1. says

    Hi Pearl,

    Glad you like the link.

    e, thanks for the Altered Plates shout out. She’s awesome. I link to her in the sidebar.

  2. says

    i’ve been using agave for a few years – amazing – a lot of my recipes include agave, too. i hope to post more on my blog: although, i don’t think i could top that list!

  3. Louise says

    Anna, that’s a really nice collection of recipes. Did you happen to read the entry I made the other day from Gourmet Magazine? I couldn’t tell. I paid $4.89 for 17 oz. of Madhava at Wegman’s. It’s not as expensive as all the chocolate, nuts, and dried fruit I use, but it’s certainly way more than sugar.

  4. says

    Thanks, Anna! I’m posting a recipe tomorrow on that uses agave and coconut oil, and it came out great. It’s similar to the agave honey oatmeal cookie you did recently. I love using agave and coconut oil, even though they’re both a little pricey. Thanks for this great link! I can’t wait to try some of the recipes.


  5. Christina says


    I was not sure where to post this question that’s unrelated to Agave. But I want to bake a cake for a friend that’s lactose intolerant. I was thinking about using a vegan recipe, but eggs are okay. Do you think I could modify a “regular” cake (such as the Hershey’s Perfectly Chocolate Cake) using soy milk in the cake and icing and margarine in the icing? I never use margarine – only butter – so I’m not sure how it would taste in the icing. Any advice would be much appreciated! Love your blog!


  6. says

    Thanks for the link, Louise.

    I was going to say to use margarine, but check the label and make sure it’s dairy free. I’m fairly certain Earth Balance is a good choice because lots of vegans use it. I’ve also used it when making baked goods for a little girl with a serious dairy allergy.

  7. Christina says

    Louise, that site is very helpful! Thanks for posting the link!

    Anna, thanks for your advice as well! I’ll probably try the margarine – I will look for the Earth Balance. I had no idea that some margarines were not dairy free – thanks for the tip!

  8. Louise says

    What has your experience been? The Volcanic Nectar website claims that in a recipe, you can use 1/4 to 1/3 cup to replace a cup of sugar. February 2009 Gourmet Magazine quotes Ania Catalano, author of “Baking with Agave Nectar”, saying you can substitute 3/4 of a cup of agave for every cup of sugar, lower the oven temperature by 25 degrees, and reduce other liquid ingredients (oil, water, etc.) by a third to avoid shapeless mishaps.

  9. says

    Love the resource. I’m on about my 6th bottle of agave nectar. I tried it at Trader Joes this past summer, and now I’m hooked. Glad to see there are a ton of other things I can use it in.

  10. says

    Wow, thanks Anna. What a great list of agave recipes. Definitely bookmarked!

    A friend just gave me some agave with hazelnut which I’m loving. It would be fantastic for cookies! Madhava brand, she got at her regular grocery store.

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