Sentences with phrase «agave syrup which»

Hi Jules In your bread recipes you use honey or agave syrup which is a no no for me because of I.B.S can I substitute with maple syrup?

Instead of refined sugars, I used agave syrup which is healthier and has the neutral flavor, but you can replace syrup with any natural sweetener — like honey, stevia etc..

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 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!

Honey as my sweetener, which can also be swapped out with agave or maple syrup if you prefer.

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.

I've done a similar recipe from Organic Valley but I used Agave Syrup (instead of maple or honey) which has a much lower glycemic index.

This Minty Green Iced Tea is sweetened with agave syrup, which is a great no - refined - sugar option.

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 had never heard of Agave Syrup until reading the book «Spent» by Dr. Frank Lipman, who provides recipes for which it is an ingredient.

The piña is crushed to extract the juices, which are then gently heated and filtered yielding a sweet amber agave syrup.

Unlike maple syrup or agave syrup, it's raw, which means it's perfect for fully raw vegan baked goods.

I replaced some of the sugar with honey — vegans can use Agave syrup instead, or Maple syrup, which would make them very un-Italian.

My frozen strawberries were on the tart side, which is why I added this amount of agave syrup

We don't have agave syrup, but we do have petimezi (natural grape syrup) which is perfect for this:) Thank you for letting us know about the organic green powder as well, we use one from time to time.

I sweetened the avocado with maple syrup, which is lower glycemic than agave or honey, and added enough cacao to mask the flavor of avocado — giving this tart its rich chocolate taste.

Maybe you will find your own particular combination of molasses, maple, honey and agave to substitute for treacle / golden syrup (which I used to hate).

Booja Booja Dark Chocolate Truffles are packed full of certified organically grown ingredients, which include raw dark Ecuadorian Chocolate and organic Agave Syrup.

Do you give your kids sugar in any form — including honey, agave nectar (which is actually higher in fructose than high fructose corn syrup and is incredibly damaging to the body and arteries), or any other «healthy» sweet alternative?

Some agave syrups are hydrolyzed at temperatures up to 140 degrees F. for approximately 36 hours, the end product containing 90 % fructose, compared to sap nectar which is only 0.

Agave syrup, which caramelizes on the grill and pairs well with a light orange salsa.

Apart from the dates, which are inherently sweet, this recipe is unsweetened — add a little honey, maple or agave syrup for sweetness, if desired.

I used mellow agave nectar to sweeten the macaroons, as I didn't want the slightly tart lemon flavor to be usurped by the robust flavor of maple syrup (which was the sweetener for the other macaroons).

You have over a 1/4 cup of either honey or agave syrup (which is even worse) in these.

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.

Depending on the source and processing method used, agave syrup can, therefore, contain as little as 55 % fructose, the same amount found in high - fructose corn syrup — in which case the syrup would offer no advantage.

Raw honey is packed with vitamins and has more glucose, (which can be better used by your muscles) as opposed to agave or maple syrup which has 90 % fructose.

I also make your zucchini bread recipe only I use 1/2 coconut palm sugar syrup which I make myself and 1/2 sorghum syrup to replace the agave and them I make muffins out of it.

If you don't like balsamic vinegar, you can replace it with apple vinegar (in which case I suggest adding some extra agave syrup).

I sweetened them with agave syrup to save a little on the calories but the secret ingredient is the tiny shreds of lime zest which pool a bit at the bottom of the mold making those first few bites just sing with tart flavor.

I served mine with crumbled walnut halves, cacao nibs, coconut flakes and a squeeze of agave or maple syrup, which was delicious.

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 don't suggest using a sweetener such as maple syrup, honey, or agave if you're trying to avoid added sugars which is why I use real fruit or natural stevia instead.

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.

For a truly raw dessert, agave nectar could be substitutes for the maple syrup which I adjusted for in parentheses.

A liquid breakfast, which contains whey, orange juice, banana puree, agave syrup, grape juice, barley malt, and honey.

Also I used blue agave sweetener in place of syrup which seemed to enhance the cinnamon and cardamon experience.

Agave, although thought to be a healthy alternative, contains 70 — 80 % fructose which is more than than high fructose corn syrup.

Mountain Muesli is sweetened with a blend of honey, agave syrup, and coconut sugar, which has one of the lowest glycemic indexes of any sweeteners.

Agave root is very high in inulin (mainly fructose) which is converted in to a «syrup» through a chemical process.

If you're going to use a sweetener, coconut sap is a less refined option than agave syrup, which is hyped up by marketing companies to be a «healthy» sugar alternative, but is actually very high in fructose (as opposed to sucrose), and is therefore similar to high fructose corn syrup.

* I don't suggest using a sweetener such as maple syrup, honey, or agave if you're trying to avoid added sugars which is why I use real fruit or natural stevia instead.

Although agave may have a low glycemic index and does not spike blood sugars like other sweeteners can, the truth is MOST agave syrup has a higher fructose content than any commercial sweetener — ranging from 70 to 97 percent, depending on the brand, which is far higher than high fructose corn syrup (HFCS), which averages 55 percent.

The popularity of agave syrup, also called agave nectar, is on a meteoric rise — thanks in large part to clever marketing which positions the product as a healthy alternative to sugar and artificial sweeteners.

Raw honey is packed with vitamins and has more glucose, (which can be better used by your muscles) as opposed to agave or maple syrup which has 90 % fructose.

Because I'm tempted to eat several at a time, I rarely do bars, but when I do, my preferred brand is the Cocochia Bar, which includes Organic Chia Seeds, Organic Raw Almond Butter, Organic Agave Syrup, Non-GMO Rice Protein, Organic Cocoa and Organic Chocolate Liquor.

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.

But if you drink fruit juice, eat high fructose corn syrup or agave nectar (which contains 85 % fructose), which have not one ounce of fiber, the sugar will be like a tsunami.

I've tried yacon syrup, and «raw» agave (which turns more sugar - like when heated and I have THE DROP.

- instead of agave I used Brown Rice Syrup (I'm limited, temporarily, from most sweeteners) which has the consistency of honey and is a little less sweet (I'm becoming quite fond of it)- I fried them in coconut oil.