Agave is my go-to for sugary-sweet flavoring in baking. BUT, I need to remember several things:
first, bake at lower temperature, for a little less time--otherwise, whatever you are baking, tends to dry out, burn and taste over-done.
Equivalency is also important: about 3/4 of sugar, but you can find
translation measurements all over the web (see below). An earlier attempt at
Chocolate Walnut Pie went great--then, I got careless, and the next attempt was dry.
There are
lots of tips about using agave on the web:
--Chowhound has a nice discussion
thread on the subject.
--VegFamily offers
tips AND some recipes.
--Eating Well has some good
advice, too.
--French for Foodies blogger highlighted her
agave cookery attempts.
--Foodista has an assortment of
agave-centric recipes.
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