I bought some Blue Agave nectar this weekend to help in my ongoing attempt to decrease the amount of refined sugar I eat (so hard with the huge sweet tooth I have). Now I do not really know what to do with it. I can easily see it's use for things like sweetening tea or coffee but I do not drink either one. I can also see using in sauces and marinades that call for sugar. In thinking about where I could use it most I realize that most of the sugar I eat is in fact from baked goods. Can it really be used successfully in baking? What ratio to substitute, I have seen 1/3 - 3/4 cup for 1 cup of sugar, that's a pretty big range. Does anyone use anything else to substitute for sugar in baking. I am generally of the mind that anything in moderation is ok and will use real butter, sugar, cream etc... but moderation is my problem. love sweets and do not have great willpower. I think if I could use some natural substitutes with a lower glycemic index it could only help.
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