Back-to-School Swag #2: Xagave Review and Giveaway
[Here's what I whipped up with my Xagave]
The contest is now closed. Thanks to everyone who entered!
I’ve been a fan of agave nectar for quite some time now (a quick glance through my Recipe Index will yield many recipes using agave). I first encountered agave as a student at nutrition school, and was immediately smitten–I love the mild flavor, the flowing texture, the low glycemic index. If you’ve been using agave, too, you are probably aware of some recent controversies about it. So let me get those over with right off the bat.
Is agave the same as high fructose corn syrup? Does agave contain chemicals? Is agave bad for you? Is agave Satan incarnate, enrobed in a glistening, golden shellac?
I’ve read many articles about agave, both pro and con. And my final conclusion (and please, note that this is just my personal opinion; you may disagree, and that’s fine with me) is that agave, like any other natural sweetener, is acceptable in moderation. If made using the proper techniques (see below), it seems to me it’s no worse than pure maple syrup, or Sucanat, or even dates.
When I heard from the fine people at Xagave (pronounced zuh-GAH-vay) a while back, asking if I’d like to try their brand of the honeyed liquid, I didn’t hesitate to say ”yes.” Since I already liked agave, I knew I’d enjoy creating a new dessert recipe using some of it. And I’m now I’m finally at the stage of the ACD when I can indulge in the occasional (and, as I found out after I baked these brownies, “occasional” doesn’t equal “five in one day”) pastry made with agave or palm sugar instead of just stevia or yacon syrup.
There are a few reasons why Xagave may be different from typical agave nectar, according to the studies and lab results they sent to me. To begin with, Xagave uses two types of nectar, combined to create a smooth, evenly sweet flavor as well as a lower glycemic index than most other agaves(Xagave boasts a 49 GI;a kiwi is 53, pineapple is 66, and watermelon is 72).
In addition, their proprietary blend of two types of nectar, agave tequiliana and agave salmiana, produces a nectar that is high in inulin, a “prebiotic” (polysaccharide) that barely affects blood sugar levels but concomitantly helps to improve digestion because it feeds the “good” bacteria (probiotics) in the gut lining. Xagave also contains iron and other vitamins and minerals (including 17% of your daily calcium in a single tablespoon). Robyn, the friendly representative with whom I corresponded, also noted that Xagave is “not processed like HFCS and given the temperatures used when making Xagave [113F], it can be considered ‘raw’.” And it’s 100% organic. (Note: if you’re interested in reading more on this issue, check out Xagave’s rebuttal to one famous naysayer or a detailed review of the controversy by Susan at the Rawmazing blog).
With so much in favor of Xagave, how could I resist? Especially with its lower GI score, I felt confident that it would be acceptable for me at this point. I set about getting creative in the kitchen. Of course, I wanted to create something truly specatcular with this, my long-favored natural sweetener. And pleased to tell you that I think what I came up with fits the bill. (Check out my masterpiece here).
What I liked about Xagave was their obvious effort to stay true to the traditional methods while also improving upon agave nectar that is extracted from a single plant. The color of their syrup is slightly deeper and more intense than the agave I’d previously purchased (and I apologize that I didn’t snap a photo of the bottle–I was so eager to get started that I’d used up 3/4 of it before I even thought about pictures). And the flavor was lovely–light, sweet, not cloying in any way, but also unmistakably “agave.”
I was really pleased with this product and am sorry that my bottle is almost empty (since we can’t yet get it in Canada). But YOU can get a whole bottle–plus an agave recipe cookbook!–for free, no matter where you live, because I’m giving them away! The kind people at Xagave have agreed to send out a bottle of their agave plus their cookbook to one lucky DDD reader. Yay! 
How to Enter the Giveaway
The contest is now closed. Thanks to everyone who entered!
You earn one entry for each of the following (please be sure to leave a comment here for each one that you do; it makes counting entries that much easier):
1) Leave a comment on this post telling me one thing that you like about agave or one way that you use it.
2) Tweet about this giveaway, being sure to mention @rickiheller so that I see your tweet (and leave a comment here telling me that you did);
3) Mention the giveaway on Facebook, and link to this page;
4) Mention the giveaway in a blog post, and link to this page;
5) Send an email to someone you think would be interested in the giveaway, and copy me on it so I can count it as an entry (at dietdessertdogsATgmailDOTcom).
I’ll choose a winner at random after midnight tomorrow, MONDAY, SEPTEMBER 13, and post the winner after that.
Good luck, everyone!
i like using it in tea at the end of the day best. it provides the sweetness i need without making me hyper. Having recently discovered that my daughter and i are both rather sensitive to sugar it’s nice to have other options open to us.
I like using agave in dessert recipes (like your delicious looking cookie dough bars) because it has a more mild flavour than maple syrup and it is easier to find than yacon. I think it tastes great! It’s also a really good addition to home made coconut milk ice cream.
I love spreading vegan biscuits with margarine and a drizzle of agave nectar- so simple, but so good!
I went to a tart yogurt shop once that kept a bottle of agave syrup on the counter to put on your yogurt — I highly recommend!
I really like the light taste and that a little goes a long way. (Good thing too that it does, considering how incredibly expensive agave nectar is…)
I have always wanted to try Xagave brand agave! I would use it in THIS recipe, lol…it sounds SO good
Courtney
I’ve started using agave in my baked goods- so far I’ve used it in blackbean-avocado brownies, carrot cake, and your absolutely delicious chocolate blueberry cake. The whole house LOVED that recipe.
Apart from the delicious taste (I favour the raw, dark kind myself), I love agave because I can use it in goodies for my vegan and diabetic clients without having to worry about chemical sweetener substitutes or overloading their system with crazy glucose spikes. I really wish it was cheaper to get, though – and I can’t find the awesome granulated agave I saw at Essence of Life downtown anywhere else! Sigh!
I like to use agave in raw/semi-raw deserts, like kiwi-avocado pudding that is AMAZING, and turtles. Agave doubles well as caramel sauce in a pinch.
Hi Ricki – I would love to try this product! I never buy agave because I always have maple syrup and it’s a perfect sub. That said, I would love to switch it up and play with agave in my baking. I’d like to try it in my ice cream recipes just to see how the flavour changes. Thanks!
I love agave and use it regularly in my baking! It’s super sweet, so a little goes a long way.
I rarely use sweeteners but do have agave in the cupboard for my daughter’s use. She likes it in her tea. I did put some in a batch of pomegranate iced tea this summer.
Ricki – I’ve used agave in some baking recipes. I might try it to make homemade marshmallows (not so healthy, I know) and in a future ice cream recipe. In fact, I’d like to use it more often in a variety of recipes.
I re-tweeted your link to this post/giveaway.
Oh, I tweeted you too!
I absolutely love using Agave in teas and drinks, it takes so much more ‘fresh’ than typical sugar. I have been wanting to try using it in cooking recipes so that cook book sounds amazing! Thank you for the informative post!
I also tweeted this!
I like agave in my tea instead of honey
I love using agave in my baked goods!
I posted a link on my blog about this post and give away. Great opportunity to expand our horizons!
I like agave in my baked goods – takes so less than regular sugar and doesn’t rise my bloodsugar as much.
I will use agave as a treat in my hot tea at night and sometimes in a dressing or sauce.
I put about 1 tsp of Agave on my steel cut oats every morning!
I’ve replaced the customary topping of brown sugar on my oatmeal with agave, and I love the way it brings out the flavour of the oatmeal.
Hi Ricki, I’ve just tweeted about your giveaway (same username).
And I also mentioned it on my FB page.
Wow – how cool is that! I use agave anywhere and everywhere I would use honey. I probably most often use agave on my oats & soy yogurt in the a.m., but also often in my green tea.
Sending love!!!
I tweeted this too, even before I knew it was to enter! Just because I love you!
I’m curious about agave’s glycemic load, not as much its index level. . . . But anyway, I do enjoy just a bit of it in my chai in lieu of sugar, as it definitely doesn’t jack up my blood sugar like sugar does.
My kids like to use it to sweeten homemade yogurt. I like to use it as a substitute for anything that calls for sugars.
Hi,
I am in Canada and get my Xagave online from healthykitchens. I use it in all my baking, including bread.
Wow! I am super impressed with all the effort they have gone to in making their product! Definitely one I will be keeping an eye out for once it comes here to the great white north!
As for agave, I like to use it for all sorts of sweetening, although generally in applications that don’t require a large amount. Lately I am liking mixing it up with cocoa powder for a delicious topping for banana soft serve (although that might be on its way out with the return of cooler weather)
-K
I’ve yet to try agave, as I’m still fairly new to the gluten-free, low GI world, and to date I’ve been going though a large container of maple syrup I was gifted to satisfy any sweet requirements, but I’ve been dying to try it.
I like to make jams and jellies with it!
I love that agave doesn’t jack around with my insulin levels and still makes things tasty like the weekend. Yum!
I like that it’s so sweet that I can use less of it and still get the same effect!
I love agave in my tea. I don’t get the low blood sugar
shakes an hour later, like I do with honey.
I too only indulge occasionally – but it is great for whipping up some mock whipped cream with coconut cream – just a little adds the perfect hint of sweetness. The cream works great as a tart filling too.
I use agave in everything. From hot drinks to raw desserts to vegan desserts and dressings. Thanks for a nice giveaway!
Meghan T got me hooked on Agave. I use it in my oatmeal
I facebooked this giveaway! http://www.facebook.com/?ref=logo#!/noellsky
I also did step 3
I just posted shared your article on FB and sent it to 10 friends.
I was just reading on Dr. Mercola (www.mercola.com) about Agave yesterday. LOL Ironic….it got me thinking and what do you know, you write about it today. Awesome!!!! Thank you.
I like the syrupy quality of agave – thinner than honey, but just a tad thicker than maple syrup!
I tweeted! @AlmostVeganBlog
I like to use a little agave on a slice of buttered toast with a sprinkle of cinnamon I also like to use it to sweeten whipped cream and also over berries.
I just posted your article on facebook with the link…:o)
I love agave and use about 1/8 c in a recipe and it’s sweet enough for me.
Love it in scones! Yum. Love that I am using way less sweetener than I use to. I would love to win that cookbook and the agave! 
Thanks for the chance at it.