Sentences with phrase «use sugar subs»

Always check for added sugar and avoid it, you can always sweeten by hand or use sugar subs instead.

Not exact matches

I use xylitol as a sub for the sugar, it make these delicious vegan cupcakes even more guilt free!

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.

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

I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour.

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the milused only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the milUsed 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.

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.

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

You can simply sub out the brown sugar in the recipe for Truvia ® by cutting that amount in half so if a recipe calls for 1 c. brown sugar you simply use 1/2 c. Truvia ® Brown Sugar Baking Blend.

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.

(1/4 cup of salba seeds made 1/2 cup of salba meal) Also subbed using date sugar and coconut crystals for the honey and that worked fine.

And that's with subbing out the sugar for 1/3 C honey and 1/4 NuNaturals MoreFiber stevia baking blend (you could probably use some other stevia source, that was just what I had on hand).

I typically use something that is a 1:1 sub for sugar and then convert from there.

Also, I subbed coconut sugar for the brown sugar and homemade vanilla extract (made using your recipe).

I used natural peanut butter and subbed coconut sugar for the sweetener.

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

I made a few adaptations based on what we had around the house: — Polenta instead of just cornmeal... mainly because I live in Europe and covet my stone - ground cornmeal from home — Subbed in buttermilk / cream instead of milk; both were close to their use - by dates — Regular yogurt instead of sour cream — Brown sugar instead of regular sugar (and I thought 5 Tbsp of brown sugar turned out quite nicely)

When subbing splenda for sugar it tends to be that you use the same amount.

4 cups Great Northern Beans (or another white bean like navy beans) * MUST be dried beans 2 cups onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water

I subbed the pb with almond butter, but the gluten free member in my family is also sugar free, so instead of brown sugar, I used 1/3 c. agave nectar.

I used wholemeal spelt flour (because that's what I had) and subbed demerara sugar because I'd run out of agave, but it still turned out really well.

I made some subs: I used oat flour instead of the All Purpose GF, guar gum instead of xantham, added lemon zest to the batter and made a lemon glaze of icing sugar and lemon juice.

If I want to sub brown sugar for the maple syrup (can't afford to use 1/2 cup maple syrup), how much brown sugar would you suggest?

I subbed out the white sugar in favor of maple syrup, used meyer lemons, and warmed it up.

My favorite version uses maple sugar as the sweetener, which can easily be subbed with lakanto or other granulated sweeteners like coconut sugar.

I just made this using hazelnuts, subbed organic sugar cane for maple syrup in the filling and upped a bit the amount of lemon juice and it turned out SO GOOD OMG!

However I went against everything else she taught me and used almond milk and coconut milk and subbed brown rice syrup for sugar.

Typically I like to avoid using processed sugar, so I'll sub in honey or maple syrup for the sugar.

It made ~ 30, and following other reviewers, I made these modifications: - Subbed out 1/2 c white sugar for ~ 1/4 c molasses (for extra spice)- Upped the amount of spices overall - Skipped the glaze - Wrung out most but not all of the juice from my apples - Used a variety of apples picked locally - MacIntosh, Gala, MacSpur, Johnees, etc..

I used half AP flour, half WW pastry flour (I like chewier cookies and thought the AP might help in that respect), brown sugar, halved the oats and subbed in unsweetened organic coconut for the rest, doubled the salt, and used Trader Joe's bittersweet chocolate.

* You may use a food processor or coffee grinder to process the cane sugar into granulated, or simply sub granulated sugar.

An easy batter is made with either all purpose or white whole wheat flour (I used whole wheat pastry flour and nobody even knew it was whole grain), eggs, milk (I used almond milk), boiled cider (I had 1/3 the amount so subbed some honey for the remainder), brown sugar (I used coconut sugar), vegetable oil, pumpkin pie spices and leavening.

Sub in a flax egg if you want to make them vegan, and check that you use pure molasses without added sugar to make the cookies paleo.

Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup + 1 Tbsp gluten free rolled oats 1/2 cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces

I used homemade apple sauce instead of apple butter and subbed coconut sugar instead of stevia; it came out perfect!

I also used just 1/2 cup of sugar, subbed half a banana for the applesauce and used butternut squash instead of pumpkin.

I didn't have any applesauce on hand, and so used Isa's comment to sub additional pumpkin instead... I also didn't cut down on the sugar, since I assumed the extra pumpkin could use the sugar....

I just made these using blueberries instead of raspberries, subbing in coconut milk and then coconut sugar in place of the cane.

Use a 1:1 ratio when subbing date paste for granulated sugar, like coconut sugar.

i decreased the sugar to 3/4 cup, used WW flour and subbed half the chocolate chips for chopped pecans.

Anyway, wanted to tell you that I've started subbing out the grapeseed oil for coconut oil in these and have long been using homemade coconut palm sugar syrup in place of agave in ALL of your recipes, including your peanut sauce and other similar ones.

Could I use raw honey as my sweetener instead of granulated sugar / sugar subs?

It was so delicious and I didn't have the caramel syrup as I can't eat those sweeteners but I did use Just Like Sugar Brown sugar sub, 1 tsp Frontier Maple extract and 1 tsp Frontier vanilla as subs for the caramel syrup and can I tell you, this is a winner, Mellissa.

Of course I only had 6 eggs so instead of 1 / 4c of olive oil I substituted a 1 / 2c of mayo (remembering that I used to make real carrot cake with mayo) and sub'd all savory herbs for cinnamon, nutmeg, and some sugar substitute.

Instead of coconut sugar I subbed Erythritol, and I didn't have tapioca starch so used buckwheat flour.

You mention in the nutrition info something about using a no - calorie sugar sub instead of the apple juice.

But, if you were to use stevia, or some other sugar - free sub, how much would you use?

I even subbed the oil with unsweetened applesauce and only used 2/3 cup of sugar.

Instead of using all honey (I buy local, raw honey), I sub coconut sugar -1 cup, 1/4 cup honey & added about 2 tbsp of unsweetened almond milk.

I added all of the other ingredients except for the honey (I figured that the coconut sugar / applesauce mixture already subbed in for that) and chocolate / white chocolate chips (we used some enjoy life mini chips).....