However, I used only two
teaspoons of agave and used juice from half of a halo tangerine.
To remedy this I added about 1
teaspoon of agave nectar.
I substituted 2 teaspoons of xylitol in place of the 1
teaspoon of agave nectar.
Top with pinch of cinnamon and an optional
teaspoon of agave or other sweetener.
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 usually replace one tablespoon of sugar with
a teaspoon of agave nectar.
Top with pinch of cinnamon and an optional
teaspoon of agave or other sweetener.
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
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat
of fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup
agave syrup or another sweetener
of choice zest
of 2 oranges 2
teaspoons ground cinnamon 1/2
teaspoon ground nutmeg 1
teaspoon ground ginger 3/4 cup coconut oil
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
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.
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
1 1/3 cups pecans 1 1/3 cups cup walnuts 1/4
teaspoon vanilla pinch
of salt 1/2 cup diced crystallized ginger 1/3 cup packed dates maple syrup or
agave to make mixture sticky
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 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
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
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
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
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)
Ingredients 500 g cantaloupe pulp the juice
of 1 lemon 30 ml
agave syrup half a
teaspoon cinnamon powder Makes 2 - 3 servings.
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
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
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-...]
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....
2 1/3 cups
of gluten free oats (I used Bob's Red Mill rolled gluten free oats) 1
teaspoon ground cinnamon 1/2
teaspoon baking soda 1/2
teaspoon baking powder 1/2
teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4 cup
of unsweetened applesauce 1/4 cup
of maple syrup,
agave or honey (for vegetarian option) 1/4 cup
of hemp hearts (optional for extra protein) 1/4 -1 / 2 cup
of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
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
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
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
4
teaspoons sweetener
of choice (sugar / evaporated cane juice, maple syrup,
agave) or 1 large medjool date
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
I feel like you could possibly make an «icing» with a plant based saturated fat food like thick coconut cream blended with maple syrup or
agave plus a
teaspoon of jam.
3 Medjool dates to sweeten (you can substitue 1 - 2
teaspoons of honey, stevia,
agave syrup, maple syrup or rice malt syrup).
You will never believe there is only 1
teaspoon of sweetener (I used
agave, not honey), because the ripe mango and banana are so naturally sweet.
200 g semi-whole Manitoba flour 100 g whole rice flour 2
teaspoons cream
of tartar a pinch
of whole sea salt 70 ml extra virgin olive oil 100 ml
agave syrup 100 - 120 ml oat milk half a
teaspoon of essicated ginger powder half a
teaspoon cinnamon powder 2 - 3 pinches
of powdered cloves 3 - 4 pinches
of grated nutmeg a pinch
of mace powder a pinch
of vanilla powder a pinch
of cardamom powder 2 firm apples (I used Golden Delicious)
1 can
of full fat organic coconut milk 1 vanilla bean, split lengthwise and scraped
of seeds 1/2
teaspoon xanthan gum 5 medjool dates, pitted 1 tablespoon maple syrup (or raw honey,
agave, 1 or 2 more dates)
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