AGAVE
Agave has become a popular sweetener
for people looking for natural alternatives
to white sugar & high-fructose corn syrup.
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WHY USE AGAVE?
GLYCEMIC INDEX
- The Glycemic Index (GI) measure how quickly carbs are released into the body
- Carbs effect blood sugar & insulin levels
- Foods higher up the GI will release their energy quick, often causing your blood sugar levels
to rise & fall rapidly - Slow releasing carbs are LOW on the GI & can keep your blood sugar levels stable
- Foods with a GI of less than 55 are Low GI food
- Foods with a GI index between 55 & 70 are moderate GI food
- High GI foods are more than 70 on the GI index
- 2 Tablespoons of Agave nectar register as a 30 on the glycemic index
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WHY NOT TO USE AGAVE
Some sugars that are low on the GI scale are low because
- Instead of getting processed in the lower intestine, like most sugars, they get processed
by the liver like alcohol - Agave syrup falls in this category
- The concern is that when it gets processed in the liver, the liver converts it to fat and places| it in the bloodstream
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HOW TO USE AGAVE
PRACTICE
- Make the recipe with sugar before trying to make it with substitutions
- This way you'll know the texture of the batter/dough mix
- This will help you know how much liquid or starch you should add or subtract liquid or starch as needed
BAKING TIPS
- If you don't combine agave with your liquids or fats, you'll have a crust or oily layer on top of your baked goods
- To keep the suspension, make sure to get your baked goods into the oven or refrigerator quickly after your dought/batter is combined
- Since agave may make your dough a little sticky, use parchment paper instead of non-stick
cooking spray so you'll be able to get them off the baking pan easier - Reduce your oven temperature by 25 degrees to avoid your baked goods getting brown too quickly OR tent your pan with foil to keep the browing process away until you're ready for it
CAKES & COOKIES
You can replace 100% of the sugar in many baked goods
but with cakes & cookies it's better
to substitute only a partial amount to have the best tasting product
- Cakes & Brownies - replace 1/2 of the sugars with agave
- Cookies - replace 1/3 of the sugars with agave
- Bars made with fresh fruit - replace 2/3 of the sugars with agave
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More Ingredients Explained
Coconut Products | Gogi Berries
| Miso | Nutritional Yeast | Olive Oil
Polenta | Tofu | Umami
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