Sentences with phrase «c agave»

Peanut Butter Parfait Recipe Peanut Butter Mousse 1 C peanut butter 12 oz firm silken tofu (not the vacuum packed kind) 1/2 C agave 1 C vegan cream cheese (Says Evan: ``... like Tofutti non-hydrogenated... yeah I know, but whatever, it gives it a little something - something, and it's not like you are or should be eating peanut butter mousse everyday for every meal or something, so lay off.»)

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.

for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)

Not exact matches

150 ml (1/2 c + 2 T) coconut milk, separated 80 g (6 T) coconut oil 80 g (1/4 c) barley malt syrup 1/4 t salt 1 T cornstarch 40 g (2 T) light corn syrup (substitute agave or brown rice syrup)

1 1/2 c strawberries, chopped 2 tbsp cilantro, chopped 1 1/2 tbsp fresh lime juice 1 tbsp jalapeno, chopped 2 tsp shallot, finely chopped 1/2 tsp agave nectar

1 c pineapple chunks 3/4 c grated carrots 1/2 c chilled coconut water 1/2 c ice cubes 2 Tbsp unsweetened dried coconut flakes, toasted 2 tsp agave nectar 2 tsp white chia seeds 1/2 tsp turmeric (optional)

The modifications I made are as follows: Agave syrup instead of honey, only 2 bananas & 1/2 an apple, and added 1/3 C of walnuts & 1/4 C dark chocolate chips (in an attempt to get my daughter to eat them;).

1T Agar flakes 6T Hot water 1 1/2 C Diced mango 3T Lemon juice 2T Agave nectar 1T Coconut oil, melted 3T Coconut butter, melted (I used homemade but also recommend Artisana brand)

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I also reduced the agave by about half (maybe even less than 1/4 C... I eyeballed) and I regret doing that because the muffins really are not sweet enough.

I subbed honey for agave used grapefruit zest instead of orange added 2tsp fresh thyme 1/2 c sunflower seeds and 1/2 c cranberries

Ingredients, Nut Butter Buddha bar: (* Organic) Complete Protein Blend (Sprouted Whole Grain Brown Rice Protein *, Pea Protein), Brown Rice Syrup *, Tapioca Syrup *, Chocolate Liquor, Cane Sugar *, Almonds, Date Paste *, Dried Cherries (Cherries, Sunflower Oil), Cocoa Butter, Brown Rice Crisps, Agave Syrup *, Vega Blend (Vitamins & Minerals: Potassium Phosphate, Calcium Phosphate, Magnesium, Iron, Vitamin C, Zinc, Iodine, Molybdenum, Vitamin A, Niacin, Vitamin E, Copper, Selenium, Manganese, Biotin, Calcium Pantothenate, Thiamin, Riboflavin, Vitamin B6, Vitamin B12, Chromium, Vitamin D2, Folate, Greens: Alfalfa Grass, Spinach, Broccoli, Kale, Berries: Extracts of Grape Seed, Maqui Berry, Goji Juice, Acai Berry, Pomegranate Seed, Mangosteen, Probiotics: L. Acidophilus LA - 14, B. Bifidum BB - 06), Vega SaviSeed (Sancha Inchi) Oil, Inulin (From Chicory Root), Buckwheat, Cocoa Powder, Chia Seeds, Natural Coconut Flavor, Hemp Seeds, Organic Vanilla Extract, Sunflower Lecithin, Sea Salt, Natural Cherry Flavor.

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

I have to keep my «sugar» intake at a minimum, so I used just 1 TBS of agave and 1/4 C of water to get the dough to form a ball.

My go to breakfast is Greek yogurt, 1/4 c steal oats, 1/4 c grape nuts, tsp of ground flax, agave to sweeten, 1/4 c water and fruit.

2-1/2 teaspoons active dry yeast (1 packet) 1 cup warm water (105 to 115 F; 40 to 46 C) 1 teaspoon agave nectar 1 tablespoon extra-virgin olive oil, plus additional for brushing the pizza crusts 3 cups all - purpose flour 1 teaspoon salt

I sub coconut oil for the grapeseed (often using half applesauce and half oil) and either honey or date syrup (combine 1 c dates with 1 c water, leave overnight and blend) for the agave syrup.

Ingredients: 1 1/2 tsp dry active yeast 1 cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4 cups rye flour 1 1/2 cups whole wheat flour 3/4 cup all - purpose flour, plus more for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp canola or olive oil 1/4 c soy yogurt

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!)

Ingredients 2 bananas, peeled 350 ml almond milk 170 g almond butter 100 ml agave syrup 2 tablespoons arrowroot a pinch of vanilla powder a pinch of dried ginger powder a pinch of whole sea salt 80 ml coconut milk 3 - 4 handfuls of chopped walnuts maple syrup (grade C, or B), to taste Makes 4 - 6 -LSB-...]

1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2 tbsp vanilla

3 cups coconut milk, 1/2 c chia seeds, 1/2 c shredded unsweetened coconut, 1/2 c walnuts, 1 tsp vanilla extract, 2 - 3 Tbsp agave nectar, 1 apple, shredded, 1 teaspoon apple pie spice (recipe: 2T cinnamon, 1 tsp nutmeg, 1/2 t allspice, 1/2 tsp ginger).

1 C Israeli couscous 1/2 C Chopped chives, plus 1 Tbsp 1 Tbsp Dried mint, crushed 1 Tbsp Dried parsley, crushed 2 1/2 Tbsp Fresh lemon juice 2 Tbsp Extra-virgin olive oil 1 1/2 lb Salmon fillet in 1 piece, cut from tail end 2 Tbsp Harissa 1 Tbsp Agave Kosher Salt & Pepper, to taste

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

Serving Size: 1 ounce (two tablespoons)(28g) Amount Per Serving Calories 138 Calories from Fat 73 Total Fat 9g Alpha - Linolenic Acid (omega - 3) 5.5 g Linoleic Acid (omega - 6) 1.8 g Oleic Acid (monounsaturated) 0.7 g Cholesterol 0 mg Sodium 0.5 mg Total Carbohydrate 12g Dietary Fiber 11g Insoluble Fiber 10g Soluble Fiber 1g Sugars 0g Protein 4g Vitamin A 0 % DV Vitamin C 0 % DV Calcium 18 % DV Iron 28 % DV Chia Seed Recipes Chia Fresca Breeze (1 serving) 2 t. chia seeds 1 c. water Juice of 1/2 grapefruit 2 t. raw agave nectar dash powdered ginger

CHIA PUDDING PARFAITS by @erinyeschin Pudding Base: — 1/4 c chia seeds — 1 c almond milk (or any other nut, soy, rice or hemp milk)-- 2 Teaspoons of Maple Syrup (or agave, stevia, rice malt) * For Vanilla Pudding: — add 1/2 Teaspoon of Vanilla Extract add fruit or berries, vanilla beans, oats, nuts * For Chocolate Pudding: — add a tablespoon of raw cacao and / or use chocolate almond milk.

Kelp Noodles or 2 c Zucchini — spiralized into noodles and chopped 2 cup Almond Milk (or 2 T Almond Butter and 2 c water) 3 Tbsp White Miso 1 tsp Nama Shoyu 1 tsp Agave 1 tsp Sesame Oil 1 tsp Sambal Oelek or 1 t fresh Chili 1/2» Ginger — chopped 1 Garlic clove — chopped Cayenne to taste 3 cups Water 2 Green Onions — thinly sliced diagonally 2 Tbsp Red Pepper — finely chopped

Agave juice is rich in isoflavonoids, alkaloids, and vitamins B, C, D, and K.

How can I still make the cupcakes with the yummy sweetness of agave and still have the 1/2 C liquid?

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