Subscribe to Cookie Madness by Email

Big Collection of Recipes With Agave

by on January 21, 2009 · 21 comments

Great Resource!

Related posts:

Published on January 21, 2009

{ 21 comments… read them below or add one }

Pearl January 21, 2009 at 8:06 am

thank you for sharing!

e January 21, 2009 at 8:11 am

wow, that is an extensive archive of agave recipes. Thanks for sharing the link. I also just found this blog http://www.alteredplates.blogspot.com which has a host of agave baking recipes.

Anna January 21, 2009 at 8:14 am

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.

VeggieGirl January 21, 2009 at 8:14 am

Fantastic!!

Steph January 21, 2009 at 8:36 am

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!

Louise January 21, 2009 at 8:38 am

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.

BigSis January 21, 2009 at 9:04 am

Thanks, Anna! I’m posting a recipe tomorrow on bigsislilsis.com 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.

~BigSis

Christina January 21, 2009 at 9:09 am

Hi,

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!

Christina

Louise January 21, 2009 at 9:19 am

I just did a quick search on “lactose” and came up with this from Rose Beranbaum’s website. She’s the Cake Bible author and has a great background in food chemistry. http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/192/

Anna January 21, 2009 at 9:29 am

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.

Christina January 21, 2009 at 10:24 am

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!

Katrina January 21, 2009 at 10:46 am

Awesome!

Louise January 21, 2009 at 12:14 pm

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.

Katrina January 21, 2009 at 12:42 pm

Louise,
Hmm, I thought agave was a 1 to 1 replacement for sugar? It would be nice to use less because it’s so expensive!

Cathy - wheresmydamnanswer January 21, 2009 at 3:37 pm

WOW that is one incredible resource – so many great recipes – Looking forward to trying them!!

Maureen January 21, 2009 at 8:31 pm

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.

Anna January 21, 2009 at 9:00 pm

I think honey is a little sweet than sugar as well.

Kalyn January 21, 2009 at 10:38 pm

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.

aTxVegn January 22, 2009 at 10:54 am

Nice! Thanks!

Stefani January 22, 2009 at 3:39 pm

I just bought some agave and have been looking for recipes! Perfect timing! Thanks, anna!

RecipeGirl January 22, 2009 at 6:11 pm

Thanks for the link! I almost ordered a ‘baking with agave’ cookbook the other day. Will check out this first.

Leave a Comment


Previous post:

Next post: