Sentences with phrase «of agave nectar because»

I add a bit of agave nectar because a small amount of carbohydrates enhances the brain's ability to uptake tryptophan as well, and sometimes a bit of unsweetened baking cocoa powder to get some antioxidant effects.

Thus you don't want to use too much of agave nectar because it can put pressure on the liver.

Not exact matches

Agave nectar has a very low GI, primarily because almost all of the sugar in it is fructose.

I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made!

I also love incorporating agave nectar into my baking because of its low glycemic properties.

I made this last night with maple syrup in place of the agave nectar and some walnuts, but without the blueberries because I just didn't have any.

I made these morning, I did not add the pecans because my husband does not like nuts in baked goods and I substituted agave nectar with maple syrup because I did not quite like the taste of the nectar.

Because there is still a lot of controversy surrounding agave nectar, I avoid it as well.

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.

Because of the liquid from the agave nectar I left out the oil.

I'm not a big fan of agave or coconut blossom nectar because they're both very unsustainable, and maple syrup probably isn't sticky enough to work here.

I've tested them with several different sweeteners (including date syrup, which I don't recommend because it overwhelmed the orange and ginger) and like them best with agave nectar, but I've included a couple of other options for those of you who avoid agave.

I wrote (and used) agave nectar in Super Natural Cooking because it is one of the most natural, least refined sweeteners available.

I did purchase the Agave Nectar because some of my recipes has that as an ingredient.

We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar.

-- maple syrup instead of agave nectar (the first time using maple syrup was because I ran out of agave nectar, and I found that I actually like it better this way)-- melted coconut oil instead of grapeseed oil — fewer nuts / seeds / coconut flakes than the recipe calls for.

Because the moisture content of Brown Sugar is higher than that of white sugar, liquids may not have to be reduced as much when substituting agave nectar.

It's not 100 % paleo because of the agave nectar, but I was pleasantly surprised at how delicious they are, not to mention super easy.

For those that like to know about substitutions — I always use honey instead of agave nectar and did so here; I did use grapeseed oil here because it was the first time and I wanted to not vary the recipe the first time much but I will use coconut or palm oil next time as they seem to work fine in the other recipes I've tried so far from this blog.