THIS is 33 lbs of Rapadura. It's a barely processed sugar cane. I use it in things like no bake cookies, cookies and such where I haven't figured out a good way to use honey and get the texture I like. You can measure it straight across in recipes. It has a toffe/molasses flavor.
Here's a close up.....Yikes - whose finger prints are those??? ::snort::
Here's a close up.....Yikes - whose finger prints are those??? ::snort::Just thought someone may wonder....
14 comments:
Yes, I have wondered what this foreign stuff is that you've talked about for so long!
Do you like Rapadura better than Sucanat. We do NOT like Sucanat at all! I have 9 lbs. to give to my girlfriend.
So, where does one buy Rapadura in that quantity? I bought a small bag at Expensive Oats this week to try it out, but if I'm going to use it regularly, I must find a cheaper source.
Sis:
The toffee taste sound real good to me.
I think probably the finger prints belong to "Cecil"!
l/p
I am still trying to decide which raw sugar we like best. Lately I have been buying C&H's Sugar in the Raw, but I also have either some Sucanant or Rabadura here, can't remember which! I got it at coop! They all have such a different texture and work different for different things. I like it best when I can use honey.
Kristine - it's so fun to have you commenting again. I have to rethink now - you are no longer looking at Pike's Peak while we converse. LOL
Kelly - I do like it better - but it's sort of similar. Can you buy a small pack? If not - I can mail you a sample. I buy it online. Our normal groceries don't carry it and the health food store is more spendy...I get it at efoodpantry.com
::snort:: Mom - you are right those MUST be t-rex tracks!
Jen - I also use honey when it will work. AND I started using Agave Nectar a bit ago for places where liquid sweetner will work well but I don't want the honey flavor. AN is made for a cactus like plant and has a low glycemic factor. NO TASTE but very sweet. Works great in my salad dressings that aren't supposed to taste like honey - and in tea.
Ooooooh we use that. It's called soft brown sugar here. We have various grades of raw sugar from golden all the way to molasses sugar, which is rather sticky.
I wonder why countries name products differently? Mind you, I don't suppose anyone here would buy something called rapadura. Sounds like a dinosaur or a geological strata!{vbg}
Dorothy - Rapadura is actually the name that the company who sells it here in America (Rapunzel) gave it.
I agree - sounds like a geological find - maybe Cecil brought it. LOL
Wow! I have never even heard of that stuff :-)
I bought some agave nectar from coop opens last month but haven't experimented with it yet. I also bought some Brown Rice Syrup, haven't played with it yet either. I actually bought it because one of my King Arthur recipes was calling for something similar and I decided to try this.
I think I saw some natural sugar alternatives in Walmart the other day. I meant to write it down and check it out. Thanks for the reminder.
Post a Comment