Baking with agave nectar
I'd like to do some baking with agave nectar and wonder if folks in the SE community have any experience with it.
What kind of recipes does it work best in? Cakes?
What's the best way to sub agave for sugar? Do I need to cut back on other liquids, but increase other ingredients to make up the volume from sugar?
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6 Comments:
Heidi at 101 Cookbooks has great suggestions.
Check it out-- http://www.101cookbooks.com/ingredient/agave%20nectar
meg3j at 12:43PM on 02/02/09
Since there are hundreds or thousands of versions of recipes, I'd suggest looking for ones that use honey and then sub in the agave. It will be easier than trying to convert a dry sugar product to a wet one. You could probably figure out a way to do it, but it make take a bit of trial and error. Better to just hunt up a recipe where the science has already been done by someone else.
dbcurrie at 12:43PM on 02/02/09
Also, she has a little tidbit here about it:
http://www.101cookbooks.com/archives/a-few-favorite-sweeteners-recipe.html
meg3j at 12:44PM on 02/02/09
I've used agave a lot in cookies. You can also sub it any recipe that calls for honey.
KarynMC at 1:00PM on 02/02/09
Thanks so much for the linx/advice!
AlisonEats at 3:44PM on 02/02/09
My blog is dedicated to cooking and baking with agave nectar:
Altered Plates
hereandthe at 9:40AM on 02/04/09