The Simpler the Sweet...the Better!

This recipe is from one of my favorite websites www.sweetsavvy.com. It is a website of all things sweet made with all natural unrefined sweeteners. It is divine and the recipes are simple, natural and tasty.

I have been exploring the variety of natural sweeteners because of this site and have found that I like using them. I especially like to put agave nectar in my coffee…yummy! If you are new to this site, I love agave nectar and have been using it in recipes that call for sugar. The result is great, sweet and a lower glycemic index.

Try this simple recipe below. It is so easy and seriously delicious. I would like to call them, Natures Truffle!

A Valentine Date

Makes 8 "dates"

Directions:
Put the dates on a plate and mash them with the tines of a sturdy fork.
Add the cocoa powder and mix with the dates using the tips of your fingers.
Add the chopped nuts and continue to mix until all is incorporated.
Break the mixture into 8 pieces and roll each one into a ball.
Roll in cocoa powder, coconut, or powdered nuts.

Ingredients:
· 3 Deglet Noor dates (must be Deglet Noor--buy them at a natural food store)
· 1 teaspoon cocoa powder
· 1 teaspoon chopped nuts


TIPS* use any nut you like (or leave the nuts out altogether)* add other dried fruits if you want* add more coconut* add any flavorings you like

Recipe adapted from sweetsavvy.com
(c) copyright 2007 Debra Lynn Dadd. All Rights Reserved

Yummy Yellow Cake

For Christmas, my son received his own apron and spatula. I received a baking pan in the form of cars from William Sonoma. What a perfect combination for mother and son who like to fool around in the kitchen. We were all set to bake, all we needed was the perfect cake recipe. I couldn’t find one that I liked; the recipes that I found either had too many ingredients or were very high in sugar. This recipe is a combination of a few different recipes and a change in the type of ingredient used to make the cake sweet. I used organic agave nectar.

Agave nectar is a sweetener commercially produced in Mexico, from several species of agave, including Agave tequila (also called Blue Agave or Tequila Agave), and the Salmiana, Green, Grey, Thorny, and Rainbow varieties. Agave syrup is sweeter than honey, though less viscous. Organic agave nectar consists primarily of fructose and glucose. As a sweetener, Agave syrup is notable in that its glycemic index and glycemic load are lower than most if not all other natural sweeteners on the market. Agave syrup may be substituted for sugar in recipes. Use 1/3 cup of agave syrup for every 1 cup of sugar in the original recipe. The quantity of liquids in the original recipe must be reduced due to the moisture included in the syrup.
The cake came out better than expected! It was moist, deliciously sweet and fluffy! The vanilla batter flavor was dead on. If you like a sweeter cake, add a little more agave nectar, if you wish.
For more information on agave nectar, go to http://en.wikipedia.org/wiki/Agave_syrup

Yummy Yellow Cake

Directions:
1. Pre-heat oven to 375 degrees
2. Grease and lightly flour two 9 ½ inch or 8x1 ½ inch round cake pans or grease one 13x9x2-inch baking pan
3. Allow butter and eggs to stand at room temperature
4. In a medium bowl stir together flour, baking powder and salt; set aside
5. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
6. Gradually add agave nectar beating on medium speed until well combined and scraping the bowl.
7. Add eggs and vanilla while beating
8. Alternately add flour mixture and milk
9. Add butter
10. Beat on low speed after all ingredients are incorporated for 2 minutes
11. Spread batter into prepared pan
12. Bake for 20-25 minutes or until wooden toothpick comes clean
13. Cool cake in pan for 10 minutes
14. Remove cake layers from pans and cool thoroughly on wire racks

Ingredients:
½ cup organic butter, softened
3 eggs-cage free
2 ½ cups unbleached all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup agave nectar
1 ½ teaspoons organic vanilla
1 ¼ cup organic milk