons
of apple cider vinegar to the creamed oil n
sugar mix.
I made these muffins with my own GF AP flour, 1/2 cup
of the
sugar, and
added 1
tsp of maple flavored extract in addition to the vanilla.
To toast the pecans,
add 1 tbsp coconut
sugar, 1 tbsp maple syrup and 1
tsp cinnamon to 1 cup
of pecans.
I may next time try
adding a
tsp or 2
of sugar while creaming the cream cheese and butter.
We
added chili powder and 1
tsp of brown
sugar.
If the frosting gets too runny,
add a few
tsp of sifted powdered
sugar until it reaches the right consistency for frosting (see picture above).
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2
tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated milk 1/2
tsp freshly crushed cardamom seed (optional) 1/2
tsp salt 2 eggs, room temperature 1/4 cup
sugar Directions would be the same as mine but start off with 3 1/2 cups
of flour and
add the eggs with the cream.
Substituted Honeyville Almond Meal (have used Trader Joe's in the past successfully too), a simple syrup because I was out
of honey (Cook equal parts water to organic cane
sugar,
added vanilla for flavor, then cool to use in this recipe),
added additional 1/2
tsp baking powder just for fun, Decaf instant coffee, and Enjoy Life chocolate chunks.
I did
add abouI a
tsp or so
of sugar.
It's all good stuff in there, the only extra calories are from a touch
of chocolate and about 1 1/2
tsp added sugar per slice (if you figure 12 slices per loaf and 2/3 cup
sugar).
I don't
add the extra where you have the
tsp of sugar.
Add a few splashes (about 2 - 3
tsp)
of fish sauce and brown
sugar to pan.
I did
add 1
tsp of celery salt, 1/4
tsp of sugar and a
tsp of Whickles relish.
but I always
add 1
tsp of celery salt and 1 dash
of sugar let it set over night..
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups
of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1
tsp aluminum free baking soda 2
tsp baking powder 1 1/2
tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated
sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I
add about 2 - 3 Tbsp melted coconut oil, which you can use instead
of the butter or just use both (I totally use both).
Add 1 1/2 cups
of water with 1 1/2
tsp sugar.
I start with 1 cup powdered
sugar and
add ⅛
tsp of vanilla extract and ⅛
tsp lemon juice at a time, stirring to combine, until I get the thickness I like.
You could just
add a
tsp of molasses if you don't have any coconut
sugar.
Things I changed: - cut the
sugar by about half, using mostly dark brown
sugar for the molasses kick - scratched the nutmeg and allspice but
added about 1/3 extra
of all
of the other spices and also
added nearly a
tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1
tsp vanilla combo - toasted the coconut before dressing the cake.
In a medium bowl
add 1/2 cup
of granulated
sugar, 1/2 cup
of butter and 1
tsp of vanilla.
100 g)(28 %) 50 g brown
sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest
of one lemon orange zest
of one orange pinch
of ground cloves 1/2
tsp cinnamon 1/4
tsp ground nutmeg ** NOTE: Please feel free to
add more liquid (steps
of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.
2
tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2
tsp Turmeric 1 1/2
tsp uncooked urad dhal (white lentils) 1 1/2
tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no
added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 /
tsp cinnamon 1 1/2
tsp vinegar, then more to taste 8 - 10 spears
of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups Mushrooms (button, king or oyster), chopped
Activating the yeast: To the mixing bowl,
add the yeast, all
of the milk, 2
tsp sugar.
Just made a batch for my GF / DF, grain, refined
sugar free toddlers,
added 1 raw apple peeled and chopped and handful
of sultanas plus 1/2
tsp cinnamon — absolutely the best coconut flour muffins I have made so far!