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.

    • ChamelAjvalel@lemmy.worldOPEnglish
      3·
      5 months ago

      If you use too much, xanthan gum can make sauces slimy.

      Well that piques my curiosity. I’ll definitely have to try that the next time I go shopping.

      Hmm! If it doesn’t have that much of a flavor to it, I bet that’d work for thinning the sugar content of a caramel syrup. (The hamster is running on his wheel, 🤔)