I substituted natural apple sauce and truvia in
place of agave for a GF / SF version also added pistachios and sf chocolate chips Yum yum yummo!!
Not exact matches
I used flax
for an egg substitute, 1/4 cup
agave in
place of the maple syrup, and 1 cup
of applesauce.
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 substituted maple syrup
for the
agave (and actually reduced the amount to 1/3 cup and it was still plenty sweet
for us); I also added 1/2 cup
of cornmeal in
place of 1/2 cup
of the flour and thought it added a nice texture.
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!!!
This recipe forgoes honey in
place of a mix
of agave nectar and maple syrup
for a twist on the classic Jewish cake.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups
agave nectar
for the batter, OR 1 1/2 cups
agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in
place of papaya and pineapple) Additional
agave nectar
for brushing the cake (about 1/4 cup)
I wasn't too thrilled with the ingredients, plus like you said, it's not available in Canada anyway:) I think I'd sub in coconut nectar in
place of the
agave... I'm off nuts and most seeds
for the time being but I will have to make this
for my hubby.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (
agave would work as well) 1 medium pear (grated with skin on) and
place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts
for topping (optional)
Substituted maple syrup
for the
agave and used butter in
place of the shortening.
Anyway, wanted to tell you that I've started subbing out the grapeseed oil
for coconut oil in these and have long been using homemade coconut palm sugar syrup in
place of agave in ALL
of your recipes, including your peanut sauce and other similar ones.
I actually used the chili lime sugar the last time I made my favorite black bean and corn salsa
for tacos in
place of agave.
For those looking for sweetener alternatives in this recipe, I have substituted stevia in place of agave or honey in many of Elana's recipes with fairly good results and I'm sure this scone recipe would be the sa
For those looking
for sweetener alternatives in this recipe, I have substituted stevia in place of agave or honey in many of Elana's recipes with fairly good results and I'm sure this scone recipe would be the sa
for sweetener alternatives in this recipe, I have substituted stevia in
place of agave or honey in many
of Elana's recipes with fairly good results and I'm sure this scone recipe would be the same.
For those who are interested in substituting stevia for the agave, I just made this recipe and used four dropper - fuls of vanilla stevia in place of the agave (and added a tablespoon of honey to add a bit more liquid) and baked th
For those who are interested in substituting stevia
for the agave, I just made this recipe and used four dropper - fuls of vanilla stevia in place of the agave (and added a tablespoon of honey to add a bit more liquid) and baked th
for the
agave, I just made this recipe and used four dropper - fuls
of vanilla stevia in
place of the
agave (and added a tablespoon
of honey to add a bit more liquid) and baked them.
I used
agave syrup in
place of honey when I discovered I had no honey and like others, I used a Honeycrisp apple in
place of the pear as I was serving poached pears
for desert.
Ania's book is a great starting point
for those
of you who want to learn to bake with
agave nectar in
place of the typical white refined sugar called
for in so many baking recipes.
Only modification was to use honey in
place of Agave and to add a tbsp
of vegetarian oyster sauce
for some extra sweetness and flavor!!
Ingredients: • 1 ripe banana • 1/8 tsp cinnamon • 1/8 tsp cloves • 1 tsp flax oil • Drizzle
agave (please note: do not substitute the
agave with honey until after 18 mo
of age due to the risk
of botulism in young babies) Instructions: •
Place peeled banana in a bowl and smash with the back
of a fork • Add spices, flax oil and
agave • Mix well •
Place in microwave
for 20 seconds • Serve warm Click here to see how to use this recipe
for older children as a delicious, warm and healthy after school snack.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups
agave nectar
for the batter, OR 1 1/2 cups
agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in
place of papaya and pineapple) Additional
agave nectar
for brushing the cake (about 1/4 cup)
Anyway, wanted to tell you that I've started subbing out the grapeseed oil
for coconut oil in these and have long been using homemade coconut palm sugar syrup in
place of agave in ALL
of your recipes, including your peanut sauce and other similar ones.
For example, for the vegan choc chip cookies, I'll do 1 / 4c coconut palm sugar syrup in place of the 1 / 2c aga
For example,
for the vegan choc chip cookies, I'll do 1 / 4c coconut palm sugar syrup in place of the 1 / 2c aga
for the vegan choc chip cookies, I'll do 1 / 4c coconut palm sugar syrup in
place of the 1 / 2c
agave.