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When we were developing the drinks recipes in theApril/Mayissue ofFine Cooking, I found myself bringing home a bottle of agave nectar. After making a couple ofGarden Party Cocktails, I found myself firmly on board the agave nectar bandwagon, and wondering how else to use up this amber syrup.
It didn’t take much online searching to find several oatmeal cookie recipes. I took parts from several to develop my own recipe forAgave Oatmeal Cookiesand was thrilled with how shiny they baked up. Delightfully soft in texture, they stayed fresh-tasting for the two days the batch lasted.
I’ve gone out and bought more agave, wanting to have it on hand as a pantry sweetener. Our test kitchen came up with several good ideas forputting your agave nectar to good use, but I’m looking for more. Anyone have any agave-enhanced recipes I should try?
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Hi Lisa, I had to undergo a no sugar diet among other stuff and had to come up with alternative recipes to satisfy my hunger and sweet tooth.
I adapted a flourless chocolate cake recipe from Gourmet the following way:
Flourless Chocolate Cake ((there is minimal sugar in the chocolate but this is what I had in my pantry):
6 oz chocolate (3oz 70%; 3oz 85%), 1 cup agave syrup, 5 eggs separated, 1/4 tsp cream of tartar, ½-1 oz dark rum, 1 tsp instant coffee granules or 1 shot of espresso, 1-1 ½ tsp vanilla extract, 2 TBS arrowroot, 3/4 cup cocoa powder, bake for 25 minutes.
Melt chocolate with butter. Whisk egg yolks and agave nectar with vanilla extract, coffee and rum then slowly whisk it into chocolate mixture. Sift 1/2 cup cocoa powder and arrowroot over chocolate mixture and whisk until just combined. Whip egg whites and cream of tartar to stiff peaks and fold into chocolate mixture. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Serve with raspberry coulis sweetened to taste with agave nectar.