Sentences with phrase «much agave»

But before you go adding it to every recipe, you should know that too much agave can cause digestive upset, and pregnant women should avoid it.

Brown Rice Syrup - When replacing a cup of brown rice syrup, use 1/2 to 1/3 as much agave, and increase other liquids in the recipe by up to 1/2 a cup.

OMG... Just checking I did it from memory and was a bit off, but one orange peeled frozen, three bananas pelled frozen, three tbsp cacao powder, one half tbsp of orange extract, ice cubes and hemp milk (I used coconut milk cuz there are so few options) but d $ # @ it was bitter and no matter how much agave nectar I added, it wouldn't get any better.

I also don't use as much agave nectar and add a little bit of coconut oil.

I like that this uses stevia and not much agave.

I also like how not much agave is used, as I can not have sugar and am supposed to seriously limit natural sweetener intake.

I haven't made them with a liquid sweetener in a long time, so I don't exactly remember how much agave I used for these when Mr. Wing - It was on his low GI diet, but the nice thing about these is that you can totally eat the raw dough and adjust the sweetener before you bake them.

I've just been surprised at how much agave syrup use I've seen on healthy food blogs.

Not exact matches

Unfortunately honey has a very different texture / affect on baking than agave does, maple syrup would be a much better substitution.

It's extracted from birch trees and has a very low glycemic index, much lower than even agave or coconut palm sugar, and it tastes similar (if a little fresher) than sugar.

Hi Sarah, I prefer using maple syrup to agave as I find it doesn't spike my blood sugar so much but in terms of making a difference to the recipes, using agave would be absolutely fine!

Also the flavors of the canned tomatoes with the vinegar is to much of acidity, for me really needs a little bit of agave, maple or sugar to compensate.

To be honest, I made some variation, coconut nectar in the place of agave and... no maca in the filling, I was afraid It would have been too much maca por me, so just a simple super-vanilla almond butter - coconut nectar ready - to - use caramel!

Miriam - Thanks so much for spreading the word and I think the sauce will taste much better with a bit of agave added to it, great idea.

Some chefs prefer to use 75 % as much Blue Agave nectar as they would sugar in a recipe, but others prefer a straight 1:1 replacement.

After a little searching, I found a few good sources who said the dark agave syrup was pretty much the equal to yacon syrup.

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.

Here's where it gets really interesting... Agave nectar is about 85 % fructose, which is much higher than plain sugar (18).

Anna Rhoades, I often use Coconut Secret's Coconut Nectar in place of agave as it's also a sticky liquid (so it doesn't change the recipe) and supposedly much healthier than agave with a low glycemic index and more nutrients.

Candice, I'm afraid of using agave here, because it would add so much liquid.

Maple syrup has a favorable glucose / fructose ratio (i.e. more glucose than fructose), better than honey and much better than agave.

I've substituted Stevia and Agave w / a 1/2 tsp of molasses and it gives the cookies just the right amount of sweetness with that brown sugar flavor I love so much.

One CUP of agave nectar seems a bit much though.

Hi Lynette, How much Xylitol did you use for the agave syrup?

I also only used two heaping Tsp sugar (instead of agave sirup) to suit the much less sweet German taste.

i did nt have any agave so i just used honey and the smell coming from my oven was divine mmmm!!!! thanks soo much elana for another great recipe that my husband and i can enjoy and feel good about:)

It's much lighter in the sweetness category than agave syrup, making it the perfect addition to a granola bar recipe.

- 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've never used agave nectar before, how much did you use to sweeten per amount of yogurt?

I love your site and most of your recipes, but after doing a little research on agave nectar I'm surprised that you use it so much.

Also, agave nectar has a much lower glycemic index than table sugar.

I am not much of a fan of granola because it is usually way too sweet and most granolas have sugar, honey or agave nectar.

I don't like honey nor agave pretty much, can I use another sweetener like liquid stevia or something or do you think it will be a mess??

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.

I use agave WAY to much, and it would be awsome to have a new healthy sweetener!

Agave will be just fine instead of maple syrup, and almond flour will work but the amount will be quite different as it is much more naturally moist so it's not a 1 - for - 1 sub unfortunately.

As for the sweets - I will try it with syrup and if it is too much, I'll use honey or agave.

As much as I love the So Delicious Coconut Milk ice cream, I am not a fan of some of the ingredients in them (namely agave nectar, carrageenan and erythritol).

The honey does not integrate well, and agave nectar may be a good substitute as a looser natural sweetener, but either way there is not much flavor imparted from that ingredient.

The first time the only thing I changed was swapping Agave for honey (sounded too much like cough drops, or a sore throat remedy).

The add - in's are irrelevant, it's the base of the «dough» that I am trying to nail and it either gets too crumbly with protein powder, too sweet if I add more agave, too blah if I use too much coconut powder.

I would like to see recipes that are low GI, using agave instead of sugar (even non-refined still makes your blood sugar rocket) and complex carb and without too much butter (I often use sunflower oil in cakes instead).

I tried adding a small amount of agave (you really don't need that much to make a difference) which took quite a bit of the edge off.

I would personally have to make it with cane sugar or sucanat or something like that because agave bothers me as much as the honey does.

I was wondering how much water to use when I boil the beets with the agave nectar?

Blue agave syrup is at least 60 - 75 % fructose and can be as much as 97 % percent fructose.

I learned that when I used agave nectar instead of maple syrup the mugcake overcooked much more easily.

I finally found agave nectar in a health food store, but could someone please tell me how much ml 1 cup of agave nectar exactly is?

Agave isn't something that I have much experience with.

I substituted agave syrup for the maple syrup and couldn't really taste any difference; agave has a lower glycemic index and a much lower cost.