Cupcake Ingredients:

• 3 eggs
• 1/2 cup coconut oil
• 1/2 cup Xagave
• 1/2 cup coconut flour
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• 1/2 cup shredded coconut

Steps:

Mix eggs, coconut oil and Xagave in a small bowl. Add coconut flour, salt, baking soda and shredded coconut.  Line a cupcake tin with baking cups.

Spoon 1/4 cup cupcake batter into each cupcake liner. Bake at 350 F for 20-25 minutes. Remove cupcakes from oven and allow to cool for 20 minutes.  Frost with Key Lime Icing and Enjoy!

Key Lime Frosting Ingredients:

• 1 pint heavy cream
• 1/2 cup Xagave
• 1/4 cup lime zest

Steps:

In a large bowl, whip the cream, Xagave and lime zest with a hand held mixer

Whip until the cream forms soft peaks

Frost your cupcakes!

Ingredients

• 5 cups cubed watermelon (one cup cubed small)
• 1 cup orange juice
• 1 small jalapeno, finely chopped
• 3 tbsp cashew butter
•  2 tbsp lime juice
• 2 tsp lime zest
• 2 tsp agave (obviously we use Xagave)
• 1/4 tsp salt
• Freshly ground pepper
• 1 small Vidalia onion, finely chopped
• 1 cup diced English (seedless) cucumber
• 1 cup blueberries
• 1 yellow pepper diced
• 1 green pepper diced
• 2 medium ripe tomatoes, chopped
• 1/3 cup cilantro, chopped
• 1/2 cup greek (strained) yogurt

Steps:

Puree the 4 cups of (larger cubed) watermelon, the orange juice, jalapeno, cashew butter, lime juice and zest and the Xagave until very smooth.

Stir in the remaining watermelon, the onion, cucumber, blueberries, yellow and green peppers, tomatoes and cilantro.  Season with salt and pepper and refrigerate covered for at least one hour.

Ladel into individual bowls and top with a dollop of yogurt.

Fruit Ingredients:

• 4-5 cups sliced peaches
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• 1/2 cup Xagave

Steps:

Combine all ingredients in a medium saucepan. Bring to a low boil and remove from heat and put it aside.

The rest of the ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 2/3 cup Xagave
• 1/2 cup canola oil

The rest of the steps:

Combine all the dry ingredients in a large bowl. Add the wet ingredients and whisk together until it becomes the consistency of cake batter.

Preheat oven to 325 F. In a 13″ by 9″ baking pan, melt 1/2 stick of butter .

Pour the batter in the baking pan once the butter is melted and spread evenly

Pour the peach filling onto the batter

Sprinkle with cinnamon and bake for about 45 minutes.

Enjoy!

Ingredients:

• 1 1/2 pounds tomatoes, peeled
• 2/3 cup Xagave
• Juice from 1 lemon (3 tbsp)
• 1 to 1 1/2 inch piece ginger root, grated
• 1/4 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 tsp salt
• 1/4 tsp crushed red pepper flakes

Steps:

Chop tomatoes and place them in a medium-heavy bottomed saucepan over medium heat.

Add the Xagave, lemon juice, ginger root, allspice, cinnamon, cloves, salt and crushed red pepper flakes, stirring to mix well.  Once the mixture starts bubbling, reduce the heat to medium-low and cook uncovered, stirring occasionally, for about 1 hour, until it reaches the consistency of jam.

Cool and refrigerate until ready to enjoy.

I was recently at the Personal Chef Association Annual Convention where one of the chefs told me that she had been looking for a recipe for Peanut Butter Cookies using Agave.  I realized that we have never posted a recipe for the tastiest type of cookie ever! So, here you go!

Ingredients:

Wet Ingredients:

• 1/2 cup butter
• 1 egg
• 1/2 tsp vanilla
• 2/3 cup Xagave
• 1/2 cup peanut butter

Dry Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 3/4 tsp baking soda
• 1 cup peanuts, chopped

Steps:

Mix all wet ingredients in a large bowl.

Mix flour and baking soda together and combine with the wet ingredients. Slowly mix in peanuts. Chill dough for two to three hours.

Preheat oven to 325 degrees. Spoon dough onto a cookie sheet. Bake for 10-12 minutes or until lightly browned.  Let cool, serve, and enjoy!

Ingredients:
1/4 cup Xagave
1 1/2 cloves minced garlic
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup Dijon mustard
1/2 tsp salt
1/2 tsp pepper

Steps:
Mix all ingredients together and refrigerate.

Chill out with the best tasting pie of them all!

Ingredients:

• 1 1/2 cup grahm cracker crumbs
• 6 tbsp melted butter
• 3/4 cup Xagave
• 7 tbsp cornstarch
• 3 egg yolks
• 2 cups water
• 1/2 cup lime juice
• 2 tbsp butter cut into pieces
• 1 drop green food coloring

Steps:

In a 9 inch pie pan, mix graham cracker crumbs with melted butter.  Use a fork and level well, then press firmly into bottom and sides of pan. (Can use commercial graham cracker crust)

In the top half of a double boiler pan, not yet on a pan of water, put in Xagave.  Gradually add cornstarch and mix thoroughly so there are no lumps.  Place egg yolks in a bowl.  Whisk until mixed well.  Slowly pour half of water into egg yolks while whisking together.  Pour in remaining water.  Add egg mixture in Xagave mixture, mixing thoroughly.  Add lime juice and mix well.

Place on bottom half of double boiler with water in it.  Turn heat on high and cook, stirring continually until mixture is thick and clear (not cloudy).  It takes about 10 to 12 minutes once water is boiling.  It is important to stir often (almost constantly once water is boiling) or the cornstarch will make large lumps.  Cut butter into pieces and add to filling.  Add food coloring and stir until well blended. Pour into graham cracker crust. Chill.

• 4 servings of salmon
• 4 cloves of chopped garlic
• 1 sliced red onion
• 4 sliced scallions

Sauce Ingredients:

• 1/3 cup Xagave
• 1/3 cup extra virgin olive oil
• Juice from 2 large limes
• A pinch of cinnamon

Ingredients:

• 2 1/4 cup whole wheat pastry flour
• 1 tsp baking soda
• 2 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1  1/2 sticks butter, melted
• 2/3 cup Xagave
• 1/4 cup molasses
• 1 large egg

Steps:

Preheat oven to 325 degrees.  Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl. In  a separate bowl whisk together butter, Xagave, molasses and egg.  Combine flour mixture and butter mixture and stir until creamy.  Cover and chill for one hour.

Apply Parchment paper to cookie sheet and lightly spray with oil.  Spoon by tablespoon size balls onto the cookie sheet, 2″ to 3″ apart.  Bake for 12 minutes, let cool for 2 to 3 minutes and move to a cooling rack.

Ingredients:

2 eggs
1cup milk
1/2 stick margarine or butter
1 cup Xagave
1 1/4 cup mashed sweet potatoes, fresh or canned, if canned warm before mashing
1 1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg and salt
1/2 cup raisins
1/4 cup chopped pecans- can add a little extra pecans and raisins                                                                                1 tsp vanilla

Steps:

Cream margarine and Xagave well, add eggs, vanilla, and sweet potatoes, beat well with mixer. Mix flour (1 cup) , baking powder, salt, cinnamon, nutmeg well in another bowl.
Mix other 1/2 cup flour with pecans and raisins in still yet another bowl.
Add flour and milk alternately with sweet potato mixture, adding raisins and pecans last.
Bake in greased (Pam) muffin pans in 350 degrees over for about 20-22 minutes. Use wooden tooth pick to test. You can double or triple this recipe and they freeze very well!!!!