For centuries, tequila has been the most popular use for the sweet, sticky juice that comes from Mexico's famed agave plant.
But now this honey-like syrup is experiencing a reincarnation as a natural food sweetener.
Agave nectar is twice as sweet as regular sugar, but has half the calories and doesn't raise blood sugar levels like sugar or high-fructose corn syrup. That is good news for people with diabetes or anyone who has experienced an energy spike -- and crash -- after eating something sweet.
BetterBody Foods & Nutrition, a Salt Lake City company, produces Xagave, one of several agave sweeteners now available to consumers. Xagave is a made from a blend of blue agave and white agave nectars, said president Stephen Richards. It is sold in 120 kitchen and cooking stores nationwide, including the Bosch kitchen stores in Utah. An 18-ounce bottle coasts about $8.
Because the product is so new, Richards has spent the last several months traveling to kitchen stores teaching cooks how to substitute Xagave for sugar when cooking, canning and baking. On March 28 at 2 p.m., he will give a free cooking class -- a benefit for the American Diabetes Association -- at the Gygi Culinary Center, 3500 S. 300 West, South Salt Lake.
He also has published a cookbook, Delicious Meets Nutritious , that contains dozen of recipes for appetizers, entrees and desserts that use Xagave. The cookbook is available for $25 at kitchen stores or online at xagave.com
Richards said typically cooks can substitute 1/2 cup of Xagave for every one cup of sugar in a recipe. That saves 25 to 40 percent of the calories from carbohydrates.
1 cup Xagave
3 eggs
1 cup of plain yogurt (unsweetened, low-fat or regular)
2 tablespoons canola or vegetable oil
2 teaspoons vanilla
1 teaspoon almond extract
1 cup of whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup blueberries
1/2 cup dried cranberries
1/2 cup chopped almonds, pecans or walnuts
Preheat oven to 325 degrees.
Grease 12 muffin cups or use paper liners.
Mix Xagave, eggs, yogurt, oil, vanilla and almond extract in a bowl.
In a separate bowl, combine, flour, soda, cinnamon and salt.
Add flour mixture to wet ingredients. Mix well.
Add oats, one cup at a time. Fold in blueberries and cranberries.
Fill muffin cups to top.
Bake 23 to 28 minutes.
Servings » 1 dozen
Source » Delicious Meets Nutritious
Cake
1 1/2 cups canola oil
1 1/2 cups Xagave
3 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
1 cup unsweetened coconut
2 cups grated carrots
2 cups crushed pineapple (with juice)
2 teaspoon cinnamon
1 cup chopped nuts (walnuts or pecans)
3 cups whole wheat pastry flour*
Cream Cheese Frosting
1/2 cup unsalted butter (1 stick) at room temperature
1/2 lb. cream cheese at room temperature
1 tablespoon lemon juice
2/3 cup of Xagave
Preheat oven to 325 degrees. Mix all the cake ingredients in a bowl and stir until smooth. Pour into greased 9 x 13 inch pan and bake 50 to 60 minutes. Cool and frost with Cream Cheese Frosting.
For frosting, put all ingredients into a large bowl and blend until smooth with an electric mixer. Refrigerate until ready to use.
Servings » 12
Source: Delicious Meets Nutritious
