339856 Sat Nov 04 13:01:45 -0800 2006 18 31 Home Cooking 0 1996565 Does anyone use Agave syrup as a substitute for sugar? I just discovered this product this week, and supposedly it's better for you than sugar. I wanted to give it a try. Thoughts? Sat Nov 04 13:01:45 -0800 2006 43622 JenBoes 1 1997012 I don't use it as a substitute for anything, but it adds a unique flavor to salad dressing, and acts as an emulsifier (like honey). Sat Nov 04 18:10:53 -0800 2006 1996565 11369 Robert Lauriston 1 1999218 I use agave instead of sugar and have been pleased with the results. For regular cooking it's a good substitute. I've even made orange chicken and it turned out delicious. I haven't done much serious baking with it but have have started to research. I did try a traditional egg sponge cake with agave and it did not turn out well but the recipe didn't turn out well with regular sugar either. Mon Nov 06 00:05:15 -0800 2006 1996565 24401 josie888 1 2002028 I use it in tequila cocktails. Tue Nov 07 01:32:50 -0800 2006 1996565 13093 Maya 2 2002433 Me too! I use the light agave in recipes calling for simple syrup. For me it's too expensive to use for baking. Tue Nov 07 04:59:35 -0800 2006 2002028 11858 mrsleny 2 2024279 Yes, there was a recipe I found online (I think from Esquire), using it instead of triple sec or Cointreau in margaritas. It's cheaper and a MUCH better drink -- just agave syrup, tequila, and lime. Wed Nov 15 19:51:52 -0800 2006 2002028 13780 Up With Olives 1 2023935 Thanks for the input!! Wed Nov 15 18:13:16 -0800 2006 1996565 43622 JenBoes 1 3527743 Yes! I use it all the time....I put it in tea instead of sugar, in salad dressings that call for sugar, in smoothies that might need a bit of sweetness if the fruits are very tart, or anything that calls for honey, because I don't care for the taste of honey....although I haven't baked with it yet. A friend of mine often serves the following: fresh strawberries, dipped in agave then dipped in cocoa powder....I love agave. Tue Mar 25 18:40:50 -0700 2008 1996565 148402 pringle347 2 3527831 It's great stuff. I use it in cooking and to sweeten drinks - cocoa, lemonade, horchata, tea. Haven't used it in baking except to replace honey in a couple of recipes. I just ordered a case from Amazon - a lot, but so much less expensive and it'll be used in the months ahead. Tue Mar 25 19:05:21 -0700 2008 3527743 47777 janeh 1 3528195 It is excellent to use. All natural and better for you than processed sugar. I have been doing making some 'raw' foods lately and Agave is used by Raw foodists to sweeten just about everything. I've been drinking an amazing chocolate banana shake with agave of late that is raw, natural and to die for. Tue Mar 25 21:14:45 -0700 2008 1996565 10308 Tom P 2 3529680 Tom P, would you mind sharing your chocolate banana shake recipe? Wed Mar 26 10:21:55 -0700 2008 3528195 74506 abud 3 3534300 Hey! Sorry about the delay. This takes a little prep at first, but once you have all the ingredients, it is very easy to make. My friends who turned me onto it say it is as addictive as crack. The best thing is that it is raw, natural, vegan, if you care about such things. I am not a vegan, but I must say for a vegan/raw drink, this shake is as good as any high sugar, dairy shake. CHOCOLATE BANANA SHAKE 3 cups frozen diced bananas 2 cups almond milk (see below) 1/4 cup agave nectar 1 t vanilla extract 2 heaping teaspoons raw or organic cocoa powder or carob powder In a blender, puree all together until smooth or creamy. ALMOND MILK 1 cup raw almonds 4 cups filtered water 1/4 cup agave nectar 1 t almond extract Soak the almonds overnight in 4 cups filtered water. The next morning, blend the almonds and water together in a high-speed blender for two minutes. (I turn it on and off a couple of times both to protect the motor and let the bits of almond waft down to the bottom for the next blend.) Strain through a nut bag or layers of cheese cloth. Discard or compost the pulp. Return the milk to the blender with the rest of the ingredients and blend. Will keep a few days in the fridge. As for the bananas, I buy a couple of bunches, peel them, cut them into about 4 pieces each and freeze them in individual servings to just remove and dump in the blender. The recipe for the shake will serve 2-4, depending on how much you want. For one person, just halve the recipe. Let me know what you think! Thu Mar 27 14:04:35 -0700 2008 3529680 10308 Tom P 4 3534897 Tom: have you tried this with any other fruit in place of the bananas? I'd love to try it, but I really don't care for banana. Thu Mar 27 16:48:35 -0700 2008 3534300 75012 jencounter 5 3535383 I have not. I have a feeling, though, if you could get fresh coconut meat, it would make a terrific chocolate/coconut shake. (Tomorrow I am going to post a great coconut shake I have also been making). Maybe frozen strawberries? Thu Mar 27 19:31:41 -0700 2008 3534897 10308 Tom P 4 3535906 Wowee. THANKS! I will try it this weekend. Fri Mar 28 03:40:58 -0700 2008 3534300 74506 abud 1 3531270 I have a number of cookbooks that call for it in some recipes. Wed Mar 26 17:53:35 -0700 2008 1996565 169792 lgss 1 3535501 I was in a store and saw a cookbook, Baking with Agave Nectar. You can look it up. I used it for an upside down apple cake instead of carmelizing sugar and it turned out fine, not quite the flavor profile of sugar, but worked in a pinch. You can use it for homemade granola too. Otherwise I just use it in my coffee. Thu Mar 27 20:27:59 -0700 2008 1996565 15457 peppatty 1 3629688 Update: I found an Icelandic-style yogurt called Siggi that sweetens its product with Agave. The yogurt has a distinctive taste, partially I think from the Agave syrup. As I don't like things to be really sweet, I rather like it. Fri Apr 25 11:54:09 -0700 2008 1996565 43622 JenBoes 1 3630552 I've used it in many ways as I would sugar or honey. A little in a vinaigrette is wonderful and I've used it as a sub for sugar cane juice in a rum Ti Punch. Very good! Fri Apr 25 16:28:03 -0700 2008 1996565 89493 scubadoo97