Madhava Organic Agave Nectar--Amber is a pure and naturally-occurring sweetener made from the juice (aguamiel) of the agave plant grown in Mexico. Amber Agave offers a subtle, maple-like flavor making it a great addition to sauces, dressings, and marinades. Organic Agave Nectar Amber can be used in place of brown sugar, maple syrup, or molasses in most recipes. And, unlike most sweeteners, Agave Nectar has a low glycemic index to help prevent energy spikes. Better still, Agave Nectar is 1.4 times sweeter than sugar--allowing you to use less and reduce calories in your cooking. Organically grown, 100 percent pure with no additives of any kind, allergen free, and kosher-certified, Madhava Agave Nectar is a staple sweetener for any kitchen.
About Agave Nectar
The agave, also known as the "maguey" tree, is one of Mexican culture's most important plants, since it is a rare producer of liquid in the desert. The maguey has been called the "tree of wonders," and is believed to delay the aging process when consumed in the womb and throughout life. The natives of the northern valley of Mexico have been utilizing the plant's numerous properties for centuries. The plant's clear sap, known as aguamiel, is consumed for its nutritional value and is also refined into tequila and other beverages. Agave nectar is produced from the heart of the agave plant. The heart is removed from the plant by jimadores--harvesters with generations of knowledge--the juice is then rendered and undergoes a process known as hydrolysis, resulting in Agave Nectar syrup that is "sweeter than sugar and smoother than honey."
A Sustainable and Healthier Alternative to Refined Sugars
Organically grown agave plants are cultivated, tended, and harvested by hand. Agave nectar offers the lowest carbon footprint of any sweetener thanks to these generations-old, sustainable growing practices. The healthful properties of agave nectar are numerous:
- Agave is 1.4 times sweeter than refined sugar, so less can be used for equal sweetening--resulting in fewer calories.
- Agave's low Glycemic Index of 32 means it is less disruptive to blood sugar levels, so it doesn't create the "sugar rush" typical of other sweeteners.
- Agave has no known allergens and is 100 percent gluten, nut, and dairy free.
- Madhava Agave is grown using only natural fertilizers, employing agricultural practices that meet organic certification standards.
- Madhava Agave is Kosher Pareve and has obtained the certificate from Scrol K.
About Madhava Natural Sweeteners
Madhava is a privately owned and operated company, dedicated to providing natural and healthy alternatives to highly processed, refined sugars, and artificial sweeteners. Founded in 1972 in Boulder, Colorado, Madhava's name derives from the Sanskrit word meaning "Born of Honey" or "Born of Light". Madhava sources its honeys, agave, and coconut products from sustainable, organic sources and small, family-owned beekeepers. Dedicated to providing the highest quality natural sweeteners available, Madhava is one of the first companies to make Agave Nectar widely available in the U.S.
Try Madhava Organic Agave Nectar--Amber in These and Other Recipes:
Fruit and Nut Granola Bars:
Makes 15 Bars
1/2 cup unsweetened applesauce
3 cups old fashioned oats (not instant)
1/2 cup wheat germ
1/2 cup sliced almonds
1/3 cup dried cranberries
1/3 cup dried blueberries
1/3 cup dried cherries
1/2 cup diced dried apricots
1/2 cup Madhava Organic Coconut Sugar
1/2 cup Madhava Organic Agave Nector
1 tablespoon vegetable oil
Preheat oven to 350 degrees Fahrenheit.
Combine applesauce, egg, oil, Madhava Organic Coconut Sugar, and Madhava Organic Agave Nectar. Add in oats, wheat germ, and dried fruit.
Line a 13 by 9 inch pan with parchment. Press granola mixture down in pan until flat.
Bake for 15 to 20 minutes. Cool completely in pan. Once cooled, using parchment paper handles, remove from pan. Cut into 15, two-inch squares and serve. Store in an airtight container for up to a week.
Makes One Loaf
1/2 cup butter, softened
2/3 cup Madhava Organic Agave
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/4 cup mashed bananas
1/2 cup plain yogurt
1 teaspoon vanilla extract
1/2 cup pecans or walnuts chopped
Preheat oven to 350 Fahrenheit
Combine butter and sugar in a bowl and beat until mixed. Add in eggs and beat well. Add bananas, yogurt and vanilla until well mixed. Stir in nuts if using. Sift together flour, baking soda, and salt. Slowly add flour mixture into banana mixture until just combined, being careful not to over mix.
Grease a 9 by 5-inch loaf pan. Pour in batter and even out the top.
Bake for 50 to 60 minutes until cake tester comes out clean. Cool 10 minutes in loaf pan and then remove to cool completely on a wire rack. This recipe will brown more than bread made with granulated sugar.