Substituting agave nectar for sugar in a recipe

[SollysMom]

I'd like to try this recipe for black bean brownies, but I want to use agave nectar instead of the sugar. I've never cooked with agave before; I know I'll need to use 1/2 cup agave instead of the 3/4 cup sugar, and that I'll need to reduce the other liquids (in this case, oil) but I'm not sure by how much. How much oil should I try using? Thanks in advance for any replies!

ETA: I just realized my vanilla extract has corn syrup, which my husband isn't supposed to eat while he's doing an elimination diet. Will the brownies be awful if I omit the vanilla?

[serenbat]

you might want to read the recent thread under Traditional Food- about "baking without sugar"

you have YUCKy vanilla! and vanilla and salt makes chocolate taste better

[SollysMom]

Originally Posted by serenbat

you have YUCKy vanilla!

I know right? I just assumed that buying "pure vanilla extract" meant it wouldn't have any added ingredients. I may even return that (unopened) bottle and buy a different kind next time I'm at the store.

[serenbat]

Mc' brand? (there was a tread awhile back about them doing that!!!) I buy a pure organic for about only .80 more and there is such a difference in taste!

You can also buy a vanilla bean, cut it in half and put it in a jar of sugar (we do use sugar) and only take out what you need, let's say 1 tsp. etc and it will taste like vanilla too. I often use this with items that only require a small amount of sugar and vanilla- great for whipped cream, coffee and no change in color to frosting, etc.

[SollysMom]

Yup, McCormick. Cool idea about the vanilla sugar!

[SollysMom]

So, if I get better vanilla, any ideas about how to adjust the recipe to use agave nectar instead of sugar? I'm aware that agave nectar is also controversial. It seems every sweetener is! But the "consultant" who put my husband on this diet is mostly concerned with glycemic index, so she recommended agave nectar or Stevia. It's only 2 weeks so I'm not too worried, but after the 2 weeks are up I fully intend to switch back to sugar and honey for my sweetening needs.

[serenbat]

there is a lot on line as far as how much to use, but it will depend on what you are making regarding adjusting the liquids, stevia (I do not use either because of the reasons given on the other thread!!) does come in powder form.

depending on what you plan to make, if it is only for two weeks, I would make something that does not call for any sugar

I would really question the person who told you to use these products regarding their safety prior to using it-sadly most don't know the risks with them.

[HappyMommy2]

I'm not sure about your Agave question, but I think Turbinado Sugar is also lower in the glycemic index than white refined sugar. And you can sub it one for one. Available at Trader Joe's.

[SollysMom]

Originally Posted by serenbat

there is a lot on line as far as how much to use, but it will depend on what you are making regarding adjusting the liquids, stevia (I do not use either because of the reasons given on the other thread!!) does come in powder form.

depending on what you plan to make, if it is only for two weeks, I would make something that does not call for any sugar

I would really question the person who told you to use these products regarding their safety prior to using it-sadly most don't know the risks with them.

Yeah I'm pretty certain that I would need to use 1/2 cup agave for that recipe, but I don't know by how much I should reduce the other liquids. I could buy powder Stevia, but that would be one more thing I'd have to buy and probably not use up after the 2 weeks are up.

Any suggestions on another treat I could make for DH? He's not allowed flour, wheat, oatmeal, corn syrup, sugar, honey, dairy, etc... pretty much just allowed fruits/vegetables (no fruit juice), brown rice, quinoa, nuts, beans, meat, oils, eggs, and agave/stevia are the only sweeteners she's recommending.

Again, I think the consultant is really just concerned with glycemic index, and for only 2 weeks we can deal with that. Wouldn't go with those options long-term.

Originally Posted by HappyMommy2

I'm not sure about your Agave question, but I think Turbinado Sugar is also lower in the glycemic index than white refined sugar. And you can sub it one for one. Available at Trader Joe's.

Thanks for the tip. No TJ's here, but our Wegmans has a great health food section.

[serenbat]

how about baked egg custard, you could make pumpkin custard with egg and milk base and add what ever sweet item you choose after you make it

I often make custards, egg base with milk or almond milk & almonds, coconut custard with coconut milk and coconut, pumpkin I do add molasses when I bake it- otherwise we drizzle honey on after. Adding dried fruits (soaked in hot water prior to baking- raisins, figs, apricots, etc) most don't need any thing sweet afterwards.

Rice pudding, again, make it and only add if need be after baking.

Baked toasted millet with dried fruit, vanilla and some egg and cream/milk/coconut milk-etc.

just a baked apple, dotted with butter or without, cinnamon and raisins in the center

Indian carrot pudding-if you have sweet carrots, no need again for sugar.

just a few thoughts