When I first saw the Japanese Saffran Oil I knew I wanted to try it.
I had a few other cooking oils in my pantry, but none had this consistency and flavor.
It had this incredibly light and slightly sweet taste that I wanted.
So I decided to try this out for myself.
I tried it in a couple of recipes and was blown away by the flavors it has.
The aroma of this oil was so rich that it made me feel like I was on a holiday at the beach.
The flavor was a perfect combination of the sweet and savory, the savory and sweet.
And it came out so fresh and buttery that I almost forgot about it.
So, what’s the deal?
Well, it is a sweetener, but unlike other sweeteners, it’s not made with refined sugar or added sweeteners.
Instead, it has no added calories.
The sweetener is a by-product of the production of the oil.
That means the oil is a fraction of the sugar it’s made with.
It also means it doesn’t have a lot of calories, which can be problematic for some people.
Plus, the added sweetness and savoriness makes it a great recipe for a breakfast cereal, as it contains plenty of fiber, vitamins, and minerals.
Here’s how to make it: Ingredients: 1 cup water 1/4 cup saffran oil (this is the natural version) 1/2 cup honey 1/3 cup soy sauce 1/8 cup sesame oil 1/6 teaspoon ground ginger 1/16 teaspoon salt 1/32 teaspoon ground black pepper Directions: Preheat oven to 375°F.
Place the water, honey, soy sauce, sesame, ginger, and salt in a medium bowl.
Using a whisk or a spoon, mix well.
Heat the oven to 350°F (180°C).
Pour the mixture into a medium mixing bowl.
Add the honey and whisk to combine.
Add in the sesame and ginger and whisk again.
Add salt, and blend until combined.
Spread the batter out on a baking sheet and bake for 35 to 40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool slightly before slicing.
Recipe Notes This recipe makes about 4 cups.