Hi Je, we hear you. Agave and honey are easily interchangeable in most recipes, noting a few differences. Agave can contain up to 90% fructose, which means your baked goods will brown faster than if they were made with sugar (or even honey). You'll want to check for doneness early and often, and perhaps even consider turning the oven temperature down by 25°F to prevent scorching. Like honey, it has a relatively low pH level making it slightly acidic. If you're going to use agave to replace the sugar in a recipe, you can use about 3/4 to 2/3 of the amount of sugar that's called for (adjusting to taste), which is similar to the recommendation for honey. Like some of the other liquid sweeteners, you can expect baked goods made with agave to be moist and soft. Happy baking! Kye@KAF

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