Sentences with phrase «since agave»

I prefer honey since agave syrup is highly processed.

I would love it if you could possibly include a stevia sweetened alternative recipe since Agave affects blood sugar so much.

But I'm going to try!!!!!!!!!!! I do not eat sugar, nor substitutes, nor aspartame, saccharine, stevia - due to the processing, and have stopped yacon and agave - especially since Agave is now being touted as being cooked at a high temps before packaging.

Any difference in the measuring since the agave is thinner than the honey?

I have not personally tried it with anything else, but since agave nectar is lower on the glycemic index, you could try it with that.

Since agave nectar is also «natural» (it's got ta be, with «nectar» and an exotic word like «agave» in the name), could it too be different than other sugars.

I had great hopes that I would like it in this recipe but because there aren't that many other ingredients, the taste was too pronounced for my taste; too bad since Agave really helps control spiking blood sugar levels.

Not exact matches

Once upon a time, many health proponents (including Dr. Oz) claimed that you should swap your sugar for agave since it has a low - glycemic index and doesn't lead to the kind of impromptu spikes in blood sugar (a.k.a. glucose) linked with plain old white sugar.

Agave nectar and honey have been good sweeteners since I haven't been able to locate date nectar / syrup.

Avoid agave since it is high in fructose which is hard on your liver.

I made these today and made just a couple of minor changes, agave instead of honey as I have to watch my sugar intake and hazelnuts instead of macadamia since I had them in the house.

But I'm curious why, in light of that comment, that you still use agave, since it is pure fructose?

I used honey since I couldn't find agave nectar anywhere & the honey was right in my pantry.

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.

I did substitute the agave with honey, since we are on SCD.

With my husband being diabetic and me being hypoglycemic, I am thankful to have found the agave for tea, hot or cold cereal, and baking desserts since it keeps our blood sugar stabalized.

Here are the substitutions I made: 3/4 teaspoon salt (since I used salted butter — that's all I had) 1/3 cup honey (I didn't have agave) 5 Tbsp salted Kerrygold butter (I didn't have grapeseed oil) 1/4 cup shredded, unsweetened coconut (because I love coconut)

I substituted the agave for honey and the seeds for sliced almonds, since I didn't have any seeds on hand today.

I added cinnamon, ground cloves, nutmeg, and a bunch of pureed pumpkin to the yacon, agave, and coconut oil (reduced the oil since I added pumpkin and people above had commented their cookies turned out too oily).

I don't have Worcestershire sauce, so I used the substitution and since I can't get molasses here either (I live in Denmark) I used dark agave syrup.

I will definitely be making them with honey since we have switched off agave and I expect the result will be just as delicious... can you imagine... honey, peanut butter, chocolate...

This version will satisfy the snootiest of Sweet Tea connoisseurs (read: my mom) and won't give drinkers an insulin spike since it is sweetened with agave nectar.

I was playing with your gluten free 02 bread recipe for 2 days in my head, since i did not have arrowroot powder, flax seed meal, and since I do not eat sugars of any kind had to find a substitute for the agave nectar.

The flavour is quite different from agave but it should be pretty subtle since you don't need a lot of it.

Since I wrote that comment, I have learned a lot more about agave and definitely stay away from it (not that I used it before anyway).

Makes about 5 pancakes, Instead of maple syrup, I used agave nectar as a sweetener, since it has low glycemic index!

I think you could substitute honey for maple syrup, but I think you might have better luck with agave, since it's similar in consistency to maple syrup.

We have since turned up the heat by adding hot sauce or red pepper flakes to the recipe and I often add a tablespoon of hot sauce and a tablespoon of agave.

I love almond flour and agave though can't really say if they're for everyone, especially since I'm not doctor.

Nice recipe, I made some substitutions, since I don't do agave and grapeseed oil.

Many people also ask if they can use honey instead of agave, and again, I don't have the answer to this since honey is another extremely high glycemic food that I avoid diligently.

Since the beets were already cooked but not too soft, I simmered them for about 10 - 15 minutes with the agave, 1 grated apple and 1/2 cup of coconut (I didn't have cocoa powder on hand).

I made these by hand today, using ghee and agave since that's what I had around.

Since the Meyer Lemons are «sweeter» than regular lemons, it had enough agave for my tastes.

They held their shape better this time and I was able to cut the agave a bit since the sweet potato added moisture and sweetness to it.

Since it's sweetened with agave nectar, it's a particularly great choice for diabetics or anyone watching their blood sugar.

I only put in a half cup of agave nectar and replaced the rest with grapeseed oil since I really have to limit my sugars.

Since we have limited research done on the health benefits and risks of agave, we'll say it again — use it in moderation.

M - I regularly use honey in place of Agave and it always works well as a substitute since it's a similar consistency.

I would love to make these right away — especially since I have everything on hand, however, agave syrup gives me a very bad headache.

I did substitue raw honey for the agave since we didn't have that on hand.

It's insanely beautiful, no matter how you slice it, and it's pretty much everything - free since its crust is made from crushed almonds and its base is created from strawberries, coconut oil and Macadamia nuts, as well as some agave syrup.

Since I didn't have the agave, I had to make up something else for syrup.

I subed agave nectar for the coconut sugar since that's what we had on hand.

I've never heard of agave before so I'll stick with honey and Vermont maple syrup since we can produce those.

You could also play around with date syrup, organic brown rice syrup or organic raw blue agave nectar since those three natural sweeteners have a similar consistency and texture as maple syrup.

I so rarely use sweetener in anything except when I bake, so I do like to have liquid sweeteners about (not agave nectar since I read this: http://www.kimberlysnyder.net/blog/2012/02/23/7-foods-you-should-never-ever-eat/), and this is ideal.

I swapped agave nectar since I didn't have honey and added a little water, because they seemed dense.

Had a cucumber instead of a zucchini (make sure you seed it), used mix of whole wheat / all purpose flour, used vanilla greek yogurt instead of plain since I had it on hand, and used agave instead of honey.

I did use half the amount of agave, and added an egg to help with the consistency, since I managed to make them in a blender (no food processor;) Thank you for posting a healthy recipe!