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!
Sugar-free banana cake
This banana cake is free of refined sugar, made using Indigo Herbs' Organic Raw Agave Syrup.
- 125 g self-raising flour
- ½ tsp baking powder
- 2 tsp ground cinnamon
- 75 g raisins
- 50 g butter melted
- 2 tsp vanilla essence
- 1 egg
- 1 tbsp milk
- 3 ripe bananas mashed
- drizzle agave syrup
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.