We try to incorporate a lot of local products and organic products into our baked goods. Sometimes this is impossible. There are no local farmers growing bananas or coconut. When we aren't using organic cane sugar, we use honey from a local vendor and also agave nectar. Agave nectar has been used centuries and it is finally catching on and growing very popular in Western countries. The appeal to agave is due in part to its very low glycemic index. You get the sweetness but not the blood sugar spike that comes from other sugars. It can be used interchangeably with honey, thought agave nectar doesn't have quite the viscosity that honey does.
We're in the process of making more items to showcase in the upcoming market season and be able to offer on-line through our store. I decided to use agave nectar in a recipe I had for almond muffins and liked it. There are a few things I would change next time, but I was very pleased with the first test batch.
Enjoy this recipe for a Superfood muffin that you can feel good about eating.
Ingredients: 1 c sliced almonds, .5 tsp cinnamon, 2 TBSP agave, 1.5 c whole wheat flour, 2 tsp baking powder, .5 tsp sea salt, 2 eggs, .75 c mashed ripe bananas, .5 c coconut oil*, .5 c agave, 1/3 c milk, .25 tsp pure almond extract
Ingredients: (1) Preheat oven to 350 and prep a 12-c or 6-c muffin pan with cooking spray or liners. (2) In a small bowl, combine sliced almonds, cinnamon, and 2 Tbsp agave and toss until evenly coated. Set aside. (3) Whisk flour, sea salt, and powder in a large bowl. (4) In a med. bowl, whisk eggs, bananas, oil, agave, milk and extract until well blended. (5) Add egg mixture to flour mixture and stir until just blended. Divide batter amongst muffin cups and sprinkle topping on top. (6) Bake for 28 minutes or until golden brown and toothpick comes out clean. Let cool for a few minutes then transfer to a rack and cool completely.
*You can use canola oil instead of coconut oil.
*Adding blueberries or raspberries take these muffins up a notch.
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