What About Agave Sweetener?Agave Sweetener Agave nectar, sometimes also called agave syrup, is a liquid sweetener made from the agave plant, which is the same plant used to make tequila. Agave nectar has a lower glycemic index than most other sweeteners, and is thought in some circles to be better than other natural sweeteners for people who have to watch their blood sugar levels (except for stevia, which is the safest). Be aware - even though it's low on the glycemic index agave nectar is still primarily made up of fructose and glucose. Agave nectar is not a green light to indulge in sweets. 
Learn more about Agave Sweetener in this Wikipedia article.Agave nectar is not on our Food to Include list for a true anti-candida eating program, but it can be a nice choice as a transitional sweetener. Here are 2 cookie recipes which use no grain flour and only a small amount of agave nectar to make a delicious little treat. Almond Cookies (uses agave sweetener) Gluten Free I adapted this recipe from another gluten-free cookie recipe with one of my clients whose daughter-in-law created the original. ½ teaspoon finely ground sea salt ¼ teaspoon baking soda 1 teaspoon cinnamon ¼ cup virgin coconut oil 5 tablespoons agave nectar 1 teaspoon vanilla extract Preheat oven to 350F In a large mixing bowl combine the almond flour, baking soda, sea salt & cinnamon.Melt coconut oil over low flame. Stir in agave nectar and vanilla. Stir wet into dry and mix well. Put dough in the fridge for about 15 minutes to chill. Roll a teaspoon at a time into ½-inch balls, flatten into little disks about one eighth of an inch thick, and place on a baking sheet lined with unbleached parchment paper. Bake about 6 or 7 minutes or until lightly browned. Remove from the oven and let them cool to room temp. These store well in an airtight glass container. Makes about 30. Lemon Poppyseed Almond Cookies (uses agave sweetener) Gluten Free 2 ½ cups almond flour Preheat oven to 350F In a large mixing bowl combine the almond flour, baking soda, sea salt & cinnamon.Melt coconut oil over low flame. Stir in agave nectar, vanilla, and lemon zest. Stir wet into dry and mix well. Put dough in the fridge for about 15 minutes to chill. Roll teaspoon at a time into ½-inch balls, flatten into little disks about an eighth of an inch thick, and place on a baking sheet lined with unbleached parchment paper.Bake about 6 or 7 minutes or until lightly browned. Remove from the oven and let them cool to room temp. These store well in an airtight glass container. Makes about 30.  More cookie recipes including a macaroon using agave sweetener.
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