Rapadura sugar is a natural sugar substitute that many people have never heard of before.
It’s 2nd on our list to cover in the natural sweetener series:
What we are covering:
- *What is raw honey? Benefits for health
- *Rapadura sugar <- todays post
- *Stevia sweetener pros and cons
- *Agave nectar vs honey
- *What is molasses & black molasses
- *What is erythritol?
- *Coconut sugar
- *Fructose vs sucrose
- *Best natural sweeteners – a comparison and wrap up
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What Is Rapadura Sugar?
Rapadura sugar is made from the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heat whilst being stirred with paddles. Then it gets ground to produce a grainy like sugar.
It has not been cooked at high heats nor spun to change it into crystals. Usually when sugar goes through the refining process they remove all of the beneficial, nutrient filled molasses. But rapadura sugar has not been separated from the molasses, meaning it still contains all the nutrient properties such as iron, vitamin C, potassium and other vitamins and minerals.
Rapadura sugar is usually produced organically, and does not contain chemicals or anti-caking agents. It can also sometimes be called called Panela depending where you live.
Rapadura is a whole food product which can vary in colour and flavour according to the sugar cane variety, soil type and weather. This is why one batch of rapadura sugar may be lighter or darker than the last batch.
How To Use Rapadura Sugar?
You can use rapadura sugar 1:1 as if it were regular sugar. It has a wonderful deep flavour and can be used in coffee, tea, to bake cakes, or anything else you can think of. It dissolves exactly the same way as sugar.
I use it to bake my husbands bread or in sweet treats I make on the odd occasion.I think it’s a good natural option because it does contain much of its original nutrient value and it tastes great too.
Jedha
P.S. Join us tomorrow for the pros and cons of stevia. Sign up to my weekly newsletter to be updated as we go through the series.
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