Strawberry Topping and Maple Syrup


I’ve been seeing lots of posts about Agave Nectar lately. So I was excited when my nephew told me he was helping to market Xagave and he offered to send me some along with a cookbook filled with delicious Xagave recipes.

Xagave is a Premium Blend of Agave Nectar derived from organic Agave Salmiana (White Agave) and organic inulin from Agave Tequilana (Blue Agave).

The benefits of using Xagave really appeal to me. It is a low Glycemic Index food. It contains no artificial additives or artificial sweeteners. Xagave is 1.4 times sweeter than sugar so you use less. Typically, you substitute 1/2 cup of Xagave for every cup of sugar which saves between 25 to 40% in carbohydrate calories.

I had fun trying many recipes last month using Xagave. Some from the cookbook and some that I adapted. I used up my first bottle and liked it so much that I bought another bottle. While I’m sure that I won’t substitute agave in everything I make, I know it will be a staple in my pantry from now on. Each day this week I will post a recipe that uses Xagave.

Agave is the perfect sweetener for fruit. I loved it drizzled over cut up fruit for dessert. It also makes an easy and scrumptious fruit topping. The first recipes I tried from the cookbook were the Strawberry Topping and Better Then Maple Maple Syrup. I served it over whole wheat french toast.

This breakfast was a huge hit and my kids didn’t even notice that the syrup was different than the pancake syrup I usually make. I have tried lots of low sugar/sugar alternative syrups in the past and wouldn’t buy any of them again, but I will definitely make this Maple Syrup again.

Strawberry Topping and Maple Syrup

Ingredients

    Strawberry Topping
  • 4 cups fresh frozen berries
  • 1 cup water
  • 1/2 cup Xagave
  • 2 T. corn starch
  • Better Than Maple Maple Syrup
  • 1 cup Xagave
  • 3/4 t. natural maple flavoring
  • 3/4 t. vanilla

Directions

    Strawberry Topping
  1. Put berries and Xagave in a pot and bring to a boil. Reduce heat to simmer. Mix corn starch in 2 T. water and stir until all lumps are gone. Pour corn starch mix into berry mix while stirring slowly. Stir until topping thickens (1 to 2 minutes) and begins to bubble. If it does not thicken to desired level within a minute or two, repeat corn starch and water step.
  2. Better Than Maple Maple Syrup
  3. Pour the maple flavoring in the Xagave and let it naturally absorb by gently rocking bottle or stirring. Do not shake or it will foam.
http://www.barbarabakes.com/2009/08/agave-nectar-strawberry-topping-and/




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Comments

    Leave a Comment:

  1. Nutmeg Nanny says

    Wow everything looks amazing! I have never used agave nectar but it looks like it makes a lot of delicious dishes:)

  2. Reeni♥ says

    I love agave syrup! I've never seen this brand before. I bet the syrup was delicious especially with the fresh berries.

  3. Judy says

    After researching agave syrup, I've decided not to use it. It's not as heathful,nor as low-glycemic, as some think. And there are a good number of people (including me) who react to inulin. I'm just sayin'.

  4. Lori says

    I love when delicious and nutritious meet. It makes me feel particularly triumphant. Especially when the kids eat it up!

  5. the ungourmet says

    I am so crazy for agave nectar! What an awesome idea to add maple flavor to it to make syrup!! I love that!

  6. Sylwia says

    As always it looks delicious!!! Did you try Acai berry yet? My friend sells Mona Vie and gave me couple of bottles to try…It is really tasty on its own and it's even better in recipes. I just made Acai berry cupcakes recently and they were a huge hit. Agave nectar is next…

  7. Cathy says

    Very interesting information, Barbara. The french toast sure does look good.

    I'll look for agave nectar the next time I go to the grocery store. Thanks for the info.

  8. Vrinda says

    Wow… that's a great info..should try..Does this work for cakes as a substitute for sugar?Great way to to reduce the amount of sugar…

  9. Katy ~ says

    A cooking friend had left a post a short while back and suggested the agave so naturally I went out and bought it. I haven't used it in cooking yet, but as I drink my coffee with a ton of sugar and cream, this was a nice way to cut back on the sugar. I like the flavor. I'm looking forward to seeing more recipes with agave so that I can happily reduce the amount of sugar I use!

  10. Lorraine @ Not Quite Nigella says

    Ooh I keep hearing about this but hacen't tried using it yet. And half the carbs of sugar? I really should try it now!

  11. Julie (Willow Bird Baking) says

    Yum! I can't wait for the rest of the week! I try to eat low carb during the week, so I love the low carb facet of agave nectar. Also, that French toast looks delicious!