Natural Sweeteners Examined

In my kitchen, you will find Demerara Cane Sugar, Agave Nectar, and Pure Maple Syrup.

I don’t really know how to use them, other than for simple, obvious things.. like tea, hot cereal, smoothies, pancakes, waffles, or french toast.

As I try to learn how to incorporate them, more into my every-day, I will record it, here, so I can refer back to it..

I’d be thrilled to hear how you use these sweetener’s.

Natural Cane Sugars include names like:

Agave NectarThe Madhava website states that agave nectar can be used inter-changeably, as you would use honey, but to use 3/4 cup for every cup of white sugar, a recipe calls for.. Their 11.75 ounce bottle is equivalent to one cup, in volume. They suggest to use 1/2 the amount of agave syrup for maple syrup or honey.

I have only used agave nectar in drinks and over Fage Total Classic. We add it to herbal teas and have put it in smoothies.

Freya Erickson, of Just Baking, has had success making Shortbread, and offers some tips for baking with Agave Nectar.

Debra Lynn Dadd, of Sweet Savvy, refers to “Amber” Agave Nectar as “caramel flavor” and has many recipes I want to try..

Deanne, of Vibrant Glow, shares her pumpkin pie recipe, made with agave nectar.

I just recently purchased the darker variety.. so I’m excited to try it.

Raw HoneyHealthy Recipes for your Family suggests using 1/2 less Raw Honey than sugar called for, in a recipe.

I tend to shy from honey. There are many different flavors and geographically, I don’t know the local honey. Allergens keep me not experimenting much..

Fruit Puree’s

We are all familiar with bananas, as a sweetener, and the more ripe they are, the sweeter our breads turn out..

I’ve also used Prune Puree in chocolate desserts, years ago, as a fat alternative. I don’t shy from fat, anymore.. I just use better fats and not trans fats..

Fruit Puree’s, with additional agave nectar, interest me. They will add moisture to muffins and quick breads, too. I have ideas of organic dried plums to sludge, in my blender, apples to grate, peaches, to chop, and bananas to mash.

Stevia – I haven’t used Stevia, in years, but I’d like to learn some ways to compliment its wonderful after-taste. To do that, I have to experiment. I’ve had greatest success with steviocide, after making it into a liquid.

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Natural Sweeteners Examined

In my kitchen, you will find Demerara Cane Sugar, Agave Nectar, and Pure Maple Syrup.

I don’t really know how to use them, other than for simple, obvious things.. like tea, hot cereal, smoothies, pancakes, waffles, or french toast.

As I try to learn how to incorporate them, more into my every-day, I will record it, here, so I can refer back to it..

I’d be thrilled to hear how you use these sweetener’s.

Natural Cane Sugars include names like:

Agave NectarThe Madhava website states that agave nectar can be used inter-changeably, as you would use honey, but to use 3/4 cup for every cup of white sugar, a recipe calls for.. Their 11.75 ounce bottle is equivalent to one cup, in volume. They suggest to use 1/2 the amount of agave syrup for maple syrup or honey.

I have only used agave nectar in drinks and over Fage Total Classic. We add it to herbal teas and have put it in smoothies.

Freya Erickson, of Just Baking, has had success making Shortbread, and offers some tips for baking with Agave Nectar.

Debra Lynn Dadd, of Sweet Savvy, refers to “Amber” Agave Nectar as “caramel flavor” and has many recipes I want to try..

Deanne, of Vibrant Glow, shares her pumpkin pie recipe, made with agave nectar.

I just recently purchased the darker variety.. so I’m excited to try it.

Raw HoneyHealthy Recipes for your Family suggests using 1/2 less Raw Honey than sugar called for, in a recipe.

I tend to shy from honey. There are many different flavors and geographically, I don’t know the local honey. Allergens keep me not experimenting much..

Fruit Puree’s

We are all familiar with bananas, as a sweetener, and the more ripe they are, the sweeter our breads turn out..

I’ve also used Prune Puree in chocolate desserts, years ago, as a fat alternative. I don’t shy from fat, anymore.. I just use better fats and not trans fats..

Fruit Puree’s, with additional agave nectar, interest me. They will add moisture to muffins and quick breads, too. I have ideas of organic dried plums to sludge, in my blender, apples to grate, peaches, to chop, and bananas to mash.

Stevia – I haven’t used Stevia, in years, but I’d like to learn some ways to compliment its wonderful after-taste. To do that, I have to experiment. I’ve had greatest success with steviocide, after making it into a liquid.

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