Sentences with phrase «used less maple»

We used less maple syrup than called for in the «cake» and used organic, natural process cocoa.

I personally think I will use less maple syrup next time, but my husband loved the amount of sweetness.

then changed it up a bit — using less maple syrup and more applesauce to cut the sugar content even more (it is breakfast afterall).

Not exact matches

I used grade c maple syrup, wich is actually less sweet...

Cacao powder can be quite rich if you're not used to it, so you might want to use a little less or add a little more maple to help with the flavour.

I have just cooked the blueberry muffins as you say they are like a liquid batter but they haven't turned into muffins they are just blueberry slop in bottom of muffin tins.I don't see how these can turn into muffins when they are just pure liquid and there is nothing in the recipe to bind them together.The only different ingredient I used was rice milk as didn't have almond milk and actually put less maple syrup in as didn't have full amount so the recipe should have been even runnier.Am feeling a bit frustrated as the ingredients aren't cheap.

You could try using a little less potato and slightly more cacao and maple syrup next time to see if that makes any difference.

I only had Justin's Maple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple sMaple Almond Butter in my cupboard so I used that in addition to a little less than 1/3 of a cup of maple smaple syrup.

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!

I used a bit less maple syrup.

If using Mighty Maple and The Bee's Knees you may want to opt for the lesser amount of maple sMaple and The Bee's Knees you may want to opt for the lesser amount of maple smaple syrup.

If you use a vanilla protein powder, you may require less maple syrup or you can leave it out all together.

I leave out all sugar or use significantly less maple sugar.

I might use half the amount next time I only use half the amount of frosting; which btw I made using less powdered sugar but adding maple syrup instead (as someone else had suggested).

Just made these the other night, used a little less honey and added some maple syrup instead.

I also used a bit less than 1/2 a cup of sugar to 2 1/4 cups of oat flour, as I didn't have maple syrup at hand.

Note: If using Amaretto, you can skip the honey or maple syrup, or just use less sweetener, as Amaretto is very sweet.

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I used a lot less maple syrup but really enjoyed the flavours... I just love healthy food and how tasty you can make things if you try, plus gluten free too

I've been looking at a frosting to use for some vegan cupcakes and was over using coconut oil and maple syrup or even worse, frosting less.

Glad it turned out alright (if not a bit too sweet) I have a revised version of this recipe in my book that uses maple syrup and is a bit less sweet.

Have since tried your Nakd cashew cookie ice cream receipe which was went down a storm and was less sweet so will be using maple syrup for future ice creams.

It is spendy ($ 18 / lb at Vitacost) but I find that as someone who has been mostly sugar (and honey / maple syrup / agave / rice syrup etc.) free for 15 + years I can use much less than recommended amounts because my tastebuds are adapted to less sweetness.

1/4 cup apple cider vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)

This uses grade B maple syrup which is less processed than other forms of maple syrup and is less inflammatory on the body.

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!)

I've made it with both store - bought pumpkin puree, and homemade roasted butternut squash puree, and depending on which one you use, you can add more or less maple syrup.

Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!

Also used a bit less maple syrup to compensate for the increase moisture from the almond flour.

Here are some changes I made... I used xylitol maple syrup (so it had less sugar) and I used 1 tsp coffee extract and 1 / 2c water in place of coffee.

So I decided to make my own less sweet version using a natural, unrefined sweetener — grade b maple syrup — and it turned out beautifully!

Feel free to swap the blueberries for your favorite dried fruit and the pistachios for your favorite nut — but keep the maple syrup as is; we found using less than 1/2 cup resulted in crumbly bars.

Kid Tip: I have found that Babycakes uses waaaaaaaaaaaaaay less maple syrup if she's able to dip her pancakes rather than drowning them in syrup.

I also used cranberry - maple syrup which is less sweet, but you can Read more

Make sure you sample your concoction while adding the maple syrup, sometimes you can use way less maple syrup than you would use sugar or other sweeteners.

I also used cranberry - maple syrup which is less sweet, but you can use regular maple syrup as well.

The sweetness comes from the maple syrup so if you want to adapt the recipe and use less go ahead.

I followed the suggestions of others and used 1/2 cup less of strong coffee but added 1/2 cup additional maple syrup.

I also avoided sugar, used less milk & honey & maple syrup to sweeten.

This is good not only for the budget, a half cup of maple syrup per serving would be ridiculously expensive, but he also ends up consuming less «sugar» because he is using less.

I was looking for a darker grade of syrup (used to be considered Grade B, now everything is Grade A) for more maple flavor and a little less sweetness to use in recipes - this was perfect.

I used maple syrup and almond oil instead of agave & grapeseed oil (I'll make them a little less sweet next time).

I would even maybe use 1/4 cup or more less maple syrup next time than called for and I'm sure it would still be soooooo good!

I also used coconut oil instead of vegetable oil, and used a little bit more sugar and slightly less maple syrup.

2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda Scant 1/4 cup of brown sugar 1/4 cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4 cup of melted coconut oil (I used Nutiva) 1 cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2 cup of almond meal (see notes) 1/2 cup of rolled oats Walnuts, chopped 1/4 cup of dark vegan chocolate chips

Tips This can be used in place of honey or maple syrup, according to Sever, when you want a less - sweet pastry without having to play with the ratios.

Tips Maple is sweeter than sugar, which means you can use less (this helps soften the price tag).

While it is true that most granolas are created using multiple sweeteners (honey, maple syrup and sugar), there are many granola brands that are winning customers with less sugar and great taste.

Agave is sweeter than maple syrup, so you might want to try using less of that for the maple syrup in this recipe.

maca (optional, use less if maca's new to you) Maple syrup, to taste (I use about 2 teaspoons)