Not exact matches
Orange Honey Glaze 1/2 cup freshly squeezed orange juice about 1/4 cup (1/4 ounce) Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1
tablespoon honey or
agave syrup
Raw Chocolate Candy 1 cup cacao butter, shaved (that's what you see
in the first picture) 1/2 cup raw cacao powder 1/4 cup mesquite powder 2
tablespoons maca powder 2
tablespoons raw
agave syrup
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked
in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5
tablespoons light
agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Cranberry Jam 1 1/2 cups fresh cranberries 3
tablespoons agave syrup, honey, or another sweetener of choice juice of 1/2 lemon 1/2 cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak
in hot water for at least 10 minutes.
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2
tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked
in hot water for 10 or more minutes and drained 3/4 cup raw
agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2
tablespoons plus 2 teaspoons coconut oil 2
tablespoons plus 2 teaspoons
agave nectar directions: Gently heat
agave and coconut oil together until liquid and uniform.
In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or
agave, a pinch of salt and pepper and 2
tablespoons olive oil.
3 cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup
agave or maple syrup 1 teaspoon vanilla A pinch or two of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Turn off the heat and add
in 4
tablespoons of
agave, a pinch of salt and the vanilla extract and puree with a blender or potato masher.
In a small saucepan, heat the soy milk and 2
tablespoons agave over medium heat until lukewarm.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1
tablespoon honey or
agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients
in a blender and blend on high until combined.
Because
agave is so sweet, I increased the amount of syrup to 1/3 cup, and I threw
in a couple of extra
tablespoons of almond flour to soak up the extra liquid.
Filling 1 cup fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw
agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2
tablespoon vanilla extract 1/2
tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 cup Irish moss — soaked
in hot water for at least 10 minutes
2 1/2 cups hot water 3
tablespoons ground flax seed
in 6
tablespoons water (lightly beaten) 1 cups
agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1
tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots
2
Tablespoons organic dark roast chili powder 1
Tablespoon organic apple cider vinegar 1
Tablespoon water 1
Tablespoon organic
agave nectar 2 teaspoons organic red pepper flakes 2 teaspoons organic minced garlic or 1 teaspoon garlic powder 1/2 teaspoon organic chipotle powder 1/2 teaspoon salt Mix together all the ingredients and store
in a jar, refrigerated.
• 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
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
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)
Ingredients 1/3 cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash cayenne pepper 3
tablespoons plain yogurt 1
tablespoon agave nectar of 1
tablespoon sugar dissolved
in 1
tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1
tablespoon olive oil
2
tablespoon of rice malt syrup or honey (if you use a darker sweetener like date syrup or dark
agave it will result
in a not so green colour)
Marinated tofu 1 pound extra firm tofu, cubed 1
tablespoon cilantro, chopped 3 1/2
tablespoons low - sodium soy sauce 3
tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2
tablespoon maple or
agave syrup 1
tablespoon molasses 1
tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu
in a zip - top plastic bag or glass dish.
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
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
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
tablespoons apple cider vinegar 2
Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh
Tablespoons Agave or Maple Syrup vegan butter or shortening for oiling the griddle 1 cup frozen or fresh blueberries
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)
Agave Walnut Banana: Cook 2 sliced bananas
in 1
tablespoon I Can't Believe It's Not Butter!
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch of chives, finely chopped For the dressing: 2 cloves garlic, minced1
tablespoon agave syrup1 teaspoon yellow miso paste2
tablespoons canola oil2
tablespoons balsamic vinegar4
tablespoons toasted sesame seeds Cook the brown rice
in about two cups of simmering water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Whisk together the sriracha, 1
tablespoon lemon juice and
agave in a small bowl.
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-...]
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6
tablespoons warm water 3
tablespoons olive oil 1 teaspoon apple cider vinegar 2
tablespoons honey or
agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included
in your flour blend) 1/4 cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1
tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
Instead of the chocolate chips, I mixed equal parts almond butter, cocoa, and coconut oil; then I used a half
tablespoon agave (I only used a 1/2 T
in the main recipe as well).
Substitution Tip: For the best results, you should replace each cup of sugar with 2/3 cups of
agave and reduce other liquid
in the recipe by 2 - 4
tablespoons.
In a small bowl, combine 1
tablespoon agave, 1/4 t salt, and cayenne with hazelnuts.
In a medium sauce pot, combine tomato puree,
agave, garlic, 2
Tablespoons vinegar, salt, cinnamon, onion powder, and cayenne, and bring to a boil.
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 them.
Whisk together 2
tablespoons olive oil and
agave syrup and pour it over the slaw, and squeeze
in the lime juice.
1 cup vegan mayonnaise 2 teaspoons rice vinegar Juice of 1 lime 1
tablespoon agave nectar (a sweetener found
in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed
in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and freshly ground black pepper to taste
1 1/2 lb ripe yellow plums — cut
in halves 1 cup purified water, plus some for soaking the popsicle sticks
in 1/3 cup honey or
agave 4 - 6 rosemary sprigs, depending on how much you like the flavour of rosemary 2
tablespoons freshly squeezed lemon juice
I combined a
tablespoon of chia along with a packet of Blue Majik, five
tablespoons almond milk, some ground cinnamon, a dash of vanilla, a pinch of salt, and little squeeze of
agave in a small jar.
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.
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.
For the teriyaki sauce:
In a small sauce pan, bring 2
tablespoons of water, brown sugar, aminos,
agave, ginger, and garlic to a simmer over medium heat.
Simply cut an avocado
in half and pour a
tablespoon of
agave and lime juice
in the seed cavity of each half.
We did quite a bit of substituting, no
agave nectar
in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few
tablespoons of soy flour and a bit more sugar.
Purée papaya
in a blender with frozen yogurt, 1
tablespoon agave nectar, and lime juice.
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 power
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 power
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.
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.
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)
1/2 cup coconut oil 1 cup sugar (evaporated cane juice) 1
tablespoon chia seeds or ground flax seeds
in 1/4 cup water 1 1/2 teaspoons vanilla 3/4 cups rolled oats plus 1 1/2 cup rolled oats 1/2 teaspoons baking soda 1 1/2 teaspoons cinnamon 2/3 cups raw almonds 1/3 cup banana flour (rice flour or all purpose GF flour may be used) 2 teaspoons ground raw cacao or cocoa powder 2 teaspoons
agave
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
For many of my runs, a
tablespoon of chia seeds was all I needed, but when the mileage increased, the sugar
in agave nectar, honey, and dates did the trick.
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