Sentences with phrase «tsp agave syrup»

Spicy Ginger Peanut Sauce: 2 Tbsp creamy salted peanut butter 1/2 cup water 1 Tbsp tahini 1 tsp sesame oil 1 tsp fresh ginger, peeled / chopped 2 cloves garlic, minced 2 - 3 tsp tamari or soy sauce 2 Tbsp rice vinegar 2 tsp agave syrup 5 dashes cayenne fine black pepper to taste

1 Tbsp rice vinegar + 1 Tbsp lime juice + 1 tsp agave syrup + dash of turmeric + dash of ground ginger (or 1/2 tsp fresh grated ginger) + 1 Tbsp chopped fresh scallions (green parts)(optional) + 2 Tbsp water = light Asian - inspired vinaigrette dressing.

Blackberry Tarts Yield: 16 mini tarts Filling 1 cup raw cashews (soaked for min 1 hr) 5 tbsp lemon juice 1 tbsp lemon zest 5 tbsp filtered water + one tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1 tbsp filtered water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the Filling; Combine cashews, lemon juice, zest, 5 tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last tbsp of water for consistency if needed.

2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg sage leaves chopped 1 4 - 6 ″ stem rosemary, needles removed and chopped finely 10 chives chopped 10 basil leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly

Add sweetener to taste - I usually do 1 - 2 tsp agave syrup.

Ingredients for the batter: 1/4 cup mashed sweet potato 1/4 cup chocolate whey protein powder 1tbsp peanut butter (I used chocolate salted caramel by Hognuts) pinch ground cinnamon pinch ground nutmeg 3tbsp ground almonds 2tbsp cocoa powder 2 tsp agave syrup small pinch sea salt 2 tbsp coconut flour 10 drops toffee flavdrops (optional)

The Demogorgan, featuring VA Distillery Companys «Virginia Highland Malt Whisky 1.5 oz Virginia Highland Malt Whiskey.75 oz H & H rainwater madeira 1 tsp agave syrup 1/2 tsp Del Maguey Vida Build all ingredients into a mixing glass, add ice and stir well.

Not exact matches

Filling 1/3 cup virgin coconut oil 1/3 cup agave syrup (nectar) 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours Zest and juice of 1 large lemon Zest and juice of 1 orange 2 tsp.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Finished with a scant tsp of salt and a squeeze of Agave syrup.

Add 1 Tbsp of raw cacao powder to a mug, pour in 1c of warmed plant - based milk, and add 1 - 2 tsp of natural organic unprocessed sweetener such as yacon syrup, agave syrup, coconut nectar, coconut sugar, or maple syrup.

Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4 Tbsp extra virgin olive oil 3 Tbsp apple cider vinegar or white balsamic vinegar 2 Tbsp lemon juice 1/2 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt

2 carrots (about 300gms) peeled & grated 300 gms celeriac (celery root) peeled & grated 2 large raw beets (beetroot) peeled & grated 50 gms pumpkin seeds juice of 1 lemon 1 tsp raw honey or agave syrup (optional) 3 tbsp extra virgin olive oil 20 gms flat leaf parsley, chopped

Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.

The only two change I made to your recipe was to used 100 % whole wheat flour instead of white whole wheat flour, and instead of agave nectar I used 1/2 cup of brow sugar + 2 tsp of maple syrup.

dressing 2 - 3 tbsp extra virgin olive oil 2 tsp Shoyu (naturally brewed soy sauce or sub with liquid aminos) 2 tsp balsamic vinegar 1 tsp agave or maple syrup Himalayan salt and freshly ground pepper to taste

1 cup / 150 g almonds 15 fresh soft medjool dates, pitted 5 tbsp coconut oil, room tempered 3 tbsp maple syrup, agave syrup or clear honey 1 - 2 tsp ground ginger 1 tsp ground clove 2 tsp ground cinnamon 1 cup / 250 ml whole wheat spelt flour 1/2 tsp baking soda

1 cup almond flour 1/2 cup coconut sugar (can sub regular sugar) 1/2 cup cocoa powder 1 tsp baking powder 2 eggs 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla Frosting:

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tsp CHOC Chick Sweet Freedom, agave syrup, honey or maple syrup (to taste) 1/2 tsp cayenne pepper chili powder (taste and add a little more if required) 1/2 tsp vanilla bean extract

- 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

Filling — 2 ripe firm bananas 1 - 2 medium, perfectly ripe avocados 2 - 3 tbsp maple syrup or agave nectar 1 tsp cinnamon

1.5 flax eggs (1.5 tablespoon of flax or flax and chia (ground) meal mixed with 4 tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)

100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 - 4 tbsp CHOC Chick Sweet Freedom or agave syrup or honey (to taste) 1 tsp vanilla bean extract or other essences such as orange or peppermint (optional)

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 cup Frangelico or Baileys 2 cup Vodka 1 tsp CHOC Chick Raw Cacao Powder 1 - 2 tsp CHOC Chick Sweet Freedom, honey or Agave Syrup 4 drops Vanilla Essence (optional)

Pin It Author: Stefani Weiss Ingredients: 1 cup / 100gr — desiccated coconut 250 ml / 1 can — coconut cream 4 Tbsp — maple syrup (you can also use agave or honey) 1 tsp — vanilla extract 1/2 cup — freeze... Continue Reading →

INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin

100 g CHOC Chick Raw Cacao Butter 30 g CHOC Chick Raw Cacao Powder (6 - 7 tablespoons) 2 - 3 tbsp CHOC Chick Agave Syrup or Sweet Freedom Original 25 g butter (for a completely raw version, there really isn't any need to add this butter, so don't add if you are vegan) 5 tsp rum (or water) 4 tbsp single cream (vegan creams work brilliantly!)

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

Shopping List: 6 Eggs 1/4 cup Plus 2 Tbsp Coconut Oil Zest from 3 limes Juice from 3 Limes 3/4 Cup Plus 2 Tbsp Coconut Milk 1/3 Cup plus 2 Tbsp Honey or Agave Syrup 2/3 Cup Coconut Flour 1 Heaping tsp Baking Soda 1.5 tsp Xanthan Gum 1/4 tsp Salt 1/2 tsp Pure Vanilla Extract

For the cupcakes: 6 Eggs 1/4 cup Coconut Oil Zest from 2 limes Juice from 2 Limes 3/4 Cup Coconut Milk 1/3 Cup Honey or Agave Syrup 2/3 Cup Coconut Flour 1 Heaping tsp Baking Soda 1.5 tsp Xanthan Gum 1/4 tsp Salt

1/2 cup pecan nuts 1/4 cup cacao nibs 1/4 cup cashew nuts 1/2 cup desiccated coconut 3 tbsp CHOC Chick Raw Cacao Powder 1 tsp vanilla bean extract 2 - 3 tbsp agave, maple syrup or fruit syrup (add more or less to taste)

For the Lime Glaze: 2 Tbsp Coconut Oil Zest from 1 Lime Juice from 1 Lime 2 Tbsp Coconut Milk 2 Tbsp Honey or Agave Syrup 1/2 tsp Pure Vanilla Extract

1/3 c. agave (agave is better for me; maple syrup should not change the results) 1 tsp.

1 1/2 c pumpkin, mashed (from can or bake a pumpkin & scoop out flesh) 2 bananas, mashed 3/4 c raisins 2 eggs 1/2 c almond butter 1/4 c butter (or olive oil or coconut oil) 1/4 c organic maple syrup (or honey or agave) 3/4 c almond flour 1/3 c coconut flour 1 tsp baking soda 1/4 tsp salt 2 tbsp pumpkin spice (or about 1 - 2 tbsp cinnamon, 1 tsp nutmeg, 1 tsp allspice, 1/2 tsp ginger) 1/2 tbsp vanilla

We just do 1/2 cup oats Tsp ground flax Cinnamon Squirt of agave syrup (much lower glycemic index i.e. it doesn't raise blood sugar a ton) And sometimes throw frozen raspberries....

200 g almonds 3 tbsp runny honey or agave syrup 2 tbsp melted coconut oil the seeds from 1 vanilla pod, or 1 tsp good vanilla extract salt 150 g unsweetened desiccated coconut 200 g dark chocolate (70 per cent)

4 tbsp liquid honey, agave, maple or apple syrup 4 tbsp water (or coconut oil, but make sure to melt it first) 1 tsp grounded cinnamon 1 tsp grounded vanilla Soft ingredients, add after baking: 1 or 2 cups of dried fruit, coarsely chopped (apricots, cranberries, green & yellow raisins, apples, goji, mulberries, figs)

The Filling 2 cups raw cashews, soaked 4 - 6 hours and rinsed 1/4 cup + 2 Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp salt

1 cup water or low sodium vegetable broth 1.5 tbsp chia seeds 4 tbsp apple cider vinegar sweetener of your choice — date paste, agave, maple syrup, honey — add to taste 2 tsp curry powder (taste the dressing after you add one tsp just in case that's enough) 1 tsp turmeric 1 tsp garlic powder 1 tsp onion powder

1/2 cup sesame seeds 1/2 cup pumpkin seeds 1/2 sunflower seeds 1 cup rolled oats 1,5 cup cooked wholegrain rice 3 tbsp chia seeds 3 tbsp psyllium husk 1 tsp salt 3 tbsp extra virgin melted coconut or extra virgin olive oil 1 tbsp date syrup (maple / agave or coconut) 1/3 tsp caraway seeds (optional, you can use rosemary or some other herb or spice you like) 1,5 cup water

sweet chili soy dip ingredients: 1/4 cup tamari or nama shoyu 2 tbsp maple syrup / raw honey / agave 1 tsp minced fresh ginger couple drops of hot toasted sesame oil pinch of red pepper flakes 1 green onion, thinly sliced on a bias 2 tsp toasted sesame seeds

1.5 cups flour 1/2 cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup oil 2 teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy milk, or water)

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

sweet peppers 1 cup cilantro, chopped or snipped juice of one lime, approx 3 tbsp 1/4 cup extra virgin olive oil 2 tbsp agave syrup 1 large clove garlic, crushed 1/2 tsp cumin 1/4 tsp cayenne or to taste 1/8 tsp sea salt Method To allow flavours to mingle, prepare dressing first by combining lime juice, olive oil, agave, garlic and spices.

I used coconut oil in place of vegetable oil,.75 cup raw agave syrup instead of white sugar, and plain Greek yogurt + 2 tsp pure vanilla extract.

1 cup yellow mustard 1/2 cup apple cider vinegar 1 - 2 tsp hot sauce 2tsp gluten free Worcestershire sauce 1/4 honey or agave syrup 1/4 cup molasses 1 Tbsp brown sugar

You will need the following ingredients: 1 Tbsp coconut oil 1 Tbsp agave nectar or brown rice syrup (for thicker consistency) 1/4 tsp vanilla extract Pinch of Stevia 2 Tbsp raw, organic coco powder

3 Tbsp olive oil 1 Tbsp + 1 tsp maple syrup (can use agave or honey instead but the maple flavor is great) 1/4 tsp kosher salt 1/4 tsp cayenne pepper

2 tbsp balsamic vinegar + 1 tsp Dijon mustard + 1/2 tsp agave / maple syrup + 2 Tbsp water.