No! It’s there. After the date water and substitution.
Although it was too long ago to remember, I did make a rhubarb and grape pie. With cinnamon, butter, flour, and sugar. I mixed the fruit, flour, cinnamon, butter, sugar in a bowl. Filled a pie shell, and baked for about 45 minutes.
The only things I can remember from all the pies I made from that time is I liked every single one of them, and the grapes, I sliced in half before using them.
Well, I have no bloody clue what happened. When I made the post Lemmy asked for a link, so I supplied a link, to which…the very first picture is a part of and from that link…as I only added the second picture to Lemmy in the document itself…Holy cheese monkey…
Anyway, anyway, anyway, I updated with a link within the message itself…Ppppp!
Which, now I look at the post…Lemmy did ask for a link…wtf? Welp, guess it’s off to fix it.
Where the link points to. I did not think it was necessary to write out the recipe twice. 😶
😶 It’s in the link. Didn’t think I’d have to post it at both web sites.
Definitely was just too impatient earlier.
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.
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, 🤔)
Just to add to this, fruit can be used to both cut out a lot of the sugar and to thicken sweet sauces as well.
Also, I just realized I could make date paste. (Something that never crossed my mind til reading your comment, 🙄. I’ve blended them fresh, but have never softened them).
As for caramel, I can find lots of things about sugar-free, but nothing on lowering the sugar content. “3 Ingredients Sugarfree Caramel Sauce” However, this video makes me think I could easily thicken and lower the sugar content of at least a buttery caramel. (Mental note to self; give that idea a try).
🤔 Some things to think about.
Made another batch, this time anise flavored, and I used a cookie sheet so I can rest my pained body.
There was a slight problem with this batch. It came out more chalky, but I’m wagering it was because I cut down on the sugar by a lot. (Not enough elasticity/moisture/whatever to keep it sticky while cooking).