— Lucy Barrera Méndez

Maple syrup is easier to work with in baked goods than agave. When you're baking with makeable syrup, assuming you have a good recipe or have learned about making desserts with maple syrup in essential vegan desserts, it works very well. It works like an inverted sugar, and so it's easy to use. The flavor is good. Agave syrup, agave has gotten a first agave. Years ago when I was still living in New York and teaching at the natural gourmet, agave became like the holy grail of sweeteners. It's low glycemic, it's really healthful. And then not so much, I mean, there is no holy grail. Sweeteners are sweeteners. Um, but baking with agave means a lot of changes. You have to reduce the amount of sweetener you have to reduce the temperature in the oven at least. And so that's why I do have a few recipes where I use agave. I appreciate how sweet it is. Um, I do a vegan honey where I combine three sweeteners and one of them is agave. So, you know, just make sure everyone here make sure that if you're using agave, you use a pure one because some of them are cut with corn syrup from what I have heard.