Over the past six months, we’ve been lucky enough to test the various and versatile uses of Soom Silan. We kid you not, when we say it could be used in everything from a sweetener in baked goods, to a sweet element in a salad dressing, to a finisher for meats and veggies, to a delicious component of a cocktail, we aren’t kidding. Below we share some of our favorite (and easy) ways to use silan.
My favorite food is granola (it’s my food choice if I’m ever stranded on a Desert Island!).
My favorite breakfast is yogurt with granola.
My new favorite breakfast is yogurt with granola with a drizzle of silan.
It’s simple. It’s delicious. It’s just downright delicious.
My favorite way to use silan is for a salad dressing that I make. There is always a jar in my fridge and my friends even bring their empty glass jars so that I can make them some as well. The best part about this is that it’s SO EASY – 4 or 5 ingredients depending on if I’m in the mood for a creamy or vinaigrette feel – Soom Silan, Apple Cider Vinegar, Olive Oil, Fresh Crushed Garlic and (Soom Tahini – for the creamy factor). I have two young girls; a three and a half year old and a 16 month old and they both love dipping cucumbers and red peppers into it.
I put 1/4 cup of silan in my oatmeal cookies, which allows me to decrease the amount of brown sugar I use from 2 cups to 1 cup! I
I like to use silan in simple applications such as adding to plain greek yogurt, to my morning oatmeal, and to whipped cream as a sweetener instead of powdered sugar. It adds a sweet note with a depth of flavor without needing refined sugars.
My absolute favorite is the simplest: I drizzle silan and tahini on a roasted sweet potato. Silan has been such a game changer for me, with my diabetes. I can add it to whipped cream, put it in tea, drizzle it on pork, make a yummy BBQ sauce, make Silan butter for cornbread, use it in baked apples, dip raw fruit in it, etc. The options are limitless! I don’t really ever use any other sweetener anymore.
I’ve been using silan literally on and in everything! One of my favorite ways to use this ingredient is in banana bread (with tahini). It’s allowed me to cut the amount of sugar within the original recipe and adds depth and richness to the bread. This bread is the ultimate crowd pleaser and has made a wonderful hostess gift (in addition to a jar of tahini and silan so they can make this bread, too!).
It’s almost impossible to pick just one favourite way to use silan. If I was absolutely forced to decide, I would say it’s my regular mid-afternoon snack of plain yogurt with a drizzle of both tahini and silan. Sounds simple, but it is anything but.
I love using silan as a sweetener in baked goods as opposed to using refined sugars. I recently tried out a cookie recipe (https://minimalistbaker.com/coconut-chocolate-chip-almond-meal-cookies/ ) and successfully substituted silan for brown sugar! I omitted the chocolate chips, but think these cookies would be extra delicious some chopped dates in addition to the 2oz of silan. The cookies were on the savory side, but I don’t like cloying sweet desserts anyways! You could always add additional silan for a sweeter cookie.
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