I’m excited to announce my first giveaway! The nice folks at Xagave have generously offered to send one of my readers an 18 ounce bottle of their delicious Xagave Agave Nectar along with a 129 page cookbook filled with delicious recipes and ideas on ways to use Xagave.
Xagave is a Premium Blend of Agave Nectar derived from organic Agave Salmiana (White Agave) and organic inulin from Agave Tequilana (Blue Agave). 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.
To enter just leave me a comment telling me changes you’ve made to make your baking/eating more healthy. Entries will be accepted until Saturday, August 22 at midnight. This giveaway is for US residents only.
This month I posted several great recipes using Xagave. One of my favorite recipes was Baked Blueberry French Toast. My family liked this raspberry peach version even better.
Raspberry Peach French Toast
- 6 slices sourdough French bread, torn (I used some orange cranberry bread from the Farmer’s Market – yum!)
- 4 eggs
- 1 cup 1% milk
- 1 teaspoon vanilla extract
- 1 teaspoon cardamon
- 1/4 cup agave syrup
- 3 teaspoon cornstarch
- 2 cups peaches
- 1/2 cup raspberries
- 1/4 cup butter, melted
Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine agave, cardamon, and cornstarch together, gently mix in peaches and raspberries and place in a greased 13″x9″ baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 400 degrees for 30 minutes or until golden brown.
Adapted from Baked Blueberry French Toast: Christy’s Kitchen Creations (Gooseberry Patch “Hometown Favorites”)