I usually replace one tablespoon of sugar with
a teaspoon of agave nectar.
Hi Gina, I found the same issue with the dough... i added
another teaspoon of agave nectar and grapeseed oil each and dipped my fingertips in water now and then when forming the cookies.
I substituted 2 teaspoons of xylitol in place of the 1
teaspoon of agave nectar.
To remedy this I added about 1
teaspoon of agave nectar.
Not exact matches
1
teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light
agave nectar Juice from about 1/2 a lime
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.
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
I added about an 1/8 cup
of chia seeds [This was the first time I've used them so I was being cautious:)-RSB-, cinnamon, and a
teaspoon agave nectar.
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
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.
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
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)
I also used a
teaspoon of honey instead
of agave nectar.
Vegan Lentil Curry Bowl with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4
teaspoon salt Juice
of two limes 1 - 2
teaspoons honey or
agave nectar For the Roasted Carrots: 8 carrots, peeled...
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
Add
agave nectar, ancho chili, ginger, lemon zest, lemon juice and 1/2
teaspoon of kosher salt, whisk until well combined.
-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....
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2
teaspoons agave nectar 1
teaspoon olive oil (for the cooked noodles)
1 1/4 cup
of oats 1/2 cup
of ground almonds 1/2 cup
of pumpkin puree 2 tablespoon
of coconut oil — melted 3 tablespoons
of runny almond butter 5 tablespoons
of maple syrup or
agave nectar 1 tablespoon
of milled flaxseeds + 3 tablespoons
of water 1/2
teaspoon of baking soda 1/2
teaspoon of bicarbonate
of soda 1/2
teaspoon of cinnamon powder 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg a pinch
of sea salt 50gr
of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
For dressing 1 small shallot, minced 2 tablespoons champagne vinegar Juice
of 1 lime 2 tablespoons soy sauce 1
teaspoon agave nectar 2
teaspoons hazelnut oil 1/4 cup olive oil 1/4
teaspoon kosher salt 1/4
teaspoon black pepper
Whisk together the stout,
agave nectar, tomato paste, yellow mustard, 1/2
teaspoon of salt, and 1/2
teaspoon pepper in a small bowl.
Caramel 1 1/2 cups sugar (evaporated cane juice) 4 tablespoons corn syrup or
agave nectar 6 tablespoons water 6 tablespoons Earth Balance natural shortening 6 tablespoons coconut milk 1 1/2
teaspoons vanilla extract 1 cup unsweetened shredded coconut Small glass
of water
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
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)
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
Yield: 32 Servings 3 cups
of old - fashioned rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2
teaspoon salt 1 cup
agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2
teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.
2
teaspoons coconut
nectar (or raw honey, dark raw
agave nectar, 1 - 2 drops
of liquid stevia or 1 large medjool date)
1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder
Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon agave nectar 5 drops of stevia 1 teaspoon
Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon
agave nectar 5 drops
of stevia 1
teaspoonteaspoon vanilla
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
Top each with 2 roasted grapes and a small drizzle
of honey or
agave nectar (about 1/4
teaspoon honey per 5 appetizers).
List
of ingredients: 1/2 cup chia seeds (soaked) 2 eggs 1 cup shredded coconut 1/2 cup blueberries 1 cup strawberries 1 tablespoon
of organic nut butter 1 tablespoon
of organic maple syrup or
agave nectar 1/4 cup walnuts 1
teaspoon of coconut oil 2 serve Method: Combine soaked chia seeds, eggs and shredded coconut...
I altered it a bit, using only 1
teaspoon of baking soda and honey instead
of agave nectar, and I had to cook it 5 minutes longer and I didn't make the icing - it doesn't need it.
Crust: 1 cup pecans 1/2 cup pitted Medjool dates Pinch
of salt Filling: 3 cups cashews, soaked one hour 1/2 cup fresh lemon juice 1 cup raw
agave nectar 1 cup coconut oil 1 1/2
teaspoons vanilla extract 1/2
teaspoon salt Caramel Sauce: 1/2 cup pitted Medjool dates, soaked for 20 minutes 1 Tablespoon raw vanilla powder 1 Tablespoon maca powder 1
teaspoon psyllium husk Pinch
of salt 2 pears, thinly sliced 2 apples thinly sliced
Filling: 1 1/2 cups raw cashews, soaked overnight juice
of 2 lemons 1
teaspoon of vanilla extract 1/3 cup coconut oil, melted 1/3 cup liquid honey (vegans: use
agave nectar!)
There are 2 tablespoons
of light
agave nectar and 3
teaspoons of Truvia sweetener added.
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)
5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2
teaspoons agave nectar 1
teaspoon olive oil (for the cooked noodles)
You start out with flax seeds, blueberries, coconut milk or rice milk, carrots, zucchini, onion, beets, kale, shiitake mushrooms, butternut squash, broccoli, mixed greens, chia seeds, sunflower seeds, pumpkin seeds, broccoli with orange oil and lemon juice, pear, apple, citrus zest (orange oil or lemon oil), 1
teaspoon of brown sugar / honey /
agave nectar per serving, and the spices / condiments listed above.
Caramel 1 1/2 cups sugar (evaporated cane juice) 4 tablespoons corn syrup or
agave nectar 6 tablespoons water 6 tablespoons Earth Balance natural shortening 6 tablespoons coconut milk 1 1/2
teaspoons vanilla extract 1 cup unsweetened shredded coconut Small glass
of water
1.5 cups pitted dates 2 cups almonds 1/2 cup ground flax meal 1/2 cup unsweetened shredded coconut 1/4 cup raw cocoa powder
Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon agave nectar 5 drops of stevia 1 teaspoon
Teaspoon celtic sea salt 1/2 cup almond butter 3 scoops all greens or meta greens powder 1/2 cup coconut oil 1 tablespoon
agave nectar 5 drops
of stevia 1
teaspoonteaspoon vanilla