Has anyone baked with Agave Nectar?

stang_girl88

I baked a batch of muffins, ran out of sugar and had some Sugar Twin in the cupboard, so I thought I would give that a shot. The box said use cup for cup and that it tastes great. I didnt use as much called for in the recipe and man, are they sweet and I find that the after taste is horrible. So, I would like to know if anybody has baked with agave nectar? Successful, or not good for baking?

SInce I am asking about baking, what else do you use to substitute for fat. I use applesauce. Took me awhile to try it, but I havent noticed a difference. Baking is relaxing to me, so I would like to know how to make it as low fat/healthy as possible without it being gross lol. Thanks!

rurukidoo

Sure I use agave for baking, I never know how much to use though so I always just estimate and everything has come out great so far!

ANeWcRe8N

I've baked with agave nectar and it came out good

joanneeee

Check out this link for butter/margarine/oil substitutes:
http://www.sparkpeople.com/resource/nutrition_articles.asp?id=1245
Unsweetened applesauce has a neutral flavor that works well in almost every baked good. It adds moisture and fiber to recipes while cutting fat.
How much: Replace half the butter, oil or shortening called for with an equal amount of applesauce
Best used in: Any baked goods, especially cakes
Calorie swap: Save at least 1,550 calories and 184g fat per cup

Pumpkin purée is not just for pies. Keep unsweetened pumpkin purée on hand year round to cut fat and add flavor to most baked goods. As with all low-fat baked goods made with fruit, expect moist, spongy treats.
How much: Replace half the butter, oil or shortening called for with an equal amount of purée
Best used in: Spiced breads, cakes or muffins; quick breads, pancakes and brownies
Calorie swap: Save at least 1,500 calories and 184g fat per cup

Prune purée has a rich flavor that blends well with chocolate and spices.
How much: Replace half the butter, oil or shortening called for with an equal amount of purée (buy jarred prunes in the baby food aisle or make your own purée by mixing 6 Tbsp of hot water with 8 oz of prunes in a blender)
Best used in: Chocolate baked goods, brownies, gingerbread and spice cakes
Calorie swap: Save at least 1,365 calories and 184g fat per cup

Bananas add flavor, fiber and moisture, much like oil does. Use bananas in any recipe where their strong flavor won't overpower more delicate ingredients such as citrus or berries.
How much: 1/2 mashed or puréed banana for every cup of oil (if your banana isn't very ripe, try peeling it and microwaving it for a few seconds to soften it for easier mixing)
Best used in: Quick breads, coffee cakes and pancakes (bananas are dense, so they are not ideal in recipes for light and fluffy baked goods)
Calorie swap: Save at least 1,575 calories and 184g fat per cup

I've never used agave myself (still looking for it - nowhere to be seen on any supermarket i go to!) but loveveggiesandyoga uses it a lot.
http://www.loveveggiesandyoga.com/

+ avocado is a good substitute