Sentences with phrase «use more maple»

For this recipe, you can use more maple syrup instead.

You could also simply use more maple syrup instead of (any) granulated sugar.

If I were to use more maple syrup, honey or coconut sugar instead, how much would I need?

Hmmm, you can definitely use more maple syrup, but it would throw off the dry ingredients a bit.

I would agree agave probably wouldn't be the best although I personally can't really handle cane sugar so I'd probably use more maple syrup or something.

Not exact matches

You could try using dried figs or prunes instead, although you may need to add a little more maple for the sweetness x

I use maple as it's much more accessible than coconut nectar, which isn't super easy to find.

I used honey instead of maple syrup, and added a bit more oil.

You could try using pumpkin seed butter instead and slightly more maple syrup if it gets too dry.

I upped the maple syrup a bit more for the crumble and it tasted great, but I don't want to use too much syrup or dates as watching sugar intake.

Even more crunchy if you use puffed rice instead of quinoa (and cheaper, too) I also used honey (in a smaller amount, about half I think) as I'm avoiding maple syrup - it was still delicious

Cacao powder can be quite rich if you're not used to it, so you might want to use a little less or add a little more maple to help with the flavour.

I couldn't find sunflower seeds, so just went with the recipe as posted (substituted some of more expensive ingredients — honey for maple syrup, different type of date), but will use suggestion of upping oats next time to see how it goes.

You could try using a little less potato and slightly more cacao and maple syrup next time to see if that makes any difference.

However I will be replacing the agave nectar as it's not really healthy (I advise everyone to google more about this), I will use maple syrup.

At first I thought that we could use real maple syrup or even the maple - flavored syrups that are more commonly used on pancakes today (they are actually corn syrup - based and artificially - flavored).

1 12 ounce bag of cranberries, washed 1 cup of a sweeter white wine (we used a riesling) 1/2 cup pure maple syrup (some might want a little more for a sweeter taste).

I used maple syrup instead of agave as well, and my 2 year old keeps asking for more.

If you're a bit more of a plain vanilla fan then simply use the ingredients from my Paleo Vanilla Maple Chia Pudding and follow the method in this recipe!

Also added almost 1 / 4c extra maple syrup, because my kids are used to brownies with 3c sugars so added a bit more.

Used millet and spelt wholegrain flour, a tad more since I left out the sugar completely, but poured in 80 ml of maple syrup.

I only used 1/4 cup of maple syrup as I don't like too sweet, but will try a little more next time.

1/2 cup of almonds 1/2 cup of walnuts 1/2 cup of cashews 1 tbl maple syrup or 1 pitted Medjool dat 1 tbl of raw cacao powder (you can add up to 2 for a more intense flavor) 1 tsp of ground cinnamon 1 pinch of salt (I used pink Himalayan) 3 cups of purified water

I ran out of honey so I used maple syrup the other day, more moist but still great!

You can certainly experiment with this recipe, however I would keep a close eye on the heat, particularly when using maple syrup since sugary substances are more likely to burn.

* Similarly, if you use maple syrup instead of honey you might need a little more of the dry ingredients too as I find maple syrup to be more runny.

Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I used the maple syrup, a chia seed egg replacer and a large Tbls of applesauce instead of oil - some raisins and dried cranberries for the choc.

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.

Next time i will reduce it by one egg, use maple syrup instead of molasses, and throw in more raisins.

I've been getting a lot of requests to create more recipes using store bought pizza dough recently, and I wanted to do something that wasn't your typical pizza... so came up with these cinnamon rolls with maple icing and crushed pecans.

1 and 1/4 cup of almond milk (I used toasted coconut unsweetened milk)-- cashew, coconut or whatever you use I scoop of Vega One coconut almond flavored nutritional shake powder 8 - 10 raw almonds (I soak mine but regular are fine) 1 handful of baby spinach leaves 1 tablespoon of Justin's maple almond butter 1 teaspoon of raw cacao nibs 1 teaspoon of raw cacao powder 1 banana, ripe or frozen — peeled 6 ice cubes 1 tablespoon of coconut flakes plus more for garnishing

Or I might use maple syrup instead of sugar and see if the extra liquid helps more of the granola stick.

You can make them more virtuous by using unrefined granulated sugar like coconut palm sugar, and unrefined liquid sugars like honey and maple syrup.

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.

I used 1/4 c. of maple syrup, but will add carob nibs or chocolate chips next time to add a little more sweetness.

If you elect to use brown sugar, I would add just a little more liquid though, to take the place of the liquid in the maple syrup.

3 gallons of water 3 cups table salt 5 peaches — sliced into bite size chunks 2 cans of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left over in the fridge) 18 cloves of garlic — coarse chopped 1 cup brown sugar 1/2 cup maple syrup

You won't need to add sugar, or maple syrup, or whatever sweetener you usually use, unless you like super sweet bars, then feel free to add more dates.

I rarely use white sugar, I'm more of a honey & maple syrup sweetened girl, but for ddl it is worth it:) Also — I have plans for your red wine velvet cake for valentines.

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

It's similar to the butterscotch glaze I used on my gingerbread donuts, but I added more maple syrup to...

Also, I would try using more oil and / or maple syrup rather than almond milk — that should help it «stick».

Using maple to taste instead will be a bit more of an obvious sweet flavor.

I used a kiwi and spinach with 1/4 cup of water, 1 / 12lemon juice, one Tblsp of maple sirup and a bit more than 1.5 T of gelatin.

I used 1/3 cup GF rolled oats, 1/3 cup or maybe a bit more of unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.

I mashed a ripe banana, stuck it in a 2/3 measuring cup, and poured in honey to the top (I use honey because it's cheaper than maple syrup), and then added a bit more honey after tasting the batter to be sure it would be sweet enough.

* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark chocolate

The slightly larger more golden cookies were made with maple syrup (same result from using honey too) but I much prefer the firmer cookie result from using a granulated sweetener.

These recipes also use natural unrefined sweeteners like honey, coconut sugar, maple syrup and more.

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