May I borrow a cup of agave nectar?
The day may not be far off when a neighbor wanders over to ask this very question. More and more, popularity is growing for agave nectar, a natural liquid sweetener made from the agave plant (yes, the same plant that provides an equally popular libation called tequila).
Unlike good ol’ sugar, agave nectar has a low glycemic effect and anti-inflammatory properties, which makes it a great choice for diabetics with a sweet tooth.
The majority of attendees would be diabetic and were only interested in learning to cook desserts. The gang here at Parties That Cook just can’t turn down a good challenge, and began crafting a fully customized menu of diabetic-friendly dessert recipes.
After a week of recipe testing in the office, we earmarked our favorite sinfully delicious concoctions such as Orange Almond Carrot Cake, made with a diabetic-friendly almond flour instead of white flour, and Strawberries with Chocolate Balsamic Reduction, cleverly spiked with a star anise pod and garnished with fresh mint.
Our guests from the San Francisco Ballet were equally enamored with the magnificent spread of diabetic-friendly sweets they learned to make. The favorite sweet treat of the class was our Hazelnut and Chocolate Gianduja Mousse with Frangelico Whipped Cream, a smooth and rich, yet light mousse that incorporates our new friend, agave nectar.
Please pass the agave nectar… how to substitute in recipes:
- Replace 1 cup sugar with ¾ cup of Agave syrup
- Reduce recipe liquids 1/3 and lower oven temperature 25 degrees