Baking with Agave Nectar
Ania Catalano
Baking with Agave Nectar
Celestial Arts, Berkeley, CA, 2008
How does a self-proclaimed desert lover diagnosed with hypoglycemia deal with cravings for chocolate peanut butter mousse-filled cupcakes, chunky cherry almond chip cookies or cinnamon sticky buns? For whole foods chef Ania Catalano the answer came in the form of agave nectar. An organic plant-based sweetener, agave grows wild in Mexico and has been used by Indians for thousands of years. Catalano tried many sweeteners, including barley malt, Sucanat and stevia, but found agave nectar tasted delicious in baked goods and also did not cause any glycemic-related issues. Baking with Agave Nectar is filled with her delicious whole grain recipes such as Orange Pecan Granola and Coconut Custard Pie (and yes, the Cinnamon Sticky Buns are in there!) Some of the scrumptious sugar free treats can be whipped up in just a few minutes, and some are vegan and gluten free. An extensive glossary explains cooking with unfamiliar ingredients such as agar, garbanzo bean flour and guar gum.
