Sentences with phrase «cup agave syrup»

Then for the third batch I wanted to substitute out the 1/2 cup agave syrup for xylitol and I figured the xylitol would need to approximate a syrup for it to work.

Chop finely peeled skin of 1/3 lemon, and mix it in a pot with 4 tb coconut oil, 1/3 cup agave syrup, 1 ts cinnamon, and 1 inch of grated ginger.

1 cup raw cashews (soaked for at least 3 hours) 2/3 cup water (up to 1 cup if you need more to blend it) 2 tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2 tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch of salt 1 tbsp fresh lemon juice

Wet 1/2 cup melted coconut oil 1 cup agave syrup (or less if you prefer less sweet cakes) 3 tbsp ground flax + 9 tbsp water = 3 flax eggs 1 tbsp fresh lemon juice

The Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger.

Filling (adapted from Raw Food / Real World) 1/2 cup chopped raw cashews 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 cup agave syrup 1/2 cup lemon juice 2 tablespoon chopped ginger 1 small chili — seeded and chopped 11/2 tablespoon nama shoyu 1 cup raw almond butter 1/2 head savoy cabbage — shredded 1 handful cilantro 1 handful basil — torn 1 handful mint leaves 1 large carrot — cut into thin strips 1 large mango — cut into strips 1 cucumber — seeded and cut into strips

Ginger Ice Cream 2 cans full fat coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 1/2 cup agave syrup 1 teaspoon vanilla extract 1 - inch peeled knob of ginger plus 1/4 cup grated ginger

Almond Crust 2 cups almond flour OR 2 cups whole almonds, finely ground 1/4 cup agave syrup 1/2 cup coconut oil

1 can chickpeas (drained) 1/2 teaspoon baking powder 1/2 teaspoon bicarbonate soda 1 teaspoon vanilla extract 1/3 cup agave syrup 1/2 cup almond butter 1/4 cup dark chocolate chips

* 2 cups fresh figs, ends trimmed and sliced into quarters * 2 cups fresh blackberries * 1 vanilla bean, seeds scraped away or a dash of vanilla extract * 1/4 cup agave syrup

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

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

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

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)

I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa nibs!

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

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 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.

Not exact matches

Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you

Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 tablespoon honey or agave syrup

Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil

Crust about 1 1/2 cup raw pistachios 1/2 cup dried coconut flakes — untoasted 1 teaspoon matcha powder — optional 2 tablespoons raw agave syrup or more until sticky

Panna Cotta (adapted from Living Raw Food) 4 cups coconut milk (see below) 1/2 cup Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1 cup meat of fresh young coconut 1/2 cup raw agave syrup OR another sweetener of choice seeds from 2 vanilla beans 1/2 cup coconut oil

Raw Chocolate Candy 1 cup cacao butter, shaved (that's what you see in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2 tablespoons maca powder 2 tablespoons raw agave syrup

Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup light agave syrup 1/2 cup coconut oil

Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted

Cranberry Jam 1 1/2 cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak in hot water for at least 10 minutes.

Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste

1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea salt 1 cup water 4 ice cubes

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

I used flax for an egg substitute, 1/4 cup agave in place of the maple syrup, and 1 cup of applesauce.

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

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

1 1/3 cups pecans 1 1/3 cups cup walnuts 1/4 teaspoon vanilla pinch of salt 1/2 cup diced crystallized ginger 1/3 cup packed dates maple syrup or agave to make mixture sticky

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond milk or water 1/8 cup of ground almonds 2 mini bars of sugar - free milk chocolate + a square of 90 % dark chocolate

I add a touch of maple syrup or agave and just stir it in before dolloping it into the cups.

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.

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.

Increase the maple syrup to 3/4 cup, or the agave to 2/3 cup, or the stevia to 1/2 cup.

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.

Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butCup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butcup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butcup chocolate peanut butter

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

1 2/3 cup of coconut milk 1 tbsp of apple cider vinegar 1/2 cup of coconut oil 1 1/4 cup of agave or maple syrup 1 tbsp of vanilla extract (or if you have a vanilla bean, crack that baby open!)

2 cups shredded coconut flakes 3 tbsp coconut flour (or almond meal) 1/3 cup +2 tbsp honey (or maple syrup or agave nectar) 1 teaspoon peppermint 1 -2 tbsp cacao nibs (or chocolate chips) 1/4 cup coconut oil, liquid 1 mint chocolate bar for dipping, melted (about 3oz)

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: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

The first batch I made with agave syrup and 2 cups of sugar, but that set up really firmly.

Used three small, very ripe, organic bananas (1 Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the reciCup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the recicup of Ghee called for in the recipe.

Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass Juice of one lime