http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 04:34:01 +0000 http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-3251 Tue, 24 Jan 2012 01:58:56 +0000 ved12 3251@http://www.elanaspantry.com/forums/ <p>Xylitol is one of the very good substitute for a diabetic. It is taste like a sugar but have a low carb and more healthy for diabetic. Most of the people use it as sugar substitute and they get very good results.<br /> <a href="http://www.areyoudiabetic.net/10012011/xylitol-side-effects-and-benefits-1407.html" rel="nofollow">http://www.areyoudiabetic.net/10012011/xylitol-side-effects-and-benefits-1407.html</a> </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3206 Wed, 04 Jan 2012 19:18:20 +0000 SarahEliIsaac 3206@http://www.elanaspantry.com/forums/ <p>you could have spagetti squash, it is gf and completely grain free, you just roast them for about 45 minutes and then empty out the "noodles" from the squash, cover with sauce and yumm </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3198 Fri, 30 Dec 2011 06:58:44 +0000 cookie 3198@http://www.elanaspantry.com/forums/ <p>but corn is a grain. i guess if it doesn't bother you, it must be a grain you can handle. </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-3135 Fri, 02 Dec 2011 08:53:12 +0000 grammaclaudia 3135@http://www.elanaspantry.com/forums/ <p>i have used the Trader Joe's ground almonds, too, but i usually grind my own cause the nearest to Boulder is 300+ miles away. I've found that it works well in banana cakes, pizza crust, pie crust and cookies. Plus you get the added health benefits of the skins--There are 20 different flavonoids in almond skin, including catechin (found in green tea) and naringenin (found in grapefruit). According to a study published in the Journal of Nutrition, researchers found that almond skin by itself boosted the oxidation resistance of LDL (bad) cholesterol by 18%, and when added to the almond meat, that resistance topped 52% </p> http://www.elanaspantry.com/forums/topic/maple-syrup#post-3127 Mon, 28 Nov 2011 20:36:21 +0000 Sherri 3127@http://www.elanaspantry.com/forums/ <p>Just remember, Maple syrup is not legal on the Specific Carbohydrate Diet, pure or otherwise :) </p> http://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes#post-3114 Wed, 16 Nov 2011 09:20:25 +0000 Podsolnuh 3114@http://www.elanaspantry.com/forums/ <p>I was reading Elana's FAQ page regarding the almond flour she uses. I have been using almond flour from trader joe's. It's not blanched, but the price is like $4/lb!!! And all the recipes I've tried so far have worked. Just wanted to get this out there, in case it helps anyone. </p> http://www.elanaspantry.com/forums/topic/corn-pasta#post-3085 Sat, 15 Oct 2011 12:40:56 +0000 FashionSansGluten 3085@http://www.elanaspantry.com/forums/ <p>If you're looking for a great tasting pasta substitute, I love Sam Mills Corn Pasta! I can't have any grains or oats, and this pasta saved my food life because now I can still enjoy macaroni and cheese, spaghetti, and other pasta dishes. It's gluten-free, milk-free, soy-free, egg-free, and no sugar added. It's really good.</p> <p>You can purchase here, just in case you can't find it in your store's aisles: <a href="http://www.celiac.com/glutenfreemall/sam-mills-m-146.html" rel="nofollow">http://www.celiac.com/glutenfreemall/sam-mills-m-146.html</a> </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3066 Thu, 29 Sep 2011 13:08:53 +0000 fitwomenforlife 3066@http://www.elanaspantry.com/forums/ <p>I created an alternative recipe to the blueberry muffins replacing agave and grapeseed oil, which can be high in PUFAs and become rancid with heat.<br /> You can find it here <a href="http://fitwomenforlife.com/2011/09/29/gluten-free-blueberry-muffins/" rel="nofollow">http://fitwomenforlife.com/2011/09/29/gluten-free-blueberry-muffins/</a></p> <p>The recipe here is awesome, a few substitutions can make it super healthy! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3060 Mon, 26 Sep 2011 08:33:40 +0000 roy 3060@http://www.elanaspantry.com/forums/ <p>Unfortunately Chickory root is inulin. My wife has drastic reactions to it even in minute quantities. And Agave sap goes through a lot of processes to become agave necter.<br /> Does anyone have suggestions for substituting granular sweeteners in the recipes? </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3052 Wed, 21 Sep 2011 19:54:27 +0000 NicoleandHugh 3052@http://www.elanaspantry.com/forums/ <p>HI ALL,</p> <p>Would anyone know how or have tried using coconut palm sugar instead of Xylitol?<br /> If so, what are the measurements? 1:1<br /> Thanks </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3051 Wed, 21 Sep 2011 18:29:06 +0000 martha53 3051@http://www.elanaspantry.com/forums/ <p>I've discovered Coconut Cyrstals from Coconut Secret. This stuff is GREAT! A little is all you need for lots of sweetness and no aftertaste. Made from the sap of coconut trees in the Philippines. I'm going to make the syrup suggested earlier. Check them out <a href="http://coconutsecret.com/index.html" rel="nofollow">http://coconutsecret.com/index.html</a> It's kosher too! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3020 Sun, 28 Aug 2011 18:33:04 +0000 jangret 3020@http://www.elanaspantry.com/forums/ <p>Two products I use for sweetening instead of agave are not widely known because they are small companies and don't advertise much. One is "Just Like Sugar" which is made from chicory root. It is dry and measures cup for cup to replace sugar. It has no calories or carbohydrates and 0 glycemic index and is not a chemical. The other that I've been using lately is called Whey Low. I have not seen it in stores but get it off the internet. It has such a low glycemic index that it does not trigger insulin production. They have an even lower glycemic index product for diabetics. It was created by a scientist for his wife who has diabetes. I use either of these in the almond flour pancakes. The texture is perfect. With the agave, it was a little runny. There is one truly raw agave on the market but I use it sparingly. It's hard to find in stores. It's a product of Ultimate Superfoods. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-3000 Tue, 09 Aug 2011 06:16:04 +0000 mymanzwife 3000@http://www.elanaspantry.com/forums/ <p>Rin - Of course I meant that I BOIL the palm sugar and water (like I mentioned above in this thread), in case someone thought I was saying to just mix the two together before storing it in the fridge! :) </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2999 Tue, 09 Aug 2011 04:56:38 +0000 mymanzwife 2999@http://www.elanaspantry.com/forums/ <p>Helenite - You're welcome, and glad to hear you like using the palm sugar syrup, too! </p> <p>Rin - I always one-and-a-half the recipe (2 1/4 c. palm sugar to 3/4 c. water) and store in a pint-sized mason jar in the fridge. I've used it a month or more later (whenever I happen to not be baking as much) and it's been perfectly fine. I think it would last for quite awhile, actually. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2998 Mon, 08 Aug 2011 11:21:55 +0000 rin 2998@http://www.elanaspantry.com/forums/ <p>How long does the palm sugar syrup last in the fridge? </p> http://www.elanaspantry.com/forums/topic/converting-gluten-full-recipe-to-an-almond-flour-one#post-2997 Mon, 08 Aug 2011 09:02:27 +0000 rin 2997@http://www.elanaspantry.com/forums/ <p>Has anyone discovered how to substitute plain old flour for almond flour? Also, does anyone know how to plug in almond flour to a recipe that calls for "gluten free flour mixture"?<br /> Thanks so much for your help!! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2995 Sat, 06 Aug 2011 15:00:59 +0000 Helenite 2995@http://www.elanaspantry.com/forums/ <p>I would like to thank mymanzwife for sharing the recipe for the palm sugar syrup. I like it a whole alot better than the agave. The agave was making my teeth very sensitive. I know for sure that it was the agave.My problem has been solved with my teeth. As for the palm sugar I baked with it and I love it !Thank you! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2919 Thu, 30 Jun 2011 11:08:50 +0000 Cathy K 2919@http://www.elanaspantry.com/forums/ <p>I posted this originally in the Forum about the dangers of Agave nectar. </p> <p>Has anyone tried the product "Just Like Sugar" in Elana's recipes? I have used it in beverages and salad dressings. It does taste good and no aftertaste like I find with Stevia. It is made from chickory root and the white pithy material under the peel of an orange. It is supposed to be zero calories and zero carbs. Nothing artificial in it. It is a powder. You measure it like sugar. I don't know how to work around it not being a liquid. There is a website for it if you want to read more about the product.</p> <p>I guess I will have to try one of Elana's recipes and report back to folks. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2907 Thu, 23 Jun 2011 15:14:23 +0000 ducktorwho 2907@http://www.elanaspantry.com/forums/ <p>I was really excited about the coconut nectar for use on the candida diet. Then I emailed the company asking about the breakdown of the sugars. This is the reply I received:<br /> "Thank you so much for your interest in our products. The sugar breakdown of the fresh coconut sap directly out of the tree is 0.5% glucose, 1.5% fructose, and 16% sucrose. However, when the excess liquid is evaporated from the fresh sap to make our Coconut Nectar or Crystals, the naturally occurring sugars become more concentrated (more so in the Crystals than the Nectar), which causes the percentage of glucose to increase to approximately 8-10%, the fructose 10-12%, and the sucrose increases to nearly 74%. The good news is that the presence of inulin and FOS are the key factors that maintain the glycemic index at an average of 35 GI. In addition, the Nectar and Crystals are totally unrefined and very minimally processed, remaining as close to the original state and high nutrient content of the fresh sap as they can possibly be. We have also had human study GI tests done on our products to verify their glycemic index.</p> <p>When the Coconut Nectar and Crystals are digested, they do not readily turn into glucose and are therefore, absorbed much more slowly by the body. This is due primarily to their very low levels of naturally occurring glucose and fructose, in addition to the presence of inulin. The actual percentage of inulin in the Coconut Nectar is 8.2%" </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2897 Sat, 18 Jun 2011 21:48:10 +0000 jules in the kitchen 2897@http://www.elanaspantry.com/forums/ <p>A sugar is still a sugar. Everything in moderation. Even with the coconut sugars coming into popularity . . . keep in mind that coconut nectar is 82% FOS - that is an inulin and that can cause gas, bloating, etc in some people and especially if we eat too much - then food sits and ferments in our digestive system. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2880 Fri, 10 Jun 2011 11:08:43 +0000 jules in the kitchen 2880@http://www.elanaspantry.com/forums/ <p>After all my past and continuing research, the fructose content in coconut nectar .5 - 1.5% vs agave which is 70 - 90%. Yes, cooking/baking destroys enzymes that make items raw. I haven't as of yet found any research to verify - just a lot of varying opinions. The fructose content does not change when we bake with it - the fructose count happens when it's processed from the plants, etc. So, I depend on people's reactions after eating items baked with different sweeteners and everyone does much better with the coconut nectar. Those with candida, diabetes, etc should watch ANY sweetener, as we are all different. I am now using it along with stevia and xylitol to lower the GI level even more. If my response has been of help - being raw for baking is not an issue - it's that the product is truly raw to start off with - raw honey also - make sure it's truly raw. I keep researching and am always trying to keep on top of new information. I, at this time, have a question put to Coconut Secret company about structural change, if any, when baking with coconut nectar and crystals. We do know that coconut oil is the only oil that is stable for baking, frying, etc. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2876 Fri, 10 Jun 2011 03:06:59 +0000 mymanzwife 2876@http://www.elanaspantry.com/forums/ <p>jules -</p> <p>Are you baking with raw Coconut Secret and raw honey, and if so, doesn't that make them no longer raw due to the high temperatures? :/ </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2870 Thu, 09 Jun 2011 07:46:58 +0000 jules in the kitchen 2870@http://www.elanaspantry.com/forums/ <p>My experience is that the coconut nectar by COCONUT SECRET is truly raw - there is no raw agave anywhere. Even yacon is not truly raw. I still use yacon in small amounts - it was wonderful as a % in Elana's Pecan Pie. Two choices - either the coconut nectar just mentioned or raw honey from a farmer's market, etc - there are some in the stores that say 'raw' - but many are pastuerized and at a temperature lower than the set temperature by law, but enzymes are killed at temps around 100 even, so legally it can state it's raw, but it isn't. With the enzymes intact, your body has help in digesting. I have used other brands of coconut sugars and they all spiked my blood sugar. COCONUT SECRET also has coconut crystals - just good to grind them smaller and let them dissolve in your recipe's liquid if you can.</p> <p>I also use xylitol (birch only), stevia and the coconut nectar as replacements for agave - just depends on the recipe and lots of experimenting. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2835 Sun, 22 May 2011 05:49:30 +0000 jennr8 2835@http://www.elanaspantry.com/forums/ <p>I would love to hear what Elana thinks about Coconut Sap "Sugar". I love it and I believe it is diabetic friendly and full of nutrients. I now purchase it from Wilderness Family Naturals. I originally found it in a local health food store, read the story behind it and tried it. I am not a fan of stevia (to me, it has a distinctive taste that I am not fond of). I have used and liked xylitol, but I am not sure about baking with it. I think Coconut Sap is great and would love to hear the pros and cons(especially since I have a diabetic family member.)<br /> Happy cooking!! </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2823 Tue, 17 May 2011 17:28:23 +0000 teitei 2823@http://www.elanaspantry.com/forums/ <p>I'll have to try that! Thanks! </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2821 Tue, 17 May 2011 14:54:05 +0000 Monacat2000 2821@http://www.elanaspantry.com/forums/ <p>I posted earlier on the thread dealing with high altitude baking. I regularly substitute granulated sugar for agave syrup and add one or two more eggs to the recipe in order to get the right consistency for cake batter. I use about 3/4 the amount of sugar to what the recipe says to use for agave syrup. Usually, I need to add at least two more eggs in order to compensate for the lack of liquid. You can always add another egg if you need to. This substitution works great, even at 8,000 feet in elevation. </p> http://www.elanaspantry.com/forums/topic/sugar-instead-of-agave#post-2819 Tue, 17 May 2011 14:06:57 +0000 teitei 2819@http://www.elanaspantry.com/forums/ <p>I would like to buy Elana's Gluten Free Almond Flour Cookbook but I prefer to use sugar instead of agave. Has anyone done this and if so, in what ratio do you substitute? Did the recipes still turn out good? Thanks! </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitute#post-2803 Thu, 12 May 2011 17:51:54 +0000 lisastafford 2803@http://www.elanaspantry.com/forums/ <p>Some people use pecan flour, and there are lots of recipes for coconut flour. I hope that helps. </p> http://www.elanaspantry.com/forums/topic/almond-flour-substitute#post-2802 Wed, 11 May 2011 18:12:56 +0000 AyurvedaFoodie 2802@http://www.elanaspantry.com/forums/ <p>I have read through some of the posts that touch this topic, but I am hoping Elana may have some insight for an alternative nut flour that would be a good substitute for Almond. Almond is a powerhouse food and it so happens the only nut I do not tolerate. I'd love to maintain the health advantages without the side effects. Any suggestions? </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2792 Tue, 10 May 2011 23:37:14 +0000 DianaDavenport 2792@http://www.elanaspantry.com/forums/ <p>Well... I was a big fan of agave, using it to sweeten my tea for years now, but started eating so much of it trying all of Elana's great recipes that I started experiencing hints of some of my old symptoms. I can't eat honey. I have had good luck with Yacon, but it is not suited for all things. Just made Elana's Yacon Choc chip cookies last night. REALLY good. I subbed Yakon in Elana's Pancake recipe this morning. They were really good. (I made waffles though.) I might try adding a tablespoon of water next time, but I liked them well as they were too. </p> <p>I like the tip about the coconut palm syrup. That will help me by adding to my sweetener "rotation." I look forward to trying it. Thanks to mymanzwife and 5haughtons for your input! </p> http://www.elanaspantry.com/forums/topic/substitutes-for-sesame-seeds-in-sesame-salmon-burgers#post-2791 Tue, 10 May 2011 10:29:58 +0000 sonshinejudi 2791@http://www.elanaspantry.com/forums/ <p>I am also sesame seed protein intolerant so this recipe would not taste very good. Any ideas for a tasty substitute for sesame seeds? I can use the oils in sesame and soy, just not the protein. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2740 Mon, 25 Apr 2011 15:01:40 +0000 mymanzwife 2740@http://www.elanaspantry.com/forums/ <p>5haughtons -</p> <p>I'm happy to hear you like the coconut palm syrup substitution, too! It was someone else here over a year ago that posted that idea, so I've used that from the start for all of Elana's recipes. I've never used agave, but it's good to know about the carb content comparison for others that do - besides the coconut sugar being a low GI sweetener, that may be another good incentive to try it. :) </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2727 Tue, 19 Apr 2011 15:49:12 +0000 5haughtons 2727@http://www.elanaspantry.com/forums/ <p>I am so grateful to mymanzwife! I made that syrup you described with coconut palm sugar+water &amp; substituted it for the agave in the Choc Chip cookie recipe in Elena's book. They came out fantastic--same texture, which I love, so chewy. Now my cookies are only 4 g carb / serving vs the 16g crab/ serving with agave. As a low carb eater, this is a great improvement in the recipe for me and my family. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2687 Thu, 31 Mar 2011 16:18:48 +0000 sshantz 2687@http://www.elanaspantry.com/forums/ <p>I also use xylitol in Elana's recipies and they taste great!! </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2678 Mon, 28 Mar 2011 19:25:10 +0000 joditimberjay 2678@http://www.elanaspantry.com/forums/ <p>I can't use agave or honey because of their high fructose content. But I have made lots of recipes from the cookbook and website substituting either regular white sugar or maple syrup or brown rice syrup for the agave and haven't had any problems at all. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2667 Sat, 26 Mar 2011 07:58:38 +0000 elana 2667@http://www.elanaspantry.com/forums/ <p>lisaarnoff,</p> <p>Thanks for your questions. I haven't tried those substitutions myself so not sure if they would work. If you do experiment I hope you'll stop by and let us know how it all turns out!</p> <p>Thanks,<br /> Elana </p> http://www.elanaspantry.com/forums/topic/almond-flour-4#post-2634 Mon, 21 Mar 2011 11:21:10 +0000 Sherry L 2634@http://www.elanaspantry.com/forums/ <p>I use almond flour exclusively. I have not tried to sub it in other GF recipes. I either use almond flour recipes, or a converted traditional flour recipe. Almond flour has more oil in it than other types of flour, so it's good to take that into consideration and decrease the amount of butter or oil in the recipe. It takes some practice to get good almond flour baked goods, but it's definitely possible to use it exclusively. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2633 Mon, 21 Mar 2011 10:32:15 +0000 lisaarnoff 2633@http://www.elanaspantry.com/forums/ <p>I want to make some of the recipes from your Gluten Free Cookbook for passover. However, I cant find agave syrup that's kosher for passover si I need to substitute. Can i just use simple syrup or replace with granulated sugar? I would imagine for the simple syrup it would be an even exchange, but what about the sugar? Also, I cant use baking soda on passover. Will it work if I separate the eggs, mixing in the yolks and beating the whites until stiff and folding in? Thanks! </p> http://www.elanaspantry.com/forums/topic/almond-flour-4#post-2631 Fri, 18 Mar 2011 12:17:31 +0000 dina 2631@http://www.elanaspantry.com/forums/ <p>I have a silly question. Can I use almond flour in place of some of the combination flours (ie rice, garbanzo, tapioca etc) that I see listed in the recipe? So basically, can almond flour be used exclusively?<br /> Sorry I'm new at this.<br /> Thanks<br /> ...dina </p> http://www.elanaspantry.com/forums/topic/substitute-for-agave#post-2552 Mon, 21 Feb 2011 10:01:52 +0000 WI Cheesehead 2552@http://www.elanaspantry.com/forums/ <p>Although this is OLD, I just wanted to let you know my experience. I used to go on another website for a candida problem. They had tons of recipes that were gluten free AND sugar free. They used, very often, a combination of glycerin (yes you can eat it), which I believe was okay for diabetics and stevia. I just did that successfully with Elena's banana cake/bread. Just another option. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2466 Wed, 02 Feb 2011 17:15:41 +0000 anjilly 2466@http://www.elanaspantry.com/forums/ <p>i use a product called fruit source from wax orchards which can be ordered (google them) it is made from all fruit juice and is a syrup.( am allergic to agave) </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2310 Tue, 07 Dec 2010 21:34:30 +0000 Rickard19 2310@http://www.elanaspantry.com/forums/ <p>I use xylitol for my replacement for agave. I can't use agave since its high in fructose. Xylitol tastes just like regular sugar but its low on the GI. I've used Xylitol (Birch Sugar) as replacements with these recipes and actually taste not bad.</p> <p>If anyone wanted to check it out. I get mine off of vitacost: <a href="http://www.vitacost.com/Xlear-XyloSweet" rel="nofollow">http://www.vitacost.com/Xlear-XyloSweet</a> </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2301 Fri, 03 Dec 2010 10:51:15 +0000 Sherry L 2301@http://www.elanaspantry.com/forums/ <p>I just discovered Coconut Secret coconut nectar made from coconut sap. I used it in a pumpkin pie and I thought it was really good. It doesn't taste like coconut at all. I'm not sure how to describe the taste, but I haven't used it that much yet. </p> <p>It is a raw food, low GI(according to their website), gluten-free, and vegan. They say on the website and on the bottle that it is nutritionally superior to agave, but I haven't looked into that. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2291 Fri, 03 Dec 2010 03:40:08 +0000 Gluten Free BFF 2291@http://www.elanaspantry.com/forums/ <p>Hello there! </p> <p>I'm a really big fan of xylitol and stevia instead of agave, which can spike my blood sugar if used in high amounts. I usually substitute 1/2 of the amount of agave nectar for xylitol, then stevia to taste. I've had great results and have many "Elana inspired" xylitol/stevia recipes on my blog: <a href="http://www.gfbff.com" rel="nofollow">http://www.gfbff.com</a></p> <p>Check it out if you'd like; I hope this is helpful.</p> <p>Lori </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2259 Tue, 16 Nov 2010 20:33:55 +0000 mymanzwife 2259@http://www.elanaspantry.com/forums/ <p>devduke2 -</p> <p>I've been buying coconut palm sugar since January (Navitas Naturals brand at iherb.com), and using that in place of the agave in all of Elana's recipes with great results! I make a syrup out of it:</p> <p>Coconut Palm Sugar Syrup</p> <p>* 1 ½ cups palm sugar<br /> * ½ cup water.</p> <p>1. To make the syrup, bring the coconut palm sugar and water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and reduce the heat to low. Simmer for 3 minutes. Keep warm if to be used immediately. Or, let it cool and keep refrigerated to use later on.</p> <p>It can be used 1:1 in place of the agave, but I've cut it down in certain recipes (for instance the brownies call for 1 1/4 c. and I use 1 c.), and I haven't added any additional oil or liquid in its place and they still come out nice and moist. :) </p> <p>I don't imagine you can *totally* eliminate all of the agave (or whatever liquid sweetener you're using) without making other adjustments, but I've personally never experimented. Elana does have a banana blueberry muffin recipe in her cookbook that doesn't use any sweetener, so I guess it would depend on the recipe. </p> <p>Also, coconut palm sugar is a low 35 on the GI, so it's a good one for diabetics. Not sure about its use for any candida issues, though!<br /> <a href="http://cocopalmsugar.sch.ph/node/54" rel="nofollow">http://cocopalmsugar.sch.ph/node/54</a> </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2257 Tue, 16 Nov 2010 19:34:43 +0000 devduke2 2257@http://www.elanaspantry.com/forums/ <p>Wow - I've never heard of coconut sap. Is it candida/diabetes friendly?</p> <p>Also, is it possibly to simply remove the agave from the recipes and have them turn out the same? Or should I add more oil when I remove the agave? </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2192 Tue, 02 Nov 2010 19:56:07 +0000 vano65 2192@http://www.elanaspantry.com/forums/ <p>Agava supstitud is: barley or rice malt </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2176 Thu, 28 Oct 2010 14:21:49 +0000 ssegal 2176@http://www.elanaspantry.com/forums/ <p>There's been a lot of press lately about the dangers of agave and fructose, the primary sweetener in agave, even if it is "all natural." I'd really appreciate a discussion on some non-fructose sweeteners, other than honey, which is also a problem for many people. I've begun experimenting with Yacon Syrup, which is very easy to tolerate, but I have no idea how much to use in Elana's recipes. It's also unfortunately very expensive. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2160 Fri, 22 Oct 2010 13:16:58 +0000 carolina 2160@http://www.elanaspantry.com/forums/ <p>I have substituted coconut sap / syrup 1:1 for agave in Elana's recipes, and the results have always been excellent. </p> http://www.elanaspantry.com/forums/topic/agave-substitute#post-2154 Wed, 20 Oct 2010 12:05:09 +0000 Sherry L 2154@http://www.elanaspantry.com/forums/ <p>I use honey in a lot of my recipes. I use the same amount as what the agave would be and have had no problems. I have also used a pineapple syrup in the past, but I have not seen it in stores for a long time. It was really good, and didn't have any sugar in it. </p>