Organic Flavored Agave Nectar and Diabetic Sweetener - Low Glycemic Agasweet

Agave syrup has a low glycemic index rating (32), which means it absorbs slowly into the blood stream and does not cause a "sugar rush".

It is 1.4 times sweeter than sugar. 1 cup sugar = 1/2 - 2/3 cups Agasweet. Save calories and carbs!

Agasweet retains its sweetening power in cooking and baking and provides moisture retention properties. It has a long shelf life (3+ years), and no refrigeration is necessary. It will never crystallize.

Our top-quality flavoring ingredients create a simply divine taste experience. You will find that our well-balanced flavors add a whole new dimension to your dishes.

Many savory recipes address only some of your taste buds - usually salty, bitter (pepper), and sour. With Agasweet, you add "sweet" to the flavor profile of your dishes combined with enhancing citrus, stimulating mint, soothing cinnamon, or adventurous lavender. You'll awaken all taste buds simultaneously, and the result is a flavor explosion in your mouth!

The wild agave plants for our base syrup are grown on small parcels of privately-owned, strictly controlled Indian land in Mexico.

The nectar is harvested from the core of the mature plant and cooked into a light syrup. For more in-depth info on the agave plant, harvest and production methods, please see my companion lens: Agave Nectar

The purity of our syrup is ensured through regular USDA Organic certification by BioAgriCert.

Oat Bran Blueberry Muffins

2/3 cup whole wheat flour
1/3 cup oat bran
2 teaspoons baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons Agasweet (your favorite flavor)
1 egg
1/2 cup light cream
1/2 cup blueberries

Mix dry and wet ingredients separately;
fold wet into dry just to combine.
Pour into muffin pans and bake at 375 F for
about 20 minutes. 6 muffins

Strawberry Shortcake

4 cups sliced strawberries
1/2 cup Agasweet Lemon

Shortcake:
13/4 cups all-purpose unbleached flour
1 Tablespoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cut into 1/2 inch cubes
3/4 cup cream
1 Tablespoon Agasweet Pure Vanilla

Whipped cream:
1 cup heavy whipping cream, chilled
1/4 cup Agasweet Pure Almond

Mix strawberries with Agasweet Lemon, set aside.
Combine dry ingredients for the cakes; cut the butter pieces into the dry mix with a pastry cutter until it resembles coarse crumbles;
make a well in the center and add cream and Agasweet; make a soft dough.
Roll out dough and cut round cakes with a biscuit cutter;
brush the tops with milk and bake at 400 F until golden brown, about 15 min.

Add Agasweet Almond during the last few seconds of whipping the cream.

Spoon strawberries over cakes and top with whipped cream.

Avocado Grape Dressing

1 shallot, peeled, quartered
2 cloves garlic
juice of 1 lemon or lime
1/3 cup champagne vinegar
flesh of 1 medium avocado
8-10 red or green grapes
1 tablespoon Agasweet Peppermint
1 jalapeño, seeded and quartered
1/2 teaspoon salt
1 cup oil or cream (rich, baby!)

Run all ingredients except for the oil in a blender until smooth;
with the blender running, add the oil or cream
in a steady stream until emulsified and finished.

Bacon Agasweet Mustard Dressing

1 pound bacon
1 1/2 cups stone ground mustard
3/4 cup champagne vinegar
3/4 cup Agasweet Tangerine Ginger

Cut bacon in small strips and fry until crisp.
Add the rest of the ingredients and simmer for 5 minutes. Serve warm.

Chef Karen's Energy Cookies

2 cup flour
1 cup rolled oats
1/2 cup raisins
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup each: toasted sesame, flax, pumpkin and sunflower seeds
1/2 cup canola oil
1/2 cup Agasweet Pure Vanilla or Almond

Mix all ingredients until well combined.
Drop spoonfuls of dough on lined
cookie sheets and flatten lightly.
Bake for about 8-10 min. at 325 F

TIP:
Agave nectar browns a little faster than sugar.
Keep an eye on your cookies while baking!

Oatmeal Raisin Cookies

1 cup all-purpose flour
11/2 cups oats
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons vegetable oil
3/4 cup Agasweet Pure Vanilla
3/4 cup raisins

Mix dry ingredients; set aside.
Cream shortening and oil until
smooth; stir-in Agasweet.
Add flour mix, combine; add raisins.
Drop spoonfuls of batter on lined
cookie sheets and flatten lightly.
Bake for about 10 min. at 350 F

Mango Pineapple Sorbet

3/4 lb. fresh, or frozen mango, in bite-size chunks, 1/2 cup pineapple juice, 1/2 cups Agasweet Tangerine Ginger, 1/4 cup lemon juice
Puree the fruit until smooth; add Agasweet and lemon juice and combine. Pour the mix into a chilled 8-inch metal pan and freeze until the edges are set. Stir and repeat stirring every 30 minutes until frozen evenly.

Mango Papaya Pico

Clean and dice 1 cup/each of:
mango, papaya, tomato, onion, green apple, green bell pepper
mince 1 clove garlic and 1 jalapeño
chop some fresh cilantro leaves

whisk together the dressing from:
1 cup lime juice, 1 tablespoon balsamic vinegar, 1/2 cup
Agasweet Peppermint, 1 cup canola oil, salt & pepper