Sentences with phrase «tablespoons agave»

For a deep, rich chocolate sauce, add 2 tablespoons agave nectar to the mix and store at room temperature instead of refrigerating.

Ingredients 2 cups almond flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 egg whites 3 tablespoons agave 2 tablespoons coconut oil (melted) 1 tablespoon apple cider vinegar 1 teaspoon vanilla extract 3/4 cup dried cranberries

Ingredients 1 cup mango, diced 1 cup strawberry, diced 1 cup kiwi, diced 1 cup pineapple, diced 1 cup blackberries, quartered 1 / 2 cup red onion, diced 2 tablespoons agave or liquid sweetener of choice 1 tablespoon rosemary, finely chopped Preparation 1.

What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans

1 cup almonds 1 1/2 cups cashews 1 cup dates 2 tablespoons agave nectar 1 tablespoon coconut butter (also known as coconut oil) 1 tablespoon vanilla extract 1/2 cup cocoa Pinch of seasalt Soak almonds overnight.

Ingredients: 2 cups spelt flour 2 cups oat flour 2 tablespoons baking powder 4 tablespoons ground flaxseed meal 1/2 teaspoon salt 3 1/2 cups low fat soy milk 4 tablespoons applesauce 2 tablespoons agave nectar 1 tablespoon vanilla extract 2 cups blueberries Instructions: - Whisk the flours, baking powder, flax meal, and salt together in a large bowl.

Recipe - Chocolate Mint Freezy Blend 3 Tablespoons (1 oz) cacao nibs with 1 1/2 cup water, 3 tablespoons agave nectar, 1/2 cup almonds or pecans, 2 sprigs fresh mint or 1/2 teaspoon peppermint extract for about one minute in a high powered blender.

Gluten Free Pie Crustprinter friendly 1 1/2 cups blanched almond flour 1/4 teaspoon celtic sea salt 1/4 teaspoon baking soda 1/4 cup grapeseed oil 2 tablespoons agave nectar 1 teaspoon vanilla extract OR Gluten Free Tart Crust printer friendly2 cups blanched almond flour 1/2 teaspoon celtic sea salt2 tablespoons coconut oil1 egg

Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce,...

4 cups chopped peeled cucumber 2 cups water 2 to 4 limes, juiced (depending on preferred tartness) 2 to 4 tablespoons agave (depending on preferred sweetness)

Eggplant Spread Marinade: 1 teaspoon chopped ginger 6 tablespoons olive oil 4 tablespoons lemon juice 5 tablespoons nama shoyu 1 teaspoon sesame oil 3 tablespoons agave syrup 1 clove of garlic — chopped

Print Pitaya and black Goji berry cheesecake Ingredients Crust 80 g almonds roasted 20 g rolled oats 50 g dates previously soaked for minimum 1 hour 1 tablespoon coconut oil Pitaya layer 150 g cashews previously soaked for minimum 4 hours 2 - 3 tablespoons agave -LSB-...]

Print Apricot, coconut and almond bliss balls Ingredients 100 g dried apricots previously soaked for minimum 3 hours 50 g almonds roasted 50 g cashews 50 g shredded coconut 3 tablespoons coconut oil 1 - 2 tablespoons agave for extra sweetness 1 tablespoon lime juice pinch of -LSB-...]

Print Chocolate tarts Ingredients Crust 200 g almonds roasted 20 g shredded coconut 100 g dates previously soaked for minimum 1 hour 2 - 3 tablespoons cacao powder 3 tablespoons coconut oil 1 - 2 tablespoons agave Chocolate filling 200 g coconut cream the thickened coconut cream from -LSB-...]

Print Double chocolate cheesecake Ingredients Crust 60 g almonds roasted 40 g cashews 1 tablespoon cacao powder 1 tablespoon coconut oil 1 - 2 tablespoons agave Chocolate filling 250 g cashews previously soaked for minimum 4 hours 90 g dates previously soaked for minimum 1 hour 50 -LSB-...]

Print Roasted almonds and coconut bliss balls Ingredients 100 g almonds roasted 40 g shredded coconut 3 - 4 tablespoons agave 5 tablespoons coconut oil 2 teaspoons lime juice pinch of vanilla powder Instructions Place almonds in a food processor and blend until they are finely ground.

Concord Grape Jelly 1 1/2 cups Concord grapes 3 tablespoons agave syrup, honey, or other sweetener of choice juice of 1/2 lemon 1 cup Irish moss gel

Print Maqui berry - vanilla cupcakes Ingredients Crust 100 g almonds roasted 30 g cashews 10 g hemp seeds 2 tablespoons coconut oil 1 - 2 tablespoons agave Vanilla layer 100 g cashews previously soaked for minimum 4 hours 3 tablespoons agave 4 tablespoons coconut oil juice of -LSB-...]

For the green goddess dressing: 1/3 cup olive oil 1/4 cup lime juice 1/2 cup chopped fresh cilantro 2 tablespoons agave nectar 1 jalapeño, seeded 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper

1/2 cup raw cashews, soaked 3 tablespoons agave or coconut nectar 2 tablespoons coconut butter (I used Vivapura «s amazing Coconut Créme!)

1 package (2 1/4 teaspoons) dry yeast 1 cup warm water 3 to 4 tablespoons agave or maple syrup 3 tablespoons vegan butter, melted and cooled 1 teaspoon salt egg replacer for 1 egg (I use ener - g egg replacer; you could also use 1 tablespoon flax mixed with 3 tablespoons water) 2 cups unbleached bread flour 1 cup whole wheat flour nonstick spray

120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar

3/4 cup soy milk 1/2 cup almond milk 1/4 cup maple syrup 1 teaspoon vanilla 1/2 teaspoon cinnamon 1/2 cup couscous 4 strawberries 1/2 tablespoon sweetened condensed soymilk 1 1/2 tablespoons agave nectar / maple syrup

Hot Ginger Tonic / Fire Whiskey Serves 4 Ingredients 5 inches of fresh ginger 2 limes, seeds removed 4 shots of whiskey 4 tablespoons agave 1 cup sparkling water cayenne ice

Print Avocado and mango mini cheesecake Ingredients Crust 100 g almonds roasted 10 g rolled oats 10 g hemp seeds 2 tablespoons coconut oil 1 - 2 tablespoons agave Filling 200 g cashews previously soaked for minimum 4 hours 100 g mango 100 g avocado 2 teaspoons -LSB-...]

Print Coconut, mango and lemon panna cotta Ingredients 150 g silken tofu 200 g coconut cream the thickened coconut cream from a can of full - fat coconut milk 1 medium mango roughly chopped (approx. 200 gr) juice of 1 lemon 6 - 7 tablespoons agave 1/3 — 1/2 -LSB-...]

Print Chocolate, hazelnut and mocha cheesecake Ingredients Crust 100 g cashews roasted 100 g hazelnuts roasted 2 tablespoons coconut oil 2 tablespoons agave Hazelnut filling 200 g cashews previously soaked for minimum 4 hours 100 g dates previously soaked for minimum 1 hour 10 tablespoons -LSB-...]

Ingredients For the filling (quantitites are enough for around 4 baskets) 250 g fresh strawberries, cleaned and cut into cubes the juice of half a lemon 4 tablespoons agave syrup fresh and cleaned thyme leaves, to taste 1 vanilla pod, scraped 2 teaspoons cornstarch, dissolved in 30 - 35 ml cold, filtered water For the crust (makes -LSB-...]

INGREDIENTS 3 cups nuts, such as walnuts, almonds, or Brazil nuts 1⁄4 teaspoon sea salt 1 cup pitted Medjool dates, packed 1 tablespoon alcohol - free vanilla extract 1 to 2 tablespoons agave syrup (optional)

Author: zerrin Serves: 2 Ingredients: 1 cup coconut milk 2 tablespoons agave or honey 2 tablespoons chia seeds 1 cup fresh raspberries... Continue Reading →

Ingredients For the filling (quantitites are enough for 3 -8 cm - tartlets) 120 g fresh blueberries, cleaned 60 g fresh raspberries, cleaned and crushed the juice of half a lemon 4 tablespoons agave syrup 1 tablespoon natural vanilla extract 4 - 5 fresh figs, cleaned and cut into wedges 1 tablespoon muscovado sugar For the crust See -LSB-...]

ingredients BANANA ICE CREAM: 4 ripe bananas (peeled, sliced, frozen) 2/3 cup coconut cream 3 tablespoons coconut oil 2 teaspoons vanilla extract 1/2 teaspoon Kosher salt PHYLLO CUPS: 3 sheets phyllo dough (12 ″ X16 ″) coconut oil spray 1/2 cup granulated sugar BRULEED BANANA, CHOCOLATE, NUT TOPPING: 1/2 cup walnuts (chopped) 1/2 cup pecans (chopped) 2 tablespoons vegan butter (room temperature) 1/2 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/2 cup semi-sweet chocolate chips 2 tablespoons agave 2 bananas (peeled, sliced on a bias) 2 tablespoons granulated sugar

1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)

2 cups fresh or frozen blueberries 2 cups coconut water or unsweetened coconut beverage 5 tablespoons almond butter 1/4 cup hemp seeds 1/4 cup water 3 tablespoons agave or maple syrup 1 teaspoon vanilla extract

Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry powder 1/8 teaspoon mustard powder, optional

Marshmallow Meringue Filling: 1 can Chickpeas or White Beans, beans separated from liquid 3 Tablespoons Agave 2 Tablespoons Organic Cornstarch 1 teaspoon Stevia Extract 1 Tablespoon Vanilla Extract 1/2 teaspoon Cinnamon

1 cup Brown Rice Flour (or Bob's All Purpose Gluten - Free Flour) 1 cup Sorghum flour 4 tablespoons ground flax seeds (I buy them whole, grind them and keep them in a glass jar in the refrigerator) 2 tablespoons Ener - G Egg Replacer 1 tablespoon baking power 2 1/4 cups water 3 tablespoons apple cider vinegar 2 Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries

What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using unsweetened, natural peanut butter you may want to add a little but I left it out and they were still delicious) 6 oz dark chocolate Decorations: for the spiders I used thin broken pretzels and halved jelly beans

• 7 oz (200gr) red can beans • 4.3 oz (120gr) oat bran • 1.7 oz (50gr) cocoa powder • 5.3 oz (150gr) peeled and chopped in cubes apples • 1 oz (30gr) olive oil • 1.7 oz (50gr) peanut butter • 8 tablespoons unrefined cane sugar • 4.3 oz (120gr) fresh dates • 4 tablespoons agave syrup • 1 teaspoon baking powder • 3.5 oz (100gr) dry cranberries

1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked hot chipotle powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.

Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin, Vanilla Protein Powder or Rice Flour 8 drops liquid Stevia, less if using sweetened milk or dashes of Powdered Stevia to taste 1/4 teaspoon Vanilla Extract

Ingredients: 1 cup almond flour 1/4 teaspoon baking soda 1/8 teaspoon salt 2 Tablespoons canola oil 2 Tablespoons agave nectar 1/2 teaspoon vanilla extract 1/4 cup semi-sweet mini chocolate chips

2 tablespoons coconut oil 2 tablespoons cacao powder 2 tablespoons agave nectar or raw honey or maple syrup or drop of Stevia

Basil Ice Cream 1 cup raw cashews 2 cups purified water 8 - 10 pitted dates or 8 tablespoons agave syrup 1 1/2 cups loosely packed basil leaves juice and zest of 1 lemon

Jicama «rice»: 6 cups jicama root — roughly chopped 1/2 cup pine nuts 1 1/2 tablespoons sea salt 1/4 cup brown rice vinegar 3 tablespoons agave nectar

In a small saucepan, heat the soy milk and 2 tablespoons agave over medium heat until lukewarm.

1 cup vegan margarine 1 cup soy milk 2 tablespoons agave nectar plus 1 teaspoon, divided 2 1/4 teaspoons active dry yeast 3 cups all - purpose flour plus 2 tablespoons, divided 1 teaspoon salt 1 tablespoon water

Raspberry sauce: 4 ounces raspberries (fresh or thawed frozen) 4 tablespoons agave Pinch of salt 1/4 teaspoon vanilla extract

Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3 cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1 cup of greek yogurt (or non dairy yogurt for vegan) • 1/2 cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar

Almond Milk 2 cups almonds — soaked overnight 6 cups water 4 dates — pitted 2 tablespoons agave 1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod (I like to save the vanilla pods after I've scooped out the beans for other desserts.