Tuesday, November 30, 2010

Sunflower Lecithin

Many raw food recipes call for soy lecithin, an emulsifier that makes goodies like chocolate and ice cream smooth and creamy.  I generally avoid soy, which is why I was curious about this guy:

(You can read more about sunflower lecithin here.)

Alone, it has a mild taste and interesting texture, kind of like molasses, but stickier, and it seemed to coat my teeth and tongue before melting in my mouth.  

I decided to try this first in hemp milk.  Viv blended up 3 cups water, 1 cup hemp seeds, a little agave, a dash of vanilla, a pinch of salt and a spoonful of lecithin. 

I was a little worried about the brown color of the lecithin dirtying up the milk, but it actually remained fairly white.  

It was creamily delish with raw buckwheat cereal. 

I then tried it in place of the soy lecithin for the coconut cream from Sunny Raw Kitchen.  The result was a little tan in color, but it made a fantastic topping for a raw brownie from The Raw Dessert.  Wow, this was amazing!  I can't imagine choosing a cooked dessert over a delectable treat like this!  

I can't wait to try the sunflower lecithin in other dessert recipes.  

Question:  Anyone done any experimenting with soy lecithin substitutes?  


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