Recipe 2: Pumpkin Bread with Cinnamon Butter
Pumpkin Bread
Yields 2 medium loaves
3 ½ cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz. can pumpkin (unsweetened)
1 ½ cups Madhava’s Light Agave
¾ cup vegetable oil
3 eggs
1 teaspoon vanilla extract
Cinnamon Butter (see recipe below)
Directions:
1. Preheat oven to 350°
2. In a medium bowl combine dry ingredients. Set aside.
In a large bowl beat together pumpkin, agave, oil, eggs, and vanilla. Slowly mix in dry ingredients.
3. Pour battered into prepared pans.
4. Bake for 45-50 minutes or until knife comes out clean.
5. Allow bread to cool in pans before removing.
6. Slice and serve with cinnamon butter.
Cinnamon Butter
Yields 1 ¾ cup
1 cup butter (softened)
1/3 cup Madhava’s Light Agave
2 tablespoons ground cinnamon
1 teaspoon cinnamon extract
1 teaspoon vanilla extract
Directions:
1. Combine all ingredients in a medium bowl.
2. Beat with an electric mixer on high.
3. Place in container with a lid. Store in refrigerator.
Ingredients:
5 cups raspberries (other berries may be substituted)
3/4 cup Madhava's Light Agave
1/3 cup water
2 tablespoons lemon juice
1. Place all ingredients in a blender or food processor. Blend until smooth.
2. Pour mixture through a fine mesh strainer using a rubber spatula to press through.
3. Cover and chill.
4. Chill completely before freezing.
Recipe 4:Lemon-Poppy Seed Muffins
Ingredients: (makes 12 muffins)
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt (fine grained)
1/2 cup soy margarine, preferably Soy Garden brand
1/2 cup Madhava's Agave Nectar
1/2 cup soy milk
1/4 cup lemon juice
1/4 cup poppy seeds
2 teaspoons grated lemon zest
1. Preheat oven to 350 degrees F. Grease a muffin tin or line tins with cupcake papers.
2. Sift the flours, baking soda, baking powder, and salt into a large mixing bowl and whisk to mix. In a separate bowl, whisk together the margarine, agave nectar, soy milk, and lemon juice until foamy. Pour the wet ingredients into the flour mixture and mix until the batter is smooth. Fold in the poppy seeds and lemon zest.
3. Pour the batter into the muffin tins, dividing evenly. Bake on a center rack of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Serve at once.
Recipe 5:Candied Cinnamon Almonds
*Makes about 2 cups of candied almonds
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup brown rice syrup
¼ teaspoon salt
½ teaspoon cinnamon
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown rice syrup, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour*, stirring/flipping every 15 minutes, until the almonds look and feel dry. To check to see if the almonds were done, I carefully picked one up in my fingers and when I pressed around it, I didn’t get any wet sugar on my hands. The coating on the almond felt hard and crunchy. Cool completely before serving or packaging.
*(Note from Sharla- I changed this recipe up but think it will work. I have made these before using regular brown sugar but from my research tonight, you can easily switch it out and use brown rice syrup or agave nectar. Just keep a close eye on the almonds because brown rice syrup can burn so it may only need 40 min or so. Agave nectar can be used but it doesn't get crunchy. Instead, the almonds will be more gooey.)
Recipe 6: Chocolate Cake with Marshmallow Frosting
Chocolate Cake
Serves 8
Sweetness: high
2 cups blanched almond flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup agave nectar
2 large eggs
1 tablespoon vanilla extract
Preheat the oven to 350ºF. Grease a 9-inch cake pan with grapeseed oil and dust with almond flour.
In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine the agave nectar, eggs, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
Bake for 35 to 40 minutes, until a tooth-pick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 1 hour, then serve.
Marshmallow Frosting
Makes 3 cups
Sweetness: high
1/2 cup agave nectar
2 egg whites
In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.
Store in a glass Mason jar in the refrigerator for up to 24 hours.
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