In a small bowl, combine agave nectar, grape seed oil, key lime
lices evenly.
Mix together Agave nectar, balsamic vinegar and melted butter
Fill a margarita glass with crushed ice.
Add the tequila , lime and lemon juices, agave nectar, triple sec and tangerine juice to a cocktail shaker filled with ice.
Shake vigorously and strain into the prepared glass.
Garnish with a lime and orange wheel.
Whisk together the egg, milk, agave nectar, lemon zest, lemon juice, and
Beat the eggs.
Add the agave nectar and milk and beat well.
Add the peaches and stir.
Pour into the pie crust and bake at 425 degrees for 10 minutes.
Turn oven down to 250 degrees and bake for another 45-55 minutes or until it tests clean.
Place cocoa powder and stevia in a large glass measuring cup or bowl. Slowly add water, stirring constantly, until mixture is thick and creamy with a fudge-like consistency. Add agave nectar and vanilla extract; mix well. Pour the chocolate syrup into a squeeze bottle.
Combine tahini, olive oil, and lemon juice in a jar; stir to combine. Add water gradually to thin the mixture. Add 1 tablespoon plus 1 teaspoon tamari, sesame oil, 1 tablespoon plus 1 teaspoon agave nectar, parsley, cilantro, salt, paprika, and garlic powder. Stir until everything is well combined.
about 1 minute. Add the agave nectar and beat well. Set aside
Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice
esembles coarse meal. Add the agave nectar. Work mixture with fingertips until
egrees. Gently mix the fruit, agave nectar, lemon peel and corn starch
ix together the margarine and agave nectar.
In a separate bowl
Place the agave nectar in a bowl and whisk in the real maple extract. Tip: start by using only 1/2 teaspoon of the extract.
Alternatively, place the ingredients in a small sauce pan. Stir; heat syrup until warm.
Taste and adjust, adding more maple extract if necessary.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
Form dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.
arge bowl.
Beat eggs, agave nectar, and grapeseed oil together in
Combine cubed mango, orange juice, lime juice, and tequila in a food processor; process until smooth. Pour the mixture into a bowl, and stir in the agave nectar and 1/3 cup water. Cover and chill for 2 hours.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 8 hours or until firm.
oiler) melt chopped chocolate and agave nectar just until chocolate is melted
smaller bowl, mix egg, Agave Nectar and milk.
Stir into
Preheat oven to 350 degrees.
Place the potatoes in a 9 x 13 inch baking dish. In a bowl, whisk together the oil, agave nectar, and lemon juice. Pour the mixture over the potatoes and toss until potatoes are coated. Sprinkle with salt, toss again.
Bake, stirring occasionally, for one hour or until potatoes are tender and carmelized.
Season, to taste, with more salt.
Combine equal parts agave nectar and hot water and stir to dissolve. Let cool completely before using. Store in the refrigerator between uses for up to one month.