This is a recipe I picked out a while ago just because it sounded easy and good. The original recipe called for maple syrup, but because I didn’t want to pay the price of maple syrup and I used Xagave. So I changed the recipe a little. Xagave is a diabetic friendly way to sweeten any recipe, whether it is savory or sweet. It has the lowest glycemic index of all sweeteners. So this recipe is a combination of the “Flying Apron’s” recipe and mine.
I don’t know if I will get use to gluten free baking since I never know what consistency to look for. When I made this teacake, it appeared that I had too much liquid and not enough thickness. I had no idea what I was going to end up with. In the end, however, it turned out to be a very tasty dessert. It was very dense and heavy, but it is just perfect to have with a cup of coffee or tea. After some feedback with friends, some say it doesn't taste bad, but the consistency is "gritty". The garbanzo bean flour does have that gritty consistency. So if you make this, understand it will not be like a normal cake or teacake.
The Earl Grey Tea added a lot of flavor. I think if I had used maple syrup, it would have been too sweet. The Xagave is a complete sugar replacement.
Here are a few facts about Xagave: Xagave is a unique blend of the nectars derived from Agave Tequiliana (Blue Agave) and Agave Salmiana (White Agave) plants.
Xagave is 1.4 times sweeter than sugar… so you use less. Studies show that it contains inulin, which promotes healthy function of the lower intestines and boosts the immune system, increases calcium absorption and increases bone density. Xagave is the only agave with a standardized inulin content. Xagave is natural and organic certified.
Most grocery stores carry just Agave. I order Xagave online, but I understand Kroger grocery stores now carry this.
If you ever want to try to interchange Xagave with sugar, you can. But you only need 50-60% of the amount of Xagave to sugar. If you have any questions, just blog me.
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