Sentences with phrase «agave syrup so»

We create ours with pure extracts of organic fruits and botanicals and just a touch of organic agave syrup so it's as easy as it is wholesome.

I use both maple and agave syrup so it has depth from the maple and a honey taste from the agave.

Not exact matches

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

I took the agave out of the recipe to use maple syrup instead so don't worry about it here!

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.

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!

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?

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 ran out of agave, so I use pure Vermont maple syrup.

a lot of people are asking about substitutions — when it comes to syrup, I believe that agave syrup is slightly sweeter than maple, but it really would depend on the batch; so ymmv depending on how sweet you like things to be.

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.

1 In a cup just pour the coconut milk, then add the chia seeds, the Agave syrup and half of the passion fruit, stir for 3 minutes or so, as this helps to the chia seeds to start absorbing the coconut milk.

I have found that agave does not agree with me so I'm constantly looking at the recipes you post and trying other sweetners — Brown Rice Syrup, Coconut Syrup, Stevia.

This doesn't go into the sugar but it is used in the filtering process, so if you want your cocktail to be 100 % vegan friendly, use agave syrup (which blends better in liquid anyway), or unrefined sugar.

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.

So I'm experimenting with Blue Agave Syrup.

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

I also did not have maple syrup so I substituted Organic Blue Agave.

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

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 didn't have enough maple syrup last night so I used 1/4 cup maple syrup and the rest agave.

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.

I've read some not so good things about agave syrup.

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.

I was particularly interested in this latter ingredient as it appeals far more to me than agave syrup or Sweet Freedom — the only two sweeteners I've so far been aware of.

My husband's stomach is very sensitive to sweets and so I used brown rice syrup (from suzannes-specialties.com) instead of the agave.

Replace grapeseed oil with melted coconut oil Do not use agave syrup at all Cut the amount of yacon syrup in half (it's just so expensive!)

I don't have Worcestershire sauce, so I used the substitution and since I can't get molasses here either (I live in Denmark) I used dark agave syrup.

I don't have agave syrup, so no browning.)

We didn't have maple syrup so I substituted Agave syrup and added a little cinnamon.

I would agree agave probably wouldn't be the best although I personally can't really handle cane sugar so I'd probably use more maple syrup or something.

2 tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)

So excited that this recipe let us break away from the honey / agave / maple syrup sweetened batters.

Chef Jason Wyrick designed Corn Pancakes with Bourbon Agave Maple Syrup so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work.

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

Agave will be just fine instead of maple syrup, and almond flour will work but the amount will be quite different as it is much more naturally moist so it's not a 1 - for - 1 sub unfortunately.

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

1/2 cup maple syrup (this can also be subbed for melted honey or agave, but it changes the flavor, so play around and figure out what you like)

So, the description of this recipe says it uses slightly more agave syrup than the regular butter. . .

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.

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.

We eat a mostly paleo diet, so I subbed melted coconut oil and maple syrup for the grapeseed oil and agave.

100 g CHOC Chick Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantly!)

When I measured them out, I only had about 2 cups so I added a shredded apple to that and the agave syrup and coconut.

I swapped Agave Syrup for the Brown Rice Syrup so that may have been the cause.

You are so right, i did some reading on Agave syrup and it is probably not a good choice.

A few changes I made: subbed agave for the maple syrup (didn't have enough of the good stuff) Also added 2 tbsp hemp hearts 1/4 c dried cranberries 1/4 c raisins 1/2 c toasted pecan pieces some cinnamon Also added the choc chips while it was warm so they clumped in nicely, then added some extra at the end (love the chocolate!)

You could try agave or brown rice syrup, but I haven't done so yet.

I just did this, and they smell amazing, but they don't look so good, not fluffy at all, I only use 1/2 of agave syrup because that is the only I have at this moment, do you have any suggestions?