Sentences with phrase «agave nectar because»

I add a bit of agave nectar because a small amount of carbohydrates enhances the brain's ability to uptake tryptophan as well, and sometimes a bit of unsweetened baking cocoa powder to get some antioxidant effects.

Thus you don't want to use too much of agave nectar because it can put pressure on the liver.

I did purchase the Agave Nectar because some of my recipes has that as an ingredient.

Not exact matches

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 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 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.

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

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

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.

You can use other liquid sweeteners (date syrup, coconut nectar, Bee Free Honee, agave nectar, brown rice syrup, etc.) but I can't guarantee quite as crispy a result because I haven't tested them all yet.

Because of the liquid from the agave nectar I left out the oil.

As for agave nectar, I have some in my cabinet, but have not gotten around to baking with it, mostly because it's so expensive, I don't want to have to buy more anytime soon!

I'm not a big fan of agave or coconut blossom nectar because they're both very unsustainable, and maple syrup probably isn't sticky enough to work here.

I just made it with everything the same (normally I never follow a recipe to a T), except I had to substitute agave nectar (maple flavor) for the maple syrup because it was cheaper.

I think I will cut back a bit on the agave nectar next time because I think they would still be totally delicious with a little less sweetness (and also less imposing on my blood sugar).

Though I keep agave on hand, I experimented with using coconut nectar in the recipe because I recently bought some.

But it's possible that natural sugars — including agave nectar, coconut sugar, honey and maple syrup — may be more healthful than other varieties because they tend to be «packaged in their natural form, which contains fibers, vitamins and minerals,» she says.

I've tested them with several different sweeteners (including date syrup, which I don't recommend because it overwhelmed the orange and ginger) and like them best with agave nectar, but I've included a couple of other options for those of you who avoid agave.

I wrote (and used) agave nectar in Super Natural Cooking because it is one of the most natural, least refined sweeteners available.

Perfect timing because I was at Trader Joe's today and bought a new - to - me product, Organic Blue Agave Sweetener (agave nectar is listed as the ingrediAgave Sweetener (agave nectar is listed as the ingrediagave nectar is listed as the ingredient).

We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar.

I swapped agave nectar since I didn't have honey and added a little water, because they seemed dense.

I like to eat mine topped with even more blueberries -LCB- because I can never eat enough berries -RCB- with either pure maple syrup or agave nectar.

Agave nectar is a very popular natural sweetener that is often touted as a better option to use for those who are concerned about their health because it is considered low - glycemic.

-- maple syrup instead of agave nectar (the first time using maple syrup was because I ran out of agave nectar, and I found that I actually like it better this way)-- melted coconut oil instead of grapeseed oil — fewer nuts / seeds / coconut flakes than the recipe calls for.

Generally, the quality control on agave nectar is very lax, because nearly all agave nectar products sold in the USA come from Mexico.

You could replace the maple syrup with agave nectar — I like to use maple syrup because it's a little healthier — but agave would work.

But it's possible that natural sugars — including agave nectar, coconut sugar, honey and maple syrup — may be more healthful than other varieties because they tend to be «packaged in their natural form, which contains fibers, vitamins and minerals,» she says.

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

Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

I will use Agave nectar, and for the arrowroot and coconut flour, I will substitute millet or amaranth flour because both can act as a thickener and I must do all these substitutes for health reasons, I have had to go gluten - free.

It's not 100 % paleo because of the agave nectar, but I was pleasantly surprised at how delicious they are, not to mention super easy.

For those that like to know about substitutions — I always use honey instead of agave nectar and did so here; I did use grapeseed oil here because it was the first time and I wanted to not vary the recipe the first time much but I will use coconut or palm oil next time as they seem to work fine in the other recipes I've tried so far from this blog.

We named this stunning shade «Agave» because it serves the same rich brown color and amber undertones as the plant - based nectar.