Peach Cobbler

Ok, my mouth is watering just talking about this.  It’s too amazing and too traditional to make a lot of adjustments.  But making one simple healthy switch from sugar to agave only makes it better!

 

 

 

 

Fruit Ingredients:

• 4-5 cups sliced peaches
• 1 tsp vanilla extract
• 1 tbsp unsalted butter
• 1/2 cup Xagave

Steps:

Combine all ingredients in a medium saucepan. Bring to a low boil and remove from heat and put it aside.

The rest of the ingredients:

• 2 cups flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 2/3 cup Xagave
• 1/2 cup canola oil

The rest of the steps:

Combine all the dry ingredients in a large bowl. Add the wet ingredients and whisk together until it becomes the consistency of cake batter.

Preheat oven to 325 F. In a 13″ by 9″ baking pan, melt 1/2 stick of butter .

Pour the batter in the baking pan once the butter is melted and spread evenly

Pour the peach filling onto the batter

Sprinkle with cinnamon and bake for about 45 minutes.

Enjoy!

Peanut Butter Cookies

I was recently at the Personal Chef Association Annual Convention where one of the chefs told me that she had been looking for a recipe for Peanut Butter Cookies using Agave.  I realized that we have never posted a recipe for the tastiest type of cookie ever! So, here you go!

 

 

 

Ingredients:

Wet Ingredients:

• 1/2 cup butter
• 1 egg
• 1/2 tsp vanilla
• 2/3 cup Xagave
• 1/2 cup peanut butter

Dry Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 3/4 tsp baking soda
• 1 cup peanuts, chopped

Steps:

Mix all wet ingredients in a large bowl.

Mix flour and baking soda together and combine with the wet ingredients. Slowly mix in peanuts. Chill dough for two to three hours.

Preheat oven to 325 degrees. Spoon dough onto a cookie sheet. Bake for 10-12 minutes or until lightly browned.  Let cool, serve, and enjoy!

Key Lime Pie

 

Chill out with the best tasting pie of them all!

 

 

 

 

 

 

Ingredients:

• 1 1/2 cup grahm cracker crumbs
• 6 tbsp melted butter
• 3/4 cup Xagave
• 7 tbsp cornstarch
• 3 egg yolks
• 2 cups water
• 1/2 cup lime juice
• 2 tbsp butter cut into pieces
• 1 drop green food coloring

Steps:

In a 9 inch pie pan, mix graham cracker crumbs with melted butter.  Use a fork and level well, then press firmly into bottom and sides of pan. (Can use commercial graham cracker crust)

In the top half of a double boiler pan, not yet on a pan of water, put in Xagave.  Gradually add cornstarch and mix thoroughly so there are no lumps.  Place egg yolks in a bowl.  Whisk until mixed well.  Slowly pour half of water into egg yolks while whisking together.  Pour in remaining water.  Add egg mixture in Xagave mixture, mixing thoroughly.  Add lime juice and mix well.

Place on bottom half of double boiler with water in it.  Turn heat on high and cook, stirring continually until mixture is thick and clear (not cloudy).  It takes about 10 to 12 minutes once water is boiling.  It is important to stir often (almost constantly once water is boiling) or the cornstarch will make large lumps.  Cut butter into pieces and add to filling.  Add food coloring and stir until well blended. Pour into graham cracker crust. Chill.

Gingerpuff Cookies

Same great gingery taste without the snap.  These slightly cakier cookies have a wonderful texture and an incredible flavor.

 

 

 

 

 

Ingredients:

• 2 1/4 cup whole wheat pastry flour
• 1 tsp baking soda
• 2 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1  1/2 sticks butter, melted
• 2/3 cup Xagave
• 1/4 cup molasses
• 1 large egg

Steps:

Preheat oven to 325 degrees.  Mix flour, baking soda, ginger, cinnamon and cloves in a large bowl. In  a separate bowl whisk together butter, Xagave, molasses and egg.  Combine flour mixture and butter mixture and stir until creamy.  Cover and chill for one hour.

 

Apply Parchment paper to cookie sheet and lightly spray with oil.  Spoon by tablespoon size balls onto the cookie sheet, 2″ to 3″ apart.  Bake for 12 minutes, let cool for 2 to 3 minutes and move to a cooling rack.

Peanut Butter Rice Crispy Treat

Ingredients:

1/4 cup butter
1/3 cup Xagave
1/2 tsp sea salt

1 cup creamy peanut butter
1/2 tsp vanilla extract
3 cups rice puff cereal

Steps:

In a large pot, heat the butter, Xagave, and sea salt over medium-low heat until well combined. Turn off heat.  Mix in peanut butter and vanilla. Add puff cereal.
Pour into 8×8 glass or ceramic baking pan, press firmly into pan, and let cool in fridge or at room temperature.  Slice with a knife and serve!

Apple Carrot Ginger Sorbet

Summer is finally here! So to celebrate, here is a wonderful recipe for Apple Carrot Ginger Sorbet.

Ingredients:

1 1/2 cups fresh apple juice
1 1/2 cups fresh carrot juice
2 table spoons fresh chopped ginger
1 tablespoon Xagave

Combine apple juice, carrot juice, agave nectar, and ginger in a blender. Strain out ginger. Pour in ice cream maker and churn.

Peanut Chikki

 

Gita, writer of Gita’s Kitchen, made some delicious Peanut Chikki using Xagave.  This Indian dessert is easy to make and will most certainly satisfy your sweet tooth!

Ingredients:

1 cup dry peanuts 

2/3 cup Xagave

¼ teaspoon Cardamom powder

1 teaspoon canola oil

a pinch of salt

 

Steps:

Add Xagave to a nonstick pan and start stirring under medium heat.  Once the Xagave starts bubbling, add the cardamom powder and salt and mix well. Then add the peanuts slowly and keep stirring continuously under low flame to prevent clump formation. The mixture will thicken gradually. Pour the contents over a plate smeared with canola oil and spread it evenly and let it cool. Once cooled, cut the chicks into small pieces and enjoy.

Xagave Frozen Yogurt

To make strained yogurt, pour 2 -32 oz. containers of plain yogurt into a cheesecloth-lined colander, set over a bowl to drain the yogurt, cover and chill at least 8 hours, or overnight. Discard liquid in bowl.

1/3 cup fresh-squeezed orange juice and zest from 2 oranges
1/3 cup Xagave
3 cups strained yogurt
pinch of salt

Mix all ingredients in a large bowl until well combined and refrigerate for 1 hour or place in the freezer for 20 minutes.
Best served immediately.
Makes about 1 quart

Xagave Plum Tart

Shell

1 cup whole wheat pastry flour

1/4 tsp salt

6 tbsp butter

2 tbsp Xagave

1/2 cup rolled oats

4 tbsp water

Filling

1 tsp vanilla

2 cups plums, depitted and sliced

3 eggs

1/2 cup Xagave

5 tbsp melted butter

Steps:

Shell

In a processor, combine flour and salt. Cut the butter into small pieces and combine with  Xagave to the flour mixture. Mix until it makes coarse crumbs. Add the water little by little, and blend. The dough should just hold together and not be too wet. Take the dough out  of the processor. On a floured surface, knead the oats into the dough. Form a 1-inch high disc, wrap in foil and keep refrigerated for at least 30 minutes.

Preheat oven to 430 F

With a floured rolling pin on a floured surface, roll out the tart shell dough evenly until it fits a 9 inch tart form. Transfer the dough to a pan, pressing the dough gently into the pan and the edges. Fold any overhanging dough back inside the pan to have a stronger shell at the side. Prick bottom and sides of the dough with a fork. Cover the dough with silver foil and put a handful of dried beans on top to avoid the dough coming up while baking. Bake the shell for 15 minutes. Remove the foil and beans and bake for another 5 or until shell is evenly baked and has a golden color. Take out of the oven and set aside.

Filling

Reduce heat to 350 F

In a bowl, beat the eggs lightly. Combine with vanilla, Xagave and melted butter. Lay out the plum wedges in the tart shell. Carefully, pour the egg mixture over the plums into the tart shell. Bake for about 45 minutes or until the filling has set. Let cool completely in the pan before removing it.

Cherry Chocolate Chip Cookies

Ingredients:

1 cup flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup Xagave
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried cherries
3 tablespoons semisweet chocolate chips

 

Steps:
Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place Xagave and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

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