Read itAug/Sept 2008 Issue

Living Without Books: A Sweet Alternative to Sugar!

Sweeter than sugar is an apt description of love—and of agave nectar, the plant-based sweetener that won the heart of Ania Catalano, author of Baking with Agave Nectar (Celestial Arts/Ten Speed Press). Suffering from hypoglycemia, Catalano, a natural foods chef who owns a gourmet whole foods catering and cooking school, searched for a sugar alternative and found agave nectar. Made from Mexico’s agave plant, agave nectar has a sweetness that’s 1½ times that of table sugar and a glycemic index that’s as low as 28 (white sugar is 100). That means less is needed in recipes and there’s less worry about spikes in blood sugar levels. Catalano shares a repertoire of over 100 delicious recipes, including muffins, crêpes, breads, cookies, cakes, pies and sorbets. Some are vegan and some are gluten free. Dessert lovers, including diabetics and weight watchers, who are seeking a natural, healthier alternative to sugar will find Baking with Agave Nectar a luscious place to start.

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