Sentences with phrase «of agave so»

I realized I was out of agave so we used 1 cup sugar and a little water while boiling.

I also add a bit of agave so that it has a touch of sweetness.

Not exact matches

I did today, which was so awesome!!!! My blender was broken and sent back to repair, so i had to do everything manually, from smashing the sweet potato & dates, crushing the nuts (I used hazelnut) into flour (this one was hard, so finally its more like bits...), and left out for the agave syrup (was so sweet for me already), though it was lots of work but just so great!

I took the agave out of the recipe to use maple syrup instead so don't worry about it here!

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!

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.

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.

so, I just made these... I had to sub some things — I used maple syrup instead of agave nectar, I had pecans and almonds (no walnuts)... I added some ground flax seed — these are yummy, yummy, yummy!

I ran out of agave, so I use pure Vermont maple syrup.

It's also less sweet than agave so you might want to add a little extra, or top up the sweetness with a few drops of stevia (if you use it).

a lot of people are asking about substitutions — when it comes to syrup, I believe that agave syrup is slightly sweeter than maple, but it really would depend on the batch; so ymmv depending on how sweet you like things to be.

Triple Sec and a splash of agave nectar make it taste like anything but guacamole, so don't worry.

The ripe mashed banana keeps the muffins moist without a lot of added fat and I chose to use agave nectar to sweeten them, since it's natural and the flavor is so mild that it wouldn't compete with the chocolate & banana flavor like honey or maple syrup might.

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.

Plus, I'm all about using less sugar in snacks and desserts, so my aim was to cut down the honey / agave, with a goal of reaching that perfect balance of sweet and savory.

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.

omg sooo yummy... i added a tiny bit of unsweetened almond milk and used a teasp of organic raw local honey instead of Agave... did have the pumpkin or hemp seeds so i opted for sunflower.

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.

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.

Roasted carrots is my other big fave — I coat them with olive oil and salt and just a smidge of honey or agave nectar, and then blast them with heat so they're kind of blackened on the outside, and softer in the middle.

I added about an 1/8 cup of chia seeds [This was the first time I've used them so I was being cautious:)-RSB-, cinnamon, and a teaspoon agave nectar.

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

Thanks to Chobani Greek Yogurt, frozen yogurt is such a synch to make at home, so I knew exactly what direction I should go in (especially with the help of a little peanut butter and 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.

I subbed the pb with almond butter, but the gluten free member in my family is also sugar free, so instead of brown sugar, I used 1/3 c. agave nectar.

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 doubled the recipe and I only had 3/4 cup of agave, so I added 1/4 cup of turbinado sugar.

Because agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw in a couple of extra tablespoons of almond flour to soak up the extra liquid.

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.

I was particularly interested in this latter ingredient as it appeals far more to me than agave syrup or Sweet Freedom — the only two sweeteners I've so far been aware of.

I used xylitol (4 tbsp) instead of yacon and agave (can't eat fruits or honey at the moment so xylitol is a great substitute).

I couldn't find yacon in any of my local health stores, so I used organic molasses and some honey in place of agave.

My husband's stomach is very sensitive to sweets and so I used brown rice syrup (from suzannes-specialties.com) instead of the agave.

Replace grapeseed oil with melted coconut oil Do not use agave syrup at all Cut the amount of yacon syrup in half (it's just so expensive!)

I put together a post with all of my pantry staples including a printable list: http://makingthymeforhealth.com/stock-healthy-pantry/ I was still vegetarian when I made it so you'll find honey on the list but you can replace it with agave.

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!!!

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.

Susan — Living in Europe, we find agave hard to justify because of the distance it must travel to reach us, so we use local raw honey instead.

In terms of sweetener, that might be okay, but agave also provides some of the moisture and binding in this recipe, so you want to be careful substituting a dry for a wet or your bread might come out dry or crumbly.

2 tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark agave it will result in a not so green colour)

You can use eggs, your favorite type of milk, a mixture of honey or agave and a liquid so it's not too thick or even a juice.

The amount of agave nectar in this recipe is prone to sending me into a food coma, so reduce it if you like, but know that that's where the «sticky» sesame comes from.

Chef Jason Wyrick designed Corn Pancakes with Bourbon Agave Maple Syrup so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work.

No idea what agave nectar is so used two squirts of maple syrup instead.

You will never believe there is only 1 teaspoon of sweetener (I used agave, not honey), because the ripe mango and banana are so naturally sweet.

I really need to get in a stock of all these healthier baking ingredients you use like agave and coconut oil so that I can try out some of your amazing creations.

What a great combination of ingredients — I had to modify a bit based on what I had (honey instead of agave and no hemp seeds)-- but these turned out FANTASTIC, and even my toddler who helped me make them thought so!