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Just got back from a long vacation out west and picked up a bunch of products to try. Plenty of Colorado beers, hot sauces, cherry cider and jams. YUM! All this along with a product called agave nectar which may suit well for diabetic persons who like a little sweet in their sauces and food in general.
Here is some info I found on it.
The syrup is made from agave plants, which are juiced and filtered so that the resulting liquid is thick and honey-colored. It’s becoming a very popular sugar alternative because not only is it very sweet, but because it has a very low glycemic index. Essentially, this means that it won’t cause your blood sugar to spike like some other high-sugar or high-carbohydrate foods. As far as I know, there aren’t any other natural sweeteners with a GI lower than agave syrup. It still has the same number of calories as sugar, though (15 per tsp).
The consistency of agave syrup is somewhere between maple syrup and honey: syrupy, but thin enough that it is very easy to pour. It tastes similar to honey in terms of sweetness and might even be a little bit sweeter. It lacks that signature taste of honey, however, so I would describe it as having a slightly cleaner flavor – albeit one with a lot more character than, say, a plain sugar syrup.
Agave syrup can certainly be used in baking, but it cannot be substituted directly for sugar. One problem is that it is sweeter than sugar. Another is that it is a liquid, so it changes the proportions of the recipe. Try starting with a recipe that calls for honey and substitute agave. It will act much the same way, contributing to browning and helping to keep the baked good moist a day or two after baking.
Can't wait to start playing around with it and hope this may help some here.
Here is some info I found on it.
The syrup is made from agave plants, which are juiced and filtered so that the resulting liquid is thick and honey-colored. It’s becoming a very popular sugar alternative because not only is it very sweet, but because it has a very low glycemic index. Essentially, this means that it won’t cause your blood sugar to spike like some other high-sugar or high-carbohydrate foods. As far as I know, there aren’t any other natural sweeteners with a GI lower than agave syrup. It still has the same number of calories as sugar, though (15 per tsp).
The consistency of agave syrup is somewhere between maple syrup and honey: syrupy, but thin enough that it is very easy to pour. It tastes similar to honey in terms of sweetness and might even be a little bit sweeter. It lacks that signature taste of honey, however, so I would describe it as having a slightly cleaner flavor – albeit one with a lot more character than, say, a plain sugar syrup.
Agave syrup can certainly be used in baking, but it cannot be substituted directly for sugar. One problem is that it is sweeter than sugar. Another is that it is a liquid, so it changes the proportions of the recipe. Try starting with a recipe that calls for honey and substitute agave. It will act much the same way, contributing to browning and helping to keep the baked good moist a day or two after baking.
Can't wait to start playing around with it and hope this may help some here.
I haven't tried the agave, but I have used Stevia in my coffee and it's waaaaaaay sweeter than sugar.
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