Keysands use organic
whole cane sugar for growing their cultures, but you don't have to.
Not exact matches
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural
cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml)
whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup
whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural
cane sugar (or brown
sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain
sugar (
for ex: turbinado)
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2 teaspoons baking powder (buy aluminum - free baking powder here) 1 teaspoon baking soda (buy aluminum - free baking soda here) 1 1/4 teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more
for skillet (buy grass - fed butter here) 2 cups
whole cane sugar (buy
whole cane sugar here) 2 eggs 2 teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2 teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces
whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2 teaspoons baking powder 3 tablespoons natural
cane sugar / fine coconut
sugar 1/4 teaspoon salt 1 cup blueberries, frozen is ok oil
for cooking
For non-GAPS families, grade - B maple syrup is an especially delicious
whole - food sweetener, as well as rapadura (completely unrefined
cane sugar).
1 cup 2 % Greek yogurt, plain 1/2 cup
cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup
whole wheat pastry flour 2/3 cup
whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or turbinado
for sprinkling on top (optional)
For the muffins — 100 g
whole wheat spelt flour — 70 g white spelt flour — 60 g almond meal — 1 teaspoon cinnamon — 1 teaspoon baking powder — 1/2 teaspoon baking soda — 2 organic eggs — 7 tablespoons coconut oil — 1/2 cup oatmilk — 70 g natural
cane sugar — 1 vanilla bean, split and seeded — 1/2 cup finely diced rhubarb — 1/2 cup red currant — rhubarb compote
Eliminate the dark
whole cane sugar and increase the organic
sugar to 1 1/4 cups
for a slightly sweeter cake.
I switched out the all purpose flour
for whole wheat pastry flour and the regular
sugar for a pure
cane sugar.
for the cupcakes: 1 cup organic
cane sugar 3/4 cups + 2 Tbsp all - purpose flour 1/4 cups + 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup
whole milk 1/4 cup olive oil 1 tsp pure vanilla extract 1/2 cup boiling water
I've recently discovered I can't have wheat, gluten, dairy and
sugar (
cane) which made me think I had to resign myself to eating fruit
for dessert - which is a glorious treat, but making and eating this cupcake today with my girls
for Halloween changed my
whole world.
1 cup / 3 oz / 85 g rolled oats 1 1/4 cups / 300 ml
whole milk, heated just to boiling 1/4 cup / 2 oz / 55g room - temperature unsalted butter 4 tablespoons natural
cane sugar 3 teaspoons aluminum - free baking powder 2 teaspoons crushed anise seed - optional 1/2 teaspoon fine grain sea salt 1 1/4 cup / 5.5 oz / 155g dark rye flour 1 1/2 cups / 6.75 oz / 190g all - purpose flour, plus more
for dusting more salt
for sprinkling
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons honey 1 tablespoon + 1 teaspoon vanilla extract 1 vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated
cane sugar, plus more
for sprinkling Zest from 2 lemons 1 1/2 cups plain
whole milk yogurt 4 large eggs 3 tablespoons poppyseeds
1 cup pecans, toasted and cooled to room temperature 1 cup organic unsalted butter 1/2 cup fine grain evaporated
cane sugar (I used Alter - Eco brand) A splash of vanilla extract A splash of bourbon (optional) 1 1/2 cups
whole wheat pastry four 1 cup oat flour 1/2 teaspoon fine grain sea salt organic powdered
sugar for dusting
This Lemon Poppyseed Bread is not only packed with nutrient goodness from the chia seeds, but is made with white
whole wheat flour, coconut oil, greek yogurt, and natural
sugar cane to make this a guilt free option
for breakfast.
1 cup
whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant)
cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla bean paste turbinado
sugar for sprinkling on top, if desired
Sprouted flour (3 cups, plus extra
for rolling out dough) Baking powder, aluminum - free (3/4 teaspoon) Sea salt (1/4 teaspoon) Butter, unsalted and grass - fed, or coconut oil, expeller - pressed and softened (1 cup) Organic
cane sugar, coconut
sugar or sucanat (1 cup) Egg, organic, pastured (1)-- NOTE: You may need to add an extra egg if the dough does not hold together Milk, raw,
whole, from grass - fed cows, or coconut milk, full - fat (1 TBS)
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white
whole wheat flour (can also use spelt,
whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon
sugar (can use white, raw
cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil
for the pan Banana, Blueberries, other fruit, optional
1/2 cup packed brown
sugar (I used coconut palm
sugar) 1/3 cup
cane sugar 1 (generous) cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4 cup
whole wheat white flour 1/3 + 1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned rolled oats 1/2 cup mini cinnamon chips (or chips of your choice) cinnamon
sugar,
for sprinkling
2 1/4 cups
whole wheat white flour 1/2 cup toasted wheat germ 1/2 cup (scant)
cane sugar 1/2 cup brown
sugar 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup Greek yogurt 1/3 cup 1 % milk 1/4 cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white turbinado
sugar,
for sprinkling
4 Cups chopped rhubarb (chopped into approx. 1/2 inch chunks) 3 Cups natural
cane sugar (divided) 1 1/3 Cups + 4 Tb Bluebird Grain Farms Emmer Flour or Hard White
Whole Wheat Flour (divided) 1/4 Tsp fresh grated nutmeg (or 1/2 tsp pre-ground nutmeg) 1/2 Tsp ground cardamom 1 Tsp baking powder 1/2 Tsp baking soda 1/2 Tsp kosher salt 1 Cup unsalted butter or coconut oil 4 eggs (or use ener - g egg replacer
for a vegan cake) 1/2 Tsp vanilla Zest and juice from 1 lemon
A diet of full - fat milk, real butter, real
cane sugar, extra virgin olive oil, coconut oil, fat - marbled meat, eggs, nuts of all kinds, cheeses, fruits, veggies, and
whole grain pastas and breads is far more likely to help you lose weight and maintain a healthy weight
for life.
Made with 100 %
whole grains, organic flour, organic sprouted
whole wheat flour, organic
cane sugar and our patent pending OleGold olive leaf extract, Bumper Cake is easy to eat and perfect
for coffee breaks, school lunches, sport snacks, parties and desserts.
Raw honey also is good
for diabetics since unlike
cane sugar, it is a
whole food mixed with vitamins and live probiotics and enzymes and has a low glycemic effect on blood
sugar even though it is so sweet.
For homemade desserts and sweet beverages, use the
whole - food sweetener choices — raw, unfiltered (preferably local) honey, molasses, dehydrated
cane juice, coconut
sugar, fresh juice, and maple syrup.
Besides their use as a
whole food item, beets are valuable as a source of sucrose, which makes them a viable replacement
for tropical
sugar cane.
Instead, we use
whole cane sugar in its various forms — evaporated
cane crystals, sucanat, rapadura, etc — which works well in most applications, but
for things like powdered
sugar and brown
sugar — well, not so much.
This trip is great
for the
whole family - ride a train, see a bit of Hawaii's scenery, and listen to the conductor sing about Maui's
sugar cane history.