We recently discussed Agave Nectar. Agave Nectar comes from the Blue Agave plant more commonly known for making the tequila. Agave Nectar is also used as a sugar substitute. You can cook with Agave Nectar the same way you use sugar. It even caramelizes, browns and retains moisture. As with any sweetener you must use common sense and moderation. Be certain the Agave Nectar you purchase is organic otherwise it may have been processed using chemicals which results in harmful refined fructose. As someone who is trying to cut down on sugar I am happy to introduce Agave Nectar into my diet due to it having a low glycemic index. However, what do you do with it? How do you substitute?
First you need to be aware that Agave Nectar is 40% sweeter than white sugar. If you substitute cup for cup you the sweetness will be unbearable. I can imagine your teeth would hurt. You can add Agave Nectar to hot and cold beverages such as tea and iced tea easily and by taste. If you decide to use it in one of your favorite recipes than a half to two thirds Agave Nectar to every one cup of sugar.
Here is a recipe given to me by a friend who has cut out sugar from her diet completely and has not looked back. Who doesn’t love chocolate chip cookies? I found this to be the perfect test to see if Agave Nectar could hold its own to sugar. The result is a yummy cookie!
Elana’s Chocolate Chip Cookies
These moist, chewy cookies travel well and are my go-to treat for potlucks and picnics. A scoop of vanilla ice cream between two of these cookies makes a fabulously rich ice cream sandwich.
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup coarsely chopped dark chocolate (73% cacao)
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate, then refrigerate the dough for 20 minutes. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.
Bake for 7 to 10 minutes, until lightly golden. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.