The agave question came up in the food_dehydrator community just yesterday (in reference to raw coconut truffles), also from someone in Aus who didn't know what it was. I'm going to be lazy and copy-paste my response here in the hope it might help:
I couldn't find any Agave in Australia -- the guys at Woolies had no clue what I was talking about. Yet it's everywhere here in the States.
You can substitute a simple syrup (homemade from white sugar) for the agave if you want, though to fully replicate agave you'll probably want the syrup on the thicker side. You could also try golden syrup (which is nigh on impossible to find here in the US!), or, as you suggested, maple syrup -- though golden syrup is obviously a bit cheaper in Aus. The problem with using golden or maple syrup is that Agave tends to be quite mild in taste, yet also quite sweet, while golden or maple syrup have their own distinct tastes which might overtake the truffles.
You could also maybe try corn syrup (though I think it might be a bit too bland?) or brown rice syrup. I have all the ingredients for those truffles at home, so I might try making half a batch with brown rice syrup and half with agave and see if there's much difference.
Obvs if you're 100% raw you can't do the simple syrup or some of the other options, although maybe some dates soaked in warmish water and then mushed up might substitute? (though it won't look too pretty) Agave is a bit thicker than maple syrup -- close to honey, and I don't know if the viscosity of the agave is vital to recipe.
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timeasmymeasure
no subject
Date: 2009-07-21 03:27 pm (UTC)I couldn't find any Agave in Australia -- the guys at Woolies had no clue what I was talking about. Yet it's everywhere here in the States.
You can substitute a simple syrup (homemade from white sugar) for the agave if you want, though to fully replicate agave you'll probably want the syrup on the thicker side. You could also try golden syrup (which is nigh on impossible to find here in the US!), or, as you suggested, maple syrup -- though golden syrup is obviously a bit cheaper in Aus. The problem with using golden or maple syrup is that Agave tends to be quite mild in taste, yet also quite sweet, while golden or maple syrup have their own distinct tastes which might overtake the truffles.
You could also maybe try corn syrup (though I think it might be a bit too bland?) or brown rice syrup. I have all the ingredients for those truffles at home, so I might try making half a batch with brown rice syrup and half with agave and see if there's much difference.
Obvs if you're 100% raw you can't do the simple syrup or some of the other options, although maybe some dates soaked in warmish water and then mushed up might substitute? (though it won't look too pretty) Agave is a bit thicker than maple syrup -- close to honey, and I don't know if the viscosity of the agave is vital to recipe.