Sentences with phrase «cup agave»

I didn't add the blueberries (I didn't have any) and I used 1/4 cup maple syrup instead of the 1/2 cup agave nectar.

1 cup fresh young coconut meat 1/3 cup cocoa powder 1/4 cup agave syrup 2 teaspoons vanilla extract coconut water to blend.

I used 1/4 cup agave nectar and 3 tablespoons of coconut palm sugar and these are by far the best brownies I've ever had!

I made these without sugar and added 1/2 cup agave syrup.

INGREDIENTS 1 3/4 cups garbanzo — fava bean flour 1/2 cup potato starch 1 cup unsweetened cocoa powder 1/4 cup arrowroot 1 tablespoon plus 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon xanthan gum 2 teaspoons salt 1 cup coconut oil 1 ¹ ⁄ ³ cups agave nectar 3/4 cup homemade applesauce or store ‑ bought unsweetened applesauce 3 tablespoons pure vanilla extract 1 cup hot water or hot coffee chocolate frosting

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 3/4 cup coconut oil

Filling Spearmint layers (1st and 3rd each) 2 cups raw cashews — soaked overnight 1/4 cup mint syrup (1 cup agave syrup, 2 cups fresh mint leaves blended together) handful of fresh mint leaves 1 tablespoon vanilla extract 1 tablespoon lemon juice 1/2 cup Artisana coconut butter

Filling 1/3 cup virgin coconut oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.

Wet ingredients: 1 cup mashed overripe banana (about 3 medium bananas) 1/2 cup agave nectar 1/2 cup buttermilk 2 tablespoons canola oil 1 teaspoon vanilla extract 1/2 teaspoon banana extract

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

3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure vanilla extract 1/4 cup filtered water

In a small bowl mix 1/2 cup Viva Naturals Organic Cacao Powder, 1/2 cup agave or maple syrup, 2 tbsp Viva Naturals Organic Coconut Oil (melted) and stir until well incorporated.

2 tablespoons honey 1/4 cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips

2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup agave syrup 1/2 cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4 cup

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

6 tart medium apples or pears (peel if not organic, finely sliced) 1/4 cup agave nectar or other sweetener 1/4 cup margarine (Earth Balance, Smart Balance — no hydrogenated oils!)

Crust 1/2 cup shredded carrots (about 1 carrot) 1/2 cup unsweetened shredded coconut 1/2 cup raw almonds 1/4 cup agave or maple syrup 1 Tablespoon Ener - G Egg Replacer...

Ingredients 4 1/2 cups chopped fresh rhubarb 2 1/2 cups sugar 1/2 cup 100 % pomegranate juice 1/2 cup agave syrup (light) 1/2 of a vanilla bean 1 box pectin (I used Certo)

Zucchini Bread Cooking spray 1 1/2 cups whole wheat pastry flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 egg 1/4 cup canola oil 1/2 cup unsweetened applesauce 2 tbsp plain yogurt 3/8 cup sugar 3/8 cup agave nectar 2 teaspoons vanilla extract 1 cup grated zucchini 1/3 cup finely chopped walnuts

For the Mustard Dressing: 1/2 cup Dijon mustard 2 tablespoons horseradish mustard 1/2 cup agave nectar 2 tablespoons Worcestershire sauce 2 tablespoons olive oil

Pickled ginger: 1 - 2 large gingerroot — peeled and sliced as thin as possible about 2 tablespoons of sea salt 1 1/2 cup raw apple cider vinegar 3/4 cup agave nectar 1/2 cup beet juice

Vanilla cream (from Raw Food / Real World): 1 cup fresh coconut meat 1 cup cashews — soaked for 4 hours 1/2 cup coconut butter 1/2 cup agave nectar 1/2 cup purified water seeds from 1 vanilla been, or 2 teaspoons vanilla extract Blend all ingredients in high speed blender until smooth.

1 cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4 cup agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy milk 1/2 tablespoon natural peppermint extract

I had already started, so I put almonds in the food processor until they were very fine, added another hald a cup or so of coconut flour, and also used half a cup agave instead of the three quarter cup palm sugar.

Well, I tried this recipe with 1/4 cup agave and 1/4 cup maple syrup, and then added a 1/2 cup of almond meal instead of the roasted peanuts as I was a bit scared at how runny the mixture was.

Maybe only 1/3 cup agave nectar and reduce the liquids a few tablespoons???? I would really like to try this...

Tropical Fruit Chutney 2 slices fresh pineapple 1/2 papaya 1/2 mango 1 red onion 1 red pepper 1/2 cup cilantro, chopped 1/2 cup extra virgin olive oil 1/4 cup white balsamic vinegar 1/2 cup agave syrup Salt and pepper

powder peanut butter (I used p2b) 1/4 cup chia seeds 1/4 cup apple sauce 1/2 cup agave nectar 2 tbsps.

Peanut Butter Cup Ice Cream Superfood Sandwiches (Yields 4 large or 6 regular) Ingredients: 4 Bananas, sliced & frozen 1 cup Raw Almonds 1 cup Raw Cashews 1/4 cup Peanut Butter 1/4 cup Agave 1/4 cup Coconut Flakes 1 tbsp Cacao Powder 1 tbsp Coconut Palm Sugar 1 tsp Golden Flax Seeds, ground 1 tsp...

1/2 cup brown sugar 1/2 cup agave nectar 6 tbsp non-hydrogenated vegan butter 2 tsp vanilla extract pinch of salt

Ingredients: Pumpkin Caramel Almond Butter Filling 1/2 cup roasted, mashed pumpkin (see Notes) or canned pumpkin puree (not pie filling) 1/2 cup natural roasted almond butter or natural peanut butter 1/3 cup agave nectar or maple syrup 1 tsp pumpkin spice or 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground dried ginger 1/4 tsp sea salt

1 Large Ripe Avocado 1 Tablespoon Cashew or Sunflower Seed Butter 1/2 cup Agave or Maple Syrup 1/3 cup Almond Milk 1/2 cup Cocoa Powder 1 1/2 teaspoons Vanilla Extract 1 teaspoon Stevia Extract Dash Salt

cardamom 1/4 cup canola oil 1/2 cup agave nectar 1/2 tbs.

Cheesecake Layer 8 ounces Tofutti Better Than Cream Cheese 12 ounces light firm (or extra-firm) silken tofu 1/2 cup agave nectar (or sugar) 2 tablespoons cornstarch 1-1/2 tablespoons lemon juice 1/2 teaspoon vanilla

1 Large Ripe Avocado 1/3 cup Natural Creamy Peanut Butter 1/3 cup Agave 1/2 cup Cocoa Powder 1/4 cup Almond Milk 1 teaspoon Pure Vanilla Extract Dash of Pink Salt Optional: Liquid Stevia to taste

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

You could try taking the sugar out and replacing with 1/3 cup coconut sugar and 1/3 cup agave, or some such combination, and they would still be plenty sweet.

1/2 cup gently packed Prunes 1/3 cup Dried Apricots 1/4 cup Dried Cranberries (homemade or store - bought) 2/3 cup Walnuts 1 teaspoon Orange Zest 1/3 cup Agave or Raw Honey 1 teaspoon Pure Vanilla Extract 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Coriander 1/4 teaspoon Pink Sea Salt 1/4 cup Xylitol or Erythritol for rolling 1/2 teaspoon Flour or Cornstarch

1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into small chunks

1 liter of chilled sparkling water 1 cup mint leaves 1 lime, juiced 1/2 cup elderflower liqueur or elderflower syrup 1/4 cup agave syrup 1 pint blackberries, washed Lime wedges, for garnish