At St. Claire’s Organics, we believe in giving back, so 10% of our profits are donated to the EthnoMedicine Preservation Project® to preserve the medicinal plant knowledge of indigenous cultures.

We’re proud to produce certified organic, vegan products, free from known allergens, gluten, grain, and GMOs, so our Santa Clara Organics™ Molasses Granules recipes are crafted with these dietary considerations in mind.

*Please ensure that if you have a food allergy to any ingredient in one of our recipes, please use an alternative ingredient instead.

Santa Clara Organics™ Molasses Granules are created by evaporating the freshly pressed juice from the stalks of the sugar cane grass (Saccharum officinarum). Our process requires no bleaching, irradiation, or further refining, and is considered the purest form of extraction from this ancient grass. Because Santa Clara Organics Molasses™ Granules are derived from the simple evaporation of moisture, they are naturally low on the glycemic index, and the vital nutritional elements of the plant—its minerals, amino acids, and vitamins—remain intact.

You can use our Santa Clara Organics™ Molasses Granules to sweeten everything from your favorite Tea or Coffee, to Gazpacho, Cole Slaw, BBQ Sauce, or Apple Crisp! Simply replace one half the amount of sugar a traditional recipe calls for with our Santa Clara Organics™ Molasses Granules.

Naturally, we’re a bit biased, but we believe that once you’ve tried Santa Clara Organics Molasses™ Granules, you’ll never go back to using more processed sugars.

We welcome recipes from customers and love hearing new ways that our Santa Clara Organics™ Molasses Granules can be used! Bon Appetit!

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Recipes:

1) BBQ Sauce

 

BBQ Sauce Image

 

Ingredients:

  • 2-4 Tbsp olive oil
  • 1 small red onion, finely diced
  • 3 small garlic cloves, finely diced
  • ½ tsp salt
  • ½ tsp ground red chilli
  • ½ tsp ground coriander seed
  • ¼ tsp ground cloves
  • 1 ripe tomato, diced
  • 1 fresh, ripe peach, pitted
  • 1 sour apple (such as Granny Smith), diced
  • 2 Tbsp tamari OR 3-4 dried porcini mushrooms soaked in boiling water until soft, then pureed with 1 tsp. salt
  • 2 Tbsp apple vinegar
  • 2 Tbsp Santa Clara Organics™ Molasses Granules
  • 1 Tbsp fresh rosemary, thyme, lemon thyme, Italian parsley, or a blend of any combination
  • ¾-1 tsp smoked paprika
  • Salt & black pepper, to taste

Instructions:

  1. Heat 2 Tbsp of olive oil (or more) enough to coat the bottom of a medium cast iron pan. Once the oil is shiny, add the chopped onion and fry on a low heat until almost translucent, stirring from time to time.
  2. Add chopped garlic. Continue stirring frequently until the onion and garlic have caramelized.
  3. Add the salt, red chilli powder, ground coriander, and cloves to the onion mixture (as well as fresh rosemary, if using).
  4. Add the chopped apple, and stir around. When the apples have browned a bit, add the tomato and peach. Once they have broken down, add either tamari OR the porcini mushroom blend and apple cider vinegar. Finally, add the molasses granules, remaining herbs, smoked paprika, and pepper. Simmer on low heat until the mixture becomes smooth in texture (about 20-30 min). Add a splash of water from time to time if the pan looks dry or is in danger of scorching.
  5. Once the ingredients have cooked down, transfer to a blender and add a trickle of water while blending to achieve ketchup consistency. (*Be careful not to overfill the blender or food processor you’re using, and be aware that the heat from the freshly-cooked ingredients may pop the top off of a blender. So, keep your hand firmly on the top while blending.) Scrape down the sides of whichever machine you’re using, to ensure consistent, smooth BBQ Sauce.
  6. Taste for seasoning and add more if needed.
  7. Place in an air-tight container (if using later) or marinate your protein of choice immediately (Try adding it to roasted diced green chili & beans of your choice, as one option).

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2) Chocolate Beetroot Cake

 

Chocolate Beetroot Cake

 

Ingredients:

CAKE

  • ¼ cup freshly brewed strong coffee
  • ¼ heaping cup coconut oil
  • 1 heaping cup beetroot, peeled and loosely chopped (if using raw, or boiled whole and then the skin slipped off)
  • ¾ cup Non-dairy milk of your choice, lukewarm
  • ½ cup Santa Clara Organic™ Molasses Granules
  • ¾ cup cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 1 cup einkorn flour or non-gluten alternative
  • ½ tsp baking soda
  • 1 ½ tsp baking powder

FROSTING