Agave nectar all the way! I'm not a fan of maple syrup because it's more expensive and causes a sugar rush and crash for me. The reason behind this could be that agave nectar has a lower glycemic index while maple syrup's is much higher. Correct me if I'm wrong. I also do not use honey.
Maple syrup is pretty expensive here in Germany, and it's also kind of rare - I've never had any before going to Australia. It's possible to find it in a few places here, although it's definitely not cheap.
I use it mostly to sweeten my oatmeal, which I always used to do with honey. Otherwise... Sometimes to cook with (some tomato sauces can do very well with some mustard and maple syrup!), sometimes baking, and tonight I'm trying to make banana icecream, which I'll sweeten with cocoa and maple syrup. Oh, and sometimes over pancakes, although I've grown up eating those with sugar sprinkled on top.
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