During the last year or so, I have developed a sensitivity to processed (table) sugar and wheat. It’s kind of a bummer because I’m unable to eat mountains of glorious sweets like I used to, but that’s probably what got me into trouble in the first place. Anyway, in order to try and get things back into balance, I’m attempting to replace processed sugar with natural sugars wherever I can. I’m actually really excited about this, as it gives me lots of opportunities to experiment.

You’ve probably noticed my use of an alternative sweetener, agave nectar, in several dessert recipes. So, what exactly is agave nectar? Well, if you’ve heard of agave you may very well be thinking of tequila, which is produced from the same plant. Agave nectar, a.k.a. agave syrup or aguamiel (honey water), as it’s known in Mexico, is extracted from the agave, a large, cactus-like plant. Gee, did I use enough commas in that sentence? Agave is actually a part of the succulent family, of which Aloe Vera is also a member.

I use light agave nectar because it doesn’t have a very distinctive taste (it tastes a bit like honey, if anything), so it doesn’t lend any strange flavor or aftertaste to recipes. Agave nectar is also available in a darker version, which I haven’t tried yet, that is supposed to have a maple-like taste. My favorite thing about agave nectar, besides the fact that it has a neutral taste, is that it’s a low glycemic sweetener.

If you’re into the Glycemic Index, then you know that any food below 55 on the index is considered low glycemic. Low glycemic foods are absorbed more slowly into the bloodstream, which prevents the blood sugar spikes that can come with high glycemic foods like simple carbohydrates and processed, sugary foods. Certain agave nectars have been found to have a glycemic index as low as 27, which makes them a great alternative sweetener for those who are diabetic or who have blood sugar issues. I’ll stop here, as many other people have done a much better job than I of explaining high glycemic vs. low glycemic and everything that the glycemic index, blood sugar spikes, and so forth entail.

Okay, so where does apple syrup fit into this equation? Well, even though it’s very sweet, it is natural, so my system should handle it better. I have a laundry list of things that I want to make using apple syrup as the sweetener, so let this serve as your warning! My recipe is below, though it’s only a recipe in the loosest sense of the word because it’s so simple.