Sentences with phrase «agave because»

I had to use agave because I ran out of maple syrup.

And if you reach for agave because you think it's healthier, it's time for a wake - up call.

i didn't even think to add more agave because i was afraid to veer from the recipe.

I tend to steer clear of agave because of it's high fructose content.

Plus lots of water, and — Im not gonna lie — Americanos [an espresso - based drink] everywhere I go, with a little agave because I do nt do sugar.

I have your almond flour cookbook, but I don't like using agave because it is high in sugar, could you give suggestions or more recipes with stevia because that is my sweetening choice.

I don't use agave because it gives me headaches; same with cane sugar.

I don't use agave because of the process.

And I used chunky peanut butter and a little bit of brown sugar instead of agave because that's what I had.

I also don't care for the Agave because it tasted bitter in the final macaroon.

I didn't use agave because I didn't have any but I used golden syrup, does that have anything to do with the oilyness?

I didn't use agave because I didn't have any but I used golden syrup instead, does that have anything to do with the oilyness?

Not exact matches

I changed date syrup with agave syrup because I could not find it anywhere here.

I also used honey instead of agave syrup and hemp milk rather than almond milk because that's what I had in the cupboard.

I do not know if it is because I use agave syrup instead of maple syrup but my brownies does not taste really sweet, and they have a strong sweet potato taste.

I also didn't see the need to add the agave syrup because when I tasted the sweet potato and date combination, it already tasted too sweet for me so I didn't bother.

I used brown rice flour, and instead of agave syrup I used honey, and instead of raw cacao I used cacao nibs and ground then up, I used Parnoosh dates as opposed to Medjool because those are what we have available and I don't know if that would make a difference.

Both times I made them I got 8 haha and I used maple syrup because I couldn't find agave nectar at superstore.

I purposefully didn't add any sweetener because I like tangy but if it's too tangy for ya, add 1/2 teaspoon honey or agave nectar.

Agave nectar has a very low GI, primarily because almost all of the sugar in it is fructose.

I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made!

I used to agave to keep it vegan and because it has a bit more of a caramely taste but honey would definitely work.

I substituted almond meal for the flax meal (because my husband can not eat flax), olive oil for the coconut oil, and honey for the agave.

I had great hopes that I would like it in this recipe but because there aren't that many other ingredients, the taste was too pronounced for my taste; too bad since Agave really helps control spiking blood sugar levels.

Candice, I'm afraid of using agave here, because it would add so much liquid.

I also love incorporating agave nectar into my baking because of its low glycemic properties.

I made this last night with maple syrup in place of the agave nectar and some walnuts, but without the blueberries because I just didn't have any.

I used wholemeal spelt flour (because that's what I had) and subbed demerara sugar because I'd run out of agave, but it still turned out really well.

I made these morning, I did not add the pecans because my husband does not like nuts in baked goods and I substituted agave nectar with maple syrup because I did not quite like the taste of the nectar.

Here are the substitutions I made: 3/4 teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)

I followed it using the applesauce, replacing blueberries with strawberries (because that's what I had on hand), and changing the 1/2 c. agave to 1/4 c. maple syrup.

Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra tablespoons of almond flour to soak up the extra liquid.

Rebecca Wood doesn't recommend Agave, I can't quite remember why, but I'm pretty sure it's because it doesn't work, or doesn't have the fermentation health benefits.

I also used 1/4 cup of rice malt syrup because I didn't have agave (and I didn't want it too sweet for my taste) and this is JUST AMAZING.

- 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 agave syrup instead of the maple syrup and a blender because I don't have a food processor.

I also reduced the agave by about half (maybe even less than 1/4 C... I eyeballed) and I regret doing that because the muffins really are not sweet enough.

That said, I will admit that I used coconut milk instead of soymilk and maple syrup instead of agave, because those are what I had.

Because there is still a lot of controversy surrounding agave nectar, I avoid it as well.

Susan — Living in Europe, we find agave hard to justify because of the distance it must travel to reach us, so we use local raw honey instead.

I've sweetened it with agave syrup, because I like it best for nut milks, but feel free to swap it for maple syrup, honey, or something else if those are more your style.

Hi Jules In your bread recipes you use honey or agave syrup which is a no no for me because of I.B.S can I substitute with maple syrup?

I used half the agave called for because I knew we were going to frost them with a sweet frosting.

I also used dark cocoa powder because thats all i ever have on hand, and added a tablespoon of agave to sweeten it a litte.

This peach cobbler recipe has less sugar than most because I made the filling with agave nectar.

Yummmm!!!! I love it, I swapped out the sugar for maple syrup because I did nt have agave, nor did I want to use white sugar.

You will never believe there is only 1 teaspoon of sweetener (I used agave, not honey), because the ripe mango and banana are so naturally sweet.

I am not much of a fan of granola because it is usually way too sweet and most granolas have sugar, honey or agave nectar.

Because I love crispy sprouts bathed in a «bee stung» Sriracha - agave sauce, I made a Sriracha sour cream and used a sweeter salsa; pineapple in my case.

Coconut Sugar is a better choice of sugar than brown or white or even natural options like agave and maple syrup because it does not spike blood sugar levels as fast!