To make the syrup, the leaves are cut off the agave plant and the juice extracted from the core of the plant. The syrup has a much lower glycaemic index than normal table sugar and is thought to produce less of a sugar swing.It mixes easily for drinks and baking.
When baking with agave syrup, it is recommended that you use just two-thirds of the usual quantity that you would have used of sugar. You should also slightly reduce the cooking temperature of the oven, and slightly increase the cooking time
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