Guest guest Posted December 17, 2008 Report Share Posted December 17, 2008 Hi, I am wondering, when sweeting with either honey or agave in just one of my regular recipe, do you always use the same amount it asks for in sugar. I have always wanted to use the honey, but thought it might come out different or even more sweeter. Thanks, Barbara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2008 Report Share Posted December 18, 2008 " basketsfordeb " was kind enough to answer my agave question when it came to using it in jams/jellies. It was info I wanted to pass on to my diabetic brother. Separate from jams/jellies, her suggestion was 1/3 cup agave to replace 1 c. sugar. Since then I have been looking around and, in baked goods, the suggestion is 2/3 cup agave for 1 c. sugar, reduce the other liquids by 1/4-1/3 c, lower the oven temp by 25 degrees (agave items brown more quickly) and increase the baking time. As you can see, alot of this ends up being trial and error, but this is a good place to start. In substituting for honey or maple syrup, use equal amounts. I really like agave because it has such a neutral taste, as opposed to honey or maple syrup (it is also vegan). I am about to leave for vacation, but I have a great energy/granola bar recipe using agave and homey/maple syrup that I will post when I get back. Enjoy the day! Cheryl Quote Link to comment Share on other sites More sharing options...
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