Agave Nectar, sweet syrup made from the Blue Agave plant, is obtained by extraction and purification of “sap” by natural enzymes into monosaccharides, or simple sugars, mainly composed of fructose (70-75%) and dextrose (20-26%). The product is certified organic. Wilderness Family Naturals’ Agave Nectar is never heated during processing and it is considered raw.

 

 

Wilderness Family Naturals’ Raw Agave:

What is Agave?
Our Agave nectar comes from the Blue Agave plant in Mexico. This is the same plant that provides one of the key components for tequila. The other key component, pineapple juice, are both fermented and distilled to make the high alcohol drink. Blue Agave is planted during the dry season. Normally Agave shoots from 3 to 5 year old plants are used for planting, but it can also be done from a seed. These shoots are called “hijuelos.” Agave plants generally reach maturity in eight to ten years. At this time a “ quiote,” or flower, begins to appear. The quiote is the sexual reproductive organ of the Agave with a perfect flower at the top representing both male and female organelles. Inside this dessert plant at the base, is a pool of liquid composed of water and carbohydrates called “aguamiel” or “honey water.” If the quiote is allowed to grow, then no aguamiel can be collected because all of the aguamiel is used up by the quiote to flower and make seeds. If left to have a natural cycle, the plant will flower, form seeds, and die.

Harvesters of the Blue Agave plant cut off the flower’s germ in order to concentrate the sap to produce a sweet substance similar to tree sap. To obtain aguamiel “honey water,” the quiote is cut off before it grows, so a hole in the center of the plant forms. Once the quiote is cut off, the Agave is left for 6 months. The plant tries to heal the wound by forming woody tissue. This tissue must be scratched every day so that aguamiel collects in the hole. Aguamiel, the juice that the plant prepares to feed the quiote, is full of nutrients as it contains large amounts of carbohydrates, fructan, vitamins, and amino acids.

This juice is consumable directly from the plant and has been ingested this way for centuries. If fermented, this juice forms “pulque,” a mild alcoholic drink.

If this juice is evaporated by boiling to remove the water, the traditional Agave syrup is obtained. However, Wilderness Family Naturals’ Raw Agave syrup is concentrated without the use of any heat.

Traditional Agave Syrup:
Traditionally, Agave syrup is a very dark, thick liquid with a characteristic smell and strong flavor. It is dark because, during the evaporating process, some of the sugars caramelize and Maillard reactions occur causing a cross-linking between sugars and amino acids because of the high temperatures used to evaporate the aguamiel. (>90 °C, 194 °F). The strong flavor and aroma are caused by the high concentration of salts (calcium, magnesium, sodium, potassium, etc.). The syrup is high in fructose and dextrose because the larger carbohydrates undergo a thermal hydrolysis into the monosaccharides .

Wilderness Family Naturals’ Raw Agave Nectar:
Wilderness Family Naturals’ Raw Agave Nectar is not heated. You will find it very light in color and extremely mild tasting. Absolutely no carmelization or cross linking of sugars and proteins occurs during the process of making the Wilderness Family Naturals Agave nectar because it is kept completely raw.

The process begins with the reception of aguamiel in a large tank fitted with an 80 mesh screen to remove large impurities. Next, a centrifugal pump passes the aguamiel through a series of filters. It is sent to the enzymatic reactor. In this tank, an enzyme is added to the sugars to break them down into fructose and dextrose by natural enzymes. After this, the fermented aguamiel is passed through another filtering system. This syrup flows through a vacuum evaporator which removes excess moisture (to levels below 24% moisture) and concentrates the syrup into a delicious, totally raw natural sweetener.

Agave Nectar, Raw, Certified Organic 32 oz. Code: AN32 - Price: $16.50
Agave Nectar, Raw, Certified Organic 1 gallon Code: AN128 - Price: $44.00

Analysis for Contamination:

Wilderness Family Naturals’ Agave Nectar is:

Using the glycemic index of foods, especially when it concerns foods, such as fruits, grains, breads, sweeteners, and potatoes, is very helpful. For more information about the glycemic index, how it is calculated, and how it relates to the foods we eat please view glycemic index.

View our delicious raw chocolate syrup made with raw cacao and agave nectar.

View our delicious salad dressings sweetened with agave nectar that do not contain soybean or canola.

How to use Agave Nectar

When converting recipes from white sugar to agave nectar, you use about 75% less agave nectar than the amount of table sugar requested. This means that ¼ cup of agave nectar should be used for every 1 cup of table sugar in a recipe. In addition, you need to lessen your liquid ingredients by ¼ cup.

When making either cakes or cookies, first mix the agave with the fat or the liquid. Mix it thoroughly with the other ingredients. If this is not done, a soggy layer will form on the top of the baked product. Cakes and cookies are a little trickier. Sometimes they require you to have just a little bit of sugar and only a portion of the sugar can be substituted with agave. If you have a recipe that calls for a liquid sweetener like honey, then you will have no problems using agave nectar instead.

Like foods made with honey, agave sweetened backed goods will brown faster than foods made with white sugar. So when you bake products made with agave, set the oven temperature 25 degrees F lower than indicated in the recipe. Baking time will need to be extended slightly. Check with a tooth pick to be sure it is done.

Agave nectar can be drizzled on hot cereal, toast, or fruit. It can be used to sweeten fresh lemons into lemonade (see recipe below) or sweeten your herbal teas. It can be used just as you use honey or maple syrup.

Salad Dressings

Blend agave with vinegar, oil and spices such as you see in the glaze below. The sweet dressings have more sweetener and the tart dressings have more vinegar. When you make your dressing at home, you can make it with as much or as little oil as you would like.

Italian dressing is simply vinegar with a sweetener (sugar and water for most grocery store dressings, honey or agave with no water if you make it at home because you are health minded) mixed with oil and Italian seasoning.

French dressing contains slightly more sweetener, a little less oil, tomato paste, and slightly different spices. Even commercial dressings vary in their spices from brand to brand. If you make it at home, at least you won’t be eating propylene glycol alginate, high fructose corn syrup (the first ingredient on the ingredients label), or soybean oil!

Poppy seed dressing is sweet like French dressing, but does not have the tomato paste. Unlike the Italian dressing, it generally has poppy seeds and mustard flour in place of the Italian spices. Even a health food store poppy seed dressing usually contains soy or canola oil, sugar, and white vinegar. If you make it yourself, it will be healthier.

All dressings contain the base of vinegar, oil, and a liquid sweetener. The variation comes from the spices selected and other additions such as tomato paste, blue cheese, or buttermilk. It wasn't’t too many years ago that all salad dressings were made in the home. Today it is almost a forgotten art . It you wish to purchase salad dressings rather than make them yourself, please check out these fine organic salad dressings at Wilderness Family Naturals.

Other Ideas:

Fresh Lemonade (a family favorite)

Juice 2 pounds of organic lemons (one bag)
Add ¾ cup to 1 cup of agave nectar (more or less depending on desired sweetness)
Add purified water and/or ice cubes to make one gallon of lemonade
Stir well. Delicious!

Glaze for meats :

• 1/4 cup agave
• 2 tablespoons vinegar
• 1 1/2 teaspoons dry mustard
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Brown the meat first. Then brush glaze over meat while you finish grilling or baste last 20 minutes of baking

Granola

• 4 cups old-fashioned rolled oats
• 2 cups coarsely chopped nuts (any variety, may be more than one type)
• 1 cup golden raisins (or other dried fruit such as goji berries or craisins (dried cranberries). Freeze dried fruit may also be used blueberries, cherries or raspberries)
• 3/4 cup agave
• 3/4 cup butter or coconut oil, melted
• 2 teaspoons ground cinnamon
• 1 tablespoon vanilla or almond extract
• Salt , to taste

Combine the first three ingredients in large mixing bowl. In a medium sized saucepan, add remaining ingredients and heat until agave/oil/spice blend becomes homogenous. Pour agave/oil mixture over oat/nut/fruit mixture and toss until the dry ingredients are well coated. Spread moist granola onto lightly greased cookie sheet. Bake at 275°F for 20-30 minutes or until lightly browned; stir every 5 minutes. Cool. Crumble and store in airtight container.

Raw Option: If you want to eat this granola as a raw food, do not bake. Simply place in a container and refrigerate. It will be eaten as muesli and keeps very well.

Optional ingredients : ½ cup coconut, and/or ½ cup raw cacao nibs. Raw cacao powder can also be added to the liquid ingredients to make a chocolate granola. Nut butters and peanut butter can be added to the liquid ingredients, as well. Just subtract out a touch of oil and agave or add slightly more rolled oats or chopped nuts. In the end, your granola should not be too moist or have any liquid at the bottom of the bowl, yet the sweet oil mixture should cover the oat/nut/fruit blend well. There is lots of grace with this recipe for an adventurous cook who wants to experiment.

Cream Cheese Squares:

• 1 package Cream Cheese\
• 1/8 teaspoon salt
• 1/3 cup agave nectar
• ½ cup sifted coconut flour
• goji jam or other fruit spread

Blend first 3 ingredients. Add coconut flour and mix thoroughly. Layer on the bottom of a greased 11 X 7 X 2 in or 9 X 9 X 2 inch pan. Bake 375 degrees F (190 C) for 18 minutes. Remove from oven and cool. Spread fruit over the top and cut into bars.

Nutty Coconut Cookies

• ½ cup tahini or any nut or seed butter (almond butter, pecan butter, peanut butter)
• 1 cup agave nectar
• 1 cup grated or flaked coconut (unsweetened)
• ½ cup chopped nuts or seeds (like sesame seeds, chopped pecans, etc
• Dash of salt
• ½ cup coconut flour

Mix the first 5 ingredients together. Stir in coconut flour. Batter will be sticky. Drop by spoonfuls onto greased cookie sheet 2 inches apart. Bake 350 degrees F (175 C) for 14 minutes or until golden brown. Remove from oven and let cool before removing from cookie sheet.

Chocolate Milk

• The basic Cacao recipe makes the best chocolate milk you’ve ever tasted.
• 4 Tablespoons Cacao Nibs
• 1 Cup Macadamia Nuts (other nuts work too)
• 1/4 Cup Agave Nectar
• 1/4 tsp Himalayan Salt
• 5 Cups Pure Water (Coconut milk may be used instead)