Agave Cactus Nectar and powdered honey

[isto]

Has anyone used agave cactus nectar in their cooking/baking? Does it have a distict flavor? Will it change the flavor of my well-loved recipes? What should I expect if I use it?

What about powdered honey? What is the ratio to sugar in a recipe?

Thanks for any help you can offer. I'm particularly interested to know if Agave nectar changes the flavor of food much!

Danita

[aloneinidaho?]

I have not used it to cook with I do use it instead of syrup, or in place of sugar in alot of things. I can't see how using it to cook would be any different. It is highly recommended for anyone with blood sugar problems. I would just give it a try.we have all eaten things that did not come out so well.hech maybe I'll try something. carey
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Dear Lord, Please help me help my stupid self.

[lorka]

the syrup can be subbed for anything that you could use honey or maple syrup for (so, most things). it's a great, lower gi sub.
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[Jensmominlaw]

No, it actually doesn't have any flavor to speak of. I use it for all my baked goods. The only problem that I have with it is in fillings for my pumpkin rolls. It makes the filling too slack and I can't figure out how to thicken it. Oh well, it still tasted good! ~ Cindy
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~ Cindy

[WestWalker]

I use agave nectar all the time now. I used it to sweeten up the sweet potatoes I took for Thanksgiving and everyone loved it. I used in tea and on waffles. What I have not figured out yet is how to use it as a sole subsitute for sugar in a recipe. Agave nectar is sweeter than other things so you can use less evidently. But I think the brand is important becuase the first brand I was buying didn't have alot of flavor but the second brand I bought which has both light and dark agave nectar seems to have better flavor.

[aklap]

[isto]

I only wish I could google like you, Al!

[WestWalker]

Thanks Al! That's great info! Are you sure you aren't really "Brainiac" knows all see all? And the time to do all?

Oh mighty master, I thank you!

[cruelshoes]

I know this is an older thread, but I thought I would add on to it rather than starting a new one. Can anyone tell me about their successes and failures with using Agave? I bought some, and am going to be doing some experimenting with it. I would like to convert some of my own recipes. Have any of you found things that really work well, or not so well? Stupid question, but does it need to be refrigerated?

I also have some powdered honey like Isto mentions in her first post. Has anyone used it for baking or making mixes?
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-Colleen

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[Kathie]

I haven't tried it yet but the homemade ice cream book I got to use with the new mixer uses this as a sweetener, so will let you know what I find out.
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[lorka]

I use agave nectar in nearly everything instead of sugar - it works well, but takes some experimentation.
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Gluten-free, vegan blog: Whisking & Writing
Gluten-free, Casein-Free, Whole Foods: Mission in the Kitchen

[cruelshoes]

I just baked the worst cake I have ever made, and I used agave. I don't know what I did wrong, but this cake is horrible. Experimentation continues.....
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-Colleen

Where are we going, and what am I doing in this handcart?

[lorka]

Did you just sub it 1 for 1? you need to decrease the other liquids and use less agave than for sugar.
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Gluten-free, vegan blog: Whisking & Writing
Gluten-free, Casein-Free, Whole Foods: Mission in the Kitchen

[nancw]

I only use it in recipes developed with it as an ingredient, or in homemade margaritas. Karina and Elana's blogs might help.
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Nance

gluten, dairy, soy, rice, yeast and 99% grain-free