Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener
Ania Catalano
Language: English
Pages: 144
ISBN: 1587613212
Format: PDF / Kindle (mobi) / ePub
If you haven't discovered agave nectar, you're in for a delectable surprise. This natural, low-glycemic sweetener is a revelation for diabetics, parents of young children, and anyone else who wants to cut down on refined sugar but still enjoy deep, real, satisfying sweetness. Baking with Agave Nectar is bursting with more than 100 recipes for muffins, sweet breads, cookies, cakes, ice creams and sorbets, pies and tarts, sauces and frostings, and other special desserts. With scrumptious gluten-free, vegan, low-fat (or nonfat), and whole foods–based treats, as well as healthier (but still decadent tasting) versions of old favorites, there is truly something here for everyone. An ample glossary and resources section--with ingredients used in whole foods, vegan, and gluten-free baking--will help you make all your desserts a little (or a lot) healthier. Once you start baking with agave nectar, you'll find endless possibilities for adding utterly delicious sweet treats to a healthy diet.
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A small saucepan. Cook over medium heat until the mixture begins to simmer. Meanwhile, whisk the arrowroot powder into the remaining ½ cup of the strawberry mixture. Whisk this mixture into the simmering strawberry sauce in the pan, and stir over low heat until thickened, about 1 minute. Remove from the heat, let cool, then refrigerate until cold. Place the halved strawberries in concentric circles on top of the cake. Spoon the chilled strawberry sauce over the top of the cheesecake. Serve with.
And seeds scraped 1½ tablespoons arrowroot powder ½ cup light agave nectar ½ teaspoon xanthan gum Heat the soy creamer, 1½ cups of the soy milk, the vanilla bean, and vanilla seeds in a saucepan until the mixture comes to a boil. Remove the pan from the heat and allow the vanilla bean to steep in the milk mixture for 20 minutes. While the mixture is cooling, prepare a slurry by mixing together the remaining ½ cup soy milk with the arrowroot powder. Add the agave nectar to the milk mixture.
Meal in a food processor. Add the butter and agave nectar and pulse to combine. Press into the prepared pie pan to form the crust. Bake for 5 to 7 minutes, until the edges turn slightly golden. Cool before filling. To make the filling, first prepare an ice water bath. Then make a slurry by mixing 2 tablespoons of the evaporated skim milk and the arrowroot powder together. In a small saucepan, heat the remaining evaporated milk and the agave nectar until the mixture comes to a gentle simmer.
Ganache should be slightly warm, and the consistency of hot fudge. Milk Chocolate Frosting GLUTEN-FREE Here’s a light and fluffy buttercream frosting for those who like their chocolate pure and simple. MAKES 2 CUPS (FROSTS ONE 9-INCH LAYER CAKE) 4 ounces unsweetened chocolate, chopped 3 tablespoons unsalted butter ½ cup whole milk 2 teaspoons vanilla extract ½ cup light agave nectar Pinch of sea salt 1⅓ cups nonfat dry milk Melt the chocolate and butter in a glass bowl in the.
Raspberry Buttercream Frosting Dark Chocolate Cake Flourless Chocolate Cake Fudgy Chocolate Cupcakes Chocolate Peanut Butter Mousse–Filled Cupcakes Mocha Hazelnut Cake Carrot Cake Peach Melba Cake Banana Daiquiri Cake Gingerbread Cake with Lemon Crème Topping Lemon Chiffon Cake Hopsie’s Cupcakes Spiced Pumpkin Apple Cupcakes Strawberry Shortcakes Creamy Strawberry Cheesecake Dairy-Free Blueberry Cheesecake Pies, Tarts, and Crisps Spiced Pumpkin Date Pie Coconut Custard Pie.