Agave is a godsend – a sweet syrup with caramel undertones which is good for diabetics and anyone looking to reduce the amount of sugar in their diet or to make their sugar ‘good’ and crucially - natural. It’s also vegan, raw, usually organic and low in GI - which means that the sugar takes longer to digest, helping to avoid any ‘sugar high’ when you consume it in moderation. Originally the province of the healthfood store habitué (yes, I mean me) it has become increasingly mainstream in the last few years (my mother in law can even buy it at ASDA!)
In the US and in some stores in the UK you can buy it in ‘light’ and ‘dark’ varieties with an even wider usage.
For a condiment queen like me you can use the light one to replace honey, sugar or even maple syrup in baking as well as cooking. The dark one can stand in for maple syrup (again) or treacle, molasses. Either are excellent used over soy (or regular) yogurt or ice cream. My favourite raw/vegan icecream – booja booja uses it too.
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