Agave’s Sweet Rewards
Made with enzyme-rich raw apples, this pie is fat-, dairy-,
2 cups rolled oats (not quick cooking)
1 cup unsweetened applesauce
¼ tsp. salt
2 cups unsweetened apple juice
¼ cup light agave nectar
4 Tbs. quick-cooking granulated tapioca
4 large Granny Smith apples, peeled and grated
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
Sliced toasted almonds, for garnish (optional)
PER SERVING: 150 CAL; 3 G PROT; 1 G TOTAL FAT (0 G SAT FAT); 34 G CARB; 0 MG CHOL; 50 MG SOD; 3 G FIBER; 20 G SUGARS
With only 45 calories and 11 g of carbohydrates per tablespoon, agave helps those who want—or need—to slash their sugar intake. “Agave nectars are low-glycemic sweeteners, therefore producing much less dramatic fluctuations in blood glucose and insulin levels,” says Catalano. “Health experts agree that controlling these levels is a critical component in lowering the risks for heart disease and diabetes, as well as reducing cholesterol levels and managing weight.” Agave also contains minerals, including calcium, iron, magnesium, and potassium.
Agave nectar is an all-natural ticket to moist, flavorful muffins, cakes, and cookies. Many bakers believe agave yields a silkier, smoother texture to baked goods. This sweetener also works great in coffee, tea, lemonade, or other beverages, and can be added to salad dressings and barbecue sauces. Any way you look at it, agave is a win-win.
Agave nectar comes in light and dark varieties. Here’s a look at both:
Did You Know?
You can substitute agave nectar for honey or maple syrup in most recipes, depending on your preference: Replace each cup of honey or maple syrup with 1 cup of agave nectar.