First a disclaimer especially for new SBDers - agave is not an officially approved SBD sweetener but is used by many of us in Phases 2 & 3. Those of us who use it base that decision on agave's relatively low glycemic index which is consistent with other allowed SBD foods. Along that same vein tonight I baked with coconut palm sugar for the first time. It has a GI similar to agave but is a granulated sweetener and is sustainable (an important consideration in our house). In reviews it is described as a good substitute for brown sugar (something I've been looking for) with a slightly spicy (molasses like) flavor. It is also not primarily fructose, one concern I have with agave. However, like agave, it is not non-caloric. It's also not cheap but since we only use it for baking it will last awhile.
I made an apple cinnamon cake with it tonight. I replaced all the agave with coconut palm sugar, replaced the oil with yogurt, and tossed 2 diced apples in. Taste and texture were excellent. Okay, I admit it, we each ate a piece before dinner
So far absolutely no negatives - no cravings for me and no blood sugar spikes for my diabetic DW. Also no weird aftertaste at all and just the right amount of sweetness. I will definitely continue to experiment with this to get a full sense of the flavor it adds along with the sweetness. For now though it's a hit in our house.
I liked the nutrient profile too. I also want to try yacon syrup but can't find that for a reasonable price.