I picked up a jar of yacon syrup because I’m curious to try it in baking, mostly for adding a tsp or so to a recipe for a molasses-y flavour. It cost $20 for 250 mL, so I definitely won’t be using a lot of it!

I tried some on a teaspoon since I like the flavour of molasses. At room temperature, it was noticeably thinner than molasses. I’d say the flavour is less sweet and a bit more bitter than blackstrap molasses, which is what I used to use.

I think I’ll try this recipe first, with a teaspoon or so of yacon syrup added to the wet ingredients.

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