(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?