Skagit Food Co-op blog:

The Bounty of Bulk

Bounty of (Bulk) Black Strap & Recipe

What is molasses? Simply put, it’s a natural sweetener, also known as sweet sorghum syrup or black treacle. Molasses is a reduction of sugar cane that can be nutritious as well as delicious, as each tablespoon contains up to 10% daily value of magnesium, 20% daily value of iron, and 10% daily value of calcium. Look for high quality molasses (and other alternative sweeteners) in your Co-op’s Bulk Department.

How does cane sugar transform into black strap molasses? The final pressing of sugar cane (often the third) results in a dark and rich-tasting syrup traditionally known as molasses. It’s a main ingredient in licorice candies, BBQ sauces, gingerbread, molasses drop cookies, and shoo-fly pie. This syrup has an earthy, smokey sweetness — use it in your favorite baking recipes or try it as a sweetener for coffee, tea, or hot chocolate.

The Co-op stocks Aunt Patty’s Unsulphured Blackstrap Molasses, named for the company’s co-founder Pat Turanski. Find Aunt Patty’s Unsulphured all natural Blackstrap Molasses in bulk bin #7463 for only $1.79 per lb.

Aunt Patty’s Gingerbread Cake Recipegingerbread

Ingredients:

  • 1 egg, beaten
  • ½ cup Aunt Patty’s Coconut Sugar
  • ½ cup Aunt Patty’s Blackstrap Molasses
  • 5 tbsp butter, melted
  • ²∕³ cup cold water
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • ½ tsp salt
  • Whipped Cream (optional)

Directions: Combine egg, sugar, molasses, butter, and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8 inch square baking pan. Bake at 350° for 20-25 minutes.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.