Cooking with agave

Published: Tuesday, May 12, 2009 5:52 p.m. MDT
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In the Deseret News test kitchen, we made a conventional brownie recipe and improvised a second batch using Xagave.

The agave-sweetened brownie was moist but more cake-like, and it didnt develop a caramelized sugary crust during baking.

A few other things to remember when adjusting your own recipes:

Agave is sweeter than sugar, so you need to reduce the amount of sweetener by 1/2 to 1/3.

Baked items will cook faster, so turn the cooking temperature down by 25 degrees.

If baking time exceeds 40 minutes, reduce the cooking time by 5-10 minutes.

Because agave is a liquid, you can reduce oils, cream and other high-fat liquids.

The recipes from the cookbook are designed for the Xagave brand. If you use a different type of agave, you will need to experiment a little.

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