- January 5, 2015
- Natalie Chiko
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I have been using rapadura sugar and other whole food sugars in my baking for years, they taste delicious and boost the nutrition of baked goods.
Rapadura Sugar is a wholefood and it is certainly the good sugar! It is the least refined form of cane sugar with a good nutritional profile and because of its low processing it retains a high mineral and vitamin content. The result being that rapadura sugar has lower GI and higher digestability than ordinary crystallised sugar. It is a great whole food package when it comes to sweeteners.
Another name for whole sugar
Rapadura sugar is the Portuguese word for this unrefined sugar and it is also known as Panela by the Spanish and Gur and Jaggery in India. Which ever way you spell it this golden coloured, sweet, full bodied caramel tasting sugar is a great choice from sweetening your tea to baking a cake.
The process holds in the goodness
The sugar cane is cold pressed to extract the juice, then filtered of fibre and other impurities before the juice is heated at low temperatures to evaporate off the water. The resulting granules range from a dark brown to light golden colour with a rich molasses, caramel taste. These simply processed granules retain all the goodness of the sugar cane included a spectrum of minerals and vitamins including; Calcium, magnesium, phosphorous, cobalt, chromium, copper, zinc, manganese, vitamins A, C, B1, B2, B6, niacin, and iron.
How to use Rapadura Sugar
Rapadura can be used in any recipe that calls for sugar replacing refined sugar one for one. The only thing to be aware of is that Rapadura sugar has a full bodied molasses taste which, I love and so do my children, which can change the taste of your baked goods (for the better!) Rapadura sugar is featured in one of our organic baking mixes Olive Oil Grain Free Dark Chocolate Cake Mix.