cookbook sampler
Baking with Agave Nectar
by Ania Catalano
To make the cupcakes, mix
the fl our, baking powder, bak-
ing soda, salt, and cocoa pow-
der together in a large bowl.
What Is Agave Nectar? In a food processor, blend the
canola oil, agave nectar, soy
Agave nectar is a natural, milk, tofu, vanilla extract, and
organic, Kosher, plant-based vinegar, scraping down the bowl
sweetener made from several often. Blend until very smooth,
varieties of the agave plant with no chunks of tofu visible,
– primarily the ‘Blue Weber’ about 2 to 3 minutes. Combine
variety, which is the same one the wet ingredients with the dry
used to make tequila. Agave ingredients. Stir well and spoon
grows wild in Jalisco State into the prepared cupcake pan,
in Mexico, and while Indians leaving some room at the top of
there discovered the plant’s each cup. Bake for 20 minutes,
many uses thousands of or until a toothpick inserted into
years ago, agave nectar was
Chocolate Peanut Butter
the center of a cupcake comes
not widely marketed until the out clean. Remove the cupcakes
1990s.
Mousse-Filled Cupcakes
from the pan and place on a
cooling rack. Cool completely
The agave plant must be 7 to
These vegan cupcakes are very moist and

before fi lling and frosting.
10 years old before its sugars
decadent. The peanut butter fi lling doubles
are at their peak and ready
as a cake fi lling. Makes 18 cupcakes
To prepare the fi lling, blend
for harvesting. A mature plant the tofu in a food processor
can stand 5 to 8 feet tall and
Cupcakes
until very smooth and creamy,
have a diameter of 7 to 12
2¾ cups sprouted spelt fl our
approximately 1 to 2 minutes.
feet! The plant is cut free from
or whole wheat pastry fl our
Add the agave nectar and blend
its roots and the spiky leaves
1 teaspoon baking powder
again. Add the peanut butter,
are removed, leaving behind
2 teaspoons baking soda
vanilla extract, and salt and
the piña (so called because it
¾ teaspoon sea salt
blend thoroughly until very light
resembles a huge pineapple).
⅔ cup unsweetened cocoa
and smooth. Refrigerate for 1 to
The piña is capped with a
powder, sifted
2 hours to fi rm before fi lling
stone and a milky juice col-
½ cup canola oil
the cupcakes.
lects in the center. Harvesters
1 cups light agave nectar
ladle out the juice, which is
1 cup soy milk
To assemble the cupcakes, you
cleaned and fi ltered to create
½ cup fi rm silken tofu
will need a pastry bag fi tted with
the liquid that will become the
1 tablespoon vanilla extract
a large, plain smooth tip. Fill the
agave nectar. A gentle enzy-
2 tablespoons raw apple cider vinegar
pastry bag with peanut butter
matic process breaks down mousse and insert the tip half-
the carbohydrates into sugars,
Filling
way into the top of a cupcake.
resulting in a complex form of
12 ounces light fi rm silken tofu
Squeeze fi lling inside each cup-
fructose called inulinar fruc-
½ cup light agave nectar
cake just until it starts to expand.
tose. No processing chemi-
1 cup smooth peanut butter
cals are ever used in agave
1 tablespoon vanilla extract
Next frost the tops. If the frosting
nectar production, making it
½ teaspoon sea salt
is too fi rm, heat in the microwave
a completely safe, unrefi ned,
Vegan Chocolate Ganache Frosting
for a few seconds to soften it up.
and organic sweetener for
Chopped toasted peanuts, for garnish
Spread the ganache evenly over
children and adults alike.
(optional)
the tops of the cupcakes. Let the
Preheat the oven to 325ºF. Line 2 cupcake
cupcakes sit in the refrigerator
pans with 18 paper liners and fi ll the empty
until ready to serve.
28 Organic Shopper Winter 2010
cups half full of water to prevent scorching.
Garnish with peanuts if desired.
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