Sentences with phrase «taste of agave»

In fact, it took away a lot of the sometimes too sweet taste of the agave.

I usually only use 1 small teaspoon of liquid stevia for sweetening, but some people like the taste of agave, honey or maple syrup better with it.

Using hand selected Blue Weber Agave plants for distillation; the «head» (the top 15 %) and the Tail (the bottom 15 %) of the product are discarded, leaving only the heart, where the purest taste of the Agave lies.

This allow us to have the oak reach its full expression, blending perfectly The TRUE Taste of our agave.

I don't particularly like the taste of agave nectar, so I used 1/2 cup honey instead, and that worked as well.

I liked the neutral taste of Agave but I will be making these again with Stevia soon.

Not exact matches

I do not know if it is because I use agave syrup instead of maple syrup but my brownies does not taste really sweet, and they have a strong sweet potato taste.

Miriam - Thanks so much for spreading the word and I think the sauce will taste much better with a bit of agave added to it, great idea.

May benefit from a tiny pinch of sea salt and perhaps a little more agave, depending on taste.

Cashews on the other hand are expensive, you can't always find unsalted, it can be tricky to get the right consistency, and the flavor can be thrown by the taste of cashews resulting in the need to add more agave etc to a recipe.

Triple Sec and a splash of agave nectar make it taste like anything but guacamole, so don't worry.

I used to agave to keep it vegan and because it has a bit more of a caramely taste but honey would definitely work.

Made with healthy whole grains and the subtle sweetness of organic agave syrup, enjoy the guilt - free taste that will make you Love Bread Again ®.

THIS IS THE MOST AMAZING FROSTING I HAVE EVER TASTED!!!! We substituted 1/4 honey simply bc we ran out of agave.

You can substitute your preferred sugar 1:1, such as refined white sugar or coconut sugar (which has more of an unrefined, molasses - quality taste) but please take note that if you prefer to use a liquid sweetener such as agave nectar, it can change the consistency and taste of my recipe.

The marinara is super simple... tomatoes, garlic, shallot, basil, a touch of lemon juice, about 2 tsp of raw agave, salt and pepper to taste.

I made these morning, I did not add the pecans because my husband does not like nuts in baked goods and I substituted agave nectar with maple syrup because I did not quite like the taste of the nectar.

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.

Taste for sweetness, you may want a touch more agave or lemon juice depending on your preference and the ripeness of your mango.

I also only used two heaping Tsp sugar (instead of agave sirup) to suit the much less sweet German taste.

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

Filling (adapted from Raw Food / Real World) 3 medium onions — sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black pepper — to taste 1 small red chili pepper

The flavor and character of 100 % agave reposado tequila from Tequila, Jalisco, Mexico is infused with the oils of six different varieties of pepper to provide a rare sweet and spicy taste experience.

I also used 1/4 cup of rice malt syrup because I didn't have agave (and I didn't want it too sweet for my taste) and this is JUST AMAZING.

I also used a dash of cinnamon to cut the strong honey taste (I didn't have agave on hand and the honey I did have is pretty strong).

Add more or less of the agave depending on your taste.

I sweetened the avocado with maple syrup, which is lower glycemic than agave or honey, and added enough cacao to mask the flavor of avocado — giving this tart its rich chocolate taste.

-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]

This recipe seems to be missing a liquid... it takes 4 eggs, 1 teaspoon each of ac vinegar and agave nectar... I baked the mixture and now instead of bread I have great tasting crumbs....

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

Taste to see whether a bit more sweetness is needed, and add maple syrup or agave accordingly — depending on the sweetness of the fruit and the fruit juice, you may not wish to add additional sweetness, or very little.

Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2 cup persimmon, peeled and diced 1 Tbsp shredded coconut 1/2 cup rolled oats 1/2 cup almond milk (or other milk of your choice) 1 1/2 Tbsp agave nectar or honey See more... Continue Reading →

The chocolate cupcake recipe came from Allrecipes, except that I substituted the oil with applesauce and sugar with agave nectar; although, next time I'll use half agave and half sugar for the sake of taste.

I added some agave syrup mainly to get rid of the slight soy taste of the tofu.

1 extra large leaf of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag of mung bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil

With a full line of natural alternative sweeteners such as organic brown rice syrup, organic wildflower honey, organic agave syrup, and organic clarified rice syrup, Suzanne's Specialties is the leading choice of industry and retail outlets nationwide seeking great - tasting, refined sugar alternatives.

1 tin 400 ml tin coconut milk (or substitute with a tin of condensed milk for a non-vegan not - so - healthy version) 275 g desiccated coconut 2 - 3 tbsp raw honey, agave or maple syrup to taste 1 tsp vanilla essence

1 Large Ripe Avocado 1/3 cup Natural Creamy Peanut Butter 1/3 cup Agave 1/2 cup Cocoa Powder 1/4 cup Almond Milk 1 teaspoon Pure Vanilla Extract Dash of Pink Salt Optional: Liquid Stevia to taste

The 1800 range of 100 % Agave super premium tequilas takes its name from the year 1800, which was when tequila was first aged in oak barrels to create a smoother, richer taste profile.

1 medium tomato, cored and cut into quarters 1 small cucumber, peeled and cut into large chunks Flesh from 1/2 avocado, cut into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1 tablespoon red wine vinegar (or more to taste) 1 tablespoon agave syrup 2 ice cubes Filtered water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.

One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)

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-...]

I've been experimenting with the almond flour and agave nectar in my baking and I'm surprised to report that even just a pinky taste of the batter has made me feel sick each time.

Also, I hate the taste of dates, just icky, is there an acceptable substitute (that isn't artificial like sweet n low) that I can use (aside from agave, honey, or date paste)?

I did add some jalapeno pepper, and some ground cumin (personal taste) and instead of sugar used agave nectar.

I used 1Tbsp Agave in place of the honey and stevia and it tasted awesome.

Tip: The amount of agave nectar needed depends on the sweetness of the mango and personal taste.

Heated the agave with the cocoa powder (it brings the flavor out), tasted, added a scant 1/8 cups of semi sweet chocolate off the stove.

Sauce (adapted from Isa Does It): 1/2 cup peanut butter 2 cloves of garlic (peeled duh) 1 tsp fresh grated ginger 1/2 cup water 3 Tablespoons lime juice 2 Tablespoons tamari or soy sauce 1 Tablespoon liquid sweetener (agave, maple syrup, whatever) 1 Tablespoon sriracha 1/2 teaspoon salt or to taste

I made this recipe today... followed all the instruction to a tee... it was very bitter tasting... I added some fresh squeezed lime juice and a bit of agave syrup to take away the bitterness... most likely won't make it again