written by: Brigid Clouse
Agave inulin can be used as an ingredient in several foods like bread as a fat and sugar substitute because it has less sugar content but enough sweetness. In addition, it is used in making cereals crunchier, to make cream creamier, improve texture and taste in table spreads and frozen desserts. Agave inulin rich in fiber is aids in digestion. As for baked foods, it accelerates the amount of time needed which means creamy cakes get enough time to bake up to the interior. Agave inulin is sold both in powder and liquid form. Below are sample recipes that use agave inulin, meeting your daily fiber while reducing sweetness and calories.
Baking a simple white bread with agave inulin
2 ½ cups bread flour
Agave inulin powder
5″ by 9″ loaf
pan Cooking spray
clean warm water and cooking oil
Procedure In a mixing bowl, combine appropriate amounts of oil, agave inulin powder salt, yeast and warm water. Stir till everything is completely dissolved. Remember to use only warm water. Hot water kills yeast which prevents the bread from rising as necessary. In a separate bowl, pour the bread flour and mix with the wooden spoon as you pour the liquid mixture. When the dough becomes a bit stiff, pour it onto a floured surface or cutting board and knead with your hands thoroughly till it becomes soft. Knead by spreading it out and folding again while pressing with you palm. Shape your dough into bread-like shape. Use the bread molding bowls if possible. Sprinkle the loaf pan with cooking oil. Place over an oven and set the heat to a medium 85 degrees Celsius. Leave it to bake for 20 to 40 minutes monitoring when it will double in size. Transfer to a preheated oven at 400 degrees and heat it for another 20 minutes. Wait for your bread to be ready and cool it.
Depending on whether you want to use agave to substitute sugar or to add fiber content, choose the liquid or powdered agave inulin respectively. If you do not like sugar at all, there is agave inulin processed to be almost tasteless with only about 10 percent the sweetness of sugar.
Recipe for cake muffins with agave inulin
Teaspoonful agave inulin powder.
Can also add a cup of agave nectar
3 cups of pastry wheat flour1
½ a cup of soy
Half a cup of chopped walnuts
cup of shredded carrots
Ground ginger Salt
baking soda and baking powder
half a cup of ground flaxseed
Procedure In a mixing bowl, cream the margarine, soy yogurt and agave nectar and mix. Add agave inulin powder and mix till it is well blended. Prepare salted hot water Add the other ingredients in a different bowl except the walnuts and carrots. Mix thoroughly into a dry mixture. Add to the wet creamy mixture and blend well with the salted hot water if necessary. Add the walnuts and carrots to the mixture. Scoop into muffin cups and prepare them well. Bake them for 25 to 40 minutes in a low heat preferably 300-350o when the muffin cakes are ready, remove them from the oven and cool appropriately. When they are completely cold, frost with your appropriate creams. You can sprinkle coconut later