Sentences with phrase «less agave syrup»

You can certainly get by with using less agave syrup than the white sugar you might use otherwise.

Not exact matches

Hi Candice, Ive successfully made raw chocolate with brown rice syrup, as you probably know it is less sweet than maple / agave / coconut nectar, but it works the same.

Agave syrup is sweeter than honey and tends to be less viscous.

Ingredients: POTATO STARCH, ORGANIC COCONUT OIL, ORGANIC AGAVE SYRUP, SODIUM BICARBONATE, CONTAINS LESS THAN 2 % OF THE FOLLOWING: CHOLECALCIFEROL (VIT D3), DL - ALPHA - TOCOPHERYL ACETATE (VIT E), CYANOBALAMIN (VIT B12), PYRIDOXINE HCL (VIT B6), POTASSIUM CHLORIDE, MAGNESIUM CITRATE, CITRIC ACID, FRUIT PECTIN, NATURAL FLAVORS, DEXTROSE, SODIUM CHLORIDE, MONOCALCIUM PHOSPHATE Contains: Coconut Oil

I will definitely order this again from Amazon unless I can find the same quality agave syrup locally for a lesser price.

INGREDIENTS: Potato Starch, Organic Coconut Oil, Organic Agave Syrup, Sodium Bicarbonate, Contains less than 2 % of the following: Cholecalciferol (Vit D3), DL - Alpha - Tocopheryl Acetate (Vit E), Cyanobalamin (Vit B12), Pyridoxine HCL (Vit B6), Potassium Chloride, Magnesium Citrate, Citric Acid, Fruit Pectin, Natural Flavors, Ginger, Dextrose, Sodium Chloride, Monocalcium Phosphate.

INGREDIENTS: Potato Starch, Organic Coconut Oil, Organic Agave Syrup, Sodium Bicarbonate, Contains less than 2 % of the following: Cholecalciferol (Vit D3), DL - Alpha - Tocopheryl Acetate (Vit E), Cyanobalamin (Vit B12), Pyridoxine HCL (Vit B6), Potassium Chloride, Magnesium Citrate, Citric Acid, Fruit Pectin, Natural Flavors, Dextrose, Sodium Chloride, Monocalcium Phosphate.

- 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

It is spendy ($ 18 / lb at Vitacost) but I find that as someone who has been mostly sugar (and honey / maple syrup / agave / rice syrup etc.) free for 15 + years I can use much less than recommended amounts because my tastebuds are adapted to less sweetness.

1/4 cup apple cider vinegar 4 - 5 tablespoons pure maple syrup or agave nectar (or more to taste) 2-1/2 - 3 tablespoons tamari 1 - 1-1/2 teaspoons freshly grated ginger 1-1/2 teaspoons toasted sesame oil 1/4 teaspoon red pepper flakes (optional; use more or less to taste)

Substitution options Coconut: your favorites seeds or chopped nuts Maple syrup: agave or coconut nectar (will make the granola less crunchy) or date paste / syrup Cacao powder: carob powder or unsweetened cocoa powder

to those of you against Agave syrup I would suggest a bit more research and less condemnation.

I make this recipe using agave syrup... Works really well - and far less grams of sugar for those who are diabetic.

Date molasses has slightly less sugar than agave or maple syrup, making it a little healthier, but noticeably less sweet.

1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)

YUMMY I just made up this 2x one using raw honey delicious and the other banana I used Blue Agave honey less calories, both were delicious, also great on the French toast rather than syrup.

I used maple syrup and almond oil instead of agave & grapeseed oil (I'll make them a little less sweet next time).

Agave is sweeter than maple syrup, so you might want to try using less of that for the maple syrup in this recipe.

This is so frustrating, because the one thing that seems to remain true about high quality organic Agave is that it creates far less of a blood sugar spike then honey or maple syrup.

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

agave is much sweeter than maple syrup - it's usually used to substitute for other sweeteners because you can use a lot less of it and get the same sweetness

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.

Organic Cooked Brown Jasmine Rice, Water, Cooked Green Garbanzo Beans, Cooked Garbanzo Beans, Butternut Squash, Cooked Black Lentils, Onions, Coconut Milk (Coconut Milk, Water, Xanthin Gum), Kale, Sweet Potatoes, Carrots, Sunflower Oil, Cauliflower, Contains Less Than 2 % of Water Chestnuts, Red Bell Peppers, Basil, Black Mustard Seeds, Dehydrated Onion, Fenugreek Leaves, Garlic Puree, Jalapeño Peppers, Natural Flavors, Organic Agave Syrup, Organic Cumin, Organic Curry Powder (Spices, Turmeric), Organic Dried Red Chili Pepper, Organic Dehydrated Red Bell Pepper, Organic Spices, Rice Starch, Xanthin Gum, Seasoning (Sea Salt, Potassium Chloride).

Agave Syrup — Harvested from a cactus plant, the juice is concentrated, actually twice as sweet to the taste as white sugar, has less calories and more easily broken down so the body can use the energy.

Agave syrup can be up to three times as sweet as table sugar, so it takes less to sweeten a food or beverage.

- 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.

Also Try «Raw Blue Agave Syrup» its 3 times as sweet as honey but you ony have to use half as much not to mention it has less calories.

Coconut Sugar's glycemic index is 35, Agave Nectar's is 27, and Stevia's is 0 — all far less than most foods (honey's glycemic index is 55 - 60 and high fructose corn syrup's is 62).

If you want to bake, avoid sweeteners like honey, agave syrup and high - fructose corn syrup and use sugars that contain less fructose, such as maple syrup or table sugar.

I am still trying to make this recipe with xylitol instead of agave syrup because I am trying to create a cookie that will have a lower glycemic index and less sugar (forget the chocolate chips for now, I will work on that part later!).