Sujon Product Review
Sujon Product Review
I’ve been enjoying Sujon berries for a number of years now, and had tried their blackcurrant powder a few years back, so I was pretty excited to be given some to try out and see how it might work with allergies. Although lots of people take this powder for health reasons: supporting muscle performance, reducing fatigue and supporting the cardiovascular system (see Sujon’s website for more information about this), I was interested to see how the powder would work in baking, and everyday allergy-friendly recipes.
My kids all love banana smoothies, and it’s a staple afternoon tea in our house when everybody is tired after school/preschool or just generally having a lot of fun. We are also trying to wean Miss 4 off her specialist’s formula she’s been on since she has so many allergies, and smoothies are a nice thing to substitute her bottle for. So she and I made a blackcurrant smoothie together (I find getting her to make the food really helps getting her to try it, as she has pretty significant food aversion issues): we used a couple of bananas, 1/3 cup coconut yoghurt, 2 teaspoons blackcurrant powder, 1 cup soy milk (you could use any milk substitute) and some ice. It was really yummy!
We have recently been loving making chia pudding, and now there are a few hip Vegan places round town, we’ve been lucky enough to enjoy these while we are out and about too. Usually we do it with coconut milk and top it with berries, but I had a hunch it might be really nice with blackcurrant, and that the acidity would be a great way of cutting the fat of the coconut.
You can tell from the photo Miss 4 isn’t a great fan of trying anything new! But she persevered and decided it wasn’t so bad after all! Miss 2 absolutely hoovered it down. This recipe has the added bonus of no added refined white sugar. I did add a bit of maple syrup but it would be fine without if you don’t mind it being a bit tart.
- 1 cup coconut milk/cream
- 2 Tablespoons blackcurrant powder
- 2 Tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup
- Milk all the ingredients together then leave overnight in the refrigerator to let the chia seeds soften and swell.
- I served mine with coconut yoghurt on the top.
Thanks to Sujon for providing the blackcurrant powder, I definitely recommend it for making allergy-friendly recipes with. I’ve also made chocolate truffles and aquafaba meringues with it, and it bakes really nicely too.