Agave Syrup - The Healthy Sweetener
Agave is celebration food at our house, perfect for Christmas and birthday breakfasts and desserts.
It is pricier in New Zealand than in America, but totally worth buying as a treat. This syrup is decadent, yet healthy and tastes like ‘food of the gods!
Don’t Sweat the Sweet Stuff
Syrup = unhealthy. Be ready to change that equation.
While many of us equate syrup with unhealthy sugary food, a new kind of syrup is slowly making its mark today. Five years ago, Agave syrup was unheard of. Many people were unaware of the wonderful Agave plant in Southern America and its health benefits.
The syrup from the Agave plant has been used by South Americans as a sweetener for thousands of years. It is also held sacred in Aztec lore. According to Aztec legend, the Agave plant was a gift to Quetzalcoatl from the gods when his beloved died. The Agave plant, whose juice was as sweet as his beloved kiss sprung up from the place where she died.
Mexico is the leading producer of Agave in the world. The Mexican states Jalisco, Michoacán, Guanajuato and Tamaulipas are the main producers of Agave in the country. Surprisingly, this healthy sweetener is used in the production of Tequila. However, when used as a syrup; Agave is one of the healthiest natural syrups on the market.
How is Agave Syrup Made?
Agave Syrup is made by squeezing out the juice from the core of an Agave plant. The juice is warmed to under 118 degrees and then filtered. After warming, the juice turns into a golden syrup-like liquid. The syrup is a little thinner than honey. Agave syrup’s sweetness is not as sharp as Maple syrup.
Though Agave Syrup is produced with some modest heating, the whole process of production doesn’t involve high levels of heat. Agave Syrup is usually organically grown and is heated below 118 degrees Farenheit to protect the natural enzymes.
Sweet and Healthy
Aside from the light yet filling sweetness of Agave Syrup, it naturally contains Iron, Calcium, Potassium and Magnesium. Since Agave syrup only contains fructose, its glycemic index and glycemic load is lower than other sweeteners on the market. It is because of its low glycemic load that it doesn’t raise blood sugar levels the way sugar or honey would do. On the index, agave syrup rates a low 11, with just 17 calories per teaspoon. In contrast, honey comes in at 74-80, and sucrose (or table sugar) ranks around an 84; both have calorie counts in the low 20s per teaspoon. It also has less calories compared to other sweeteners.
Aside from its health benefits, Agave Syrup tastes better than conventional sweeteners. It varies in color and consistency. The light colored variety can sweeten without affecting the taste of the food. This is ideal for sweetening yogurt and fruits. On the other hand, the darker hued Agave Syrup has a vanilla-like flavor and is ideal for tea, pancakes and even pastries. Another point for Agave Syrup is that unlike sugar and honey, all is varieties dissolve readily in cold drinks in food.
Using Agave
Agave can be used in baking, drinks and works well in raw foodie desserts. It is also yummy with buckwheat pancakes.
Children absolutely adore Agave Syrup. Younger children find it so similar in sweetness to maple syrup on their pancakes that they don't notice the difference between the two - but there is a big difference in how much more vitamins and minerals and enzymes are present for their growing bodies in the Agave Syrup.
Here is an easy recipe can help you get started with agave.
Agave Fruit Salad
Serves 8
1 ½ cups plain yogurt or sour cream
3 Tbsp Agave
½ tsp cinnamon
¼ tsp nutmeg
200 g dried apricots (diced)
3 large oranges, (peeled and sliced into segments)
2 large bananas (sliced)
3 pears or peaches (sliced)
Combine yoghurt, agave, and spices in small bowl. Combine remaining ingredients in large serving bowl. Pour dressing over fruit mixture and toss lightly. Cover and chill 2 to 4 hours. Toss before serving.
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