— Mollie Bower

So first I wanted to show you that this is a bottle of date syrup. It's also called silan, S-I-L-A-N. And I have this jar here, and I'm just gonna show you it's a little bit more viscous than, um, maple syrup, but you can see that it is rather thick and viscous. So when you are cooking with any kind of syrup, you have to also consider the other ingredients that you're using using such as your flour and other dry ingredients to that. I spoke to Chef Fran this morning and she does discuss this type of, uh, sweetener cooking in the Essential Vegan desserts program. Her recommendation is to take notes while you are preparing the recipe and see what works and what didn't work, and just keep your notes so that the next time that you go to use it, you'll have some sort of foundation to help you get to the next step of what you're baking. Um, I'm a creature of habit. I either use maple syrup or I use organic maple sugar, which I discussed last week when I was here. So you're a scientist in the kitchen plant-based baking is a terrific skill.