Switch Out the Sugar for Agave!
Posted: Dec 22 2014
Take your basic holiday cake and make it instantly healthy using agave instead of sugar!
This fruit and pistachio holiday agave cake recipe is packed full of apples, cranberries and pistachios in every bite, and sweetened with Organic Agave Nectar instead of the high calories and aging effects normal sugar has. Agave syrup is a natural sweetener that has an extremely low-glycemic sweetener, meaning that when consumed, it won't cause a sharp rise or fall in blood sugar. Try agave in any holiday sweet! You can seamlessly substitute agave nectar for sugar in most recipes and rid yourself this holiday season from the high calories and processed monster of sugar.
Here’s a great recipe for a fruit and nut holiday cake!
- 2 - large Granny Smith apples, peeled, cored, finely chopped
- 1 tablespoon - lemon juice
- 2 cups - all-purpose flour
- 1 teaspoon - baking soda
- 1 teaspoon - baking powder
- 1/2 teaspoon - salt
- 2 teaspoons - ground cinnamon
- 4 - large eggs
- 1 cup - vegetable oil
- 1 cup - Domino® Organic Light Agave Nectar
- 3/4 cup - dried cranberries, coarsely chopped or whole
- 3/4 cup - unsalted pistachios, shelled and coarsely chopped
Preheat oven to 350°F. Grease an 11-cup Bundt pan, set side.
In a medium bowl, toss apples with lemon juice; set aside. In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon; set aside. In a mixing bowl with electric mixer, beat eggs with oil and agave nectar until smooth and well blended. Slowly beat in dry ingredients until moistened. Stir in apples, cranberries and nuts. Pour batter into prepared pan. Bake 45 to 50 minutes, or until cake springs back when lightly touched.
Allow cake to cool in pan for 15 minutes on a wire rack before transferring to a cake plate.
If you are unable to find unshelled, unsalted pistachio nuts, soak shelled nuts in water for 20 minutes to rinse off the salt.