Type what you have

Ingredients

• ✓ agave nectar
• strawberry
• chia seed
• lime juice
• chia seed

Instructions

1. 1 Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
2. 2 Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

By Buckwheat Queen

Ingredients

• ✓ agave nectar
• water
• blueberry
• strawberry
• ginger

Instructions

1. 1 Blend water, blueberries, strawberries, ginger, and agave nectar together in a blender until thick and smooth.

By awakenedone

Ingredients

• ✓ agave nectar
• spinach
• strawberry
• banana
• almond milk

Instructions

1. 1 Combine spinach, strawberries, banana, almond milk, and agave in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ agave nectar
• rolled oat
• coconut milk
• banana
• powdered peanut butter

Instructions

1. 1 Place oats in a blender and blend until a fine powder forms; add coconut milk beverage, banana, powdered peanut butter, and agave nectar. Blend until smooth.

By Yoly

Ingredients

• ✓ agave nectar
• vanilla greek yogurt
• kiwi
• macadamia nut
• mint

Instructions

1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.

By thehungryscientist

Ingredients

• ✓ agave nectar
• water
• salt
• rolled oat
• banana
• sunflower seed butter

Instructions

1. 1 Bring water and salt to a boil in a saucepan; add oats and simmer until desired consistency is reached, about 5 minutes. Remove saucepan from heat and stir in bananas, sunflower seed butter, and agave nectar.

By Tierra_Beloved

Ingredients

• ✓ agave nectar
• almond butter
• pumpkin
• egg
• baking soda
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
3. 3 Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
4. 4 Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

By Chef Lizzie

Ingredients

• ✓ agave nectar
• water
• blueberry
• green grape
• green apple
• strawberry
• ginger

Instructions

1. 1 Blend water, blueberries, grapes, apple, strawberries, ginger, and agave nectar together in a blender until thick and slushy.

By awakenedone

Ingredients

• ✓ agave nectar
• almond milk
• oat
• peanut butter
• chia seed
• vanilla protein powder
• blueberry

Instructions

1. 1 Mix almond milk, oats, peanut butter, chia seeds, agave, and protein powder in a bowl until well combined. Divide mixture between 2 Mason jars. Top each jar with 1/2 cup blueberries. Refrigerate for 8 hours, or overnight.

By Yoly

Ingredients

• ✓ agave nectar
• water
• salt
• steel-cut oat
• walnut
• raisin
• vanilla extract
• cinnamon
• milk

Instructions

1. 1 Bring water and salt to a boil in a pot. Pour in oats and return to a boil while stirring. Reduce heat and let simmer until water is absorbed, 20 to 25 minutes.
2. 2 Remove oats from heat and immediately stir in walnuts and raisins. Stir in agave nectar, vanilla extract, and cinnamon.
3. 3 Divide oat mixture into 4 portions in bowls. Cover and refrigerate overnight, or up to 5 days.
4. 4 When ready to prepare, add 2 tablespoons milk to each portion. Heat in a microwave for 1 minute and 30 seconds, stirring halfway through cook time.

By Tracey D

Ingredients

• ✓ agave nectar
• mango
• pineapple
• acai pulp
• water
• lime juice
• coconut
• chia seed

Instructions

1. 1 Place mango, pineapple, acai, water, and lime juice in a blender; pulse until smooth and creamy. Pour mixture into 2 bowls; sprinkle with shredded coconut and chia seeds. Drizzle with agave.

By Fioa

Ingredients

• ✓ agave nectar
• almond milk
• strawberry
• banana
• rolled oat
• vanilla extract

Instructions

1. 1 Combine almond milk, strawberries, banana, oats, agave nectar, and vanilla extract in a blender; blend until smooth.

By Sara

Ingredients

• ✓ agave nectar
• water
• flax seed meal
• rolled oat
• soy milk
• all-purpose flour
• whole wheat flour
• canola oil
• baking powder
• vanilla extract
• salt

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions.
2. 2 Stir water and flax seed meal together in a bowl.
3. 3 Blend oats in a blender into a flour-like consistency. Add flax seed mixture, soy milk, all-purpose flour, whole wheat flour, canola oil, baking powder, vanilla extract, agave nectar, and salt to oats; blend until batter is just mixed.
4. 4 Ladle 1/2 cup batter into preheated waffle iron. Cook the waffles according to manufacturer's instructions until golden and crisp, about 5 minutes.

By Allrecipes Member

Ingredients

• ✓ agave nectar
• white whole wheat flour
• all-purpose flour
• white sugar
• baking powder
• salt
• coconut milk beverage
• canola oil
• egg
• vanilla extract
• coconut milk yogurt
• coconut chips

Instructions

1. 1 Stir together flours, sugar, baking powder, and salt in a bowl. Stir together coconut milk, oil, eggs, and vanilla in another bowl.
2. 2 Make a well in the flour mixture and pour in the egg mixture all at once. Stir just until moistened. (Batter will be slightly lumpy.)
3. 3 Preheat a waffle iron according to manufacturer's instructions.
4. 4 Lightly grease the preheated waffle iron and spoon 1/2 cup batter onto the surface. Close and cook until waffle is golden brown and the iron stops steaming, 3 to 5 minutes. Repeat to cook remaining waffles.
5. 5 Top each waffle with 1 tablespoon yogurt, 1 tablespoon coconut chips, and 1 teaspoon agave nectar.

By thehungryscientist

Ingredients

• ✓ agave nectar
• coconut milk
• coconut milk
• vanilla extract
• cinnamon
• salt
• chia seed
• strawberry

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

Ingredients

• ✓ agave nectar
• salt
• cinnamon
• flax seed
• butter
• rolled oat
• turbinado sugar
• pecan
• all-purpose flour
• cinnamon
• ginger
• vanilla extract
• orange liqueur
• lime juice
• cornstarch
• blackberry
• blueberry
• pear
• apple

Instructions

1. 1 Combine apples, pears, blueberries, blackberries, agave, cornstarch, lime juice, orange liqueur, vanilla extract, ginger, and cinnamon in a slow cooker. Stir to combine.
2. 2 Place flour, pecans, sugar, oats, butter, ground flax seeds, cinnamon, and salt in a bowl or resealable plastic bag. Crumble mixture with a fork, your fingers, or a pastry blender. Pour over fruit mixture in the slow cooker.
3. 3 Cover and cook on Low until cooked through and top is golden, 8 hours to overnight.

By meyer

Ingredients

• ✓ agave nectar
• rolled oat
• flax seed meal
• steel-cut oat
• oat bran
• pecan
• wheat germ
• pumpkin
• brown sugar
• water
• canola oil
• vanilla extract
• pumpkin pie spice
• salt
• date
• chocolate chip

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

Ingredients

• ✓ agave nectar
• olive oil
• onion
• garlic
• turmeric
• cumin
• cinnamon
• cayenne pepper
• black pepper
• water
• carrot
• salt
• chickpea
• lemon
• cilantro

Instructions

1. 1 Heat oil in a tagine or Dutch oven over medium heat; cook and stir onions and garlic until softened, 5 to 10 minutes. Add turmeric, cumin, agave nectar, cinnamon, cayenne pepper, and black pepper and stir until onion mixture is evenly coated. Add just enough water to cover the bottom of the tagine; add carrots and salt. Cook over medium-low for 12 minutes.
2. 2 Mix chickpeas into carrot mixture, adding more water if needed to cover the bottom but keeping the sauce thick. Cook mixture for 7 minutes.
3. 3 Serve tagine with lemon wedges and cilantro.

By Heather

Ingredients

• ✓ agave nectar
• water
• active dry yeast
• whole wheat flour
• salt

Instructions

1. 1 Pour water into a microwave-safe measuring cup and heat in the microwave oven for about 1 minute. Check temperature using a food thermometer to be sure water is no hotter than 100 degrees F (38 degrees C). Add yeast and agave; let sit until foamy, about 15 minutes.
2. 2 Combine flour and salt in a large bowl. Add yeast mixture; stir to combine and knead a few times. Cover bowl and let dough rise in a warm place until doubled in size, overnight to 18 hours.
3. 3 Turn dough out onto a floured surface. Knead 5 to 10 times using floured hands. Shape dough into a ball and let rise while oven is preheating.
4. 4 Preheat the oven to 450 degrees F (230 degrees C) and place a Dutch oven inside to warm for 30 minutes.
5. 5 Use floured hands to carefully drop dough into the hot Dutch oven. Use potholders to place the lid on the Dutch oven.
6. 6 Bake in the hot oven for 30 minutes. Uncover Dutch oven and bake until bread is deep golden brown, 10 to 15 minutes more. Remove and let cool.

By My Healthy Kitchen

Ingredients

• ✓ agave nectar
• cream cheese
• green grape
• red grape
• walnut

Instructions

1. 1 Mix cream cheese and agave nectar together in a large bowl. Stir in green grapes, red grapes, and walnuts.
2. 2 Refrigerate cream cheese mixture for at least 2 hours before serving.

By Alison

Ingredients

• ✓ agave nectar
• brown sugar
• coconut oil
• rolled oat
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt brown sugar, coconut oil, and agave nectar in a small pot over medium heat; bring to a boil. Remove from heat; add oats and flour. Pour into an 8-inch baking dish.
3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Refrigerate until solid, at least 20 minutes. Cut into squares; you may need to pick up the whole thing and cut it from the side.

By Carel

Ingredients

• ✓ agave nectar
• cucumber
• mango
• rice vinegar
• sesame seed

Instructions

1. 1 Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
2. 2 Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

By stronglive1

Ingredients

• ✓ agave nectar
• milk chocolate powdered drink mix
• peanut butter
• neufchatel cheese
• pecan

Instructions

1. 1 Place chocolate drink mix, peanut butter, and Neufchatel cheese in a mini food processor. Pulse until well combined.
2. 2 Roll mixture into eight 1-inch balls. Dip each ball in agave, then in chopped pecans. Serve immediately or refrigerate in an airtight container.

By Yoly

Ingredients

• ✓ agave nectar
• white wine vinegar
• olive oil
• kale
• strawberry
• pine nut
• walnut
• mozzarella cheese

Instructions

1. 1 In a small bowl, whisk together agave, vinegar and olive oil. Add to kale and mix until leaves are coated. Transfer to a bowl and top with strawberries, pine nuts, walnuts and Fresh Mozzarella.

By BelGioioso Cheese

Ingredients

• ✓ agave nectar
• watermelon
• water
• tequila
• blueberry
• mint leaves

Instructions

1. 1 Blend the watermelon in a blender until smooth; pour into a large pitcher.
2. 2 Stir the water and agave nectar together in a small bowl; add to the watermelon. Stir the tequila into the watermelon mixture. Add the blueberries and garnish with the mint to serve.

By Sarah

Ingredients

• ✓ agave nectar
• almond milk
• cornstarch
• vanilla bean
• coconut oil
• vegan whipped cream

Instructions

1. 1 Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.
2. 2 Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.
3. 3 Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.

By Yoly

Ingredients

• ✓ agave nectar
• cashew
• soy milk
• vanilla extract
• coconut oil
• fig

Instructions

1. 1 Place cashews in a bowl and cover with cold water and soak for 2 hours to overnight. Drain.
2. 2 Combine soaked cashews, milk, vanilla extract, and agave nectar in a blender; blend until smooth. Add some water or soy milk to thin, if needed. Transfer cashew cream to a serving bowl.
3. 3 Heat coconut oil in a skillet over medium heat and saute figs on both sides until softened and warmed, about 4 minutes. Serve with cashew cream.

By Rita

Ingredients

• ✓ agave nectar
• date
• water
• lemon
• ghee
• cinnamon
• nutmeg

Instructions

1. 1 Combine dates, hot water, lemon, agave, ghee, cinnamon, and nutmeg in a small pot over medium-low heat; bring to a boil.
2. 2 Reduce heat and simmer, breaking up the dates as they cook down, until thickened to desired consistency, about 10 minutes.

By Kimberly Masiello

Ingredients

• ✓ agave nectar
• ice cube
• soy milk
• peanut butter
• carob powder

Instructions

1. 1 Place ice cubes in a blender. Add soy milk, peanut butter, carob powder, and agave nectar; blend until smooth and thickened.

By Edward Thomas Spivey

Ingredients

• ✓ agave nectar
• water
• white sugar
• orange juice
• quince
• cinnamon stick
• cranberry
• orange zest

Instructions

1. 1 Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.
2. 2 Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.
3. 3 Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

By Buckwheat Queen