How to Use Agave Nectar in Place of Sugar
Agave nectar, also known as agave syrup, is derived from the juice of the agave, a plant widely cultivated in Mexico. Agave syrup is typically composed of 90 percent fructose, though that percentage may vary according to processing methods. Its composition makes it less likely to cause the blood sugar spikes that occur after ingesting white sugar. Agave also boasts a sweeter taste than sugar, so you need less agave than sugar to achieve a comparable level of sweetness. Does this Spark an idea?
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Instructions
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Multiply the "cups of sugar" figure in your recipe by 0.66. You will substitute just 2/3 cup of agave for every cup of sugar the recipe requires. If, for example, your coffee cake recipe calls for 2 cups of sugar, you will need only 1 1/3 cups of agave nectar.
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Reduce one of the "cups of liquids" figures in the recipe by 1 ounce for every 2/3 cup of agave used. In liquid measure, 1 oz. equals 2 tbsp. One cup of liquid equals 8 oz. When you make coffee cake, for example, you typically need to add milk or water to eggs, shortening, flour and sweetener. If your recipe calls for 1 cup of sugar and 1 cup of milk, when you sweeten with agave in place of sugar, you will use just 2/3 cup of agave. Consequently, you will need just 1 cup minus 1 ounce of milk -- that is, just 7 oz. of milk. If your measuring cup is printed with ounce markers, just measure out 7 oz. If not, it might be easier to measure 1 cup of milk and take out 2 tbsp. using your tablespoon measure.
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Reduce the recipe's required oven temperature by 25 degrees Fahrenheit. Baked goods that contain agave may brown more quickly than those sweetened with sugar, so setting the oven to a lower temperature is key.
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Monitor your item as baking time draws to a close. Your item may take longer to bake at a reduced temperature, so watch carefully to determine when it is done. Agave marketer Madhava recommends increasing baking time by 6 percent when using agave nectar in place of sugar.
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References
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