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.
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!
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.
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.
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!
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.
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!
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.
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.
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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thank you for sharing!
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.
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.
Fantastic!!
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!
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.
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
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
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/
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.
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!
Awesome!
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.
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!
WOW that is one incredible resource – so many great recipes – Looking forward to trying them!!
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.
I think honey is a little sweet than sugar as well.
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.
Nice! Thanks!
I just bought some agave and have been looking for recipes! Perfect timing! Thanks, anna!
Thanks for the link! I almost ordered a ‘baking with agave’ cookbook the other day. Will check out this first.