Sentences with phrase «agave nectar as»

I used agave nectar as a sweetener and it was delicious.

we ate them with agave nectar as a late night dish — they were sooo good.

Babies less than one year old shouldn't eat honey due to allergy sensitivities, so I often substitute agave nectar as a baby food sweetener.

If you want to make the mojitos as described below, you'll need coconut rum and agave nectar as well.

I am not gluten intolerant but diabetic and controlled by diet which means NO flour — after making 72 + dozen hamantachen (which I can't eat) I was wondering about using Almond flour and got your great recipe — So I substituted Waldon farms rasperberry spread (zero carbs) for jam and took out the agave nectar (used DaVinici sugar free Vanilla and Cocomut spyrups — I don't use agave nectar as it is a fructose and can cause high triglicerides) but oh to have a hamantash that I can eat — Thank you!

I used arrowroot starch as a thickener and added speculoos spread and agave nectar as the sweeteners.

I used peanut butter and agave nectar as that was in the pantry and used flax gel (1tbsp with 3 tbsp water per egg) as egg replacer out of curiosity.

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

Adjust the sweetness of your vegan coconut whipped cream by adding more agave nectar as you see fit.

But I wouldn't choose agave nectar as my sweetener for the following reason: http://www.foodrenegade.com/agave-nectar-good-or-bad/

I was wondering, what could i use as a substitute for the agave nectar as ive never seen / heard of it, and therefore do nt think its available where im from.

We had a ton of apples from previous CSA shipments, and Lisa has recently been experimenting with Agave Nectar as a sweetner, so this recipe that Cathy found on About.com fit the bill.

For this pasta dinner we've given caramelized onions a signature flavor by adding chipotle pepper sauce, tequila and agave nectar as they cook.

I tent to only use either coconut sugar or agave nectar as my sweeteners, so I don't really have regular sugar or stevia in my house!

And we also use dates and agave nectar as well.

Or just opt instead for maple syrup or agave nectar as a sweetener.

Some chefs prefer to use 75 % as much Blue Agave nectar as they would sugar in a recipe, but others prefer a straight 1:1 replacement.

I used agave nectar as I was out of maple syrup and the family demolished it.

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.

but substitute honey for maple syrup or agave nectar as honey is not vegan.

Not exact matches

Do you think that honey or agave nectar would work as substitutes for maple syrup?

Agave nectar after all is plant based but does have a long travel time to the UK so maybe not so great as not local.

Hi Candice, Ive successfully made raw chocolate with brown rice syrup, as you probably know it is less sweet than maple / agave / coconut nectar, but it works the same.

I have tried stevie and am not as fond of the flavor as agave nectar.

I have a sweet tooth, so I added some agave nectar, as well as some avocado for extra goodness and creaminess.

The recipe calls for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.

With no sucrose at all (or a type of sweetener that ends in «ose») the ingredients don't react properly or cook right, so I always have to put a little in, such as agave nectar.

Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.

Maple syrup is a healthier sweetener as it is lower of the glycemic index (GI) than honey, sugar, or agave nectar.

Adjust the sweetness as desired by adding more agave nectar or vanilla sugar.

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

I knew I had agave nectar around, but I Googled it and it wasn't recommended as a straightforward substitute.

You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more of an unrefined, molasses - quality taste) but please take note that if you prefer to use a liquid sweetener such as agave nectar, it can change the consistency and taste of my recipe.

I used agave nectar to sweeten however I did have to pop the coconut oil and cocoa in the micro for a few seconds as I couldn't get the lumps out of the oil.

I was prepared not to like almond flour as well as agave nectar (I'd never tried that before either), but I was blown away.

I was also sent a bottle of The Groovy Food Company's organic premium agave nectar, which is often used as a low Gi sugar substitute.

Honey is my favourite sweetener to use as it's so easy to find in the supermarkets, and is relatively cheap compared to maple syrup / agave nectar.

I followed the recipe, and even made it twice as the first time I used the wrong agave nectar and it turned brown.

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

Liquid sweeteners such as honey, maple syrup, agave or date nectar are my absolute favourite ways to naturally sweeten my recipes.

I like it as is but it's sometimes served with ricotta and a drizzle of honey, so for a vegan version you could try non-dairy yogurt or cashew cream, and a drizzle of maple syrup or agave nectar.

Then, there's the ritual of spreading chunks of this tender bread with honey, as well as dipping apple slices in honey, which, for the strictest of vegans can be simply replaced with agave nectar.

1 cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract

As a modern day low - glycemic substitute, I would suggest using agave nectar and seeing what happens.

As a result, many gluten free recipes make use of honey, maple syrup or agave nectar in place of sugar.

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

I use 2 T. Agave nectar in place of the maple syrup as it is more readily available here in the southwest.

I also get plenty of questions about alternative sweeteners, and while I like agave nectar, I found that when used as the primary sweetener in this ice cream, the flavor overpowers the strawberries.

If you like your fruit teas with a little sweetness, I can highly recommend this with agave nectar syrup, as it is still tangy but with a sweet hit.»