These days, everybody wants to have their sweets and eat less sugar, too. Demonized as pure granulated nutritional evil, and even pinned as a leading cause for America’s obesity explosion, it’s no wonder that many people are avoiding the white stuff like the plague, treating it more like poison than edible ingredient. For the record, I have no problem with sugar, as evidenced by many of my recipes. Treated with respect and consumed in moderation, just like anything else, I see nothing inherently wrong with it, and its unique crystalline structure gives so many desserts their stellar texture and flavor.

That said, what works for me may very well sound like madness for others, and of course my perspective isn’t appropriate for the estimated 24 million diabetics in the US alone. For so many of them, agave has been like manna from heaven, clocking in much lower on the glycemic index than any other traditional sweetener, in addition to being more potent in small quantities than white sugar. Although not necessarily suitable for all, it’s been quickly adopted a