Agave nectar has changed my life. To help keep my blood sugar levels stable, I haven't (knowingly) eaten refined sugar since the early 90s. Desserts have been tricky if not completely nonexistent. But with the advent of this low-Glycemic Index syrup made from the agave plant, my life's been a whole new ball of cookie dough. I've used agave nectar in everything from chocolate pudding and cookies to limeade and tea. More recently, many packaged products are using it, and even my family enjoys these treats, which range from cookies to cereal to ice cream. Plus more cookbooks are incorporating agave as an ingredient. You can find it in the health food section of your supermarket, or in health food stores near the honey and syrups. Dessert, here I come!
From: Kimberly Teasdale | 1/28/10 at 8:12 pm
I bought some Agave syrup recently.
How do you use in a cookie recipe as a replacement for the sugar component?