Sentences with phrase «use of sugar substitutes»

Make sure you use powdered - not granulated - Erythritol or use any of the sugar substitutes I listed in the ingredients below.

If you use any of these sugar substitutes, reduce the quantity of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup.

I am snowed in and accidentally doubled the pie crust portion of the recipe and ended up using all of the sugar substitute.

Given all the problems that consumption of xylitol can trigger, it seems best to bypass use of this sugar substitute on a regular basis.

Not exact matches

Some suggest that Halo Top doesn't taste the same as classic ice cream; instead of sugar, the Los Angeles - based startup uses a sugar substitute.

I've always wanted to get into it as a sugar substitute, knowing that it's totally natural, free of calories, and a zero on the glycemic index, but I just can not get used to its potent, powerful flavor (when extracted it's something like 200 times sweeter than sugar!).

For any other diabetics out there — if you use this substitute, the per serving comes out to be 23g of carbs, 8g of sugar, 146 calories.

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

Most of my banana bread recipes are healthy, use minimal sugar, no butter / oil, and focus on substitutes.

Since the one time I ran out of brown sugar mid-recipe and used this substitute, I haven't looked back.

Make keto - friendly by subbing out the sugar with your favorite sugar substitute and use a low - carb flour such as almond, in place of the cassava and tigernut.

substituted maple syrup for the bourbon (and used the lesser amt of sugar so that it wouldn't be too sweet) and threw in some chopped walnuts... we'll see how it turns out!

With respect to anecdotal impacts of using sugar substitutes, some people believe that they will trick the brain into thinking it is getting sugar and therefore derail the effort to eliminate sugar cravings.

Hey Paul — If you are going to substitute, I'd use brown sugar in place of the sucanant.

I substituted cranberries for marmalade, and used honey in place of brown sugar (that was rock solid in my cupboard).

I used frozen homemade apple sauce sweetened with stevia and substituted 3 packets of stevia for the brown sugar.

I substituted the brown sugar for 1/4 cup buckwheat honey, omitted the salt, used small chunks of unsweetened 100 % cacao baking chocolate, and sprinkled with hemp hearts.

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

Mine turned out nowhere near as dark as yours, but I think it's because I used a mild molasses and had to substitute a teensy bit of white sugar for the dark brown I was lacking (was not about to go to the store on Christmas Eve of all days).

Honey Granules can be used in many different types of baked good recipes as a substitute for either some or all of the granulated sugar called for in the recipe and will add a touch of exquisite honey flavor.

There are lots of tips on the web for substituting liquid sweeteners in place of dry sugar in baking, but the resource I used was this one.

I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa nibs!

This has been chosen because of the January austerity measures imposed on our stomachs — it contains only a small amount of fat and sugar using pears as a partial substitute.

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

It's good to know coconut sugar exists, as it seems one of the most nutritional sugar substitutes (there really is no excuse for using refined sugar in baking ever again!).

Feel free to substitute other sugars or substitutes but remember that the weight of the sugar I used could change the outcome of your recipe

Using Sweet Potatoes instead of Pumpkin, and by substituting the traditional cream cheese, white sugar and flour in a Pumpkin or Sweet Potato cheesecake, it can actually become a wonderfully nutritious, wonderfully delicious vegan sugar - free dessert that won't make you feel guilty about having an extra slice or two around the holidays....

I'm making another batch this weekend and I'm using SWERVE Confectioners substitute sugar in place of regular powdered sugar.

You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more of an unrefined, molasses - quality taste) but please take note that if you prefer to use a liquid sweetener such as agave nectar, it can change the consistency and taste of my recipe.

«After a little interrogation, I'll get to the truth — that the reader used ALL applesauce instead of a mix of applesauce and oil or butter or went with sugar substitute in place of sugar.»

It is still a sugar, not one of those fake chemically tasting substitutes, but since it is slightly sweeter by volume than white sugar I could use a little less and still get the same effect.

I was also sent a bottle of The Groovy Food Company's organic premium agave nectar, which is often used as a low Gi sugar substitute.

Perhaps substituting unsweetened almond milk (0 grams of sugar) for skim milk (20 + grams of sugar), or using cinnamon and nutmeg in place of the pre-mixed (and high sugar) chi tea syrup?

Coconut sugar gives these brownies much of their substance and texture, so don't be tempted to use a liquid sweetener or sugar substitute without expecting significantly different results.

Substituted 1/4 cup of oil for butter; used three bananas and light brown sugar instead of dark.

I swapped out the white sugar for coconut sugar, used coconut oil instead of canola and substitute freshly - milled soft white wheat flour for the all - purpose.

Substitute the sugar with splenda and mix up crushed almonds with butter and splenda (which is what I use for my crusts) and use this in place of the graham crackers.

As mentioned before, white sugar and a tablespoon of syrup (I used brown sugar molasses syrup) works great as a brown sugar substitute.

I would use two cups of coconut sugar to substitute for one cup of regular sugar.

The chocolate cupcake recipe came from Allrecipes, except that I substituted the oil with applesauce and sugar with agave nectar; although, next time I'll use half agave and half sugar for the sake of taste.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Adjustments we made for taste preferences over the range of five in our household include reducing the grain blend amount to 25 % of the flour amount by weight, substituting KA's White Whole Wheat flour for one - third of the total flour used, and using honey as a sweetener instead of sugar (adjusting the water added down by half the amount of honey used).

First of all I suppose substituted coconut oil for coconut sugar for brown sugar, coconut milk for almond milk, I used coconut flour, energy g egg for baking powder.

I substituted the wheat flour with spelt flour (and used about 1 1/2 cup instead of 1/2 cup — the almond butter made the batter extremely sticky), I substituted the coconut sugar for about 1/2 cup of maple syrup (could have gone for less, too!)

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.

Just a note though, whenever I've used sugar substitutes in a recipe, it tends to make it a little dry, so be aware of that.

Use it in place of sugar as a naturally sweet sugar substitute.

If you don't want to use cane sugar then definitely feel free to substitute a sweetener of your choice.

Modified it a bit - used soy cream and almond milk and I substituted brown sugar instead of regular.

I used coconut oil rather than olive oil, substituted caster sugar with coconut sugar and used a mix of coconut flour and gluten free flour rather than wheat flour.