Sentences with phrase «agave syrup in»

Only substitute I made was Agave syrup in place of maple.

Paul, if you could let me know what you think of the «yolk» article, as well as if agave syrup in the coconut frozen desert is okay to eat, then that would be much appreciated.

I love the taste, and although it does not have «sugar» per say in it, it does have agave syrup in it.

Further, I came across a delicious coconut ice cream that is sold at the health food store, and, in addition to organic coconut milk in it, it also has organic agave syrup in it.

That said it went down well with my work mates so feel free to blend up four medjool dates instead of using the maple and agave syrup in this one.

Mix yogurt, chia seeds, and agave syrup in a large bowl; cover and chill at least 12 hours.

Toss oats, pistachios, walnuts, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper with egg white, oil, and agave syrup in a medium bowl.

Heat almond milk and agave syrup in a small saucepan, whisking to dissolve syrup, until steaming.

I used agave syrup in place of honey when I discovered I had no honey and like others, I used a Honeycrisp apple in place of the pear as I was serving poached pears for desert.

I made a few adjustments... didn't have almond butter so I used pumpkin seed butter which worked quite well, I am allergic to eggs so I used 6 quail eggs instead, and then used raw agave syrup in place of the honey.

However, Coconut Vegan Butter does contain amber agave syrup in the ingredients list.

Combine coconut milk, chia seeds and agave syrup in a bowl.

You can use canned mango but I would suggest to leave out the agave syrup in the puree if your can contains extra sugar.

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

Only substitute I made was Agave syrup in place of maple.

I love the use of agave syrup in this!

I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa nibs!

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice - cream texture.

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.

Not exact matches

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

But Ive seen your comment above said that you did nt add in agave syrup sometimes either, did that make your batter dry or was it the same?

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

Persimmons Soaked in Vanilla Agave Ripe persimmons Agave syrup mixed with a few drops of vanilla extract

I just had a couple of questions if you don't mind, where you use Agave or Maple syrup in the book, would it be interchangeable with Date Ssyrup in the book, would it be interchangeable with Date SyrupSyrup?

Hi Sarah, I prefer using maple syrup to agave as I find it doesn't spike my blood sugar so much but in terms of making a difference to the recipes, using agave would be absolutely fine!

Agave syrup isn't as sticky as date syrup so it will work to sweeten it but you may also need to add another half of a banana or so in order to make it stickier, hope that helps!

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

I know you know now that agave is now thought to be not - so - healthy... so would you recommend substituting maple syrup for it in this recipe?

I used brown rice syrup in place of the agave nectar.

Raw Chocolate Candy 1 cup cacao butter, shaved (that's what you see in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syrup

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.

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

Do you think I could use brown rice syrup instead of agave in these??

I used flax for an egg substitute, 1/4 cup agave in place of the maple syrup, and 1 cup of applesauce.

You can also try replacing a granulated sweetener (white or brown sugar) in the recipe with a liquid sweetener (honey, agave nectar or maple syrup).

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

mine were sticky to roll too, until I clued in that if I wet my hands with water to do it, it was very easy and didn't stick to my fingers at all (i used sticky maple syrup instead of agave)

Combine lemon juice, Grand Marnier, cognac, agave syrup, and ice in a cocktail shaker.

And I did sub in agave for the maple syrup (used 1/4 measure) and it tasted perfect to me.

In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a pinch of salt and pepper and 2 tablespoons olive oil.

3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut oil or coconut butter

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.

At the same time, you caramelize some onions, and then toward the end of cooking mix in apple cider vinegar and maple syrup (or agave if you have a maple syrup aversion like I do!

In a stand mixer (or using a whisk or hand mixer), beat egg yolks, agave syrup or honey, vanilla extract, and vanilla seeds until light colored.

Warm the agave syrup - a few seconds in the microwave should do it, but keep a close eye and make sure it doesn't boil.

I add a touch of maple syrup or agave and just stir it in before dolloping it into the cups.

For sweetener, you can also use (maple) agave syrup or even stevia if you want to stay away from natural sweetener w / sugar in it altogether.

As far as the sweetener goes, you can use maple syrup instead, or agave (though I personally try and stay away from that one), or you could try liquid stevia and just add in a little more coconut oil to replace the liquid in the honey.