Sentences with phrase «use sugar because»

Not exact matches

I love soy but try not to use it all the time as too much soy isn't the best, I use it weekly though — the main thing to check is that it's gluten & sugar free because not all brands are.

The word healthy is used quite a few times in this article, just because you use natural ingredients, does not mean this is healthy, you use almost a whole bottle of maple syrup which is pure sugar!

I love to use Vega One Chocolate in this recipe because it adds such a great flavor and has zero strange ingredients, fillers, GMOs, or added sugars of any kind.

I used only half of the sugar, because I didn't want the bread to be quite that sweet, and I changed up the GF flours used a bit with the addition of sorghum flour.

I wanted to do the sweet heat factor with these ribs, however, because I have been following the Keto diet quite strictly myself, I didn't want to use sugar.

The reason I do not use sugar is because I am hypoglycemic and it really makes me feel bad to eat it.

I like to use the Stevia baking blend because it is a blend of stevia and sugar.

Then we're using more brown sugar than granulated sugar because it adds moisture and creates thicker cookies — plus brown sugar creates a delicious caramel undertone.

I do prefer using Polaner all fruit for this dressing because it is non GMO and refined sugar free (sweetened with fruit juice).

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

I am not sure how this would work without the sugar because I haven't tested it; you might want to use more bananas to compensate for the lost sweetness and moisture.

I made a couple of changes — I used only honey because I'm trying to cut sugar out.

Followed the recipe except used dark brown sugar and a 5 × 9 loaf pan, because that's what I had.

And most of them are FODMAPs friendly because they use hemp and rice protein, and coconut sugar and syrup.

I used 3 tbsp butter and 3 tbsp whole milk Greek yogurt instead of 1/3 up butter, 1/2 cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash of that.

Yeah, the hot chocolate mix is great because you don't have to add milk or sugar and it does use up the packages which just get hard in the cabinet.

Used dark brown sugar, mixed spices and rum because that's all I had.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

And the sugar, I used 2 scoops of a 1/3 measuring cup because I didn't have a 2/3.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, it is best to use weight rather than volume measurements, which are much less accurate.

Hi Deb - I just made this with a few changes: I sub'd butter for coconut oil and used all brown sugar because I didn't have maple syrup.

1 cup unsalted butter 1/4 cup unsweetened cocoa powder 1/2 cup caramel sauce (I used Fran's because it's awesome) 4 ounces semisweet chocolate, melted 4 - 5 cups powdered sugar

For the Kombucha I just barely get my carbonation because I extend 1F to 10 - 12 days, to ensure more sugar gets used up.

I just wanted to mention that I used Swerve Confectioner's style sugar in the recipe because I am not fond of the gritty texture of Swerve granular.

We don't use sugar so I subbed maple syrup, I figured if they didn't turn out exactly like yours I would still eat them because, well, chocolate.

I used a light brown sugar, partly because it has a wonderful flavour and partly because it's less refined then white sugar.

The color may depend on the kind of cherries you use — I always buy frozen dark sweet cherries at Whole Foods (even though they're called sweet cherries, there's no sugar added) because I love to put them in smoothies, but my new favorite use for them is this delicious glaze.

Definitely a keeper but I would make some very minor tweaks, I would cut the sugar in both the crust and filling in half and I used blackstrap molasses in place of the Yucon Syrup, simply because I didn't have Yucon syrup in the cabinet.

I only used 1 cup sugar and 1/4 tsp salt just because we prefer less sweet and less salty.

wow I never thought of salt but I make my sugar just like this because I don't use vanilla essence hope you feel better Kim

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).

well... i used dark brown sugar (because my wife had hidden all the LBS).

You can add more sugar but I don't suggest using less cocoa powder because that would call for more flour, less liquid and more fat (in this case, tahini) which would change the recipe entirely and I can't guarantee results.

Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!

Note: This recipe calls for both coconut sugar and maple syrup because the brownies were too dry when experimenting with only the granulated sugar, and too moist when using only maple syrup.

Because we use sugar - free chocolate bars, you can be sure that these snacks are a welcome addition to your diabetes diet.

Just made the cookies using unsalted butter, 3/4 cup of whole spelt flour (because I had only 3/4 cup of oats), and brown sugar (because I didn't have coconut sugar).

Slices of purchased candied ginger are usually completely covered with sugar: I used a fairly light hand when I sprinkled mine, and I chose demerara sugar for the final toss because I love the color, size, and taste of the crystals.

Because macarons rely on specific ratios of almonds to powdered sugar to meringue, we recommend using weight rather than volume measurements, which are much less accurate.

This batch has even better texture than without the cocoa, but I'm guessing (and I say guessing because I truly am not educated in the pastry arts) that might also have something to do with using real sugar rather than Splenda.Okay, I've held out for the 33-1/2 minutes it's taken me to write up this post, so I need to go now.

Generic vanilla custard can have your tummy doing backflips and somersaults, because of the refined sugar and cream, so in my recipe I use powdered stevia.

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.

I made my own brown sugar (using white sugar and molasses) because I couldn't be bother to go to the store.

I used demerara sugar because it's all I had on hand (larger crystals) and Jif peanut butter.

My contribution for this sugar explosion was something to use up all the brown sugar I've been making because I've been a brown sugar factory and I feel so Ina about it.

I love using natural foods to make treats, because you at least get some health benefits along with the fat and sugar!

2 — Use a heavy bottom pan, because... 3 — ... this will allow the sugar to cook more time without reaching burning point.

I made these this weekend and the only change I made was to use coconut palm sugar with butter and cinnamon for the filling and left out the raisins and nuts because I wanted to make them into a carmel roll.

I only use three tablespoons of sugar for the apples and don't put any on the crust, because, in my mind, the crunchiness of the sugar distracts from the tenderness of the crust.

but can't use evaporated milk because of the sugar content.