Sentences with phrase «about agave syrup»

I've read some not so good things about agave syrup.

... Are you sure about agave syrup, though?

Not exact matches

I'm undecided about using agave syrup though as I have read it's not as healthy as it claims to be.

I've read a lot about agave recently and am learning about the negative aspects of it, which is why all my recent recipes (including this one) have maple syrup in.

I took the agave out of the recipe to use maple syrup instead so don't worry about it here!

I have a significant amount of food allergies and was wondering about some substitutions: extra virgin olive oil instead of coconut oil, no agave syrup, and a replacement for the dates?

Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup

I was curious to know if you've read about the comparisons of Agave to corn syrup.

Just one thought though: I have seen you use a lot of agave syrup in your recipes, but I read a lot of bad things about it.

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

However I will be replacing the agave nectar as it's not really healthy (I advise everyone to google more about this), I will use maple syrup.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

a lot of people are asking about substitutions — when it comes to syrup, I believe that agave syrup is slightly sweeter than maple, but it really would depend on the batch; so ymmv depending on how sweet you like things to be.

My only gripe with this recipe is the amount of «sugar syrup» which I personally would replace with about half the amount of agave syrup, with a bit of extra Stevia sprinkled in if you like them sweet.

They are about the same amount of calories, but I used raw honey for my No Bake Nut & Seed Bars, they used brown rice syrup & agave.

1 teaspoon ginger paste 2 teaspoons minced fresh garlic 2 tablespoons fresh lemon juice (about 1/2 lemon) 3 tablespoons honey or agave syrup or maple syrup 6 tablespoons tamari 2 tablespoons rice vinegar (or apple cider vinegar) 1/2 teaspoon dijon mustard 1/8 teaspoon red pepper flakes 1 teaspoon sesame oil 1/4 teaspoon corn starch

I made this last night for our anniversary dinner — I didn't have maple syrup so i used agave nectar and I added about 1/4 cup of cocoa powder — and WOW it was amazing.

2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)

Crust 1/2 cup shredded carrots (about 1 carrot) 1/2 cup unsweetened shredded coconut 1/2 cup raw almonds 1/4 cup agave or maple syrup 1 Tablespoon Ener - G Egg Replacer...

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

It's all about the accessories: 0 % Greek, organic strawberries, lemon zest and agave - honey syrup — holy yum!

We don't have agave syrup, but we do have petimezi (natural grape syrup) which is perfect for this:) Thank you for letting us know about the organic green powder as well, we use one from time to time.

Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper

- 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 add about 1/4 — 1/2 cup of agave nectar or some other kind of sweet syrup.

I wasn't sure about the results but I gave it a try using chickpeas flour instead of the arrowroot, sesame meal ins ted of the flax seed and carob syrup instead of the agave nectar... I still can not believe how good it came out!

I always subsitute about half maple syrup and half Rapadura for the agave syrup in any recipe.

Makes about 5 pancakes, Instead of maple syrup, I used agave nectar as a sweetener, since it has low glycemic index!

Add melted chocolate, agave syrup, vanilla, 2/3 cup coconut oil, and 2/3 teaspoon kosher salt and process until mixture is very smooth and thick, about 30 seconds.

I used the ingredients listed on the back of their packet as a guide, but instead of using agave as the sweetener I swapped it for pure maple syrup because it's lower in fructose and I'm all about keeping my sugar intake (especially fructose not from a whole fruit source) as low as possible.

When I measured them out, I only had about 2 cups so I added a shredded apple to that and the agave syrup and coconut.

I made these with 1/4 cup agave then 1 1/2 cups (about) brown rice syrup (because i was out of agave) and crunchy peanut butter (again, it was what i had), then later made them with only agave, per the recipe the next time (though again with PB).

1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2 tbsp vanilla

Elana, what a gracious response to the post about your thought process for using agave syrup.

If you have the time, could you explain your thought process about not just choosing to use agave syrup as your sugar of choice, but for using it in so many recipes (implying frequent, regular consumption)?

If you like your desserts sweet, just warm up about 1/4 cup of agave / rice syrup and brush over the cooling loaf.

What I love about this recipe is that it has a natural sweetness from the raspberries and coconut, but there's no added sugar — not even agave, maple syrup, dates, or stevia.

Blueberry Sauce Poached Apricots 2 cups blueberries raw agave syrup or honey to taste about 4 apricots

400 g frozen rasberries 400 g frozen mango 1 ripe avocado 1 table spoon flaxseed oil agave syrup to wanted sweatness (about 3 table spoons)

1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)

This is so frustrating, because the one thing that seems to remain true about high quality organic Agave is that it creates far less of a blood sugar spike then honey or maple syrup.

Stick to the raw agave / date syrup or you could soak about 8 medjool dates and blend them into the crust for sweetness.

Many of the fakes are cheaper alternatives like agave - and xylitol - based honey substitutes and syrups that contain only about 10 percent real honey, according to the trade group.

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

If you are not worried about your carb intake or spiking your insulin levels you could add a tablespoon of some stevia or honey (I personally don't go for Agave, I think it's corn syrup disguised as health with a high glycemic load, but we'll talk about that ish on another day)

I'm talking about you coconut sugar, honey, maple syrup, agave syrup, brown sugar, Sucanat, etc. etc..

But what about all the natural sweeteners that are being marketed as «healthier» alternatives to sugar, such as honey, maple syrup, agave, coconut sugar, stevia, etc..?

I look forward to trying these, they look delicious, but Agave Syrup, is not the health food it is being marketed as, check out this link to learn a little bit about it.

They are about the same amount of calories, but I used raw honey for my No Bake Nut & Seed Bars, they used brown rice syrup & agave.

I could write for weeks about coconut palm sugar, yacon syrup, honey, agave, grade B maple syrup, date sugar and the other unrefined sugars I love to use.