How to Replace Sugar With Agave in Baking

Agave nectar is an all-natural, low-glycemic food that has earned high marks from health-food connoisseurs as a viable alternative to traditional and artificial sweeteners. In addition, says Dr. Ray Sahelian, author of the best sellers "The Stevia Cookbook" and "Mind Boosters", agave nectar is full of fructans and saponins, compounds with antibacterial and immune-boosting properties that have been linked to lower cholesterol levels and reduced risk of certain cancers. You can use agave nectar as a sugar replacement in any of your homemade baked goods. It's easy and good for you.

Instructions

1. Substitute 2/3 cup agave nectar for each cup of granulated white or brown sugar.

2. Reduce all liquid ingredient measurements. For recipes using white sugar, reduce liquids by one-fourth cup to one-third cup per each two-thirds cup of substituted agave nectar. For recipes using brown sugar, reduce liquids by one-eighth cup per each two-thirds cup of substituted agave nectar.

3. Reduce normal oven temperature by 25 degrees Fahrenheit.

4. Increase baking time by six percent to eight percent.

Tips & Warnings

• For recipes that require turbinado sugar, demerara sugar, Sucanat or evaporated cane juice, follow the same replacement procedure used for white granulated sugar.

References

• Agave vs. Granular Sugar
• Sugar to Agave Conversion
• Agave Syrup 101

Resources

• All About Agave
• Raw Epicurean: Agave Nectar Recipes
• Natural Sweetener: Agave Nectar