Baking with Agave Nectar: Over 100 Recipes Using Nature's by Ania Catalano, Lara Hata

By Ania Catalano, Lara Hata

From Amazon.com:

If you haven't came upon agave nectar, you're in for a tasty shock. This common, low-glycemic sweetener is a revelation for diabetics, mom and dad of young ones, and someone else who desires to lower on sophisticated sugar yet nonetheless get pleasure from deep, genuine, fulfilling sweetness. Baking with Agave Nectar is bursting with greater than a hundred recipes for brownies, candy breads, cookies, muffins, ice lotions and sorbets, pies and truffles, sauces and frostings, and different distinct truffles. With delicious gluten-free, vegan, low-fat (or nonfat), and entire foods–based treats, in addition to more fit (but nonetheless decadent tasting) models of previous favorites, there's really anything the following for everybody. An abundant thesaurus and assets section--with components utilized in complete meals, vegan, and gluten-free baking--will assist you make your whole muffins a bit (or much) more fit. when you commence baking with agave nectar, you'll locate unending probabilities for including completely scrumptious candy treats to a nutritious diet.

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Lay the mozzarella slices evenly over the sauce. 2. Imagining the dough in four equal quarters, lay the prosciutto, mushrooms, artichoke hearts, and olives in each of those quarters. Sprinkle the grated Parmigiano-Reggiano over the whole pie. 3. Slip the pie from the peel onto the stone or place the pie on its tray or baking sheet in the oven or onto the unheated portion of the grill. Bake or grill with the lid closed until the cheese has melted and the crust is a golden brown, 16 to 18 minutes.

Use a rubber spatula to spread the pizza sauce evenly over the dough, leaving a border of about 1 ⁄2 inch around the edge. Sprinkle with the minced basil and one of the other spices, then lay the mozzarella slices on top. 2. Slide the pie from the peel to the hot stone, or place the pie on its tray or baking sheet in the oven on the middle rack or over the unheated section of the grill. Bake or grill with the lid closed until the cheese has melted and is bubbling and the crust’s edge is golden brown, 16 to 18 minutes.

A prebaked crust. Place it on a cornmeal-dusted pizza peel if you’re also using a pizza stone—or place the prebaked crust on a pizza tray or a large baking sheet. 1. Spread the pizza sauce over the pressed-out crust, taking care to leave a 1 ⁄2-inch border at its edge. Crumble the goat cheese evenly over the sauce. 2. Top with the vegetables, arranging them in a decorative pattern over the pie. 3. Sprinkle with the shredded basil and then the grated Parmigiano-Reggiano. Finally, sprinkle with the pepper or red pepper flakes, if desired.

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