Unique Ingredients Uses
If you’ve ever seen something interesting at the store but wondered how to use it, this is for you. When these ingredients were first introduced to us they were intriguing to say the least, so we immediately started using them in the kitchen and this is what we’ve found. Please comment below, we would love to hear what you think and how you use these ingredients!
Himalayan Pink Salt
This is a must in our kitchens and we’ve switched out regular white salt completely. There’s no special taste which makes it easy to replace typical salts in any recipe. What this pink salt has going for it that standard salts don’t, is that it comes from a source that’s over 250 million years old and as a result has 84 naturally occurring minerals. After making the switch ourselves, we would wholeheartedly suggest the same to you.
Fleur de Sel Sea Salt
Fleur de Sel Sea Salt is best used on dishes right before serving. We’ve sprinkled this on freshly made pretzels, puff pastries, caramels, mixed nuts, cookies, pizzas, BBQ and veggies. This is a perfect way to finish dishes and creates a melt in your mouth effect that you shouldn’t miss out on.
Coconut Syrup & Yacon Syrup
These syrups work particularly well in baked goods as substitutes for molasses and malted barley when called for. We would suggest using yacon syrup when a deeper flavor is required like in recipes that call for blackstrap molasses, dark corn syrup and dark maple syrup. Coconut syrup is lighter in taste than yacon and is good for recipes that call for amber or light maple syrup, molasses and malted barley. We’ve used these on pancakes, french toast, waffles, oatmeal, roasted veggies, glazed carrots and mixed into doughs for pretzels, wheat bread and gingerbread.
Since ground vanilla is literally whole vanilla beans that have been ground to a fine powder, a little goes a long way. Vanilla extract and paste are either more diluted or have added sugars that tone down the vanilla flavor so we would suggest halving the amount called for in recipes. We use this in place of vanilla extract, paste and beans and it is equal to, if not superior in flavor every time.
Aminos from Coconut
Aminos from coconut are made with coconut nectar, coconut blossom sap and unrefined sea salt resulting in a naturally salty, slightly sweet sauce. Use aminos as a direct replacement for soy sauce and for additional flavor in marinades and sauces.
Golden Berries, Goji Berries & White Mulberries
Besides putting these berries is trail mixes (which they are really good in) here’s a few other suggestions we have. Golden berries are tart and sweet, kind of like a natural sour candy, they are a great in recipes and drinks that call for something tart and slightly sweet. Goji berries are also good in drinks like lemonade and baked goods but they’re sweeter than golden berries and taste like a cross between a raisin and a cranberry. White mulberries are definitely the sweetest of these berries and have a honey, fig like taste to them that make them exceptionally good in anything breakfast.
Coconut Palm Sugar
Palm sugar is extremely versatile, it can be used as a direct replacement for cane sugar and when packed firmly it can be used in place of brown sugar. We’ve successfully used it in lemonades, homemade kettle corn, cookies, coffee, tea and marinades. Since palm sugar has a brown hue, it will change the color in lighter colored drinks, dishes and pastries. When it’s used in place of brown sugar the visual appearance isn’t noticeable.
So there’s a ton of debate on whether or not you can use cacao powder in place of cocoa powder. We’ve done a 1:1 switch in brownies, coffee cakes, hot cocoas and cookies and never had any problems. In our opinion the flavor is ramped up and there are more “tasting notes” as a result in what we have made.
These are basically unprocessed chocolate. Our cacao nibs are the crushed up centers of fermented beans and the starting point for anything chocolate. That being said, there’s no sugar or sweetness to them and they are bitter but full of flavor. We’ve used them in oatmeal, pancakes, coffee cakes, cookies, ice creams (yum!), and cake. While we’ve only skimmed the surface of using these, they’re great where you want some extra flavor and an extra dark chocolate crunch.