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Cooking with Agave Nectar?

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T O P I C R E V I E W
HollyG	Posted - Jan 17 2011 : 09:57:10 AM We have diabetic issues in our home and have had much success with agave nectar. It's low on the glycemic index and does not cause the sugar spikes. We've tried splenda and other artifical sweeteners, but don't like the taste, aftertaste, and sometime side-effects. I've substituted agave anywhere I've needed Karo syrup (sorry, I'm Southern - corn syrup) like pecan pies - and it's been wonderful. I'm wondering how to convert recipes that call for sugar into an agave friendly recipes. We miss our fruit breads and cookies. For the record, if it's available in a granulated form, I've not seen it...has anyone else? Any thoughts? Any other diabetic friendly recommendations for "traditional" cooking? HollyG Farmgirl #2513 www.mydeepwoodslife.com
2 L A T E S T R E P L I E S (Newest First)
Ms.Lilly	Posted - Jan 17 2011 : 11:25:43 AM From what I have read you can just use it instead of granulated sugar. I know that there are times that I swap real maple syrup for the granulated sugar. You may have to tweek the recipe a bit by reducing other liquids but usually my stuff turns out fine.
FieldsofThyme	Posted - Jan 17 2011 : 11:03:27 AM I have used it, but have not seen it in granulated form either. Here are sites that may help you. http://www.madhavasagave.com/SugarToAgaveConversion.aspx http://www.glutenfreehelp.info/recipes/baking/sugar-to-agave-conversion/ Hope it helps. Farmgirl #800 http://momzonetakingtimeformom.blogspot.com/ http://scrapreusedandrecycledartprojects.blogspot.com/

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