Agave Nectar

A friend of mine (while drinking) offered a brilliant solution to Vegans who want to be ethical in their use of sweetners. AGAVE NECTAR. The nectar of the gods (or the Agave Plant). The source of so many amazing and wonderful and amazing things... namely Tequila, Mezcal and Agave Nectar.

(Image Links to Source)

Agave Nectar is primarily sources from the Blue Agave plant. Much like maple syrup, it is filtered and heated after extracted from the central core (or pina). More information on the distillation process can be found at allaboutagave.com.
BUT the big question is... how does one use agave nectar?

For the answer, I googled, and stumbled upon Altered Plates- a blog dedicated to those with dietary restrictions, ESPECIALLY "the use of agave nectar instead of other sweeteners." JACKPOT! I pulled up
Deb's recipe for Oatmeal Cookies using Agave Nectar, following her link to the original (non-subbed) recipe at Simply Recipes .

I, of course, made my own substitutions, and the result was a chewy, cake-like cookie, low if fat, high in fiber, packing protein, low on the GI scale, and packed full of potassi-YUM!

Bananagave Oatmeal Chewies

WET:

1 Cup mashed Banana (2 medium)

2 TBS veg. oil

1 1/2 cups agave nectar

2 TBS Black strap Molasses

2 Large Eggs, Well Beaten (to make vegan, use a Flax-seed Substitute!)

1 TBS vanilla extract

DRY:

1 1/2 cups All Purpose Flour

1/4 cup finely ground Flax Seeds

1 tsp Salt

1 tsp Baking Soda

Nutmeg and Cinnamon to taste

3 Cups Old-Fashioned Rolled Oats

YUMMY STUFF:

3.5 oz chocolate bar of your choice (I used an 80% dark bar)

3/4 cup almond pieces

1.Mix all wet ingredients.

2. In a separate bowl, combine and mix all dry ingredients.

3. Make a well in the center of mixed dry ingredients, Pour in wet stuff. Stir until well combined. (Batter will be fairly runny, do not be alarmed.)

4. SMASH UP chocolate bar (see below)

5. Fold in Chocolate chunks and Almond pieces. Refrigerate.

6. Preheat oven to 325 degrees F.

7. Spray or lightly oil cookie sheet of muffin tin.

8. Portion 1 TBS sized blops of chilled batter onto cookie sheet or into muffin cups. Bake 12-15 minutes, or until batter sets. Remove from hot pan IMMEDIATELY and place on wax paper or cooling rack to cool.

9. ENJOY!

(Makes 36 + chewies! Leftovers freeze well, but I doubt you will have Leftovers.)