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substitute honey for agave nectar in your recipes?

(6 posts)
  • Started 1 year ago by kara
  • Latest reply from janeen
  • 1 Members Subscribed To Topic

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  1. kara
    Member

    Can I easily just substitute honey for agave nectar inthese recipes? if so, 1:1 ratio?

    Posted 1 year ago #

  2. sas
    Member

    kara, I have not had good success in using 1:1 honey for the agave, though I must admit I am not an experienced cook/baker. Agave seems a bit more "liquidy" than honey. I've tried adding a small amount (maybe one teaspoon)of water to the honey to adjust for the switch, and it's seemed to work OK.

    Posted 1 year ago #

  3. Skycatcher
    Member

    SAS - you mentioned adding a teaspoon of water to honey - to what amount of honey? I'm completely new with all of this, and tend to follow the recipes very closely. I've been reading about the agave nectar, and am just the littlest bit concerned. I'd like to try the recipes with honey, instead of a processed product.

    Posted 10 months ago #

  4. bcroyal
    Member

    I generally do a 1:1 substitution with either a naturally runny honey (like acacia honey) or I create runny honey by warming 'standard' (e.g. clover) honey before measuring. I am allergic to agave, so I can't compare my results using honey to the original recipe, but I have found everything to be quite tasty.

    One note - the paler and more transparent the honey, the more neutral the flavor. If you are seeking a sweetener that doesn't impart flavor, avoid heavy, dark colored honeys. If you are looking to flavor the product with a honey taste, use the darker honeys. I don't know how flavorful agave is, but I tend toward the milder honeys for light colored baked goods, and darker honeys for darker, more heavily spiced baked goods.

    Posted 6 months ago #

  5. suncrystal
    Member

    i found the truth about AGAVE, finally. A great explanation. This rings true for me. Read the entire article at the below link.

    Mike Adams (naturalnews.com) contacted the manufacturer, who wrote a loooong rebuttal, explaining the 2 different processes being used by 2 differenet manufacturers, the first of which is out of business and which is the one the negative report is based on, even thouugh the good guy was contacted. Not one word of his explanation was contained in the negative report. I will use agave in Elana's recipes.

    it appears to me that agave is very successful and is probably competition for the toxins aspartame and Splenda (?), making this an attack by TPTW (The Powers That Were).

    Here's the full article: http://www.naturalnews.com/025060_agave_nectar_sugar_sugars.html

    Posted 2 months ago #

  6. janeen
    Member

    I have subbed honey for agave 1:1 in several baked goods, and all have turned out just fine. :)

    Posted 2 months ago #

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