Sentences with phrase «use sweetener of choice»

And instead of the honey you can really use any sweetener of your choice.

Feel free to use whatever chocolate protein powder you have on hand, sub Dutch - process cocoa, or use your sweetener of choice to taste.

3/4 cup coconut oil 1/2 cup of crunchy almond butter 1/4 cup cacao powder 1 tsp of vanilla extract 1 tsp of gelatin (optional) 1 tbsp of coconut sugar (optional, use sweetener of choice) Melt everything over medium in a sauce pan, mix well and pour into silicone candy molds and freeze.

As stated on the recipe, just use a sweetener of your choice for Vegan.

If you don't have coconut sugar, you could easily use another sweetener of your choice here, though coconut sugar is the only one I have tested and can personally vouch for.

1/2 tbsp (5g) cocoa powder Stevia drops to taste (or, if you don't like stevia, use your sweetener of choice!

Another special ingredient for this cake is the orange peel jam I used as a sweetener, but if you don't have it at home, you can use any sweetener of your choice and add some orange zest.

In general, you can use your sweetener of choice in most recipes.

Tip # 2: You can use the sweetener of your choice in the crust, filling or the chocolate swirl.

Not exact matches

Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6 tablespoons cacao powder 4 tablespoons cocoa nibs 2 tablespoons vanilla extract 2 tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional)

For the sweetener, feel free to use your choice of either stevia, sugar, honey or splenda.

If you want to make these muffins but don't have access to Bench Pressed Oats though, you can always just use regular rolled oats + some vanilla whey + / - some chopped dates or your sweetener of choice.

1/8 cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8 cup gluten - free self - raising flour 115 ml almond milk 1/8 cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)

Using an unsweetened variety will change the flavor slightly, which may be perfect for you, or may prompt you to add just a touch more sweetener (of your choice).

For my vegan readers you could definitely use an alternative liquid sweetener of choice however it may affect the overall flavour.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

1 cup (gluten - free or regular) oats 1/2 cup vanilla or coffee flavored whey protein powder 1/4 cup vanilla pea protein, rice protein or casein protein powder 1/4 cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code of POWMP to get 10 % off!)

Add sweetener of your choice (if using).

Honey is my natural sweetener of choice, so I always use it in my fat bomb recipes.

While many recipes call for honey or liquid stevia as the sweetener of choice, I prefer using a combination of dates and honey.

100 g CHOC Chick Raw Cacao Butter 2 tbsp (heaped) CHOC Chick Raw Cacao Powder 1 tbsp coconut milk (use the fat on top) 2 tbsp maple syrup (or sweetener of choice) 6 shredded wheat 8 medjool dates, pitted 1/3 cup water 1 pinch salt (generous)

· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp ginger · Pinch of cloves · Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)

1/2 cup of coconut cream Sweetener of your choice Vanilla extract 3 tablespoons of shredded coconut Dry fruit of your choice for decoration — optional (I used goji berry and candied orange peel)

Fold in a liquid sweetener of choice, I used maple syrup.

Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2 cups Fresh spinach 1/4 medium Banana 1/4 cup Strawberries, diced (about 3 - 4 berries) 1/2 cup Low fat cottage cheese 1 1/4 cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets of stevia or sweetener of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1 cup Water (again, alter according to desired thickness of shake) 1 You can not taste the cottage cheese at all, it makes for a creamy protein packed shake!

To make this recipe candida friendly, I used xylitol for sweetness, however maple syrup, honey or coconut sugar will work well too, so feel free to use any of the sweeteners of your choice.

Pink Passion Base 3 Frozen Bananas 1 Beet 2 Handfuls of Strawberries 1/4 + Cup Almond Mylk Sweetener of Choice (I use coconut sugar or stevia) Blend until smooth!

Add 1/2 cup of the quinoa, almond milk, cinnamon, vanilla, almond butter (if using) and sweetener of choice to a blender, blend until smooth.

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

Again, if you use unsweetened and naturally NOT sweet milks, you might want to add more sweetener of choice.

3/4 cup organic pecans or walnuts 2 - 3 tablespoons organic nut butter of choice (we like cashew butter) 1 tablespoon melted organic coconut oil 2 cups pitted organic Medjool dates 1/4 cup organic cacao powder (or carob powder — you may want to add a bit of sweetener if using carob) 1 teaspoon organic vanilla extract 1 teaspoon organic cinnamon pinch of salt 1/3 cup organic shredded coconut (optional)

This makes it easy use your choice of sweetener based on your diet.

FYI, using coconut oil is my oil of choice and eurythritol for sweetener.

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

For the 96 g (1/2 cup) Homemade vanilla sugar OR (dry sweetener of choice), do you have any suggestions as to what i can use for the dry sweetener?

Rice syrup is considered a better choice of sweetener as it contains predominantly glucose which our bodies easily use as fuel, and no fructose which is the sugar our bodies can't use.

of your choice of a liquid, natural sweetener to the recipe, or you can use 1/2 tsp.

You could also add a sweetener of choice, this time i used agave.

Then add a little fun, like nuts, a sweetener of choice (I chose to use juice as my liquid and opted out of a sweetener) and you have magic in your mouth.

I used local honey for my sweetener of choice and vanilla extract as that's what I had on hand.

Pure maple syrup is therefore a better choice of sweetener, alongside honey and coconut sugar, if you need to use a sweetener.

Sweetener of choice (I used half a packet of Splenda.

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

In a blender, blend 3 tbs pumpkin puree, 1/4 cup milk (i used unsweetened almond milk), pumpkin pie spices, and a sweetener of choice (i used xylitol).

And, if you don't want to use stevia, maple syrup, additional dates, honey, coconut sugar, or any sweetener of choice work just as well!

* You may substitute a tablespoon of your choice sweetener for stevia or omit it, I just use it because it has no added sugar and enjoy it.

If you prefer not to use stevia in this recipe, you can use coconut sugar, maple syrup, or another sweetener of choice.

If you are wondering why I use the sweeteners that I do, please listen to this great podcast of a Doctor discussing why these sweeteners are a better choice that honey, coconut sugar or maple syrup, click HERE to listen.

whole, natural sweetener of choice: 1 full drop of plain liquid, alcohol - free stevia to sweeten, or you can use a softened date or dried fig to sweeten and then strain after blending.

Many of us, who are practicing diets free of refined sugars, use honey as a sweetener of choice.