agave

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cornstarch

cocoa powder

chocolate,

virgin coconut oil

tahini, divided

eggs

sugar

¼ cup (packed) light brown sugar

salt

vanilla extract

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico. 

Gorditas con Camarones

instant corn masa flour (such as Maseca)

Tbsp. lard, melted, or vegetable oil, divided

guajillo

morita chiles, stems removed, or 2 canned chipotle chiles

coriander

1½ lb. medium shrimp, peeled, deveined

garlic cloves, thinly sliced

thyme

apple cider vinegar

agave syrup or honey

Tbsp. unsalted butter,

Sliced onion, sliced avocado, cilantro leaves

Rick Martinez spent his quarantine in Mazatlán, Mexico, while researching his upcoming cookbook on regional Mexican food. The town is in the state of Sinaloa, where gorditas are thicker corn patties with a ridge around the edges to hold all the toppings. “My recipe for a gordita that is split open and filled is more common outside of the area,” says Rick, “but the filling, made with shrimp, reflects the amazing seafood that is abundant in this coastal city.”

Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.

Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.

Place rack in lowest position in oven; preheat to 500°. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5"-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.

Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).

Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.

Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.

If you’re into the idea of savory oats, omit the sweetener. Once you have this base recipe ready, breakfast will no longer feel like a chore! Try our variations here, here, here, and here, then improvise some of your own.

Overnight Oats

oats

Greek yogurt

flaxseeds (optional)

wheat bran (optional)

milk

kosher salt

light agave syrup (optional)

Toppings

Combine oats, yogurt, flaxseeds (if using), wheat bran (if using), salt, and 1¼ cups nut milk in a medium bowl, re-sealable plastic quart container, or large measuring cup. If serving with a sweet topping, add agave syrup and stir to combine. Cover and chill overnight.

If desired, loosen mixture by stirring in a few more tablespoons of nut milk and let come to room temperature. Top as desired.

Do Ahead: Oats can be assembled 4 days ahead. Keep chilled.

Meera Sodha's take on the beloved Indonesian dish nasi goreng uses shredded brussels sprouts two ways: Some are sautéed and incorporated into the rice mixture, while others are marinated and added on top for crunch and zing. Don't skip the kecap manis—the syrupy Indonesian soy sauce is what gives nasi goreng its caramelization and depth.

Brussels Sprouts Nasi Goreng

Tbsp. kecap manis

white jasmine rice

brussels sprouts

red onion

garlic

Thai chiles

vegetable oil

tomato paste

Tbsp. (or more) white wine vinegar

Tbsp. toasted sesame oil

This take on the beloved Indonesian fried rice dish nasi goreng is from Meera Sodha's cookbook East: 120 Easy and Delicious Asian-Inspired Vegetarian and Vegan Recipes. Kecap manis, a syrupy Indonesian soy sauce that's sweetened with palm sugar and often infused with spices like star anise and black pepper, gives nasi goreng its characteristic caramelization and depth. Meera starts with a classic approach, smothering cooked long-grain rice in "umami-ific sauces" and then riffs, topping her version "with shredded, marinated brussels sprouts for crunch and zing." Kecap manis is available at large supermarkets, online, and in Southeast Asian stores—if you can't find it, though, you can follow Meera's approximation below. For a more traditional nasi goreng, served with a fried egg and sambal matah, check out Lara Lee's recipe.

If you don’t have kecap manis, approximate it by stirring together  3 Tbsp. agave nectar     and  1 Tbsp. dark soy sauce   (dark soy has a much deeper molasses flavor than normal soy) in a small bowl. Set agave mixture aside.

Bring 2½ cups water to a boil in an electric kettle, teapot, or saucepan. Place 1¾ cups jasmine rice in a fine-mesh sieve and rinse under cold running water until water runs clear. Transfer rice to a medium saucepan, then pour in boiling water and return to a boil. Cover pan and reduce heat to as low as possible; cook 15 minutes. Remove from heat and let steam while you prepare the brussels sprouts.

Trim bottoms and remove any tough or wilty outer leaves from 1¾ lb. brussels sprouts. Using a chef’s knife, slice sprouts as thinly as possible. (Alternatively, you can use a food processor fitted with shredding disk.) Chop 1 medium red onion, crush 4 garlic cloves under the flat side of your knife, and finely chop 3 red or green Thai chiles (remove ribs and seeds first if you prefer less heat).

Heat 3 Tbsp. vegetable oil in a large skillet over medium heat. Cook onion, stirring, until starting to soften, about 5 minutes. Add garlic and two thirds of chopped chiles and cook, stirring often, until very fragrant, about 2 minutes.

Set 2 large handfuls of brussels sprouts aside in a medium bowl. Add remaining brussels sprouts to skillet and cook, stirring every 2 minutes or so, until beginning to brown, about 8 minutes. Stir in 2 Tbsp. tomato paste, 2 Tbsp. kecap manis or reserved agave mixture, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 Tbsp. soy sauce, and 1 Tbsp. white wine vinegar or apple cider vinegar and cook, stirring often, 5 minutes; remove from heat.

Add 2 Tbsp. toasted sesame oil, 1 tsp. sugar, remaining chopped chiles, and remaining 1 Tbsp. soy sauce, and remaining 1 Tbsp. white wine vinegar or apple cider vinegar to reserved raw brussels sprouts and toss well to coat. Taste and add more vinegar if you want more zing.

To finish nasi goreng, return skillet to medium heat and add steamed rice. Cook, stirring gently, until heated through and rice is incorporated, about 5 minutes. Taste and season with more salt if needed. Transfer to a platter and scatter raw brussels sprouts over.

Looking for a cookie that leans savory? How about a deconstructed Mexican mole visually inspired by the Mesoamerican pyramids? Hold these cookies up to the light to appreciate the stained-glass effect of the dried fruit. And inside? Chocolate, hazelnuts, the subtle burn of ancho chile…

Ancho Mole Cookies

(140 g) nuts (such

(185 g;

(256 g) all-purpose flour

baking powder

cinnamon

Tbsp. unsalted butter, room temperature

(100 g) sugar

vanilla extract or vanilla bean paste

(130 g) dried fruit (such

(110 g) bittersweet chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Place racks in upper and lower thirds of oven; preheat to 350°. Toast nuts and ¼ cup sesame seeds on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool.

Stir together ancho powder and agave syrup in a small bowl. Whisk flour, baking powder, and cinnamon in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Scrape in ancho mixture and beat until smooth and creamy, about 1 minute. Reduce speed to low, add dry ingredients, and beat to combine. Add dried fruit, chocolate, and toasted nuts and sesame seeds; mix with a wooden spoon until evenly distributed.

Divide dough in half. Working one at a time, roll each piece into a 10"-long log. Wrap each log tightly in plastic and roll across work surface to make as smooth and cylindrical as possible. Place on a rimmed baking sheet and freeze until surface is firm, about 20 minutes.

Slap a log down onto counter to create a flat side; roll over and slap again to flatten another side (you’re aiming for a triangular shape). Repeat to create third side of the triangle. Tap against counter to smooth if needed, then tap ends to flatten. Repeat with second log. Return logs to baking sheet; freeze until firm, about 15 minutes.

Working one at a time, unwrap logs and brush sides with egg white. Working on baking sheet, sprinkle sides with remaining 1 cup sesame seeds and gently press to coat. Surface should be covered; use more sesame if needed. Freeze logs on baking sheet, uncovered, until surface is very firm but not frozen solid, about 1 hour.

Preheat oven to 350°. Slice a log crosswise into ¼"-thick triangles and divide cookies between 2 parchment-lined baking sheets, spacing 1" apart. (If dough is soft or starts to lose its shape, freeze 10 minutes before continuing.) Bake cookies, rotating baking sheets top to bottom and back to front halfway through, until edges are just set, about 10 minutes. Let cool on baking sheets. Transfer cookies to a platter or airtight container and line baking sheets with fresh sheets of parchment paper. Repeat process with remaining dough.

Do Ahead: Dough can be rolled into logs 3 days ahead; refrigerate. Transfer to freezer 30 minutes before slicing. Cookies can be baked 1 day ahead; store airtight at room temperature.

The dressing on this grain bowl is like green goddess 2.0, with matcha adding an earthy undertone to the whole thing. 

Grilled Chicken and Quinoa with Matcha Dressing

quinoa

large skinless, boneless chicken breasts (about 18 oz.)

Tbsp. olive oil

black pepper

vegan mayonnaise

lime juice

culinary-grade matcha

Dijon mustard

½ tsp. agave nectar

kosher salt,

basil leaves

parsley leaves

baby greens (such

cherry tomatoes, halved

Persian cucumbers, cut into 1" pieces (about 2 cups)

avocado,

feta

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish. Ceremonial is the highest grade of matcha and is made for drinking from the youngest tea leaves. Culinary matcha is still high-quality but has a more robust flavor, allowing it to shine through when combined with other ingredients. This recipe is from Michaela Skloven of Homegrown.

Bring a small pot of water to a boil. Add quinoa, return to a boil, and cook until tender, 15–20 minutes. Drain, return quinoa to warm pot, and fluff with a fork to release some of the steam. Season with salt; cover to keep warm until ready to serve.

Meanwhile, prepare a grill for medium-high heat. (Or heat a cast-iron grill pan or medium skillet over medium-high.) Rub chicken on all sides with oil and season with salt and pepper. Grill (or sear) chicken, turning halfway through, until just cooked through, 12–15 minutes. Transfer chicken to a cutting board and let rest 5 minutes, then cut into ½" pieces.

Purée mayonnaise, lime juice, matcha, mustard, agave, garlic, and 1½ tsp. salt in a food processor until smooth. Add basil and parsley and pulse until incorporated.

Toss quinoa, chicken, greens, tomatoes, and cucumbers in a large bowl to combine. Add ½ cup dressing and toss to coat; season with salt.

Divide salad among bowls and top with avocado and feta. Serve remaining dressing alongside.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Chocolate Coconut Date Bars

Nonstick vegetable oil spray

Medjool dates

cacao powder

unsweetened shredded coconut, divided

cacao nibs

agave syrup

Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, salt, and 2 Tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan.

Scatter remaining ¼ cup coconut over top; press to adhere. Cut into bars.

DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

A vegan’s delight, with a gentle bonus buzz from the matcha.

The Greenest Smoothie

frozen,

pineapple

fresh parsley, spinach, or kale leaves

almond milk

almond butter

flaxseed oil

agave syrup (nectar)

matcha (green tea powder)

ginger

available

Purée banana, pineapple, parsley, almond milk, almond butter, flaxseed oil, agave, matcha, and ginger in a blender. Sweeten with more agave, if desired.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Cashew Yogurt

raw cashews, soaked overnight, drained

lemon juice

honey

Chopped fruit and toasted nuts and/or seeds (for serving)

Purée cashews, lemon juice, salt, and 2 tsp. honey in a blender. With the motor running, stream in ½–⅔ cup water until smooth and the cashews are a similar texture to yogurt.

Transfer to a medium bowl. Top with fruit and/or nuts, then drizzle with honey.

Do Ahead: Cashew yogurt can be made 1 week ahead. Cover and chill.

This Yogurt-Chia Pudding is the ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Yogurt-Chia Pudding

yogurt

chia seeds

Cocoa nibs, sunflower seeds, and/or toasted coconut (for serving)

The ultimate do-ahead, portable power breakfast; it’s also great with fresh fruit.

Mix yogurt, chia seeds, and agave syrup in a large bowl; cover and chill at least 12 hours. Serve, drizzled with more agave, if desired, and topped with cocoa nibs, sunflower seeds, and/or toasted coconut.

DO AHEAD: Pudding can be made 2 days ahead. Keep chilled.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

Tamarind Chicken Thighs With Collard Greens Salad

chicken

Kosher salt

serrano chiles,

2" piece ginger, peeled, chopped

tamarind concentrate

Tbsp. coconut aminos

Tbsp. agave nectar

nutmeg

orange juice (from about 2 oranges)

Tbsp. extra-virgin olive oil, divided

potatoes

collard greens

Native to Africa and common in tropical regions across Asia, tamarind lends an unmistakable sour-sweet taste to everything from stir-fries to candy—and it's what gives this chicken its sticky, glossy quality and its unmistakable flavor.  Tamarind is commonly sold as blocks of pulp or in jars of concentrate. This recipe calls for the latter, which is thin and seedless, but if you can find only the pulp, cook it down with equal parts water for 10–15 minutes until it’s the texture of caramel, then strain out the seeds. Brush any leftover tamarind onto whole fish before roasting, or lacquer it onto bone-in pork chops. One commonly available brand is Swad, which you can find at South Asian and West Indian grocery stores, Whole Foods, or on Amazon. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Preheat oven to 375°. Place chicken in a large bowl and season all over with salt; set aside.

Blend chiles, ginger, garlic, tamarind concentrate, coconut aminos, agave, cinnamon, nutmeg, and ½ cup orange juice in a blender until smooth. Transfer to a small saucepan and place over medium heat. Cook, stirring often, until glaze is sticky and easily coats a spoon, 6–8 minutes. Let cool. Pour glaze over chicken and toss to coat.

Pour 2 Tbsp. oil into a large skillet and, using tongs, arrange chicken, skin side down, in pan, leaving excess glaze behind in bowl. Cook, undisturbed, over medium heat, until skin is browned and crisp, 10–12 minutes. Transfer chicken to a plate.

Let skillet cool 5 minutes, then arrange sweet potatoes in an even, slightly overlapping layer in pan. Season with salt and add 2 Tbsp water. Place chicken, skin side up, on top. Transfer pan to oven and roast until chicken is cooked through and juices run clear when flesh is pierced with the tip of a small knife, 10–12 minutes. Let rest in pan 10 minutes.

While the chicken is resting, toss collard greens, remaining 3 Tbsp. orange juice, and remaining 1 Tbsp. oil in a large bowl to combine; season with a pinch of salt and a few grinds of pepper. Lightly massage greens with your hands to soften slightly.

Serve chicken and sweet potatoes with collard greens salad alongside.

Featuring a truly authentic speakeasy atmosphere (the doorman asks for a password upon arrival) and inventive takes on classic tipples, San Francisco’s Bourbon &amp; Branch has become legendary in the cocktail community. This Old-Fashioned variation, concocted by Erick Castro, employs the smoky sippability of añejo tequila and agave nectar to create a compelling, provocative drink for those more thoughtful trips south of the border.

The Agave Cocktail

oz El Jimador anejo tequila

.5 oz agave nectar

Angostura bitters

Combine all ingredients except cinnamon in an Old-Fashioned glass.

Add a large chunk of ice and stir until chilled.

Baked pears, an elegant dessert with fruit&#039;s warm, sweet flavor, and the crunch of walnuts and pecans plays together like pear-fect harmony.

Baked Pears

pears,

walnuts

pumpkin pie spice, more for garnish

Preheat the oven to 350 degrees F and line a baking sheet.

In a bowl, mix together the nuts, dried fruit, pumpkin pie spice, and agave or maple syrup until well-combined.

Using a melon baller or spoon, scoop out the seeds of the pears. Add a generous scoop to each innard of the pears.

If you’d like to drizzle on a little more sweetener or powder on a bit more pumpkin pie spice, feel free. 

Place in the oven and bake for 25 minutes. 

You probably know about the French 75 cocktail, but have you heard of this delicious Mexican 75? <p>This tequila twist on the classic French 75 mixed drink recipe combines tequila, champagne, lime juice, and agave, and manages to nail a perfect blend of sweet and sour mixed drink flavors.</p>

Top 22 agave recipes from across the web

The most viewed agave recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten-Free Chocolate-Tahini Browni...

Gorditas con Camarones

Overnight Oats

Brussels Sprouts Nasi Goreng

Ancho Mole Cookies

Grilled Chicken and Quinoa with Mat...

Chocolate Coconut Date Bars

The Greenest Smoothie

Cashew Yogurt

Yogurt-Chia Pudding

Tamarind Chicken Thighs With Collar...

The Agave Cocktail

Baked Pears

Mexican 75

Refreshing Spicy Margarita Recipe

Mint Chocolate Chip Nice Cream Reci...

Ginger Agave Simple Syrup

Agave Lemonade

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Aguachile Margarita

Top 22 agave recipes from across the web

The most viewed agave recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-Free Chocolate-Tahini Browni...

Gorditas con Camarones

Overnight Oats

Brussels Sprouts Nasi Goreng

Ancho Mole Cookies

Grilled Chicken and Quinoa with Mat...

Chocolate Coconut Date Bars

The Greenest Smoothie

Cashew Yogurt

Yogurt-Chia Pudding

Tamarind Chicken Thighs With Collar...

The Agave Cocktail

Baked Pears

Mexican 75

Refreshing Spicy Margarita Recipe

Mint Chocolate Chip Nice Cream Reci...

Ginger Agave Simple Syrup

Agave Lemonade

How to Make Quick Pickled Red Onion...

The Best Vegan Shortbread Cookies R...

The Best Guava Margarita (On-the-Ro...

Aguachile Margarita

The most viewed agave recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine