Agava

[Guest guest]

I've baked with agave. I love it. Most of my recipes actually call for

it. From what I've heard if you are substituting sugar with agave you

will need less of it...since agave is sweeter.

 

This is the info that I found:

1/3 cup agave syrup to 1 cup sugar. You also need to reduce the oven

temp by 25 degrees (F).

 

Doing a search on the internet (because I'm not familiar with

substituting for molasses). I found that you can substitute a dark

agave for the molasses. Although, you might not get that rich flavor.

They mentioned a sweetener called Yacon syrup. From what I've read

it's wonderful as a diabetic sweetener with a flavor reminiscent of

molasses.

 

Hope this helps!

Jill

 

 

, " baskets4deb " <dprupp wrote:

>

> Has anyone baked with agave? I have used it in recipes that call for

> honey but I'm not sure how it would work as a sugar replacement. I

> have an awesome gingersnap recipe that calls for sugar and molasses.

> I was also thinking about baked carmel corn and fudge. Has anyone

> tried agave in fudge or carmel corn? I'm too cheap to experiment. I

> hate to throw away food.

>

> I also successfully made 2 different jams last summer and used agave

> and it turned out great. My mother-in-law and sister-in-law are both

> diabetic and I would love to give them some sweets this Christmas.

>

> TIA,

> Deb in Idaho

>

[Guest guest]

Would you mind posting some of your recipes that use agave?

Thanks

 

Sam

 

 

 

 

 

I've baked with agave. I love it. Most of my recipes actually call for

it. From what I've heard if you are substituting sugar with agave you

will need less of it...since agave is sweeter.

 

This is the info that I found:

1/3 cup agave syrup to 1 cup sugar. You also need to reduce the oven

temp by 25 degrees (F).

 

Hope this helps!

Jill

 

 

 

 

 

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15/12/2008