Sentences with phrase «uses organic coconut sugar»

The brand also uses organic coconut sugar and organic lucuma powder as its two preferred natural sweeteners due to their low GI scores yet sweet and subtle caramel taste.

Oil for spraying the pan 3/4 cup almond flour 3/4 cup coconut flour 3/4 cup sugar (I used organic coconut sugar and only used 1/2 cup) 2 tsp baking powder 1/2 tsp salt 2 eggs (or Egg Replacer for 2 eggs) 1/2 cup milk or non-dairy milk (I used almond milk) 1/2 cup plain yogurt or non-dairy plain yogurt 1.5 tsp vanilla or almond extract 1 cup blueberries 3 nectarines, pitted and sliced

* 2 teaspoons cooking oil (I used organic coconut oil) * 1/4 pound fresh hot chiles, such as Cayenne, Cherry, Fresno, Habanero, Holland or Dutch, Jalapeño, Serrano, or Thai Chile (I used a combination of Jalapeños and Serranos), chopped * 1/4 pound fresh mild chiles, such as Anaheim, Banana, Pasilla, Shishito, or sweet peppers (I used sweet red pepper), chopped * 4 cloves garlic, chopped * 2 tablespoons light brown or palm sugar (I used organic coconut sugar) * 4 tablespoons rice vinegar or wine vinegar (I used organic brown rice vinegar) * 1 tablespoon fish sauce * 1/2 cup hot water

Another change was I used organic coconut sugar and only 1/4 tsp.

Not exact matches

We use a variety: maple syrup, raw honey, coconut palm or sucanat, organic brown sugar, organic cane sugar, and organic powdered sugar.

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce 1/2 cup of light brown sugar 1 teaspoon vanilla extract 2 cups of shredded carrots (I used organic) 1/2 cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave itcoconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave itCoconut, Nuts (walnuts or almonds) or just leave it plain.

PB layer 6 TBL creamy peanut butter, i use the wegman's organic brand 4 TBL coconut oil, liquid but not hot 3 TBL powdered sugar

I made some substitutes to this pie pudding: used tapioca starch in place of corn, almond milk rather than cow's, coconut oil verses butter, organic coconut palm sugar rather than white sugar.

1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup whole wheat pastry flour (minus 2 tablespoons) 1/2 teaspoon aluminum free baking powder 12 oz dark chocolate chips

Stein's nutritional studies, as well as her love for homemade baked goods, certainly guided her ingredients: the cookies contain no refined sugar (they're sweetened by organic coconut sugar) and use millet, almond and garbanzo fava bean flour.

Using a mix of organic cane sugar and coconut sugar gives the cookies the right amount of moisture, it and lends the traditional flavor that you would get with a mix of white and brown sugar.

As for the icing, I will venture making the coconut creme one next time, but for old times sake, I used gluten free icing sugar, creme cheese, organic butter, a little lemon juice and lemon rind.

A squeeze of natural orange extract is used with organic coconut sugar to deliver a luxurious bar that hides a sweet zestiness in a dark heart.

* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)

I couldn't find coconut sugar at the store I was at, so I used organic brown.

5 cups rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit of choice (raisins, cranberries, etc..)

* 1 cup organic, full - fat coconut milk (I like Native Forest brand): please see directions for how to properly use the coconut milk in this recipe * 2 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * pinch of fine sea salt * 1 heaping cup 60 % bittersweet chocolate chips (or chopped bittersweet chocolate), preferably fair trade * 1 large egg, preferably organic / free range, beaten * coarse sea salt or smoked sea salt - optional (I used large flake smoked sea salt)

You don't need to use the excuse of an after - dinner treat to enjoy this natural mint raw chocolate bar — let the sweetness from our coconut sugar and bright, organic mint oil tingle and refresh any time of the day or night.

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.

I used a coconut / sunflower oil mix (called Sun Coco organic oil) and added 3 tablespoons of pure maple sugar to give them a little more sweetness and add stickiness to the batter.

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.

1 cup raw cashews, soaked for at least 2 hours 1/2 cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice

1 1/2 cups well - mashed very ripe bananas (about 3 large) 1/2 cup nonfat yogurt — if using Greek yogurt, use a bit less and thin with milk 1 tsp baking soda 2 egg whites 2 tablespoons freshly squeezed orange juice 2/3 cup coconut sugar 1/4 cup organic high - oleic, expeller - pressed safflower oil 1 1/4 teaspoons vanilla 2 cups whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup chopped walnuts 1/3 cup chopped pecans

Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut milk (do not use light or cream of coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure coconut) 1/2 cup organic evaporated cane sugar 1/2 cup unsweetened almond milk (homemade or purchased) 1 1/2 cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla

2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1 tsp baking soda 1 tbsp cinnamon 1/8 tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple syrup 1/3 cup coconut oil 1 large organic egg 1/4 cup water 3 tbsp finely chopped ginger root 3/4 cup dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips

1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1 small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

Substitution option: If you don't have (or don't like) stevia, you can use coconut palm sugar, xylitol, or organic granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.

325g dark chocolate (I use 62 % cacao solids with no milk products) 200g coconut oil 2g sea salt 240g coconut sugar 3 eggs 1 tsp baking powder (gluten free) 60g rice flour 40g cornflour 1Tbsp espresso coffee (or 1Tbsp instant coffee mixed with 1Tbsp cold water) 200g frozen organic raspberries

Used organic unrefined coconut sugar and ginger powder since I didn't have fresh on hand.

Each and every bar of Raw Halo is lovingly made using the finest organic Peruvian raw cacao, coconut sugar, and other natural ingredients — that's how we ensure each bar is glowing with goodness.

Popcorn, organic (1 cup unpopped) Coconut oil (1/3 cup) Honey, raw and local if possible, or you can use maple syrup, sucanat or palm sugar (1/4 — 1/3 cup) Butter, unsalted, from grass - fed cows (1/4 cup) Sea salt (A few pinches — to taste)

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorUsed 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorused the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

* 6 ounces almond flour (I used Bob's Red Mill brand, and for those who prefer to measure in cups, this was just under two cups) * 3 ounces coconut flour (I used Bob's Red Mill brand, and this was equal to 1 cup) * 2 teaspoons baking powder * 1/2 teaspoon fine sea salt * 1/3 cup raw, organic cane sugar plus another 1 - 2 teaspoons for sprinkling on top of the scones before baking * 9 ounces organic coconut milk (I used organic, unsweetened full - fat coconut milk from Native Harvest, and I stirred it very well to mix in the cream after I opened the can) * 1/4 cup organic raisins

I use the following sweeteners in my recipes: raw honey, maple syrup, organic cane sugar and coconut palm sugar.

You won't find any shady partially hydrogenated characters in here — Hail Merry uses organic virgin coconut oil and natural sources of sugar and fat to give rise to extreme (and clean) decadence in each bite.

Icing: 1 can chilled coconut milk, (use thickened top portion) 1/2 tsp vanilla bean paste 2 Tbsp organic blond cane sugar 1 lemon, zest

Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1 cup whole raw milk 2 cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4 cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also, for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead of the butter or just use both (I totally use both).

We substitute agave nectar for sugar, organic virgin coconut oil for other cooking oils, and we use our Gluten - Free Baking and Pancake Mix to create light and fluffy shortcakes you won't believe are free of gluten!

organic coconut oil 2 cups water (can also use almond, coconut or other milks) 1 cup of ice cubes Stevia Extract, xylitol, coconut palm sugar, or other sweetener — to taste 1/8 tsp.

We use organic maple syrup, organic coconut sugar, and organic blue agave.

It's best to stick with organic sugar, occasionally you can use something like coconut sugar because the grains like the extra minerals.

Have been using almond meal and coconut mixed with organic coconut sugar, which turns them beige.

The only sweetener we use in Nikki's Coconut Butter is a little bit of either organic coconutCoconut Butter is a little bit of either organic coconutcoconut sugar.

I used whole wheat pastry flour & organic coconut sugar, and subbed plain yogurt for the cream cheese in the icing.

Note: Naked Nutrition is proud to vanilla whey, casein and pea protein powders — all of which use nothing but protein, natural vanilla and organic coconut sugar.

Directions for use: Our organic coconut nectar is the perfect alternative to honey or traditional sugar and great for drizzling, cooking and baking with.

I'm curious if virgin coconut oil can be used instead of the organic palm shortening for your sugar - free vegan frosting?

I used Florida Crystals Demerara Cane Sugar to sweeten them, but you can use any type of granulated sugar, including organic cane sugar or coconut sugar, in yours.

Whether you opt for the whey, casein, pea, or egg variety, all of the powders are sweetened using just enough organic coconut sugar — a natural, low glycemic index sweetener that won't wreak havoc on your blood sugar levels.

We always use organic coconut, organic coconut oil, organic cocoa liquor, organic vanilla extract, organic nuts and organic coconut sugar.