I wanted to nip this in the butt as I will be using a lot of Agave Nectar in my recipes. In particular, C&H as it is readily available for me at my grocery store. Agave Nectar is often used as a substitute for sugar or honey and is typically sweeter than it’s counter parts.
“You can find Agave Nectar in light, amber, dark, and raw varieties which vary by how they are processed. Light agave nectar has a mild, almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave nectar has a medium-intensity caramel flavor, and is therefore used in dishes and drinks with stronger flavors. Dark agave nectar has stronger caramel notes, and imparts a distinct flavor to dishes, such as some desserts, poultry, meat, and seafood dishes. Both amber and dark agave nectar are sometimes used “straight out of the bottle” as a topping for pancakes, waffles and French toast. The dark version is unfiltered and therefore contains a higher concentration of the agave plant’s minerals. Raw agave nectar also has a mild, neutral taste.” [excerpt from http://en.wikipedia.org/wiki/Agave_nectar%5D
“C&H Organic Agave Nectar is a delicious liquid sweetner, with a low glycemic index, that is made from the succulent leaves of the agave plant. Low glycemic index foods help keep energy levels balanced and are a good part of a healthy diet. Our agave nectar is also substitute for a vegan diet and has no additivies and preservatives. C&H Organic Agave Nectar can be used in baked goods and to sweeten all of your favorite foods. Try C&H Organic Agave Nectar to sweeten: cereals, pancakes, fruits, sauces, cakes, cookies.”
Recipe Conversion:
2/3 cup Light Agave Nectar is the same as 1 cup Granulated Sugar; reduce other liquids by 1/4 cup to 1/3 cup.
*description from back of the bottle
**This post was not sponsored by the brand mentioned.
carrotsandcream 