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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

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.

Pumpkin Ice Cream

Ingredients:

• 3 cups half and half
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 4 egg yolks
• 1/4 cup brown sugar
• 1/2 cup Xagave
• 1/2 tsp maple flavoring
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract

Steps:

Whisk together half and half and spices in a medium saucepan. Place over medium heat and almost bring mixture to a boil. In a separate bowl, combine egg yolks and brown sugar and whisk until smooth. Add 1 cup of the hot half and half mixture to the egg yolk mixture.  Once that is mixed well, pour the egg and half and half combination into the saucepan with the remaining half and half mixture.  Add the Xagave and maple flavoring.  Stir constantly until mixture thickens.

Remove the mixture from heat and stir in the pumpkin and vanilla.  Strain the mixture through a mesh sieve and let cool.  Refrigerate until the mixture is completely cooled  and pour into an ice cream maker. Churn the ice cream according to manufacturers instructions.  Freeze and enjoy!

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.

Gita from Gita’s Kitchen has created another incredible recipe using Xagave. Through trial and error using the ingredients she had on hand in her pantry, she came up with these mixed nut oatmeal and raisin cookies. The ingredients used here makes around 24 small size cookies. All the ingredients are natural, so these are healthy if enjoyed in moderation.

Ingredients:

1 cup old-fashioned oats
1 cup whole wheat flour
1 cup peanut butter
2 tablespoons butter or canola oil
1/2 cup Xagave
2 tablespoon raisins
1 cup mixed nuts
1 teaspoon cinnamon
1/2 teaspoon baking soda
a pinch of salt

Steps:

Chop the nuts into small pieces by running through a food processor or by hand. Mix the oats, flour, salt, cinnamon, baking soda, nuts and raisins together in a bowl. Melt the peanut butter and oil in another bowl by microwaving it for about a minute. Add the Xagave to this and whisk the wet ingredients well and add it to the flour mixture. Knead everything slowly until it forms into a smooth pliable dough. If the dough is too sticky, it can be put in the fridge for about 30 minutes and then baked into cookies. Alternatively, if the dough is a little bit dry (this depends on the type of peanut butter used), add a few drops of water or milk and mix it into manageable dough. Roll the dough into small rounds and arrange them on a baking sheet leaving enough space between each cookie. Bake at 350 degrees for 8-10 minutes, let it cool, and enjoy with any hot beverage.

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.

Growing up my Mother always baked countless loaves of eggnog bread the last few days before Christmas.  I remember running through fresh layed snow, going door to door delivering these loaves to all our neighbors as a well earned treat inbetween all the last minute shopping and planning for the holidays.  This classic holiday bread just got a whole lot healthier!

Ingredients:
½ cup shortening
½ cup Xagave
1 tsp. vanilla
4 eggs
½ tsp salt
½ cinnamon
1 tsp nutmeg
3 tsp baking powder
1/3 cup instant powdered milk
2 tsp rum flavoring in 1 cup water
2 ¼ cups whole wheat pastry flour
1 small package instant vanilla pudding (sugar and fat free)

 Steps:

Cream the shortening, Xagave, and vanilla together until fluffy. Add eggs and beat thoroughly.   Then add salt, cinnamon, nutmeg, baking powder, and powdered milk and mix well.  Mix in rum flavoring and water. Add flour and vanilla pudding and mix well.  Place in greased and floured pans or use baking pam.  Bake at 325º, in a bundt pan for 45-50 minutes, or two medium bread pans for 30-35 minutes (until center bounces back when touched).