In a bowl, combine organic virgin coconut oil,
organic light agave nectar, matcha powder, and french vanilla liquid.
Not exact matches
2 bananas well mashed 2 cups of
organic old fashioned oats 1 heaping tbsp of raw almond butter 1 tbsp of cinnamon 1
light drizzle of raw
agave (or stevia) 2 tablespoons of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.
I added a tsp of baking powder to make it a little
lighter and used
organic brown sugar instead of
agave.
We substitute
agave nectar for sugar,
organic virgin coconut oil for other cooking oils, and we use our Gluten - Free Baking and Pancake Mix to create
light and fluffy shortcakes you won't believe are free of gluten!
Madhava's
agave (
Light, Amber and Raw) is USDA certified
organic, Non-GMO Project Verified, gluten free, allergen free and vegan.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw
light agave syrup 6 tablespoons
light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
We substitute
agave nectar for sugar,
organic virgin coconut oil for other cooking oils, and we use our Gluten - Free Baking and Pancake Mix to create
light and fluffy shortcakes you won't believe are free of gluten!