egrees. Gently mix the fruit, agave nectar, lemon peel and corn starch
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.
In a small bowl, combine agave nectar, grape seed oil, key lime
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.
Blend 4 cups cashew milk, 1/2 cup agave nectar, and 1/4 teaspoon nutmeg in a blender until smooth; pour into a pitcher. Blend remaining cashew milk, agave nectar, and nutmeg together in the blender until smooth; pour into the same pitcher and stir to combine. Adjust agave nectar and nutmeg to taste.
In a large cocktail shaker mix agave nectar, coconut milk, light rum, gold rum, lime juice, pineapple juice and coconut water; fill with ice and shake vigorously 20 times.
Do not stain; pour into 2 ice filled glasses.
Garnish with lime slice and maraschino cherry.
Place all ingredients in a drink shaker.
Add ice.
Shake to cool and mix the ingredients.
Add salt to the rim of a glass if you'd like and then pour in the drink.
Enjoy.
Preheat oven to 375 degrees F (190 degrees C).
Combine oats, flax seeds, hemp seeds, whole wheat flour, cocoa powder, baking soda, and cinnamon in a bowl. Mix bananas, butter, brown sugar, agave nectar, egg, and vanilla extract together in a separate bowl; stir into oats mixture until batter is just mixed. Fold chocolate chips into batter. Drop batter by the spoonful onto a baking sheet.
Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes.
Place 2T of yogurt on the bottom of each dish (I use a small cookie scoop so that its somewhat rounded).
Place 7 raspberries on the top of each.
Drizzle 1 tsp of Agave nectar over the top of each.
Place 1 sprig of mint on each.
Serve immediately (otherwise the sweetener will start to run to the sides of the bowl and your raspberries may \"bleed\" into the yogurt.
Optional: This tastes nice with a little fresh mint mixed into the yogurt as well!
Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice
esembles coarse meal. Add the agave nectar. Work mixture with fingertips until
he almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla
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.
Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse.
Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
Serve over ice. Garnish with cinnamon sticks, if desired.
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