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Blackstrap molasses just might be the new darling of the health-conscious, hipster foodie crowd. But the fact is, it’s been around for ages, and generations have used it not only as a cooking ingredient, but also as a health tonic. We’re not claiming any medical miracles, but blackstrap molasses is higher in iron, potassium and calcium than the ordinary stuff. It’s considered the healthiest of the molasses since most of the sugar has been removed during the boiling process, while the nutrients and minerals remain. (While regular molasses is boiled twice, blackstrap molasses goes through three boilings.)
It also has a stronger, more robust flavor – ideal for that tired old baked bean recipe and other dishes that beg for a little “kick.” Taste the difference by using blackstrap molasses in place of regular in your favorite recipe! Or, try one of these:
Looking for raw honey? We’ve got it. Gathered only from honeybees in Ohio, it’s one of the purest forms of honey. Non-filtered, gently strained and 100% unpasteurized, so all the healthful enzyme properties are preserved.
Recipes from this article
Time Gone By Brown Bread
3
Ingredients
- 2 1/3 c . boiling water
- 1 c . old-fashioned oats
- 1/2 c . butter
- 1/3 c . blackstrap molasses
- 5 1/2 c . white flour
- 5 tsp . yeast
- 2 tsp . salt
Instructions
- Place the oats, butter and molasses in a large mixing bowl and pour the boiling water over them. Stir gently until all are mixed. Allow to cool until lukewarm. Add yeast and salt and mix well. Gradually add flour, mixing until a smooth dough forms. Allow dough to rise until doubled. Divide dough into three portions and place in greased loaf pans. Let rise until doubled. Bake at 375 F for 40 minutes. Cool on a wire rack before removing from the loaf pans.
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