I’ve been trying to cut down on sugar lately but I know that artificial sweeteners can do more harm than good, so I was delighted when Indigo Herbs asked if I’d like to try out some of their Organic Raw Agave Syrup (£4.49 for 250ml; £5.99 for 425ml).
A pure and natural sweetener, Agave is becoming increasingly popular as a healthy alternative to refined cane sugar or honey. The nectar is derived from the sap of the Agave plant, a spiny ‘succulent’ that grows up to 3.5m tall. Indigo Herbs Organic Agave Syrup is ‘raw’, meaning that it’s been produced under a low temperature with less filtering and it’s suitable for those on a raw food diet.
I really liked the packaging of Indigo Herbs Organic Raw Agave Syrup; the transparent bottle meant that I could see how much I was using and how much was left, while the squeezy design meant it was easy to use.
It was very sweet to taste, so I can definitely see why it’s so popular as a natural sweetener. The texture was light and silky – much thinner than regular syrup.
I enjoyed using the agave syrup as an alternative to sugar in porridge and on cereal for breakfast in the mornings.
I also had a go at making a sugar-free banana cake with Indigo Herbs Organic Raw Agave Syrup, using a recipe from the BBC Good Food website.
This took the form of a loaf cake, although I think the tin I used was a little too big; the mixture didn’t quite fill the tin enough and the cake was a little flat. The sponge was deliciously moist and sweet and I didn’t miss the sugar, while I could definitely taste the bananas without the flavour becoming overpowering.
You can find the recipe I used below. If you’d like to try out some of Indigo Herbs Organic Raw Agave Syrup for yourself, keep an eye on my blog because I’ll be running a giveaway later this week for one lucky reader to win a bottle! Follow me on Twitter or Facebook to be amongst the first to find out when the giveaway goes live!
- 125g self-raising flour
- ½ tsp baking powder
- 2 tsp ground cinnamon
- 75g raisins
- 50g butter, melted
- 2 tsp vanilla essence
- 1 egg
- 1 tbsp milk
- 3 ripe bananas, mashed
- drizzle of agave syrup to serve
- Preheat the oven to 180C/ 160C fan/ gas mark 4, and grease and line a 450g loaf/1lb tin with baking parchment.
- Place the flour, baking powder, cinnamon and raisins/sultanas into a bowl and stir with a wooden spoon to combine.
- Put the butter, vanilla essence, egg, milk and mashed bananas into another bowl and whisk.
- Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and mix with a wooden spoon until thoroughly combined.
- Carefully transfer the cake mixture into the tin and bake for 30 - 40 mins. To check if the cake is cooked, insert a skewer into the middle and see if it comes out clean.
- When the cooking time is up, remove the cake from the oven and leave to cool in the tin for 10 mins.
- Turn the cake out onto a flat surface and drizzle with Indigo Herbs Raw Agave Syrup to serve.
Indigo Herbs sent me a complimentary bottle of Organic Raw Agave Syrup for the purpose of this blog post. However, I was not obliged to publish a positive review and my feedback remains honest and unbiased.
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