Just made this again but this time I added some fresh chopped pineapple and
a tsp of agave nectar.
:) 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.
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
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.
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.
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
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
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
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
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
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
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
Sauce: 5 - 6 servings — 1/2 cup
of peanut butter — juice
of two limes — 2 tbsp
of tamari or soya sauce — 2 tbsp
of agave nectar or honey — 2
tsp of grated fresh ginger — 1
tsp Siracha sauce (add according to spice preference)-- 2 - 3 tbsp
of water to reach desired texture.
1c greek yogurt 1c frozen (or fresh) pineapple 1c mango, diced 1 / 4c fresh orange juice 1 tbsp
agave nectar 2
tsp fresh lime juice Dash
of salt Ice cubes