This week’s Secret Ingredient for Friday Foodie Fix is Agave. Agave is a succulent plant that grows in the south-western US and in Mexico and Central America. Agave syrup or nectar is sweet and is often used as a substitute for cane sugar. It has a lower glycemic index than cane sugar, so many people concerned with their sugar intake make the switch.
Now here is where we can run into trouble. Thinking that one can eat as much agave as they like is not the approach to take. Agave nectar is fructose and glucose. And lets all repeat what that means, it’ssimple sugar. So using agave does not make the food sugar free. Also, some people have the same reaction to agave as IBS. So don’t over do it. If there is one thing I’ve learned in life to be true no matter what, sugar of any type is addictive. It can cause swelling, pain, weight gain, malabsorption of nutrients. It can also create such a strong hold over a person that you will go out at all hours of the night just to get a fix.
Oh yeah, and you probably noticed it’s used to make tequila. No wonder I love margaritas! Had some great ones in San Francisco with my friend Shirley (gluten free easily) at BlogHer Food Conference. Can’t wait for this year. Already signed up and going back for more of those margaritas! Where was I? Oh, see how easily distracted I get thinking about food and sharing it with friends.
Back to what I was saying. So a little goes a long way. I do like agave nectar and use it in my baking and cooking often. I’ve even used it on a roast before I covered it in seasonings. I’ve used it in Blueberry Ice Cream, Pumpkin Pudding, Chocolate Sorbet, Amazing Toasted Nuts, Blueberry and Blackberry Crumble Pie, and Bananas Foster.
OK, so you can see what I mean with getting carried away with sugars and who I was talking about. Thankfully I didn’t make these all in the same week. But this is the week to share your recipes using agave.
PLEASE only add links to recipes that use the Secret Ingredient Agave. If not I will have to remove it and I hate doing that. Also, please link your recipe back to this page and make sure your recipe link is to that specific recipe and not your home page.
You can also add recipes in the comments section and leave your tips for using agave and not over using it.
Great idea with having a secret ingredient. My first time posting here and I look forward to all the great recipes with agave. Thanks!
Laurie- Thank you for joining in!
I don't have a gluten-free blog but do have a recipe with Agave that is quick and easy…and oh so yummy! I broke it down to a small size because I'd eat the entire pan!
Yummy Breakfast/Snack bar…. In cereal bowl put 1/8 cup agave and 1/8 cup natural peanut butter (don't mix together yet). Microwave about 30 seconds until the agave starts to bubble. Stir well and add 1/2 cup gluten-free cornflakes. Mix well. Put in lightly oiled bowl (actually these fit perfectly in an easy bake oven tin!!). Cool…or put in freezer if you want them quicker!!
Sandy- that is very creative! Love the part about the easy bake oven. Sounds like the voice of experience. Getting kids baking is great. Miss my easy bake oven.
Those margaritas were good! Can't wait for BlogHer Food, more margaritas, and much more fun in October.
I linked my 3-minute chocolate cake, which has an agave version, and my new creation, maple-nut sundae (dairy free for you, my dear–when you're in an indulgent mode). Yum.
Hope you've had a good weekend! Off to check out the rest of the entries. 🙂
Shirley- Thank you for sharing that again. Those 3 min cakes are addicting. Sending my college son little baggies of the dry ingredients.