Sentences with phrase «of agave as»

I used maple syrup instead of agave as well, and my 2 year old keeps asking for more.

I steer clear of agave as well.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

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.

This Grain - free Chocolate Chip Banana Bread uses coconut flour as the flour and a very small amount of agave as the sweeter.

I used maple syrup instead of agave as well, and my 2 year old keeps asking for more.

Not exact matches

At School Night, Sanchez will showcase Pisco - centric classics that pay homage to the flavors and traditions of his Peruvian roots, in addition to Whiskey and Agave - forward cocktails that honor the ingredients he's discovered and fallen in love with as part of his American experience.

(Added a touch of apple water to make up for honey not being as runny as the agave syrup.)

As a whole, there are two categories of tequila: 100 percent agave and tequila mixto (mixed), which is a blend of at least 51 percent agave supplemented with other sugars.

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!

Agave syrup isn't as sticky as date syrup so it will work to sweeten it but you may also need to add another half of a banana or so in order to make it stickier, hope that helps!

I used brown rice flour, and instead of agave syrup I used honey, and instead of raw cacao I used cacao nibs and ground then up, I used Parnoosh dates as opposed to Medjool because those are what we have available and I don't know if that would make a difference.

For these muffins extra virgin olive oil instead or coconut oil will work great, as will omitting the agave but unfortunately the dates are a really big part of the recipe so I don't know if you can replace them.

I had to add a bit of Agave syrup but they inspired my housemates to make some as well the next day!

I would probably use the same amount of honey as agave x

I used Agave syrup instead as i ran out of Maple, and used cocoa powder instead of cacao.

In this pot of deliciousness I mixed them with almond milk to ensure that they softened beautifully overnight, as well as pureed apple, cinnamon, vanilla and agave.

I have tried stevie and am not as fond of the flavor as agave nectar.

I made these today and made just a couple of minor changes, agave instead of honey as I have to watch my sugar intake and hazelnuts instead of macadamia since I had them in the house.

The recipe calls for milk of your choice, such as almond or soy, frozen strawberries, banana, ice cubes, protein powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.

I used agave nectar as I was out of maple syrup and the family demolished it.

With no sucrose at all (or a type of sweetener that ends in «ose») the ingredients don't react properly or cook right, so I always have to put a little in, such as agave nectar.

As I mentioned above, I had to sub dark agave syrup for the yacon syrup due to lack of availability, and it worked just fine.

Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.

1 can of coconut milk 3 tbsp syrup, such as agave or fiber syrup gold 2 tbsp (15g) coconut oil (slightly melted) Pinch of salt

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;).

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.

Maple syrup is a healthier sweetener as it is lower of the glycemic index (GI) than honey, sugar, or agave nectar.

Nearly all of our organic granulated sugars are Fairtrade Certified as well as our Organic Blue Agave and Organic Honey.

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!

I discourage the use of fructose based sweeteners (agave, maple syrup, coconut sugar, honey etc.) as they increase the risk of dysbiosis, fatty liver, metabolic syndrome, glucose intolerance, and diabetes.

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

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 recipe.

(I just read that agave is as bad or worse than high fructose corn syrup and my biliruben levels have returned to normal after cutting it out of my diet)

You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more of an unrefined, molasses - quality taste) but please take note that if you prefer to use a liquid sweetener such as agave nectar, it can change the consistency and taste of my recipe.

I used agave nectar to sweeten however I did have to pop the coconut oil and cocoa in the micro for a few seconds as I couldn't get the lumps out of the oil.

We had a ton of apples from previous CSA shipments, and Lisa has recently been experimenting with Agave Nectar as a sweetner, so this recipe that Cathy found on About.com fit the bill.

I was also sent a bottle of The Groovy Food Company's organic premium agave nectar, which is often used as a low Gi sugar substitute.

Tried again, with a couple tablespoons of half and half instead and it it tastes great, though I wonder if the agave is enough liquid as it is.

The inside is nice an moist and I as well used maple syrup instead of Agave.

As for the cake, I cut the recipe in half, used three whole eggs, and 1/4 cup of honey in place of your chosen agave.

I was wondering, what could i use as a substitute for the agave nectar as ive never seen / heard of it, and therefore do nt think its available where im from.

I don't do agave but honey works wonderfully as a sub, and I also use coconut oil instead of grapeseed oil.

I used frozen blueberries and added some spices (cinnamon, clove, nutmeg) and substituted maple syrup as I was out of agave and the bread is absolutely delish!

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

I like it as is but it's sometimes served with ricotta and a drizzle of honey, so for a vegan version you could try non-dairy yogurt or cashew cream, and a drizzle of maple syrup or agave nectar.

Then, there's the ritual of spreading chunks of this tender bread with honey, as well as dipping apple slices in honey, which, for the strictest of vegans can be simply replaced with agave nectar.

Bartenders will be mixing a variety of high quality cocktails such as the Spitfire (sotol, pineapple, lime, jalapeño infused agave), Thai Mule (Thai chili infused barrel aged vodka, ginger beer, lime, hellfire bitters), and the Powder Keg (barrel aged rye, cinnamon clove syrup, apple cider, lemon) for patrons to enjoy at all times of the night, from happy hour to late night.

Do you know of a non-syrup based sweetener that can be used as a substitute for the agave syrup?

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