I've been using it in my pumpkin recipes, too. The dark is a little strong though.
Molasses = awesome
Check out the nutritional information:
WHFoods: Blackstrap molasses
It is the ideal primal "sweetener" (if there is such a thing)
I use Brer rabbit brand in my milk and cocoa powder drink, sweet potato/pumpkin pies and on cooked butternut squash when I want some extra flavor and sweet.
I couldn't believe my eyes last year when I checkout out the side label for the nutritional information and ingredients.
While not an ideal food on account of the sugar content I do believe this is better than other natural sweeteners on account of simplicity and myriad of goodies inside.
Also it's pretty cool if you ask me to include such a historically significant, old-school condiment into modern cooking!
ad astra per aspera
On the rare occasions I bake sweets, I use maple syrup plus stevia extract. Stevia by itself just doesn't taste right, but stevia combined with a real sweetener gives the right taste while reducing the amount of sugar.
I completely gree with you on the coolness of the oldschoolness of it.
I know my grandma ate it. My mom said sometimes she would crave it and then take a spoonful. Maybe her body sensed when she was getting low on iron who knows though.
I like it in bbq sauce personally and as far as sweeteners go, it does boast a nice nutrition profile. I say if the taste does not deter you from using it as your sweeter of choice then you are much better off with that than pretty much any other full calorie sweeter.
Instead of creating a new post, I'm resurrecting this zombie thread to say "Hurrah for molasses!". Been using it after bicycle rides to ward off cramps, in water with 2 tsp. of baking soda. It's working so far. Yay!
Tremendous worms of a swarthy nature pursue me across the sandy blank sky. I stop to think. What the devil AM I up to?!Turquoisepassion:
Knifegill is christened to be high carb now!
My pony picture thread http://www.marksdailyapple.com/forum/thread82786.html
Fascinating! I shall get some and add it to cocoa. And perhaps a small amount in stews such as ox cheek - I do love a hint of sweetness / depth of flavour there.
Thanks for the tip.
Knifegill, fascinated by your iodine comment. Especially after reading the long, long iodine thread.....
I use blackstrap molasses in my homemade sports drink, which was adapted from a recipe Mark posted a while back.
“You may have thought you heard me say I wanted a lot of bacon and eggs, but what I said was: Give me all the bacon and eggs you have.” - Ron Swanson
Mark talked about this stuff in his article about fueling for marathon training...
How to Fuel a Marathon | Mark's Daily Apple
Much less processed than all the other sugar offerings out there and it's not just empty calories as it has a much better nutrient profile.Blackstrap molasses comes after the third boiling of sugar cane. It contains less sugar than either white sugar, brown sugar, regular molasses, or dark molasses, but far more minerals and electrolytes. See, sugar cane is a plant with roots that stretch deep into the soil to extract nutrients (some research suggests sugar cane roots may go down as far as six meters). Very few of those nutrients make it into white or brown sugar, and regular and dark molasses contain some, but it’s blackstrap molasses which gets the bulk of the minerals. So, when you add just a couple tablespoons of blackstrap molasses to your energy drink, you’re getting more than twice the potassium than a banana, more calcium than a cup of raw spinach, and almost 100 mg of magnesium.
Re-focusing on the Primal Lifestyle in 2012!
Starting: 221.0lb, 29.5% BF (1/9/2012)
Latest: 208.9, 26.1% BF (3/19/2012)