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Homemade Almond Milk
Drink American

Homemade Almond Milk

4.9

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
  2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
  3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

Almond Flour Brownies
Dessert American

Almond Flour Brownies

4.5

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix almond flour, agave nectar, walnuts, eggs, cocoa powder, coconut oil, and vanilla extract together in a bowl; spread into an 8-inch square baking dish.
  3. 3 Bake in the preheated oven until edges of brownies begin to pull from sides of dish, about 30 minutes. Let brownies cool slightly before slicing, about 5 minutes.

By michelle taylor

Sweet and Savory Fried Plantains
Dessert American

Sweet and Savory Fried Plantains

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut plantain into three sections; quarter each section to yield twelve pieces. Season with garlic powder.
  2. 2 Heat oil and margarine together in a small skillet over medium heat. Add plantain pieces, cook until lightly browned, 2 to 3 minutes per side. Season with black pepper; continue cooking until slightly darker in color, 2 to 3 minutes more.
  3. 3 Off heat, drizzle agave syrup over plantain pieces; sprinkle with brown sugar and cinnamon.

By Donna Munaco

Elana's Gluten-Free Chocolate Chip Cookies
Dessert American

Elana's Gluten-Free Chocolate Chip Cookies

4.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 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.
  3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Avocado Ice Cream
Dessert American

Avocado Ice Cream

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Blend avocados, lemon juice, lime juice, lemon zest, and lime zest together in a food processor until smooth; add coconut milk, agave nectar, and corn syrup and blend until smooth. Cover bowl of food processor and refrigerate for at least 1 hour.
  2. 2 Pour avocado mixture into ice cream maker and process according to manufacturer's instructions.

By Countess

Vegan Agave Cornbread Muffins
Side Dish American

Vegan Agave Cornbread Muffins

4.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 6-cup muffin tin.
  2. 2 Combine cornmeal, flour, baking soda, and salt in a large bowl; stir in applesauce, soy milk, and agave nectar. Slowly stir in oil while continually stirring. Pour into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

By smiithh

Baked Tofu
Dinner American

Baked Tofu

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet with cooking spray.
  3. 3 Whisk soy sauce, agave, sesame oil, garlic, and ginger together in a bowl until evenly combined.
  4. 4 Gently press tofu pieces to release as much water as possible.
  5. 5 Arrange tofu on the prepared baking sheet and brush with 1/2 of the soy mixture.
  6. 6 Bake tofu in the preheated oven for 30 minutes.
  7. 7 Flip tofu and brush with remaining soy mixture. Sprinkle sesame seeds over top. Continue baking until tofu is crisp, about 30 more minutes.
  8. 8 Remove from the oven and use a spatula to transfer tofu to a wire rack to cool.

By Teri Rose Mibelli

Chia Coconut Pudding with Coconut Milk
Breakfast American

Chia Coconut Pudding with Coconut Milk

4.8

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  2. 2 Stir pudding and top with strawberries.

By Donna Kim

Kirstin's Favorite Black Cherry Martini
Drink American

Kirstin's Favorite Black Cherry Martini

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread sugar over a small plate. Pour lemon juice onto another small plate. Dip the rim of a martini glass in the lemon juice, then into the sugar to coat.
  2. 2 Fill cocktail shaker with ice. Add vodka, black cherry juice, grapefruit juice, and agave nectar. Cover shaker with lid and shake vigorously until chilled, about 10 seconds. Strain drink into prepared martini glass and garnish with maraschino cherry.

By klesage

Cooler Than A Cucumber Salad
Lunch American

Cooler Than A Cucumber Salad

4.5

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Place cucumber chunks and cucumber slices in a large bowl; add tomato and onion.
  2. 2 Whisk Champagne vinegar, balsamic vinegar, olive oil, agave nectar, sea salt, and black pepper together in a small bowl until frothy; pour over vegetables. Gently toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate salad before serving, at least 1 hour.

By Kenedy Schlenker

Sweet and Peppery Watermelon Salad
Dinner American

Sweet and Peppery Watermelon Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gently combine arugula, strawberries, watermelon, basil, and red onion in a large bowl.
  2. 2 Mix olive oil, balsamic vinegar, agave nectar, salt, and pepper together until dressing is uniform. Pour over salad; top with feta cheese.

By Elma

Skillet-Braised Grouper with Tomatoes, Onions, and Capers
Dinner American

Skillet-Braised Grouper with Tomatoes, Onions, and Capers

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry; add to the skillet. Cook until lightly browned on one side, about 2 minutes; transfer to a plate. Lightly season uncooked sides with salt and black pepper; keep fillets warm.
  2. 2 Heat remaining 1 tablespoon olive oil in the same skillet over medium heat. Add onion; cook and stir for 1 minute. Add garlic; cook and stir for 30 to 60 seconds. Stir in tomatoes, red wine vinegar, and agave; move vegetables to one side of skillet.
  3. 3 Return fillets to the skillet, uncooked side-down. Evenly distribute vegetables around and over fillets; sprinkle capers on top. Season with salt and black pepper. Cook, uncovered, until thickest part of fillets flakes with a fork, 4 to 5 minutes.
  4. 4 Serve fillets with vegetables; garnish with parsley.

By Bibi

Gluten-Free Beer Bread
Bread & Baking American

Gluten-Free Beer Bread

4.6

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix flour blend, buckwheat flour, sugar, xanthan gum, and salt together in a bowl.
  3. 3 Beat eggs, vegetable oil, agave, and apple cider vinegar in another large bowl with an electric mixer. Mix in dry ingredients and beat until smooth. Stir in beer and yeast, then mix on high speed for 4 minutes. Pour into the prepared loaf pan.
  4. 4 Brush the top of the loaf with milk and sprinkle poppy seeds evenly over the surface. Cover oiled waxed paper and let rise until doubled in volume, 30 to 60 minutes.
  5. 5 Bake in the preheated oven until set in the middle and the internal temperature of the loaf reaches 210 degrees F (99 degrees C), 35 to 45 minutes.

By sdewing

Lower-Carb Banana Protein Muffins
Snack American

Lower-Carb Banana Protein Muffins

4.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
  2. 2 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.

By jamjar

Crunchy Granola Breakfast Cereal
Breakfast American

Crunchy Granola Breakfast Cereal

5.0

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. 2 Mix together rolled oats, flax seed meal, steel-cut oats, oat bran, pecans, and wheat germ in a large bowl until well combined. Whisk together agave nectar, pumpkin, brown sugar, water, canola oil, vanilla, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour pumpkin mixture over oats mixture; stir to coat. Spread mixture on the prepared baking sheets.
  3. 3 Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely.
  4. 4 Mix chocolate chips into cooled granola until evenly combined. Store in an airtight container.

By MichelleCarver

Fresh Strawberry Lemon Shortcake
Dessert American

Fresh Strawberry Lemon Shortcake

4.0

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Combine flour, remaining 2 tablespoons sugar, baking powder, and salt in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and ¾ teaspoon lemon zest together in a separate bowl; stir into flour mixture until a dough forms.
  4. 4 Turn dough out onto a lightly floured surface; knead 10 turns. Divide dough in half. Pat or roll each half into a ¾-inch thick round; transfer to a baking sheet.
  5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool, 15 minutes. Split shortcakes in half horizontally.
  6. 6 Combine yogurt, sour cream, agave nectar, and remaining ½ teaspoon lemon zest in a bowl; set aside. Beat cream and 1 teaspoon sugar together in a separate bowl until stiff peaks form.
  7. 7 Arrange shortcake bottoms on dessert plates; divide yogurt mixture between bottoms. Top each with ¼ each strawberries and whipped cream. Place cake tops on whipped cream; top each with remaining ¼ each strawberries and whipped cream.

By fioremarie

Peanut Butter Snack Bars
Dessert American

Peanut Butter Snack Bars

4.7

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
  2. 2 Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
  3. 3 Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
  4. 4 Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

By LARANEFF

Easy Sirloin Thai Salad
Dinner American

Easy Sirloin Thai Salad

4.6

Prep
Cook
Total
30 min

Instructions

  1. 1 Place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  2. 2 Meanwhile, whisk all Dressing ingredients in medium bowl until smooth; set aside. Arrange lettuce on serving platter; arrange mango, avocado, carrot and bell pepper over lettuce.
  3. 3 Carve steak into slices; season with salt. Arrange beef over salad. Drizzle with dressing. Sprinkle with peanuts, if desired. Serve immediately; squeeze lime wedges over salad, as desired.

By Beef It's What's for Dinner