Next batch
I used sweet butter and 1/4 tea.
Not exact matches
I must say that Ella's
sweet recipes aren't for me, because you Ella
use so much almond
butter, cashews, pecans or other nuts which I can no longer
use.
Hi Mariam, I do
use healthy fats in my
sweet recipes and baking too, for example nut
butters, avocado and coconut oil.
Do you think I could
use sweet potatoes and almond
butter as a substitute for the baking potatoes and peanuts?
Hey Lisa, thanks for your
sweet comment I'd try just
using another nut
butter (cashew etc) if I were you, hope that helps x
I can
use vegan
butter and chocolate chips (not as good without the white chocolate) but I will do anything for my
sweet girl.
The vegan cake is my classic chocolate vegan cake just amplified so that it bakes fat, fluffy slices and the topping is a revelation - instead of
butter use sweet potato to give it sweetness, creaminess and volume without adding
butter or a lot of sugar!
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to
use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to
use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g)
sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted
butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to
use certified gluten free if that is a concern)
-2 medium
sweet potatoes or yams (makes about 1 1/2 cups mashed
sweet potato)-5 scallions -2 T cilantro -2 T
butter (I
used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper - cooking spray
For the fats, I
used a mix of Smart Balance, palm shortening and Tbsp or two of mashed
sweet potato to make up for the extra moisture in
butter (banana or applesauce would work, or omit) for a total of 207g.
Cupcakes: 1 and 3/4 cups flour (I
used spelt to make them wheat free) 1 cup sugar 1/4 cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 cup vegetable oil 1 cup milk (I
used unsweetened almond milk since the cupcakes are already so
sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1 cup non-dairy
butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
My old recipe
used in previous years called for copious amounts of canned
sweet potatoes, sugar,
butter, and brown sugar.
You can
use 1 cup of melted
butter or oil, and 1/2 to 1 cup of sugar (depending on how
sweet you want them to be).
For just a few days, take a break from pumpkin and
use some
sweet potatoes to make this browned
butter sweet potato bread.
16 cups popped popcorn (I
use the 94 % fat free Kettle Corn... it has a nice salty
sweet base) 1 cup unsalted
butter 1 cup granulated sugar 1 1/2 cups brown sugar 1/2 cup Lyle's Golden Syrup (if can't find
use corn syrup) 1 tsp.
In case you wanted to jump on the bandwagon with me, I'm dedicating this blog to all types of
sweets that contain marshmallow, graham crackers, and chocolate.In all my baking, I now
use unrefined coconut oil as a replacement for
butter and oil in all my recipes.
I can't imagine how much money I've spent on things like
butter, flour, and sugar — fun fact: I originally dabbled with
using the domain «flourbuttersugar» — or how different my life would feel without getting to connect with so many
sweet and truly wonderful people through food and the internet.
In South Asia, delicious
sweet dish, «gaajar ka halwa,» is prepared
using grated carrot, almonds, cashews, pistachio,
butter, sugar, and milk.
If your peanut
butter is fairly
sweet and / or you
use chocolate chips, you may want to consider
using the lesser amount of honey.
They
used a series of nut - based products, like almond flour, almond
butter, and walnuts, mixing them with
sweet things like maple syrup, honey, and raisins.
My other changes to the original pancake recipe were
using pumpkin in lieu of
sweet potato (but I put in more than called for) and coconut oil in place of
butter.
:D Pine nut and Marsala biscotti adapted from Dolci: Italy's
Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted
butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or
use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
For the
sweet, I
use a teaspoon of cinnamon with a little less than a half cup of brown sugar and mix that into 4 tablespoons of
butter.
What do you think of
using the cauliflower brown
butter potatoes in place of the
sweet potatoes... too much?
It's super easy to make,
using Pillsbury biscuits and is topped with brown sugar,
butter, walnuts and cinnamon baked into a caramelized construction of
sweet buttery goodness.
This Homemade Vanilla Cashew
Butter is creamy and
sweet and comes together in minutes
using a high - speed blender.
Ingredients: 2
sweet potatoes peeled and cut into 1 - inch cubes 3 Tbsp
butter 1/2 cup milk or almond milk 3 Tbsp Kahlua (I
used Cinnamon Spice Kahlua) Some spices (cinnamon, nutmeg, and clove if you are
using regular Kahlua)
Challah, or egg bread, is a lot like brioche in that it is a slightly
sweet bread enriched with both eggs and fat, except challah
uses oil instead of
butter, and less of it, while
using more eggs.
While most recipes with «fudge» in their title go crazy on the
butter and sugar, this one
uses neither, relying instead on just three tablespoons of cancer - fighting maple syrup for the perfect
sweet touch.
But I HIGHLY recommend
using the
butter one time, so you can taste the most excellent,
sweetest, delectable Challah on the earth.
We
used slighly less sugar since our almond
butter is a little
sweeter than peanut
butter.
Dark Chocolate Chestnut Cake Made
using roasted chestnuts, coconut milk, vanilla, dark chocolate,
butter, eggs, and maple syrup, this
sweet and simple cake is a perfect way to enjoy seasonal nuts and cake at the same time, all while avoiding the holiday influx of grain and sugar - filled treats.
Just like granola that's made with
butter, this granola is
sweet and crunchy and
uses coconut oil instead of
butter an easy first step for anyone trying to make small changes towards a vegan diet.
I
used carrots, parsnips,
butter nut squash,
sweet potato and Brussels sprouts - which tend to get a bad rep, but sprouts are clearly not meant to be boiled and it's almost like they're getting their revenge by tasting horrible to anyone who has the audacity to boil them.
(It's easiest to cut when cooled,
using a knife
buttered and dusted with
sweet rice flour or potato starch).
And these cookies
used to be one of my favorites (back when I was still eating flour, sugar and
butter), but these healthy energy bites do the trick when I'm needing a slightly
sweet lemon fix!
This giant version of the classic childhood candy bar favorite can be made with milk, semisweet, or bittersweet chocolate, but we highly recommend
using bittersweet chocolate — aka dark chocolate — for that oh - so - delicious mix of rich chocolatey flavor and
sweet - salty peanut
butter crunch.
I love
using salted
butter in recipes like this for a little touch of saltiness to go with the
sweet bananas.
I won't bore you with how to make risotto, but for 2 people, the first
uses 2 links of
sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with
butter and parmesan) for the last 5 minutes of the risotto process.
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our «
butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I
use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very
sweet)
Nothing in this Paleo - friendly, vegan bar will distract your tastebuds from the pure chocolatey goodness — it's made solely
using organic, fair trade cacao and cocoa
butter, unrefined organic coconut sugar, and just an accent of caramel for a pure taste that's neither too bitter nor too
sweet.
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan
butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)--
use 1/2 cup less sugar if you don't want it very
sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1 cup finely grated carrots
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted
butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I
used half frozen
sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
For our REAL Apricot
butter we
use sweet, moist, organic dried apricots and clean water (filtered, distilled).
We
use organic raisins, pumpkin seeds and flax seeds sourced by our flour provider, Keith Giusto.We
use organic California
sweet cream
butter made by the Rumiano Cheese company.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick
butter 1/2 cup of water or stock 2 1/2 lbs hot or
sweet Italian sausage (I
used hot turkey), removed from the casing 3
sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Ingredients: 3/4 cup vegan
butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very
sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We
use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
The almond
butter (seen
used before in my no - bake almond
butter balls) has a strong, UNroasted flavor perfect for raw or baked
sweet treats.
We do not
use brioches, challahs or other thick breads, but slices of a simple white sandwich loaf is dipped in a
sweet eggy batter and pan-fried, usually in ghee or
butter.
They have the perfect combinations of rich dark chocolate and creamy peanut
butter (you could also
use almond
butter), and the frozen banana pop is creamy and
sweet, reminiscent of ice cream.