Sentences with phrase «agave syrup though»

I can't do agave syrup though....

I'm undecided about using agave syrup though as I have read it's not as healthy as it claims to be.

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!

... Are you sure about agave syrup, though?

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.

Unfortunately I found myself making it for a second time at my mother's house, and had some limitations on ingredients: no agave, only maple syrup; no millet (though strangely enough millet flour!)

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.

You could just sub maple syrup or agave, to taste, and that should work (though the texture will be a bit more grainy).

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.

I made these with 1/4 cup agave then 1 1/2 cups (about) brown rice syrup (because i was out of agave) and crunchy peanut butter (again, it was what i had), then later made them with only agave, per the recipe the next time (though again with PB).

The recipe isn't sugar free though - agave and maple syrup definitely raise blood sugars!

One other thing of note is that the agave syrup has a really strong flavor and, though muted because of the ginger, still comes through.

I did not have maple syrup so I used cane syrup and agave and it worked out fine (though probably not the way the recipe is intended to taste.

Agave Syrup: Even though it's made from the same plants responsible for tequila, agave syrup won't give us that happy - hour Agave Syrup: Even though it's made from the same plants responsible for tequila, agave syrup won't give us that happy - hour Syrup: Even though it's made from the same plants responsible for tequila, agave syrup won't give us that happy - hour agave syrup won't give us that happy - hour syrup won't give us that happy - hour buzz.

All sweeteners below are suitable for diabetics, though some, like Agave Syrup contain Fructose.

If you're vegan you can replace the honey with agave, or you could try maple syrup though I have not tested that flavour combination.

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.

Yacón syrup or powder: 1 - 5 (depending on the source) Brown Rice Syrup: 25 Agave: 30 Coconut Palm Sugar: 35 Dates: 38 (though it varies between species) Maple Syrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane Sugasyrup or powder: 1 - 5 (depending on the source) Brown Rice Syrup: 25 Agave: 30 Coconut Palm Sugar: 35 Dates: 38 (though it varies between species) Maple Syrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane SugaSyrup: 25 Agave: 30 Coconut Palm Sugar: 35 Dates: 38 (though it varies between species) Maple Syrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane SugaSyrup: 54 Blackstrap Molasses: 54 Honey: 55 Raw Cane Sugar: 65

37 Even though, like corn, agave is a starch and fiber food processed with enzymes, it does not require the label «High Fructose Agave Syrup.&ragave is a starch and fiber food processed with enzymes, it does not require the label «High Fructose Agave Syrup.&rAgave Syrup.»

Here's the problem, though: during the process of turning agave into syrup, the fructans that make up inulin are broken down into fructose.