Baking with Agave Nectar

Baking with Agave Nectar by Ania Catalano

Product Details:

Size: 7 x 8 inches
Pages: 144
Illustration: Full-color photographs
ISBN-13: 9781587613210
Publication Date: 2/2008
Imprint: Celestial Arts (A division of Ten Speed Press)

Even before its health benefits were being touted on Oprah's daytime show, agave nectar was finding fans among dessert lovers seeking to reduce or eliminate processed sugar in their diets. In BAKING WITH AGAVE NECTAR, natural foods chef Ania Catalano shows how to creatively integrate this up-and-coming natural sugar substitute into every sweet tooth's repertoire through a variety of delectable recipes. From breakfast goodies (Pumpkin Muffins, Stuffed French Toast) to cookies (Chewy Double Chocolate Meringue) to desserts (Bread Pudding Soufflés with Bourbon Sauce, Pear Frangipane Tart), Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.

Ania Catalano

ANIA CATALANO graduated from the Natural Gourmet School of Cooking in New York. She is the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.

PURCHASING:

*Available in bookstores nationwide.

*Ten Speed Press

*Amazon


Success Through Play comments:

We first heard about Agave Nectar from Dr. Oz who was on the Oprah show talking about alternative sweeteners. Dr Oz has a fine reputation and we thought that we would take a closer look at Agave Nectar. We went down to our local Whole Foods store and asked the customer service desk if they carried this product. As assistant led us down an aisle and pointed out the Agave Nectar. There are several brands on the market and Agave is available in light, amber, dark and raw varieties. Agave nectar is a low glycemic sweetener which is sourced from the agave plant in Mexico. Many vegans who aren't able to consume honey, choose agave. Agave nectar consists primarily of fructose and glucose and although it doesn't qualify as a health food, it is being recommended as a "better" alternative to table sugar.

Agave nectar can be used straight from the bottle-We initially used it to replace maple syrup as a topping over pancakes etc. and it dissolves readily in cold liquids, which is an added plus. Consumers are looking to replace refined table sugar and agave nectar is one option. The book: Baking with Agave Nectar by Ania Catalano, contains over 100 recipes using agave nectar-including vegan, and gluten free ones. The recipes are diverse and will appeal to every baker! The book features beautiful pictures, which will inspire you to get baking! In the introduction, the author shares why she has chosen Agave Nectar in place of table sugar, maple syrup, honey etc and explains agave nectar in greater detail.The author also explains how you can use agave to replace table sugar in recipes, which is very helpful.

The book is divided into the following sections:

*Muffins, Tea Breads and Breakfast Dishes
*Cookies and Bars
*Cakes and Cupcakes
*Pies, Tarts and Crisps
*Ice Creams, Frozen Yogurts, and Sorbets
*Special Treats
*Frostings, Fillings, and Sauces

There is a Glossary of Ingredients in the back, where the author elaborates on the ingredients used in the book and shares insider tips. A resource list follows which will help you to locate some harder to find ingredients and this is particularly helpful if you do not live in close proximity to a well stocked Whole Foods store. directory in the back which will help you to find.

We had a difficult time selecting just 3 recipes to test, because there were so many recipes that appealed to us instantly! We finally settled on the following three:

1. Orange Pecan Granola



This granola is easy to make and is oh-so-delicious! Perfect for breakfast as a snack with yogurt, this healthy granola is packed with whole grain goodness This granola impressed testers who couldn't believe that it was homemade. You will never go back to store bought, sugar laden granola again!

Stores well in a container.


2. Spiced Pumpkin Date Pie (vegan)

The nut pastry crust provided the perfect contrast to the rich, smooth pumpkin date filling. This recipe won over even our toughest critics, and will now be our official Thanksgiving Dessert.

3. Chocolate Peanut Butter Mousse-Filled Cupcakes



After taking just one bite of these outstanding cupcakes, our testers all proceeded to close their eyes and embark on a spiritual journey! These cupcakes are made without any eggs and yet are moist and wonderfully decadent.

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