Agave Nectar: An Introduction

I am the proud owner of Baking with Agave Nectar by Ania Catalano. My friend Kelly shared with me that agave nectar is supposed to be better than sugar for those of us with diabetes. (Well, duh readers, anything is better for us than pure sugar!) I was resistant at first, but Kelly handed me my very own, new, beautifully tempting copy of the cookbook. I concede. Happily.



Here are some fun agave nectar facts from Catalano's book:



"Agave nectar is a natural, organic, Kosher, plant-based sweetener made from several varieties of the agave plant..."



"The agave plant must be 7 to 10 years old before its sugars are at their peak and ready for harvesting."



And, what you've been waiting for, "Agave nectars are low-glycemic sweeteners, due to their high fructose to glucose ratio." A low GI rating is below 55, and according to Catalano's research, agave nectar ranges from 19 to 39.



WHOOO HOOO!



Other helpful pieces of info:

• Agave nectar has "a stable three year shelf life"


• Agave nectar "works to keep them [baked goods] fresher for a longer period of time


• Agave nectars are sold in several varieties: "light, amber, dark, and raw"


• When using agave nectar in traditional baking recipes, use about 75% agave nectar to replace the sugar. So if a recipe calls for one cup of sugar, use 3/4 cup agave nectar.


• Foods will bake faster with agave nectar, "so reduce temperatures by 25 degrees F to avoid burning"

Some of the tantilizing things you can make with agave nectar include:

• margaritas (yes---it's true!)
• muffins
• cakes
• pies
• frostings
• ice creams
• cookies

I picked up light and amber agave nectar at my local health food store. I found it no more expensive than honey, and I figured that if I had to spend more than the cost of a bag of sugar to add more days to my life (better blood sugars---I hope), then charge me what you wish!