Sentences with phrase «agave nectar so»

Anyway on my recipe I add pecans and walnuts and 2 cups of carrots I didn't have agave nectar so I didn't put any.

Tomorrow is my day off and now I know that I'll be going to Whole Foods to find agave nectar so that I can try these, they look and sound absolutely wonderful!

I didn't have enough agave nectar so used half what was needed and the other half maple syrup.

Not exact matches

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.

To be honest, I made some variation, coconut nectar in the place of agave and... no maca in the filling, I was afraid It would have been too much maca por me, so just a simple super-vanilla almond butter - coconut nectar ready - to - use caramel!

so, I just made these... I had to sub some things — I used maple syrup instead of agave nectar, I had pecans and almonds (no walnuts)... I added some ground flax seed — these are yummy, yummy, yummy!

I have never had agave nectar, so I was a little nervous, but it tastes better than honey!

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

Triple Sec and a splash of agave nectar make it taste like anything but guacamole, so don't worry.

The ripe mashed banana keeps the muffins moist without a lot of added fat and I chose to use agave nectar to sweeten them, since it's natural and the flavor is so mild that it wouldn't compete with the chocolate & banana flavor like honey or maple syrup might.

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.

The Raw Blue Agave nectar simply goes through less filtration and is heated at a a lower temperature so that it retains a more full bodied flavor profile.

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.

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.

Roasted carrots is my other big fave — I coat them with olive oil and salt and just a smidge of honey or agave nectar, and then blast them with heat so they're kind of blackened on the outside, and softer in the middle.

I added about an 1/8 cup of chia seeds [This was the first time I've used them so I was being cautious:)-RSB-, cinnamon, and a teaspoon agave nectar.

Agave nectar can sometimes make a bitter flavor in desserts, so I prefer the Grade A Maple Syrup!

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

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!

I subbed the pb with almond butter, but the gluten free member in my family is also sugar free, so instead of brown sugar, I used 1/3 c. agave nectar.

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.

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 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.

Replacing / substitutions that worked for others: EGGs: No Eggs by Orgran Flours: Chickpea, Brown Rice, Quinoa (not proven yet) Xanthum Gum: 2 tsp ground Flax Seed Honey: Use Agave Nectar but keep in mind it may be sweeter than honey so experiment!

Also, I want to add that some agave nectars have different consistencies, some are very runny, some a little thicker, so depending on your type it could affect the texture.

Nancy - You could experiment and try agave nectar, though I haven't done so myself.

I love your site and most of your recipes, but after doing a little research on agave nectar I'm surprised that you use it so much.

The amount of agave nectar in this recipe is prone to sending me into a food coma, so reduce it if you like, but know that that's where the «sticky» sesame comes from.

No idea what agave nectar is so used two squirts of maple syrup instead.

I was diagnosed pre-diabetic back in January so I have cut out all processed foods, flour, sugar etc and have been using agave nectar for the small sweetening that I have had... and I've been using grapeseed oil for over a year now and love it.

As much as I love the So Delicious Coconut Milk ice cream, I am not a fan of some of the ingredients in them (namely agave nectar, carrageenan and erythritol).

It can sometimes be hard to find (in the UK, at least) and can be a little expensive so using agave nectar is the second best option.

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!

coconut flour, sea salt and agave nectar in brownies is so unexpected and brilliant.

I don't particularly like the taste of agave nectar, so I used 1/2 cup honey instead, and that worked as well.

It took me a while to figure out what was causing the pain this time but once I remembered that the Agave Nectar was the only new food I had introduced into my diet I started researching it and found that it it processed in the liver, not the intestines, so I knew that was the problem.

We are new to almond flour and agave nectar and we have just been so thrilled with the outcome of all these different recipes.

I followed the recipe pretty closely, though I didn't have agave nectar (and had just run out of honey) so I used 100 % pure maple syrup instead.

When I first found this site I saw that you used Agave Nectar, which I had never heard of, so I bought some without researching it.

2 cups almond - 1653 1/2 cup flax meal - 280 1/2 cup shredded coconut (They had this listed by weight so I estimated 4 ounces)- 750 1/2 cup unsalted almond butter - 791 1/2 cup coconut oil - 940 1 tablespoon agave nectar - 60

Both the jicama and corn bring a natural sweetness to this salsa, so I just added a drop or two of agave nectar to round out the tanginess of the fresh lime juice.

My diet is plant based so I used agave nectar instead of honey.

My dates didn't make it home from the store so used a 1/4 c agave nectar instead and used spelt in place of millet.

I have substituted the maple syrup with honey before, and also with agave nectar and it is so yummy!

Into the watermelon juice, add the water (a little at a time until you get the consistency you desire — my watermelon was super juicy so I did not use much), Agave Nectar, if needed for sweetness and the lime juice.

I've used agave nectar to sweeten the mix so, healthier than loads of sugar.

OMG... Just checking I did it from memory and was a bit off, but one orange peeled frozen, three bananas pelled frozen, three tbsp cacao powder, one half tbsp of orange extract, ice cubes and hemp milk (I used coconut milk cuz there are so few options) but d $ # @ it was bitter and no matter how much agave nectar I added, it wouldn't get any better.

Ania's book is a great starting point for those of you who want to learn to bake with agave nectar in place of the typical white refined sugar called for in so many baking recipes.

I used sugar instead of agave nectar, and I noticed that salt isn't listed so I salted the brussels with the olive oil before baking.

It's funny how the health food marketers demonize high fructose corn syrup for containing so much fructose, but then they worship agave nectar for containing even more fructose.