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.
Whisk water, 3/4 cup agave nectar, cornstarch, flour, zest and juice
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 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.
esembles coarse meal. Add the agave nectar. Work mixture with fingertips until
ix together the margarine and agave nectar.
In a separate bowl
egrees. Gently mix the fruit, agave nectar, lemon peel and corn starch
Place almonds, agave nectar and salt in Oster(R) Versa(R) Performance Blender; PULSE on HIGH 2 to 3 times.
Blend on HIGH for 1-1/2 to 2 minutes or until creamy, using tamper to press ingredients into blade; transfer to a covered container.
Store airtight in refrigerator.
low cooker. If you are using agave nectar, Anupy Singla recommend adding it
Stir raspberry-flavored liqueur and agave nectar together in a tall, thin-sided glass using a spoon. Tilt the glass at an angle and pour in champagne.
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.
n the slow cooker. If using agave nectar, add it towards the end
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.