By Ania Catalano, Lara Hata
From Amazon.com:
If you haven't found agave nectar, you're in for a tasty shock. This normal, low-glycemic sweetener is a revelation for diabetics, mom and dad of teenagers, and somebody else who desires to minimize on sophisticated sugar yet nonetheless get pleasure from deep, genuine, gratifying sweetness. Baking with Agave Nectar is bursting with greater than a hundred recipes for brownies, candy breads, cookies, brownies, ice lotions and sorbets, pies and muffins, sauces and frostings, and different unique cakes. With delicious gluten-free, vegan, low-fat (or nonfat), and entire foods–based treats, in addition to more fit (but nonetheless decadent tasting) types of outdated favorites, there's really anything the following for everybody. An abundant thesaurus and assets section--with materials utilized in entire meals, vegan, and gluten-free baking--will assist you make your whole truffles a bit (or much) more fit. when you begin baking with agave nectar, you'll locate never-ending probabilities for including completely scrumptious candy treats to a nutritious diet.
Read or Download Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener PDF
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Additional resources for Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener
Sample text
3. Coarsely mash zucchini with a fork while it is still in the colander. Drain any excess liquid. 4. Combine lemon juice, olive oil, salt, caraway seeds, coriander, harissa, and garlic in a bowl and stir with a whisk. 5. Add zucchini and toss well. 6. Sprinkle with feta cheese and serve with pita bread. Preparation time: 25 minutes Cooking time: 20 minutes Makes 8 ø-cup servings *Harissa is a spicy North African sauce made with cayenne and garlic. You can substitute a pinch of ground chili pepper in place of harissa.
Place zucchini in a large saucepan and cover with water to 1 inch above zucchini. Bring to a boil and cook 20 minutes, or until zucchini is very tender. Drain in a colander. 3. Coarsely mash zucchini with a fork while it is still in the colander. Drain any excess liquid. 4. Combine lemon juice, olive oil, salt, caraway seeds, coriander, harissa, and garlic in a bowl and stir with a whisk. 5. Add zucchini and toss well. 6. Sprinkle with feta cheese and serve with pita bread. Preparation time: 25 minutes Cooking time: 20 minutes Makes 8 ø-cup servings *Harissa is a spicy North African sauce made with cayenne and garlic.
Parsley, finely chopped, for garnish 2 tomatoes, cut into wedges, for garnish 3. When eggplants are cool, peel them under cold running water. Cut the peeled eggplants into small chunks and place them in a colander to drain. Press gently to remove the bitter juices. 4. Mash the eggplants with the garlic, paprika, cayenne pepper, cumin, and salt. 5. Heat 3 tbsp. olive oil. Add eggplant mixture and fry, stirring constantly, until all the liquid is absorbed or evaporated, about 15 to 20 minutes. 6.