I made a syrup from ground black walnut and sunflower seeds, but boy is it overly sweet. I do know I could use some form of flour (qinoa, amaranth, millet, all purpose, corn meal, corn starch, etc), but I’m curious if anyone might know of something I haven’t thought of yet.
First test using cornstarch.
Caramelize the following.
1/4 c. Sugar
2+1/2 Tbls. Water
Then whisk in a little at a time
1 c. Water
1 Tbls. Cornstarch
1 tsp. Vanilla
pinch of salt
bring to a boil then remove from heat mixing in
2 tsp. Ground unsalted sunflower seeds
1 tsp. Ground black walnuts.
So far not too bad. The sweetness is perfect (i’m guessing I used about two or three tablespoons of the sauce on a buckwheat and sunflower seed pancake). Will have to wait til tomorrow to see how it cures overnight.
There was one hiccup. I mixed in the cornstarch into the water, and the water really needed to be boiling (which wasn’t possible with the cornstarch). Though, so far it seems fine. So maybe it won’t be a problem.