I don't particularly like
the taste of agave nectar, so I used 1/2 cup honey instead, and that worked as well.
Not exact matches
Triple Sec and a splash
of agave nectar make it
taste like anything but guacamole, so don't worry.
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.
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.
-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....
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.
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)
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.
I did add some jalapeno pepper, and some ground cumin (personal
taste) and instead
of sugar used
agave nectar.
Tip: The amount
of agave nectar needed depends on the sweetness
of the mango and personal
taste.
1 cup cooked brown rice 2 cups broccoli florets, fresh or frozen 2 to 3 teaspoons Dijon mustard 1 1/2 teaspoons low - sodium soy sauce 1/4 to 1/2 teaspoon hot sauce
of choice
Agave nectar or sugar, to
taste (optional)
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
Pineapple, ginger and
agave nectar provide a base
of sweetness and Fatalii, Yellow 7 - Pot, Yellow Ghost, and Yellow Moruga Scorpions will leave your eyes watering and your
taste buds begging for more.
For the vinaigrette 5 tbsp extra-virgin olive oil 3 tbsp white balsamic vinegar a drizzle
of honey or
agave nectar fine sea salt & freshly ground black pepper, to
taste Cook the beluga lentils al dente according to packet instructions.
dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash
of water 2 tsp dijon mustard salt + pepper 1 tbsp raw honey /
agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral
tasting oil
Taste and add additional salt if needed and a splash
of agave nectar and pulse until combined.
Cashew Dream: Cashew nuts, Vanilla,
Agave nectar, Cinnamon, water
Tastes way too good to be part
of a cleanse.
Your choice
of sweetener to
taste: 1/4 cup sugar or 10 - 20 drops plain or vanilla stevia liquid, or 2 Tbsp (30 ml)
agave nectar
Easy to make (5 minutes), this drink combines the
taste of mint with
agave nectar and fresh lime juice, with white rum for the kick.