Organic agave inulin powder is a low-glycemic sweetener with a rich nutrient profile and a neutral, mildly sweet flavor that makes it a great option as a sugar substitute!

How Agave Inulin Powder is Used

Agave inulin powder has the benefit of being very soluble in cold water, meaning it can be incorporated into beverages, bakery products, dairy products like yogurts, and used as a healthy substitute for foods that require a fatty texture. It acts as a humectant, helping some baked goods stay moist, and can be used as a binder.

Agave Inulin Powder Benefits

Inulins are a group of naturally occurring sugars produced by many types of plants. They belong to a class of carbohydrates known as fructans. Inulin is being used increasingly in foods for its efficacy as a prebiotic to promote intestinal health, and in products for diabetics, inulin can be a useful sugar substitute.

Agave inulin is a preferred sugar substitute for diabetics because it supports healthy blood sugar and is not affiliated with unhealthy glycemic spikes often associated with many other common sweeteners.

Agave Inulin Powder Nutritional Profile

Organic Agave Inulin Powder is considered a super fiber, offering up to 10 grams of fiber per 1 oz serving. It promotes digestive health by serving as a prebiotic and that supports the growth of healthy gut flora. Agave inulin also supports bone health by promoting the body’s normal absorption of calcium and magnesium.

Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate (DFE), Vitamin A (RAE), Beta Carotene, Vitamin A (IU), Vitamin E (alpha-tocopherol), Vitamin K (phylloquinone)

Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese and Selenium

Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Glycine, Proline, Serine

Why David Wolfe Foods® Agave Inulin Powder is Special

Many prebiotic inulins are manufactured from sucrose or extracted from chicory root by industrial process. Ours is a certified organic, raw agave inulin powder extracted from the leaves of the Blue Agave Tequilana Weber plant from Mexico, grown with first rate organic farming and harvesting methods. Only the highest quality, perfectly ripened plants are used.

The extraction process is gentle enough to preserve all of the natural benefits of the raw, fresh plant. First, the core of the leaf is crushed and milled. The fluid released as a result of this is treated with a natural process that deactivates specific enzymes to prevent fermentation. Then a juicer extracts the agave nectar at low temperatures with a process that is free of acids or enzymes. The final product is then made by filtering the nectar through a fine mesh to capture the inulin fiber, which is then sun dried.

Canola-free, Gluten-free Granola (with Vegan Option)

Recipe by: Colleen Cackowski

Ingredients:

3 cups Gluten-free Rolled Oats

1 cup Raw Almonds

1 cup Raw Pecans

1 cup Shredded, Unsweetened Coconut

1 cup dried Cranberries, Cherries or Raisins

¼-½ cup Raw Honey (or other liquid sweetener if vegan: maple syrup, coconut nectar)

6 Tablespoons Coconut Oil

¼ cup Chia Seeds

¼ cup organic Raw Agave Inulin Powder

2 Tablespoons Spring Water

1 Tablespoon Cinnamon

1.5 teaspoons Vanilla Powder

1 teaspoon Himalayan Salt

Directions:

Preheat oven to 250 degrees. Prepare a parchment lined baking sheet.

Chop the almonds and pecans or pulse them in a food processor until broken. Melt the coconut oil to liquid.

Combine all dry ingredients in a large bowl and mix well. Add the coconut oil, water and liquid sweetener. You can start with a smaller amount of sweetener and add more depending on your preference. The agave inulin also adds sweetness so you may not need much extra sweetener. Mix until everything is evenly coated and well combined.

Spread the mixture evenly on the parchment lined baking sheet. Bake approximately 75-90 minutes on low temperature, stirring periodically (about every 15-20 min) to make sure everything bakes evenly and doesn’t get too brown. Remove tray from oven and let cool.

Store cool dried granola in airtight glass jars to preserve freshness. Enjoy for breakfast with your favorite nut milk and fresh berries or as a snack on the go!