Sentences with phrase «use regular sugar for»

However with enough stirring (or if you add the sugar while the coffee is hot) you can always just use regular sugar for this recipe.

I think you might use regular sugar for making this bread.

Not exact matches

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

Used 1 c dark chocolate chunks + 1 c semi-sweet chips, and subbed regular white sugar for the cane sugar.

2 eggs 1 cup oat flour (use gluten free oat flour for gluten free crepes) 1 cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray

It's much sweeter than regular old balsamic, though Nigella Lawson adds additional sugar in her recipe for balsamic syrup (for use with desserts).

The software gave these brownies a nutrition grade of D. I can only imagine what the nutrition facts of regular brownie recipes are out there would be because they for sure use much more sugar, white flour and butter rather than olive oil.

From what I understand, regular Splenda measures cup for cup like sugar, so I would probably suggest using double the amount of Splenda as is listed.

One thing I changed was that, for the frosting, I used powdered sugar rather than regular sugar.

To make regular version for truffles use 1 cup butter instead of oil and 2 cups white sugar -LSB-...]

I've used brown rice syrup as a substitute for regular sugar in the recipe because it breaks down more slowly in the body, so it's a healthier option for diabetics.

If using regular lemons, up the sugar to about 1/2 cup to compensate for the tartness.

I used to but I haven't eaten sugar on a regular basis for years.

Coconut sugar is a great choice for cooks as it — s so easy to substitute for regular sugar, using a 1:1 ratio; experimenting with it as an ingredient is easy.

If you start to reduce the amount of sugar that you eat, you will find that sweet desserts that you used to eat will be sickeningly sweet and if you do crack open a can of Coke after not drinking a Diet Coke or regular one for a month, you may not be able to finish it because it will be too sweet.

Coconut sugar is a great choice for cooks as it's so easy to substitute for regular sugar using a 1:1 ratio; experimenting with it as an ingredient is easy.

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

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

If you have followed me for a while you know that I don't use regular cane sugar that often but I find that the flavor of alternative sweeteners just doesn't always pair well with certain drinks.

These muffins also have much lower glycemic load than my regular muffin recipes that use dried fruits and bananas, thus being perfect for those who struggle with blood sugar fluctuations.

regular sugar (this ratio worked for me as I was getting use to the flavor of coconut sugar) when baking.

If you are using regular brown sugar instead of dark brown, you might consider using a little more molasses than what is called for.

The original recipe called for caster sugar, but I usually don't keep it in my pantry, so I just used regular granulated sugar, and it worked just fine.

For the healthy ones we are going to use this recipe but for the unhealthy ones we want to replace the datepaste with sugar and the oatflour with regular all purpose floFor the healthy ones we are going to use this recipe but for the unhealthy ones we want to replace the datepaste with sugar and the oatflour with regular all purpose flofor the unhealthy ones we want to replace the datepaste with sugar and the oatflour with regular all purpose flour.

Use a liquid that is low in sugar such as unsweetened almond milk, vegetable juices, or regular milk for those who tolerate.

I figured a regular lager wouldn't work for a dessert so have used Well's Banana Bread Beer instead and added a bit of sugar to the batter.

If you decide to use regular sugar, then you may need to increase the amount in the recipe a bit for the nuts and the cream.

I don't think it's the MELT that is causing me to not be perfectly in love with the recipe yet, I think it's my substitutes for regular granulated sugar (using coconut sugar and raw honey) that I haven't gotten just right yet.

And I love the use of coconut sugar here — it's one of my favorite swaps for regular sugar!

183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

Fresh, ripe berries make the perfect base for this sorbet, as the natural sweetness is more than enough to replace any «refined» sugar you would use in a regular dessert.

I followed the recipe for the cookies exactly, except for almond extract due to nut allergies in my house, and I just use regular powdered sugar to make the icing, but if you need to be corn - free, she has a great recipe for powdered sugar without the cornstarch.

Would you suggest prepping the brown sugar topping and proofing the rolls overnight like I used to with regular sweet buns or just for the time allotted in the recipe?

packages cream cheese, softened (light or regular) I used regular 1/2 cup sugar 1/2 teaspoon vanilla extract 1 large egg For the cake:... Continue Reading →

In the end taste is too important for me to compromise, the great thing about the Low GI raw cane sugar for me is that I don't get Hypoglycemic symptoms when I use it at all compared to regular Raw Cane Sugar.

To be totally honest, I used xylitol for sweetener and didn't actually have enough so used organic sugar for the rest, so not totally low sugar but these were still fantastic and I'm sure way healthier than a regular brownie!

Substitution Options: Canned coconut milk: you can experiment with using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari / soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either

This recipe uses 1 lb regular salted butter, 2 c. sugar, 2 c. chopped almonds and about 1/2 c. chopped almonds and roughly 2 c. choc chips for the topping.

If you have the time, could you explain your thought process about not just choosing to use agave syrup as your sugar of choice, but for using it in so many recipes (implying frequent, regular consumption)?

Remove the pod after a few weeks, and use the vanilla - flavored sugar as you would any regular sugar: For baking, dusting over cookies, and in coffee.

Can I substitute Truvia for the coconut sugar and use the same conversion I use for regular sugar??

As for the salt and sugar, I use regular old salt, non-iodized and if it's not specified I use light brown.

I also used coconut sugar, which has the same ratio as regular sugar when swapping, but is infinitely better for the body.

I used regular powdered sugar instead of coconut sugar for the glaze, because I was too lazy to drag out the food processor.

Used regular whole wheat flour, and turbinado for coconut sugar because that's what we had!

because my body was finally «adequately fueled» with complex carbs and proteins and veggies on a regular basis I didn't feel that desperation for sugar like I used to.

Start stocking up on these eight alternatives to sugar so that you can use them once you come across a recipe that calls for the use of the regular table sugar.

For body scrubs, you can use regular granulated or brown sugar as the skin is not as sensitive.

I still would feel a craving every now and then (especially during emotional moments) but because my body was finally «adequately fueled» with complex carbs and proteins and veggies on a regular basis I didn't feel that desperation for sugar like I used to.