Baking with Agave Nectar
Over 100 Recipes Using Nature's Ultimate Sweetener
-
- CHF 5.00
-
- CHF 5.00
Description de l’éditeur
If you haven't discovered agave nectar, you're in for a delectable surprise. This natural, low-glycemic sweetener is a revelation for diabetics, parents of young children, and anyone else who wants to cut down on refined sugar but still enjoy deep, real, satisfying sweetness. Baking with Agave Nectar is bursting with more than 100 recipes for muffins, sweet breads, cookies, cakes, ice creams and sorbets, pies and tarts, sauces and frostings, and other special desserts. With scrumptious gluten-free, vegan, low-fat (or nonfat), and whole foods–based treats, as well as healthier (but still decadent tasting) versions of old favorites, there is truly something here for everyone. An ample glossary and resources section--with ingredients used in whole foods, vegan, and gluten-free baking--will help you make all your desserts a little (or a lot) healthier. Once you start baking with agave nectar, you'll find endless possibilities for adding utterly delicious sweet treats to a healthy diet.
PUBLISHERS WEEKLY
Boasting a low glycemic index and fewer calories per serving than refined sugar, agave nectar has been embraced by the health-conscious for years, and is becoming increasingly easier to source. Catalano, owner of Gourmet Whole Foods Catering and Cooking School in Milford, Conn., gives readers 80 ways to use the versatile sweetener in this impressive collection. Agave-sweetened versions of favorites like sticky buns, chocolate chip cookies, chocolate cake, lemon bars and creamy cheesecakes should be a boon for those previously unable to enjoy their sweets. As a bonus, a handful of recipes are vegan and gluten-free as well. Novices may be intimidated by the labor-intensive sticky buns and the prospect of making pie crust from scratch, but Catalano does her best to keep the recipes as simple as possible. As in many books of this type, ingredients like sprouted spelt flour, unsweetened soymilk powder and quinoa flour can be difficult to source, but Catalano helpfully provides a comprehensive guide to ordering them.
