I made a syrup from ground black walnut and sunflower seeds, but boy is it overly sweet. I do know I could use some form of flour (qinoa, amaranth, millet, all purpose, corn meal, corn starch, etc), but I’m curious if anyone might know of something I haven’t thought of yet.
Carrots are super sweet fruits, they can add sweetness to sauces.
Depending on the variety you’re growing they can be extremely sweet. Like candy. This is because heirloom varieties in particular, when frozen, will convert their starches to sugars in an attempt to survive.
Most carrots sold to supermarkets or grocers are not able to do this, and they’re less sweet (but still fairly sweet, for a vegetable.).
part of the science of why we’re so keyed for sweet things… is because sweet meant it was ‘in season’.