Baking with Agave Nectar: Over 100 Recipes Using Nature's by Ania Catalano, Lara Hata

By Ania Catalano, Lara Hata


If you haven't stumbled on agave nectar, you're in for a tasty shock. This traditional, low-glycemic sweetener is a revelation for diabetics, mom and dad of youngsters, and someone else who desires to scale back on subtle sugar yet nonetheless get pleasure from deep, genuine, pleasurable sweetness. Baking with Agave Nectar is bursting with greater than a hundred recipes for cakes, candy breads, cookies, truffles, ice lotions and sorbets, pies and cakes, sauces and frostings, and different targeted truffles. With delicious gluten-free, vegan, low-fat (or nonfat), and entire foods–based treats, in addition to fitter (but nonetheless decadent tasting) types of previous favorites, there's actually anything right here for everybody. An considerable word list and assets section--with parts utilized in entire meals, vegan, and gluten-free baking--will assist you make your whole cakes a bit (or much) more fit. when you commence baking with agave nectar, you'll locate never-ending chances for including totally scrumptious candy treats to a nutritious diet.

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Extra info for Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener

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In this cookbook, I recommend wines based on their characteristics, giving you an example of a wine that will work in the recipe, but also allowing you to select according to your own tastes and preferences. For example, in the Eggplant Parmesan recipe (page 130), I suggest a full-bodied red wine, with hints of blackberry and blueberry, such as a Cabernet. You could also use a Syrah or a Pinot Noir, and the recipe would work just as well. Remember, the wine you don’t use in the recipe is fair game for the cook to drink!

Milks Coconut, Hemp, Almond, Cashew, Brazil Nut, Macadamia, Hazelnut, Soy, Rice, and Seed Milks I love homemade milk, but I don’t always have the nuts on hand to make it, so I often use coconut milk in my recipes. If you wish to substitute a nut or seed milk for the coconut milk, I suggest going with a milk that will provide a thicker texture, such as cashew milk. If you want to make your own nut or seed milks, you will need a good blender, a nut milk bag or cheesecloth, raw nuts or seeds, and purified water.

If you prefer less fat, use only 2 tablespoons of the oil. ) 2. In a separate bowl, combine the flours, baking powder, and cinnamon to blend well. Add the dry ingredients to the wet ingredients and then carefully fold in the banana and pecans, being careful not to overbeat the mixture. 3. Heat a skillet to medium-high heat and add a small amount of the canola oil or vegetable spray. When it is hot, add a ladle full of batter (about ¼ cup) to the skillet and cook until bubbles appear on the pancake.

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