:) I've never
use honey powder though, I might have to try it!
Not exact matches
The second time I soaked the dates in boiling water to soften them and then I just
used a blender stick to blend the dates with sweet potato and maple syrup (much easier than a processor) I also made a budget version and
used regular cocoa
powder, 1/2
honey 1/2 maple syrup, no pinenuts - just 1/2 cup of coconut flour and 1/2 cornflour, I also added chopped walnuts.
I
used raw
honey, raw milk and cacao
powder in my pudding.
For this creamy Key Lime Pie Smoothie, I
use spinach, a half of an avocado, almond milk, lime juice,
honey, a few cubes of ice and my secret ingredient, a packet of Carnation Breakfast Essentials Classic French Vanilla
Powder.
I made a couple substitutions — I filled the 1/3 cup up half way with maple syrup first, then the other half of the way with
honey; I
used 1 cup whole wheat flour and 1/2 cup unflavored protein isolate
powder; I substituted quinoa for the millet.
We
use a variety: maple syrup, raw
honey, coconut palm or sucanat, organic brown sugar, organic cane sugar, and organic
powdered sugar.
I also made a few other subs; no maple syrup so I
used a dash of
honey, no red pepper flakes so I
used chili
powder for some kick.
1 cup yellow cornmeal 1 cup AP flour 1 tablespoon baking
powder 1/2 cup sugar 1 teaspoon salt 1 cup milk (I
used 1 %) 2 eggs 1/2 stick butter, melted 1/4 cup
honey
3/4 cup of Greek yogurt (I
used plain Chobani) 1/3 cup of maple syrup or
honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I
used King Arthur) 2 teaspoons of baking
powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I
used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
But if I did, I would definitely
used unsweetened cocoa
powder and add in
honey or stevia.
For the double batch I modified it slightly by
using about 3/4 cup raw
honey (I have my own beehives) instead of coconut sugar and I
use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking
powder and soda by 1 / 2tsp (helps when baking with
honey).
No substitutions... I
used ginger ale and had room temp ingredients as suggested, dry milk
powder and omitted the
honey / agave.
: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.
2 cups blanched almond flour — I
use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking
powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local
honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
If sweeteners are
used, then they should be limited to a tablespoon per day of raw
honey (which has antimicrobial compounds) or of dextrose
powder (which lacks fructose and is more readily absorbed).
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 1/2 Tbsp
powdered stevia (or sub coconut nectar, raw
honey, maple syrup or coconut crystals reducing liquid above if
using a liquid sweetener here)
If you're
used to higher amounts of sweetness through added sugars like
honey, maple syrup or
powdered versions, you can gradually reduce the amount you add as your palate becomes more sensitive.
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
I
used butter instead of shortening, baking
powder instead of baking soda (because that's all I had), and xylitol with 2tbsp water instead of
honey.
For example, I make my own chocolate bars
using dark cocoa
powder and
honey, but they have to always be refrigerated to hold their shape.
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
I didn't
use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball until it went more runny but was still white, added 3 table spoons of runny
honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco
powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and repeated mixing then I put half the mixture in a chocolate mould in the freezer and half in the fridge.
My coconut oil fudge recipe is made with healthy natural ingredients like coconut oil, cocoa
powder, raw
honey (stevia can be
used if you prefer) and vanilla extract.
In a large mixing bowl combine the flour, baking
powder, baking soda, salt and if
using sugar throw that in now too, if
using honey wait until the wet ingredients, whisk is together a bit.
Instead of cocoa
powder I
used 2 bars of dark chocolate (melted) and cut down on
honey.
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.
40g dates (about 5 medium) 1C rolled oats 2T dark cacao
powder (I
use Hersheys Special Dark) 1 / 4t salt 5g raw
honey 1 / 8C almond butter (unsalted.
She
uses powdered sugar also but you could play around with agave or
honey if you wanted to go that route.
Instead of
using agave or sugar in my foods, I
use powdered honey.
Added two chopped fairtrade bananas, 1 tsp matcha
powder and 2 tsp
honey (I usually
use Cornish
honey, but I had been sent some Beech Forest Honeydew from the New Zealand
Honey Co, so thought I'd
use that to give an extra boost with its 10 + pre-biotic factor).
Husband and I have gone off added sugar (I
used raw
honey instead of sugar in this) and most carbs, and these will sustain us very nicely!!!!! Seriously, I have tried protein
powder pancakes (awful consistency) and almond meal pancakes (way too many carbs / calories) but there is something about the egg to coconut flour that makes magic happen!
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking
powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or
honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we
use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
2 cups / 500 ml / 200 g almond flour 1/2 cup / 125 ml / 75 g buckwheat flour 1 tsp baking
powder 2 - 3 tbsp poppy seeds 1/2 tsp sea salt 100 g butter 1/2 cup / 125 ml
honey or maple syrup 2 organic lemons, zest 3 eggs, separated 1 cup / 250 ml full - fat yogurt (we
use Greek or Turkish yogurt)
I will
use the
honey and everything else, but thinking about omitting the arrowroot
powder.
Instead of agave nectar or
honey... can I
use powdered erythritol?
1 cup of old fashioned rolled oats (I
use gluten free organic) 2/3 cup of toasted coconut flakes 1/2 cup of nut butter (almond, peanut — whatever you have on hand) 1/3 cup of agave, maple syrup or
honey 1.5 teaspoon vanilla extract 1 tablespoon of protein
powder (I
used vanilla Designer Whey) 1/4 cup of fiber cereal Chocolate chips (I
used dark chips)-- amount is up to you 1/4 to 1/2 cup
50 g CHOC Chick Raw Cacao Butter 25 g popping corn 5 tbsp CHOC Chick Sweet Freedom or
honey 3 tbsp CHOC Chick Raw Cacao
Powder 2 tbsp cooking oil (coconut oil is good but
use whatever you have) 1 teaspoon vanilla bean extract (optional) 1 tsp vanilla bean extract (optional)
Ingredients: 3 tablespoons butter or margarine, softened 1 cup
honey 2 large eggs, separated 1 1/2 cups all - purpose flour - divided
use 3/4 teaspoon baking
powder 3/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 cup seedless raisins 1/2 cup walnuts 1/4 cup raisins
have you tried
using cactus
honey powder?
The
use of ingredients like black garlic
powder, mushroom vinegar, pickled green walnuts and fermented
honey make the book fun for weekend projects, but not very practical for everyday
use.
Whisk in the
honey, Vitamin C
powder, orange extract (if
using), vanilla extract and salt.
Carob is fairly sweet so if you
use 4 tbs carob
powder and only 1 tbs
honey it comes out pretty good.
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.
• 1 cup cornmeal (we
used Bob's Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups sugar • 2 tablespoons baking
powder • 1 teaspoon salt • 1 fresno pepper, chopped • 1/3 cup liquid coconut oil • 2/3 cup unsalted butter, melted • 2 1/2 cups whole milk (we
used goats milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons
honey • 4 eggs, beaten
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt 3 eggs 2 teaspoons of vanilla extract 1 tablespoon
honey (I
used raw) 1/3 cup of sugar 1.5 cups of whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking
powder 1 ripe banana 1 teaspoon salt
Chili -
Honey Glazed Salmon: Ingredients: — 4, 6 oz salmon filets — 2 tablespoons
honey, — 1.5 teaspoons chili
powder (recipe called for ancho chili
powder but I
used the regular stuff cuz I'm cheap and / or lazy)-- 1.5 teaspoons Dijon mustard — 1 tablespoon (ish) vegetable oil — Salt and pepper Directions: 1.
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao
powder or cocoa
powder 1/2 teaspoon of baking
powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or
honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or
powder 80gr of good quality dark chocolate - I have
used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Ingredients: 1/2 cup of plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown rice syrup or
honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking
powder A dash of vanilla extract
Fab flavour combos, orange white choc and cranberry always go great together — I also
used raw
honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla,
honey and raw cacao
powder before freezing!!!