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Thread: I have half a jar of molasses thats about to expire. what do i make?!?! page

  1. #1
    Jamie Madrox's Avatar
    Jamie Madrox is offline Senior Member
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    I have half a jar of molasses thats about to expire. what do i make?!?!

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    I was contemplating possibly gingerbread or molasses cookies but i cant seem to find a recipe that doesnt use nut flour. I have coconut flour and rice flour with which to bake with.

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    Knifegill's Avatar
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    Use it in your kombucha, in your dinner on the meat, or in your tea! I'd just eat a spoonful a day until it's gone.


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    yodiewan's Avatar
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    I don't think the expiration date really means much. Sort of like with sugar and honey. There is probably some federal regulation that mandates having an expiration date printed on the packaging.

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    Knifegill's Avatar
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    Shhh, don't ruin this! We HAVE to eat the molasses, don't you see?


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    patski's Avatar
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    Molasses in coffee is $#@!-ing fantastic!
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  6. #6
    yodiewan's Avatar
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    Quote Originally Posted by Knifegill View Post
    Shhh, don't ruin this! We HAVE to eat the molasses, don't you see?
    You are right. Heed the expiration date! You must use it ALL before then!

    I had some molasses on some banana-pumpkin-milk-coconutflour pancakes recently. Delicious.

  7. #7
    sbhikes's Avatar
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    Quote Originally Posted by yodiewan View Post
    I don't think the expiration date really means much. Sort of like with sugar and honey. There is probably some federal regulation that mandates having an expiration date printed on the packaging.
    Exactly. Those sell-by dates create a lot of waste.

    Love the idea of molasses in coffee. I think molasses tastes terrible, but in coffee it might taste intriguing.
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    Substitute molasses in the place of honey in Primal muffins for occasional food treats. Drizzle on Primal Ice Cream. Use as a sweetener for most anything, just remember the sulfers are stronger in molasses and so give you that rich, smoky taste. Worked on a farm that made molasses. Days of boiling green sap to make the finished sorghum molasses.

    And ignore the stupid sell by date. If you see anything on it suspicious looking, just reheat to boiling, skim off anything that's not beautiful molasses and rejar in a clean sterilized jar.
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    I recently made cranberry sauce with honey, I bet the molasses would be good too. Probably only need a 1/3 to 1/2 cup vs the cup of sugar the recipe states.
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    If you really want to use it in gingerbread, try Namaste spice cake mix. Maybe not the best primal option, but it's GF and nutless.
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