#unsulphurized

[diyshelf]

My Favorite Gingerbread Cookies - Sally's Baking Addiction

Ingredients (24 cookies (10 cm))

440g all-purpose flour (spooned & leveled)

1 tsp baking soda

1/2 tsp salt

1 tbps ground ginger (yes, 1 full Tablespoon!)

1 tbsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

10 tbsp (145g) unsalted butter, softened to room temperature

150g packed light or dark brown sugar

160ml (= about 200g) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand) (TIP: wtf is molasses? Gebruik kinnekessuiker, maar wel maar 3/4 hoeveelheid gebruiken)

1 large egg, at room temperature

1 tsp pure vanilla extract

optional: easy cookie icing or royal icing

[darthzz-ploo-world]

Lazuli Sands #4: Unsulphur Lake Passage

[cagemasterfantasy]

Dark Molasses Nutbread

Makes 1 8 1/2 inch loaf

Ingredients: 3/4 cup all purpose flour, 3/4 cup rye flour, 3/4 cup fine or medium ground yellow cornmeal, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1 1/2 cups coarsely chopped toasted walnuts, 1 cup buttermilk, 1/2 cup unsulphured molasses (not blackstrap), 1/4 cup unsalted butter, melted and cooled.

Preheat the oven to 350 with a rack in the middle of the oven. Butter and flour an 8 1/2 by 4 1/2 inch loaf pan and tap out the excess (or coat with nonstick baking spray).

In a bowl whisk together the all-purpose flour, rye flour, cornmeal, baking soda, baking powder, and salt. Add the walnuts and stir to distribute.

In another bowl, whisk together the buttermilk, molasses, and melted butter (the butter will clump, which is fine).

Make a well in the center of the dry mixture, and, using a flexible spatula, fold and stir until the wet and dry ingredients are just incorporated (do not overmix). Scrape the batter into the prepared pan and smooth the top.

Bake for 40 to 45 minutes, rotating the pan halfway through, until the loaf is firm to the touch, the edges pull away from the pan slightly, and a toothpick inserted into the center comes out clean.

Cool the bread in the pan on a wire rack for 20 minutes. Turn out the loaf, place it right-side up on the rack, and cool to room temperature. To serve, slice with a serrated knife.

Note: Rye flour is available from Bob's Red Mill and is sometimes found in the bulk department of a supermarket or natural foods store.

Picture Credit: A finicky guide to..

Source: Heroes Feast

[poriferan]

one of my favorite pastimes is ripping my unsulphured dried apricots in half and admiring its beautiful amber gradient and textured inside before eating it.

[msbarrows]

Have the recipe I make them from, from The Spice Cookbook, by Avanelle Day and Lillie Stuckey:

PFEFFERNUESSE

“Pepper Nuts” or “Spice Nuts” are English for this traditional German Christmas cooky.

¾ cup strained honey

¾ cup unsulphured molasses

¼ cup shortening

1 large egg

4 cups sifted all-purpose flour

1 teaspoon salt

1 teaspoon soda

1 teaspoon double-acting baking powder

1 teaspoon ground nutmeg

1 teaspoon ground allspice

¾ teaspoon ground cardamom seed

½ teaspoon ground black pepper

¼ teaspoon ground anise seed

Pfeffernuesse Frosting

Heat honey and molasses (DO NOT BOIL) in a saucepan large enough for mixing the dough. Add shortening. Cool. Beat in egg.

Sift remaining ingredients together and gradually stir in honey mixture. Let dough stand 30 minutes to stiffen enough to handle.

Moisten hands and shape dough into ¾-inch balls. Bake on lightly greased cooky sheets in a preheated moderate oven (350° F.) 13 to 15 minutes. Frost with Pfeffernuesse Frosting. If a soft cooky is desired, store airtight.

YIELD: 11 dozen pfeffernuesse

PFEFFERNUESSE FROSTING

1 large egg white

2 teaspoons light corn syrup

¼ teaspoon ground cardamom

1½ cups sifted confectioners’ sugar

Combine the first 3 ingredients in a 1-quart mixing bowl. Gradually beat in confectioners’ sugar with an electric or rotary beater. Place 12 to 14 pfeffernuesse and 2 tablespoons frosting, at a time, in a mixing bowl. Stir with a fork until all pfeffernuesse are lightly covered. Repeat using all cookies and frosting.

Lift out with a fork onto a wire cooling rack. Have a pan, wax paper, or foil underneath to catch frosting that drips through the wires. Let stand until frosting has hardened.

YIELD: Frosting for 9 dozen pfeffernuesse

"Sounds like it must sting, but hey, whatever gets you going!"

[iamnaturalnana]

The Rarely Used Sweetener That Can Improve Your Health

by PAUL FASSA First thing for the sugar wary or weary is to consider a healthy sweetener substitute. Unsulphured blackstrap molasses is at the top of the list. It has a low glycemic index. And it can be used in warm water as a daily tonic to enhance our mineral deficient bodies that our minerally depleted topsoil crops have helped create. You see, the cane sugar processed for molasses has roots…

[blissballs]

Do you ever find yourself in that familiar afternoon slump, longing for a sweet treat to lift your spirits? 

Perhaps you've just finished a challenging yoga session and your body is yearning for something satisfying yet wholesome. Or maybe you're simply craving a guilt-free indulgence to cap off your day on a delicious note. 

A Blissful Combination of Ingredients

Imagine plump, juicy dates mingling with crunchy almonds, all enveloped in a rich cocoa powder and cacao nib coating. 

Sounds tempting, doesn't it? 

But wait, there's more! Our Cacao Protein Bliss Balls are not just about flavor; they're about fueling your body with goodness. We've carefully curated a blend of dried fruits, nuts, and a plant protein trio of hemp, rice, and pea to create a heavenly snack that's bursting with both taste and nutrition.

They're not only delicious but also incredibly convenient to take on the go or enjoy whenever hunger strikes.

The Magic Ingredients

Our Cacao Protein Bliss Balls are made with a special blend of ingredients to nourish your body and satisfy your sweet tooth. Here's what goes into making these tasty treats:Dates: Nature's Sweet Treasure

At the heart of our bliss balls lies the humble date, a fruit revered for its natural sweetness and nutritional richness. But their significance goes beyond taste; dates are also abundant in fiber, essential minerals like potassium and magnesium, and vitamins, making them a powerhouse of nutrition.Nuts: Crunchy Delights Full of Good Fats

Adding to the texture and flavor profile of our bliss balls are the delightful almonds. 

Almonds are packed with nutrients like vitamin E, magnesium, and antioxidants, making them a valuable addition to any diet. With almonds in our bliss balls, you can enjoy a satisfying crunch while reaping the nutritional rewards of these nutrient-dense nuts.Organic Plant Protein Blend: Powering Your Day with Protein

Fueling your body with protein is essential for muscle repair, energy production, and overall vitality. That's why we've incorporated a carefully curated blend of hemp, rice, and pea protein into our bliss balls. Whether you're refueling after a workout or simply need a nutritious snack to keep you going, our protein-packed bliss balls have got you covered.Organic Cocoa Powder and Cacao Nibs: Indulging in Chocolatey Goodness

What's a blissful treat without a touch of chocolatey indulgence? Our bliss balls are elevated to new heights of flavor with the addition of organic cocoa powder and cacao nibs. The rich, velvety taste of cocoa powder combined with the satisfying crunch of cacao nibs creates a symphony of chocolatey goodness in every bite. Not only does cocoa powder add decadent flavor, but it also boasts antioxidant properties that promote heart health and overall wellness. 

With our bliss balls, you can indulge in the irresistible allure of chocolate while nourishing your body with goodness.Unsweetened Unsulphured Organic Coconut and Organic Agave Syrup: Naturally Sweetened Perfection

Sweetness without the guilt – that's what our bliss balls offer, thanks to the natural sweetness of unsweetened unsulphured organic coconut and organic agave syrup. 

With these natural sweeteners, you can indulge in every bite knowing that you're treating yourself to pure, unadulterated sweetness straight from nature.

[gospelaccordingtomlpfim]

Gingerbread Cheesecake Recipe

An old-fashioned holiday cookie in cheesecake form! Although the cinnamon whipped cream is optional, it really makes the dish! 1/2 teaspoon cinnamon or to taste, aluminum foil, 1.5 teaspoons ground cinnamon, 3 packages cream cheese at room temperature, 1/4 cup unsalted butter melted, 1/3 cup unsulphured molasses, 1/4 teaspoon ground allspice, 1 cup heavy whipping cream, 1 tablespoon lemon juice, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, 2 teaspoons ground ginger, 1 cup dark brown sugar, 1 tablespoon vanilla extract, 3 eggs room temperature, 1 pinch salt, 1/4 cup confectioners' sugar or to taste, 1/2 teaspoon vanilla extract, 2 cups gingerbread cookie crumbs

[cagemasterfantasy]

Fire-Spiced Abyssal Chicken Kebabs

Serves 4

Ingredients: 3 Tablespoons unsulphured molasses (not blackstrap), 1 Tablespoon fresh lime juice, 1 Tablespoon hot pepper sauce, 1 1/2 tablespoons chili powder, 2 Teaspoons light or dark brown sugar, 1 Teaspoon smoked paparika, 1 Teaspoon onion powder, Kosher salt and freshly ground black pepper, 2 Pounds boneless skinless chicken thighs (about 8), trimmed and cut into 1-inch pieces, 3 Large poblano peppers, seeded adn cut into 1 1/2-inch squares, 2 Red onions, halved lengthwiseand cut into 8 equal chunks, 1 1/2 Tablespoons extra-virgin olive oil, 8 Slices thick-cut bacon, each cut crosswise into 3 pieces, 1/3 Cup chopped fresh mint for garnish

If using wooden skewers, soak them in a bowl of water for 20 minutes prior to grilling.

In a bowl, whisk together the molasses, lime juice, and hot pepper sauce. Set aside.

In another bowl, whisk together the chili powder, brown sugar, paprika, onion powder, 2 teaspoons salt, and 2 teaspoons pepper to blend. Add the chicken and toss to coat.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on high for 15 minutes.

Meanwhile, in a large bowl, gently toss the poblanos and onions (breaking up the onion chunks into pieces of 2 or 3 layers) with the olive oil, a pinch of salt, and a pinch of pepper. Stand 2 skewers side-by-side, 1/2 inch apart, with pointed sides facing up. Thread the set of double skewers with alternating pieces of chicken, onion, bacon, and poblano, making sure that the pieces are not too tight against each other; repeat with the remaining chicken, vegetables, and bacon. You should be able to make 8 kebabs.

Grill the kebabs, turning every 3 minutes, until the onions and poblanos are tender and grill-marked, and the chicken is well-browned and cooked through, 15 minutes. Brush the kebabs all over with the molasses mixture and grill for 1 minute on each side (do not let them burn). Remove the kebabs from the grill and let rest for 3 minutes. Garnish with fresh mint and serve hot.

Note: Double-skewering helps prevent the pieces of food from spinning as you move the kebabs on the grill. Consequently, you will need 16 skewers (wooden or metal) to make the 8 kebabs.

Credit to IntrepidJaeger for the picture

Source: Heroes Feast

[recipeclips]

Bake: 7 to 9 min@350°F ½ cup unsalted butter, at room temperature ⅔ cup packed dark brown sugar ⅓ cup unsulphured blackstrap molasses (Wholesome brand) 1 large egg yolk 1 teaspoon vanilla extract 2¼ cups all-purpose flour, spooned and leveled 2 teaspoons cinnamon 2 teaspoons ground ginger 1 teaspoon baking soda ½ teaspoon fine sea salt ¼ teaspoon ground cloves 1 tablespoon almond milk, or any milk

Instructions In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again. In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the almond milk. Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours. Preheat the oven to 350°F and line two large baking sheets with parchment paper. Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary. Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.

[greenacrefarm]

Skeleton Gingerbread Cookies Skeleton Gingerbread Cookies – Here the classic, Christmasy, gingerbread men cookie cutters are repurposed to create a fun Halloween cookie. A soft, richly molasses-flavored, highly spiced cookie is decorated with sweet va…

[hound-dog-development]

Plantation Blackstrap Molasses Syrup - Unsulphured - Case Of 12 - 31 Fl Oz.

Plantation unsulphured blackstrap molasses are a flavorful sweetener option for your dishes, desserts and beverages, and an excellent source of important minerals that is easy to incorporate into your diet. High in iron, calcium and potassium, blackstrap molasses make you feel better about your sweet tooth. Use it in your baking, to create dressings and sauces, or as a binder for your raw…

[soysaucevictim]

Hmmm... don't know if it was the different brand of molasses or what. But that last mug cookie wasn't sharp at all, flavor-wise. It didn't darken up to the same shade as usual either.

I'm pretty sure I followed my old recipe to the T.

Might have to repeat that later, just to be sure.

This was "Grandma's Unsulphured Original"... hmmm. :/

[iamnaturalnana]

What Do You Know About Sugar & It's Natural Alternatives?

There are quite a few natural sweeteners which won’t affect your glycemic index – like licorice root and stevia leaf (not the crap you buy in stores). If you can tolerate a little ‘real’ sweetness, there’s raw honey, pure maple syrup, unsulphured molasses, coconut and fruit. Maple Syrup Natural Sugar 54 Honey Natural Sugar 50 Sorghum Syrup Natural Sugar 50 Coconut Palm Sugar Natural Sugar…