When Ania Catalano was diagnosed with hypoglycemia, she did not sink into depression, but instead found inspiration that changed her life. Working with new foods out of necessity, she discovered her métier, rushed to cooking school, and became a whole foods chef. She experimented with a variety of sweeteners, from brown rice syrup to stevia, but when she discovered agave nectar she found that "agave nectar was the only sweetener that had no shortcomings." Once again, she was inspired and her passion led to the over 100 recipes for all forms of baked goods in this book. Catalano has had fun with these recipes, and her energy infuses the book. The recipes range from breads and breakfast dishes, cookies and bars, cakes and cupcakes, pies, tarts and crisps, ice creams, frozen yogurts and sorbets.
Catalano tells us that agave nectar is a low-glycemic sweetener that doesn't cause insulin levels to spike and crash. She states that it is less viscous than honey thus easier to use, has has a stable shelf life of three years and is ideal for breads and baked goods.
Those familiar with agave nectar will dive into the recipes with glee, but so will those not yet familiar with this sweetener. The recipes come from passion, but are clearly written for ease of use. To add to this mix, every recipe has health in mind, from Stuffed French Toast with Caramelized Cinnamon Apples that start the day with a protein boost to Zucchini Pecan Cookie Drops, created for the author's daughter as a way to get in extra veggies. Possessed of a sense of humor as well, Catalano tells us that her recipe for Crispy Brown Rice and Cashew Treats is "my cleaned-up version of those legendary rice crispy squares. The difference is that these are full of whole grain goodness and nutrients from the nuts and fruit." There are muffin recipes, cookie recipes, cake recipes, such as Banana Daiquiri Cake a favorite at Catalano's restaurant, Sprouts. Peach Melba gets reworked with agave nectar as does a Dairy-Free Blueberry Cheesecake.
There are classic pie recipes, such as a Banana Cream Pie or Coconut Custard Pie, along with creative variations on the classic such as Blueberry Pie with Almond Crumb Topping or Spiced Pumpkin Date Pie which makes the reader think ahead to the holiday season.
Agave works well with ice creams as well and Catalano includes Sinfully rich Vanilla Bean Ice Cream, soy Vanilla Ice Cream, a Pistachio Ice Cream. Continuing with varieties of iced desserts, she offers such recipes as Raspberry Sorbet and Chocolate Tofu Ice Cream .and Chocolate Gelato. .
Not content with only these baked delights, Catalano includes a chapter on special treats such as Grilled Peaches with Caramelized Brandy Pecan Sauce Hazelnut Truffles and a Frozen Margarita Pie. Lest we not have beautifully decorated baked goods, she includes a chapter with Frostings, Fillings and Sauces.
Included is a Glossary of Ingredients and a Resource section. There are exceptional photographs throughout by Lara Hata.
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