Just made this again but this time I added some fresh chopped pineapple and
a tsp of agave nectar.
If your mixture doesn't seem moist enough (try pinching it in between your fingers to see if it sticks together)-- add
a tsp of agave or honey until it reaches the right consistency.
:) I also replaced the packet of sugar with 1.5
tsps of Agave Nectar.
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.
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.
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
I've substituted Stevia and
Agave w / a 1/2
tsp of molasses and it gives the cookies just the right amount
of sweetness with that brown sugar flavor I love so much.
The marinara is super simple... tomatoes, garlic, shallot, basil, a touch
of lemon juice, about 2
tsp of raw
agave, salt and pepper to taste.
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.
I added a
tsp of baking powder to make it a little lighter and used organic brown sugar instead
of agave.
I also only used two heaping
Tsp sugar (instead
of agave sirup) to suit the much less sweet German taste.
- 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 used applesauce instead
of soymilk, freshly ground oat flour instead
of wheat, an extra banana instead
of the
agave, and added a heaping 1/4
tsp ground cardamom.
1 extra large leaf
of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag
of mung bean sprouts washed 2
tsp Sesame seeds 1
tsp lemon grass Sea salt and pepper to taste 1
tsp Raw Organic
Agave Virgin Coconut Oil
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)
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
2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2
tsp baking soda 1
tsp cinnamon 3/4
tsp ground flax seeds 1/4 cup
agave or your choice
of sweetener 1/4 cup chocolate chips 3/4 cup hot water
My go to breakfast is Greek yogurt, 1/4 c steal oats, 1/4 c grape nuts,
tsp of ground flax,
agave to sweeten, 1/4 c water and fruit.
In a small bowl, whisk together the Vegenaise, green apple purée, chia seeds, juice from the remaining lemon half, just 1
tsp agave, and a pinch
of salt and pepper.
I use 1
tsp stevia instead
of agave, and sometimes I add honey.
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
Filling 1 can
of full fat coconut milk, stashed in the fridge overnight 1 tbsp
of agave 1/4
tsp of spirulina powder a few drops
of peppermint extract
Ingredients 4 organic eggs 2
tsp of vanilla extract 2
tsp of cinnamon 175g
of peanut butter 120g Groovy food
agave nectar 3 tbsp Sukrin coconut flour 2
tsp baking soda 200g
of 80 % dark chocolate chips.
To lower the carbs I substituted 1
tsp of stevia (I use the «NOW organic stevia powdered extract) + 1/4 c. honey in place
of agave.
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....
The dressing 1/4 cup extra virgin olive oil juice & zest
of one fresh lime juice
of 1/2 lemon 5 stems fresh mint, leaves and stems 1/2 avocado 2
tsp agave or as you may (I like to replace 1
tsp with 3 drops liquid stevia) pinch sea salt 2 - 3 tbsp filtered water for consistency
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)
For the vinaigrette 5 tbsp extra-virgin olive oil 2 tbsp white wine vinegar 1
tsp dijon mustard a drizzle
of honey or
agave nectar fine sea salt & freshly ground black pepper
I can only tolerate 1
tsp of honey or
agave at one time, so I have to reduce the amounts
of sweetener in your recipe.
for the vinaigrette 3 tbsp walnut oil 1 tbsp dark balsamic vinegar 1
tsp dijon mustard a drizzle
of agave nectar or honey fine sea salt & freshly ground black pepper
sweetener - 2 - 3 drops liquid stevia or 2
tsp agave Method • Combine all ingredients in a blender or food processor, scraping down and combining until well mixed and
of a nice texture, not pureed.
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
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves
of garlic, peeled + rough chopped 1 - 2
tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2
tsp agave nectar 1 tbsp tamari soy sauce little scoop
of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4
tsp toasted sesame oil 1/2 cup grapeseed oil
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
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
for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly sliced 1 large cob
of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly sliced juice from 3 limes 2
tsp dijon mustard 2
tsp raw
agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
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.
1 cup cashew nuts, raw and soaked in water for at least 3 hours 2/3 cup water 4 tbsp
agave nectar 1
tsp espresso powder 1
tsp lemon juice 1/2
tsp vanilla powder 1/3 cup cocoa butter, melted pinch
of salt 4 tbsp cocoa powder
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.
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.
3/4 cup cottage cheese 1/4 cup fresh strawberries, coarsely chopped 1/4
tsp pure vanilla extract 1
tsp honey or
agave nectar OR 1 packet
of stevia 1/2 oz dark chocolate, for shaving
Ingredients: • 1 ripe banana • 1/8
tsp cinnamon • 1/8
tsp cloves • 1
tsp flax oil • Drizzle
agave (please note: do not substitute the
agave with honey until after 18 mo
of age due to the risk
of botulism in young babies) Instructions: • Place peeled banana in a bowl and smash with the back
of a fork • Add spices, flax oil and
agave • Mix well • Place in microwave for 20 seconds • Serve warm Click here to see how to use this recipe for older children as a delicious, warm and healthy after school snack.
1 cup almonds, or other nuts, soaked 8 - 12 hours 4 cups water 6 dates or 1/4 cup
agave or other sweetener to taste 1
tsp pure vanilla extract (or the contents
of a vanilla bean)
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
Ingredients: 1 can coconut milk 1 1/2 cups almond or soy milk 10 grams fresh green kale, stems removed 3/4 cup
agave 3 T canola oil Seeds
of 1 vanilla bean 1/8
tsp.