I added 1 tablespoon each of orange peel and orange extract, doubled the pecans, and substituted 2
tablespoons of the agave with brown sugar.
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.
I added
a tablespoon of agave syrup to the final simmer and it came out fine.
I think for Pesach I would use some lemon juice and maybe
a tablespoon of agave to replace the sweetness of the balsamic.
I didn't add the stevia, but used about
a tablespoon of Agave.
I also used dark cocoa powder because thats all i ever have on hand, and added
a tablespoon of agave to sweeten it a litte.
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.
Simply cut an avocado in half and pour
a tablespoon of agave and lime juice in the seed cavity of each half.
Add
the tablespoon of agave.
Simply cut an avocado in half and pour
a tablespoon of agave and lime juice in the seed cavity of each half.
With
a tablespoon of agave, maple syrup, or brown sugar, you have almost an entire day's worth of sugar at breakfast.
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light
agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest
of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat
of young Thai coconut 2
tablespoons each light
agave syrup 2
tablespoons raw honey 3/4 cup coconut oil
Pickled Cherries, Jicama, and Daikon Radish 1 cup or more fresh or thawed sour cherries — pitted 1/2 medium sized jicama — sliced a few slices
of Daikon radish 1/2 cup raw apple cider vinegar 3
tablespoons raw
agave nectar or another sweetener
of choice
Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4
tablespoons raw
agave nectar juice
of half a lemon 1 - 2 packed
tablespoons fresh basil and lemon thyme leaves
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.
But if you really want to make it free
of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw
agave syrup or coconut sugar, 3
tablespoons coconut oil, and 1/4 tsp sea salt.
coconut sugar, heaping
tablespoon of Lyle's Golden Syrup (may substitute
agave nectar) and poured over cake.
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
3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon juice
of 1 lemon 1/2 cup
agave nectar (or raw honey if not strict vegan) 1
tablespoon pure vanilla extract 1/4 cup filtered water
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
Raspberry sauce: 4 ounces raspberries (fresh or thawed frozen) 4
tablespoons agave Pinch
of salt 1/4 teaspoon vanilla extract
I used
agave instead
of honey and replaced some
of the coconut flour with a few
tablespoons of hazelnut flour.
I used 3/4 cup coconut sugar instead
of agave / honey, 2
tablespoons hazelnut milk, 1/4 cup chocolate chips, and sunflower oil instead
of shortening.
2
Tablespoons olive oil 3 cloves
of garlic, minced 1 medium onion, thinly sliced 2 green bell peppers, medium diced pinch
of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages
of store bought seitan, sliced) 1/2
of a 15 oz can
of diced tomatoes w. juice 1 cup water 1 beefless bouillon cube 1/4 cup
agave syrup 1/2 cup tamari (or soy sauce) 1
Tablespoon arrowroot powder (or cornstarch) 1 bunch
of scallions, thinly sliced, approx. 3/4 cup
If you prefer it sweeter, add another
tablespoon or two
of agave.
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2 cups raw pecan halves 1/3 cup milk
of choice 2
tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or
agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3
tablespoons butter or dairy - free alternative 2
tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1
tablespoon water) or milk
of choice
Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon
agave syrup A few dashes fresh black pepper 1
tablespoon soy sauce 1
tablespoon peanut oil (or canola oil) 2
tablespoons sliced lemon grass Juice
of one lime
1/4 cup coconut oil 2
tablespoon raw coconut butter (optional, use regular coconut oil if not available) 3
tablespoon raw honey, one that becomes solid at room temperature (use
agave or maple syrup if vegan) juice
of 1/2 lemon
1/3 cup almond flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
2 bananas well mashed 2 cups
of organic old fashioned oats 1 heaping tbsp
of raw almond butter 1 tbsp
of cinnamon 1 light drizzle
of raw
agave (or stevia) 2
tablespoons of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.
For the tofu marinade: 1
Tablespoon miso paste 1 teaspoon
agave nectar 2
Tablespoons of your favorite hot / chili sauce 4
Tablespoons homemade Asian dressing, recipe below
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.
Tried again, with a couple
tablespoons of half and half instead and it it tastes great, though I wonder if the
agave is enough liquid as it is.
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.
1 cup whole wheat pastry flour 1 cup barley flour 2
tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1
tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful
of fresh or frozen blueberries
Pomegranate Sorbet 2 cups freshly made pomegranate juice 1/2 cup purified water 1/4 cup plus 2
tablespoons raw
agave, or more to taste squeeze
of fresh lemon juice
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1
tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2 cup light
agave syrup or other sweetener
of choice
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
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
Chocolate Mousse 1/2 cup meat
of fresh young coconut flesh scooped from centers
of 2 avocados (see assembly instructions below) 3
tablespoons raw cacao powder 2
tablespoons carob powder 1
tablespoon mesquite powder 1
tablespoon maca powder 5
tablespoons raw
agave nectar 3 - 4
tablespoons coconut oil 1 - 2 teaspoons vanilla extract (optional)
1 cup
of old fashioned rolled oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1
tablespoon of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
9
tablespoons of ground flax seed meal 1/4 cup
of brown sugar 1/4 cup
of agave nectar or maple syrup 1 egg 1
tablespoon of water 1/2 cup whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon
of baking soda 1.5 cups
of rolled oats (I used organic) 2
tablespoons of organic cocoa nibs
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch
of whole sea salt 3
tablespoons cream
of tartar 150 ml
agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured soy milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (organic) 200 g -LSB-...]
1 cup almond flour 2
tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4 cup
agave nectar or other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4
tablespoon non-dairy milk 1/2
tablespoon natural peppermint extract
I decided to just take a risk and replaced the icing sugar with
agave nectar and the white sugar with a few
tablespoons of raw sugar.
Add the
agave nectar and 2
tablespoons (30 ml)
of oil at first, pulsing to combine.