Sentences with phrase «think agave»

I also used to think agave was good for me, it was just good marketing and they managed to sell it as «healthy» for years!

I used to think agave was healthy - same as you Congrats on you weight loss success!

Unrefined coconut oil (which is solid at room temperature) can add the thickness that butter would, and canola oil works in recipes with liquid sugars (think agave) or solid fats, such as groundnuts or chocolates in cakes.

I think I'm better having honey from up the road than agave from Mexico, even if I do think the agave has nutritional benefits.

Unfortunately I don't think agave nectar would be a good substitute for the brown rice syrup.

I think agave should work in terms of texture, but the flavor won't be nearly as caramel - like without the maple syrup.

I think agave will have a slightly milder flavor, but contributing the same amount of sweetness / moisture to the bread.

I think agave would be better than honey.

Even though she can have honey after a year, I thought agave was a better to option.

I thought agave was a magical natural sweetener here to save us all from the evils of white sugar??

As a result, folks with blood sugar issues (about 80 % of people over 25) who are avoiding sugar have been scammed into thinking agave is a healthy sweetener for them.

Not exact matches

I think that these are sweet enough with just the sweet potatoes and dates and often leave out the agave, so I'm sure that you'd find the same!

After making these for so long I found that you can sub the agave for 1 small, mashed, then melted ripe banana — which I think is really cool!

Do you think that honey or agave nectar would work as substitutes for maple syrup?

Yes I think that would work just fine as an alternative — especially as Agave has its own antimicrobial properties and some studies now are proving its anti-aging effects!

Just one thought though: I have seen you use a lot of agave syrup in your recipes, but I read a lot of bad things about it.

I know you know now that agave is now thought to be not - so - healthy... so would you recommend substituting maple syrup for it in this recipe?

Hi just wanted to share a link regarding the agave debate that I thought yourself and your readers might be interested in.

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.

Do you think I could use brown rice syrup instead of agave in these??

My husband's allergic to agave... do you think local honey would be a good substitute (if we're not going for vegan)?

I think for Pesach I would use some lemon juice and maybe a tablespoon of agave to replace the sweetness of the balsamic.

I can also Google about that substitution, but I thought you might have baked with agave before.

I thought the savory tofu had a good balance of flavor — the agave cuts the salt and the cayenne adds a boost of that blackened flavor.

2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup Fresh mint to garnish

I love the fact that you've created a paleo friendly bread but I'm not loving the fact that you use honey and even worse agave syrup (didn't think this was paleo?).

Curious what you think about subbing honey for the agave?

I think I'm going to balance it out with a tsp - tbsp of stevia or agave nectar; a bit different than the salsa I'm used to.

Think I'll try it in place of agave in some recipes and see how it works.

I don't think it needs the agave syrup, either.

I used it on top of these pancakes and thought it was a nice, milder option to maple syrup or agave.

Do you think this recipe would work with a hint of agave nectar or with no sweetner at all?

Think honey would be a tasty replacement for agave / maple syrup?

I made these and used agave (1/2 amount for both the muffin and topping) and I think it is plenty seeet that way.

I was wondering, what could i use as a substitute for the agave nectar as ive never seen / heard of it, and therefore do nt think its available where im from.

Hi, I'm thinking you could replace agave nectar for the same amount of crushed pineapple with juice, I'm going to give it a go.

I substituted the flour for rice flour (gluten free) and used apple sauce instead of Agave syrup, do you think thid could have caused the problem?

Does anyone have any thoughts on substituting agave nectar for the honey in the frosting?

Agave is NOT a sweetener I use or think highly of.

Do you think I could replace the agave nectar with stevia?

I can not have any refined sugars — how do you think this would work if I used agave nectar?

- Used almond meal from Trader Joe's instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C of maple syrup instead of yacon - Used 1 tsp powdered ground ginger / 1 tsp real grated ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some of the above comments and didn't want to use too much oil

I substituted maple syrup for the agave (and actually reduced the amount to 1/3 cup and it was still plenty sweet for us); I also added 1/2 cup of cornmeal in place of 1/2 cup of the flour and thought it added a nice texture.

I kind of just fiddled around until it turned out, but I think you could try using 1 cup of hazelnuts, 1/3 cup cacao, 2 tbsp of coconut oil and 2 - 4 tbsp of maple syrup or agave.

I think the recipe called for agave but I used some honey instead.

Fab flavour combos, orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!

Ginger, vanilla bean and agave are just three of the reasons why the thought of this pie keeps me up at night... and why I can't wait to try it for myself!

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

I wasn't too thrilled with the ingredients, plus like you said, it's not available in Canada anyway:) I think I'd sub in coconut nectar in place of the agave... I'm off nuts and most seeds for the time being but I will have to make this for my hubby.

I thought this would be a nice sub for honey or agave even though these are natural sweeteners, they do have a higher glycemic than this product.