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• 1 Whole-sliced peach, plum, apple or any other fruit or berry
• ¼ Cup Yogurt
• 1 Tblspn Xagave
• ¼ Cup Granola

1. Slice fruit and lay in the bottom of a cup
2. In a separate bowl combine Xagave and yogurt and mix.
3. Place Xagave and yogurt mix on top of fruit.
4. Place granola on top of yogurt mix and enjoy!

Questions about the recipe or about using Xagave in your own kitchen? Ask Chef Shawn!

chef@xagave.com

First Timer’s Cookbook

Chocolate Icing:

• 2/3 cup Xagave
• 1 stick butter (1/2 cup)
• 1/3 cup cream, milk or hot water (use cream for more of a milk chocolate flavor)
• 2/3 cup cocoa

Mix cream and cocoa with hand mixer or in a blender until smooth and creamy.  Add butter and Xagave and mix for another minute or two until smooth.  Refrigerate icing while cake is cooking and cooling.  Spread icing on cake after cake has cooled.

Cake

Dry ingredients

• 1 3/4 cups whole wheat pastry four
• 3/4 cup cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 1/3 cup xagave
• 2 eggs
• 1 cup low fat milk
• 1/2 cup Expeller Pressed Canola Oil
• 2 tsp vanilla
• 1 cup boiling water

Preheat oven to 325ºF. Combine dry ingredients.  Mix wet ingredients, mixing the hot water in last.  Beat with hand mixer for two minutes.  Batter  will be thin.  Pour batter into either two 9 inch rounds or one 9×13 inch pan (or you can make cupcakes, filling each about 2/3 full).  Bake for 30 to 35 minutes or until toothpick inserted comes our clean.  Let cool for 30 minutes before icing.

Tips and Notes:

For the icing, we recommend blending the cocoa, cream, butter, and Xagave in a blender until creamy smooth.  If you use water or milk in lieu of cream, the icing will be a dark chocolate flavor.  Most adults seem to prefer the dark chocolate, but children generally prefer the milk chocolate flavor.

Image found at qwyk.com

• 4 Eggs
• ¼ Cup Xagave
• 2 Cups Vanilla Soymilk
• 1 Tsp Nutmeg

1. Combine eggs and Xagave and blend on high for 3 to 4 minutes, until the eggs get real foamy and start to heat.
2. Add soymilk and nutmeg and blend for another 1 to 2 minutes, serve immediately.

Questions about the recipe or about using Xagave in your own kitchen? Ask Chef Shawn!

chef@xagave.com

First Timer’s Cookbook

Image found at pinchmysalt.com

Combine and beat with a wire whisk:

• 1 ¼ cups applesauce
• 1 cup Xagave

Add one at a time beating after each addition: 3 eggs

Sift together:

• 2 ½ cups pastry flour
• 1 ½ teaspoons cinnamon
• ½ teaspoon cloves
• 1 teaspoon baking soda
• ½ teaspoon salt

Add flour mixture to egg mixture and blend well.

Add:

• 3 ¼ cups coarsely chopped, peeled and cored apples
• 3 Tablespoons brandy (or 1 teaspoon real vanilla)

Stir until apples are evenly distributed.

Pour batter into prepared pans.  Bake at 300 degrees for 45 to 50 minutes, until a cake tester or wooden toothpick inserted in the middle comes out clean.  Remove from oven and let cook 10 minutes before removing from pans.

Can be baked in 16 mini-Bundt pans or large muffin cups, 6 small loaf pans (3 X 6 size) or use a full sized Bundt pan and bake at 325 for 1 hour and 15 minutes.

NOTE: applesauce can be split with Canola Oil and chopped nuts may be added with apples.

GLAZE (make while cakes are baking)

Melt in sauce pan: ¼ cup butter

Stir in:

• 2 Tablespoons brown sugar
• ¼ cup Xagave

Add:

• 3 Tablespoons Brandy (or 1 teaspoon real Vanilla)
• 2 Tablespoons heavy cream

Bring to a boil, reduce heat and let cool slightly.  Pour glaze over warm cakes just before serving.  Sprinkle with powdered sugar is desired.

Cupcake Ingredients:

• 3 eggs
• 1/2 cup coconut oil
• 1/2 cup Xagave
• 1/2 cup coconut flour
• 1/2 tsp celtic sea salt
• 1/2 tsp baking soda
• 1/2 cup shredded coconut

Steps:

Mix eggs, coconut oil and Xagave in a small bowl. Add coconut flour, salt, baking soda and shredded coconut.  Line a cupcake tin with baking cups.

Spoon 1/4 cup cupcake batter into each cupcake liner. Bake at 350 F for 20-25 minutes. Remove cupcakes from oven and allow to cool for 20 minutes.  Frost with Key Lime Icing and Enjoy!

Key Lime Frosting Ingredients:

• 1 pint heavy cream
• 1/2 cup Xagave
• 1/4 cup lime zest

Steps:

In a large bowl, whip the cream, Xagave and lime zest with a hand held mixer

Whip until the cream forms soft peaks

Frost your cupcakes!

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.

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.

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!

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.

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.