I have recently discovered Agave nectar. Agave Nectar is an organically grown natural sweetener extracted from the Agave Plant of Mexico. The carbohydrate in agave nectar has a low glycemic index, which provides sweetness without the unpleasant “sugar rush” and unhealthy blood sugar spike caused by many other sugars.
I was pretty excited to find that agave nectar can be a healthy substitute for sugar especially in baking so I tested it out in this recipe for healthy wheat free raspberry muffins which I have adapted from Let’s get stupid together.
Raspberry muffins… makes 6
- 1 cup wholemeal spelt flour
- 1 tsp baking powder
- 70 ml agave nectar (or 1/3 cup sugar)
- 1 egg
- 1/2 cup organic vanilla yoghurt
- 50 g melted butter
- punnet of raspberries
Method:
- Mix together the spelt flour and baking powder in a large bowl.
- Mix together the egg, agave nectar and yoghurt in another bowl.
- Make a well in the centre of the dry ingredients and pour in the liquid yoghurt/egg/agave mixture.
- Mix in the melted butter.
- Add a little (1/2 to 1 tbsp) flour to thicken the mixture which will compensate for the extra moisture in the agave nectar.
- Carefully mix raspberries into the mixture.
- Divide between 6 muffin cups.
- Bake at 200°C for 20 minutes. Watch carefully as the agave makes the muffins brown quickly, but you need to make sure they are cooked properly or they will taste doughy!
- Transfer to a wire rack to cool for about 10 mins and then devour!
Interesting links about Agave:
http://www.allaboutagave.com/index.php
http://www.shakeoffthesugar.net/article1042.html
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