Sentences with phrase «place of agave nectar»

I use coconut oil in place of the grape seed oil and either coconut nectar or maple syrup in place of the agave nectar.

Used honey in place of agave nectar, omitted the salt, added 2 Tbl ea wheat germ and bee pollen to the dry ingredients

I was just wondering if I could use powdered stevia in place of the agave nectar seeing as I do not have any, or perhaps maple syrup?

Also, will honey work in place of agave nectar?

I used maple syrup in place of the agave nectar and tomato sauce instead of the paste....

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 this last night using the apple sauce option, with brown sugar syrup in place of the agave nectar, and a cup of frozen mixed berries and... wow.

I used brown rice syrup in place of the agave nectar.

Not exact matches

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!

I made this with a 1/2 cup of agave nectar in place of the sugar and it was delicious.

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.

I made a couple of substitutions including fresh strawberries in place of blueberries and instead of agave nectar or honey I used organic turboado.

As a result, many gluten free recipes make use of honey, maple syrup or agave nectar in place of sugar.

This recipe forgoes honey in place of a mix of agave nectar and maple syrup for a twist on the classic Jewish cake.

I substituted 2 teaspoons of xylitol in place of the 1 teaspoon of agave nectar.

I use 2 T. Agave nectar in place of the maple syrup as it is more readily available here in the southwest.

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)

Combine chocolate chips and agave nectar in a small bowl and melt chocolate in the microwave or place the bowl over a small pot of simmering water and stir until melted.

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.

Again, customize to your heart's content — use agave nectar or brown sugar in place of maple syrup, include diced apples and ground cinnamon instead of the dried fruit, or pump it up even further with a scoop of protein powder.

My dates didn't make it home from the store so used a 1/4 c agave nectar instead and used spelt in place of millet.

I have gluten free dairy free egg free nut free and soy free products as well as using agave nectar in place of sugar!

I use coconut nectar or yacon syrup in place of the honey / agave.

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.

You can make them without the xanthan gum, just add an extra 2 tablespoons of arrowroot in the dry ingredients (I don't think starches are GAPS friendly though) and use honey or coconut nectar to replace the agave, and melted coconut oil in place of the grapeseed oil.

To serve, place the pancakes on a plate and drizzle with agave nectar before topping with berries of your choice

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)

When putting this diet strategy into place, parents remove maple syrup, cane sugar, agave nectar, brown rice syrup and other sources of sugars from snacks and meals.