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. Our Santa Clara Organics™ Molasses Granules are crafted with these dietary considerations in mind.

If you have a food allergy to any ingredient in one of our recipes, please use an alternative ingredient.

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. 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 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! Happy cooking!

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Recipes:

1) BBQ Sauce 

 

 

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, and 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) John's Apple Crisp 

 

 

 Ingredients:

•     2 dozen medium-sized tart apples (such as Granny Smith) peeled
•     ½ a lemon’s fresh juice
•     1 cup gluten-free flour of your choice
•     3/4 cup gluten-free pancake mix
•     ¼ cup almond flour
•     1 cup Santa Clara Organics™ Molasses Granules
•     2 tsp. baking powder
•     2 tsp. cinnamon
•     ¾ cup coconut oil, melted
•     ½ cup coconut or plain tap water

Instructions: 

1. Pre-heat oven to 375 °F & line a 9 x 13” pan with parchment paper.
2. Sift together all dry ingredients. Add melted butter, so the mixture resembles crumbs, as in making pie crust.
3. Add in coconut or plain water to make the mixture damp to wet, depending upon taste. *Note: Amount above will make for a relatively wet mix. Mix thoroughly.
4. Cover mix and set aside.
5. Meanwhile, peel and core two-dozen medium sized apples or amount to fill the pan fully with slices. Liberally sprinkle lemon juice over the apple slices to keep them from browning and add moisture.
6. Fill the pan with apple slices and top with the mixture, by pressing it gently down into the top of the apples. Fully cover apples with crumble mixture for full flavor, or sparingly for a lower calorie dish. Amount made above should fully cover the apples.
7. Bake for 30-40 minutes until the crust is a dark golden brown. Serve with your favorite dairy-free sweet accompaniment, such as vegan vanilla ice cream or coconut yoghurt.

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3) 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 Organics™ Molasses Granules
• ¾ cup cocoa powder
• 1 tsp vanilla extract
• ½ tsp salt
• 1 tsp baking powder
• ¾ tsp baking soda
• 1¼ cups gluten-free flour 

CHOCOLATE GANACHE (optional)

• One bar of dark (70% cacao) vegan chocolate
• A heaping 1/3 cup of full-fat coconut milk

Instructions:

1. Heat the oven to 350° F 
2. Line a loaf cake tin with a large strip of parchment paper.
3. Brew a strong coffee, measure out 60 ml / ¼ cup and pour it over the coconut oil to melt it.
4. Slice beetroot thinly and place in a blender with coffee-oil mixture and lukewarm plant milk. Blend until the mixture is smooth and there are no pieces of beetroot left.
5. Transfer the beetroot mixture to a large mixing bowl.
6. Stir in sugar.
7. Place a sieve over the bowl and sift in cocoa powder, salt, both raising agents and flour in three batches.
8. Fold dry ingredients into the wet ingredients.
9. Once the mixture is uniform, transfer it into the prepared baking tin and bake for about 55-57 minutes, until a toothpick comes out clean of cake crumbs. *Note: You should only fill the cake tin ¾ of the way up prior to baking.
10.  Allow the cake to cool down completely after baking and before icing.

CHOCOLATE GANACHE (optional)

1. Break the chocolate up into small pieces and place in a large bowl.
2. Warm coconut milk in a small pot until it reaches an almost boiling point. Pour hot coconut milk over the chopped chocolate and let it sit for 5-10 minutes, DO NOT STIR straight away. Whisk or stir gently with a rubber spatula, until it’s combined with the coconut milk into a smooth and glossy chocolate ganache. Let it thicken just a little before applying to the cold cake – it will harden as it cools. Decorate with chocolate shavings before serving if you wish. *Tip: Cut the iced cake with a warm knife for a neater slice.

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4) Molasses Ginger Cookies

 

Ingredients:

• 1 cup almond flour 
• 1 cup oat flour (i.e. rolled oats pulsed in a food processor)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup solidified unrefined coconut oil
• ¼ cup Santa Clara Organics™ Molasses Granules
• 3 Tbsp blackstrap molasses
• 1 tsp vanilla extract
• 1 Tbsp non-dairy milk

Instructions:

1. Preheat the oven to 350°F & line a baking sheet with parchment paper. In a large bowl, combine the almond flour, oat flour, ginger, cinnamon, baking soda, baking powder and salt. Sift together then set aside.
2. In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, St. Claire's Organics Molasses Granules, molasses, vanilla extract, and milk. Cream together on medium speed for about 1-minute.
3. With the mixer running on low speed, add the dry ingredients to the bowl in two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides and mix again, as needed. If for some reason your dough is too sticky to handle, try refrigerating it for at least 30 minutes to help the coconut oil solidify.
4. Take 1 and 1/2 to 2 tablespoons of dough and roll into a ball. Sprinkle with St. Claire's Organics Molasses Granules (if desired). Place 2-3 inches apart on the baking sheet & bake cookies for about 10-12 minutes, until they are puffy and just starting to spread. Be sure to peak through the oven door when checking on them rather than opening it and letting the heat out. If they seem undercooked at first, don’t worry! They will harden as they cool.
5. Allow cookies to cool on the baking sheet for at least 10 minutes. Store in an airtight container for up to 7 days at room temperature.

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5) Fruit Compote

 

 

Ingredients:

• 3 cups berries of choice (fresh or frozen) 
• 3 Tbsp Santa Clara Organics™ Molasses Granules
• 1/2 tsp lemon juice 

Instructions:

1. Add berries to a small saucepan and sprinkle with sugar and lemon juice.
2. Heat the berries on medium-low until they start to release their juices.
3. Stir constantly and continue to heat the berry sauce until after it has boiled for about 30 seconds.
4. Remove from heat and allow to cool slightly.  Serve either hot or refrigerate and serve cold later.

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6) Lemon/Limeade

 

 

Ingredients:

• 6 cups water, divided 
• ½ cup St. Claire's Organics™ Molasses Granules
• 1 cup freshly-squeezed lemon juice, lime juice, or a blend of both, seeds removed. Pulp may remain.

Instructions:

1. Combine 1 cup of water and ½ cup St. Claire's Organics Molasses Granules in a small saucepan. Place over medium-low heat and stir until granules are dissolved. Remove from heat and set aside. Allow simple syrup to cool for 10 minutes.
2. Pour 1 cup freshly-squeezed lemon juice into a pitcher. Add simple syrup & stir.
3. Add remaining 5 cups of water and stir well. Pour over ice and serve, or transfer to a refrigerator and allow to chill for several hours before serving.

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7) Jam

 

 

Ingredients:

• 3 pounds fruit cut into chunks if large & if stone fruit, pitted 
• 1 1/2 cups Santa Clara Organics™ Molasses Granules
• ¼ tsp salt 
• 2 Tbsp fresh lemon juice

Instructions:

1. Stir together fruit, sugar & salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved & simultaneously mashing fruit with a potato masher. Add lemon juice & continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to the back of a spoon and holds its shape when you run a finger through it, 10 to 12 minutes. Skim foam from top & discard.
2. Ladle into clean , sterilized containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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8) Granola

 

 

Ingredients:

• 1/2 cup unsweetened coconut flakes
• 2 cups slivered raw almonds (slivered almonds are best)
• 1 1/4 cup raw pecans
• 1 cup raw walnuts
• 3 Tbsp chia seeds
• 1 Tbsp flaxseed meal
• 1 1/2 tsp ground cinnamon 
• 2 Tbsp Santa Clara Organics™ Molasses Granules
• 1/4 tsp sea salt
• 3 Tbsp coconut oil
• 1/3 scant cup maple syrup
• A splash of orange juice
• 1/4 cup dried apricots, roughly chopped (or other dried fruit of your choice)
• 1/4 cup roasted unsalted sunflower seeds (optional)

Instructions:

1. Preheat oven to 325°F & position a rack in the center of the oven. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, St. Claire's Organics Molasses Granules, and salt.
3. In a small saucepan over low heat, warm the coconut oil, maple syrup, and orange juice & stir. Once heated through and combined, pour over the dry ingredients (except the dried apricots & sunflower seeds) and mix well.
4. Spread the mixture evenly onto the baking sheet (may require two depending on size) and bake for 20 minutes. Remove from the oven, add the dried apricots roasted sunflower seeds, and stir.
5. Increase oven heat to 350°F and return to oven for another 5-8 minutes, or until deep golden brown.
6. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
7. Once the granola is visibly browned and done cooking (about 25 minutes), remove from the oven and let cool completely.
8. Break into bite-sized pieces & store in a container with an air-tight seal. It should last for 2-3 weeks.

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9) Blueberry Muffins

 

 

Dry Ingredients:

• 2 cups finely ground gluten-free oat flour (made by pulsing rolled oats in a food processor)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Wet Ingredients:

• A heaping ½ cup non-dairy milk of your choice
• 1 Tbsp fresh lemon juice
• 3 Tbsp coconut oil, melted
• ¼ cup Santa Clara Organics™ Molasses Granules
• ¼ cup maple syrup
• 1 tsp vanilla extract

Add-in Ingredient:

• 1 ½ cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with muffin liners. Set aside.
2. In a large bowl, sift together all the dry ingredients: oat flour, baking soda, baking powder and salt.
3. Add milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with the milk.
4. In a medium bowl, whisk together all wet ingredients: milk, lemon juice, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
5. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
6. Pour batter evenly into prepared muffin tins—filling each cup all the way to the top for a smaller quantity of big, round-topped muffins, and ¾ of the way for a larger quantity of smaller muffins. Optionally, press blueberries into the muffin tops. Bake for 22-30 minutes. When a toothpick inserted in the center of each comes out clean, they’re done.
7. Place muffin tin on a cooling rack to cool for 20 minutes. Remove muffins from muffin tin and transfer to a cooling rack to cool completely, about 1-2 hours. 

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10) Roasted Acorn Squash

 

 

Ingredients:

• 3 acorn squash, halved lengthwise and seeded
• Extra virgin olive oil, for drizzling
• Maple syrup, for drizzling
• ¼ cup Santa Clara Organics™ Molasses Granules
• Chopped fresh sage and/or rosemary
• Sea salt and freshly ground black pepper
• Suggested (optional) additions: Chopped fresh herbs (such as Italian parsley), toasted, crushed hazelnuts, and/or fresh pomegranate seeds

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Place the acorn squash halves on the baking sheet cut-side up. Drizzle with olive oil, maple syrup, and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the St. Claire's Organics Molasses Granules, sage and/or rosemary into the center of the squash and roast until tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.

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11) Candied Orange Peel

 

 

Ingredients:

• 4 large oranges, ¼ inch of top and bottom cut off
• 3 cups Santa Clara Organics™ Molasses Granules, divided
• 3 cups water
• (Optional) vegan chocolate, melted 

Instructions:

1. Cut peel on each orange into 4 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into ¼-inch-wide strips. 
2. Bring water & St. Claire's Organics Molasses Granules to a boil in a large saucepan over medium heat, stirring to dissolve. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain on parchment paper.
3. Toss peel in St. Claire's Organics Molasses Granules, to coat, on a rimmed baking sheet, separating strips. Lift peel from remaining granules & transfer to a sheet of parchment paper. Let stand until coating is dry. Store, as is, in an air-tight container at room temperature, or dip ends in vegan chocolate of your choice, once cool and dry.

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12) Baked Apples 

 

 

Ingredients:  

• 4 large apples
• 3 Tbsp raisins
• ½ cup walnuts, chopped
• 2 Tbsp coconut Oil
• ¼ cup Santa Clara Organics™ Molasses Granules
• ½ tsp vanilla Extract
• 2 tsp cinnamon
• 1/8 tsp nutmeg

Instructions: 

1. Preheat oven to 350°F and line a baking pan with parchment paper.
2. Core the apples, making a pocket in the center of each.
3. Melt the butter and molasses granules in a small saucepan over medium heat.
4. Add the cinnamon, nutmeg, and vanilla extract and stir to incorporate.
5. Add in the walnuts and raisins and mix.
6. Divide the filling evenly among the apples, filling the holes you created earlier by coring. Tamp filling into apple centers. Sprinkle any remaining filling over the top of the apples.
7. Cover the dish with aluminum foil and bake until the apples are soft, approximately 40 minutes.

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13) Chia Pudding Cups

 

Ingredients:  

• 1 (15 oz.) can of full-fat coconut milk
• 1 Tbsp Santa Clara Organics™ Molasses Granules.
• 1 tsp. vanilla
• 1/2 cup chia seeds
• 1/8 tsp fine sea salt (optional)

Instructions: 

1. Shake the can of coconut milk to blend the cream and water. Pour the coconut milk into a bowl or container (it's okay if it's not perfectly blended).
2. Whisk in the molasses granules & vanilla until everything is smooth and blended. 
3. Whisk in the chia seeds so they're evenly distributed.
4. Cover and chill in the fridge for at least an hour to set into a pudding. Give it one more stir before serving.
5. Add nuts and fruit to suit your tastes.

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14) Grilled Peaches

 

 

Ingredients:

• 4 ripe peaches, halved & pitted
• 2Tbsp Santa Clara Organics™ Molasses Granules.
• Extra virgin olive oil for drizzling
• ½ tsp cinnamon
• ½ tsp salt
• Mint leaves for garnish (optional)

Instructions: 

1. Heat grill to high. In a small bowl combine molasses granules, cinnamon and salt. Brush peaches with the olive oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the molasses granule mixture & garnish with mint leaves. 

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15) Marmalade

 

 

Ingredients:

• 4 medium oranges, peeled (save the peel)
• 1 cup Santa Clara Organics™ Molasses Granules (adjust based on sweetness of oranges)
• 5 Tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions: 

1. Wash and peel oranges. Using a very sharp knife separate the peel from the pith of two of the oranges. Chop the peel relatively uniformly to a small dice.
2. Segment the oranges and roughly chop them.
3. Place the orange flesh and zest in a heavy-bottomed pot on medium heat.
4. Stir often.
5. When the liquid starts to evaporate, add the molasses granules and keep stirring. 
6. Simmer for 20-25 minutes, until thickened.
7. Add lemon juice and vanilla.
8. Ladle into clean , sterilized containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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16) Banana Bread

 

 

Ingredients:

• 1 batch of flax egg (1 flax egg = 1 Tbsp flaxseed meal + 2.5 Tbsp water)
• 3 medium ripe bananas (3 bananas yield ~1.5 cups)
• 1/4 heaping cup unsalted almond butter (or sub other nut or seed butter)
• 3 Tbsp avocado oil (or melted coconut oil)
• 1/2 cup Santa Clara Organics™ Molasses Granules.
• 2-3 Tbsp maple syrup
• 1/2 tsp salt
• ¾ cup non-dairy milk of your choice
• 1 Tbsp baking powder
• 1 ¾ cup almond meal, walnut meal, or pecan meal (ground from raw nuts)
• 1 ¼ cup gluten-free flour
• 1 ⅓ cup gluten-free oats
• ½ cup chopped raw walnuts

Instructions: 

1. Preheat oven to 350°F and line a loaf pan with parchment paper.
2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes. Then add ripe, peeled banana and mash well with a fork until smooth.
3. Add almond butter, oil, molasses granules, maple syrup, salt, and dairy-free milk and whisk to combine. 
4. Add baking powder, nut meal, gluten-free flour, and gluten-free oats. Stir well to combine. Add half of the walnuts and stir to combine.
5. Pour into the pan and smooth with a spoon. Top with remaining walnuts. 
6. Bake for 1 hour to 1 hour 15 minutes, until it feels firm, looks golden brown on top and a toothpick comes out clean.
7. Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble. 
8. Store leftovers covered at room temperature for up to 4-5 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through.

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17) Rice Pudding

 

 

Ingredients:

• 5 cups full-fat coconut milk
• 1 cup white basmati rice 
• 1/3 cup raisins (optional)
• 1/8 cup Santa Clara Organics™ Molasses Granules.
• 1 tbsp vanilla extract
• 1 tbsp cinnamon
• pinch salt
• ¼ cup toasted walnuts, chopped

Instructions: 

1. Add coconut milk, rice, molasses granules, salt, cinnamon and raisins (if using) to a large-sized heavy-bottomed pot and place it on the stove on medium heat
2. Bring to a boil and turn down the heat to low
3. Simmer for 20-25 minutes, stirring frequently, until it reaches the consistency you like.
4. Stir in vanilla
5. Turn off the burner and put the lid on the pot and let it stand for ~10 minutes (this will soften the rice even more)
6. Serve garnished with toasted, chopped walnuts

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18) Pumpkin Pie

 

 

Ingredients:

For the Crust:

• 2 cups blanched almond flour
• 2 Tbsp Santa Clara Organics™ Molasses Granules.
• ¼ tsp salt
• 2 heaping Tbsp coconut oil
• 1 chia egg (Note: To make a chia egg, mix together 1 tablespoon of ground chia seeds and 2 1/2 tablespoons water. Let sit for 5-15 minutes or until goopy like an egg.)

For the Filling:

1. 1 1/3 cups raw unsalted cashews, soaked and drained (*Note: To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit for 2 hours.)
2. 1 cup maple syrup, room temperature
3. 2 Tbsp St. Claire's Organics Molasses Granules 
4. 1 15-ounce can pumpkin puree 
5. 2-3 tsp pumpkin pie spice
6. 1 tsp vanilla extract
7. ¼ tsp salt 

Instructions:

1. Position the rack in the lower third of the oven and preheat it to 350 °F 
2. Prepare the crust by pulsing the ingredients in a food processor. Pulse just until a ball forms. 
3. Press the mixture up the sides and over the bottom of a 9" pie plate and place it in refrigerator, while preparing the filling. After 20 minutes of baking, the sides of the pie pan may need a shield of foil to avoid scorching. 
4. Blend all the filling ingredients in a high-powered blender at medium or high speed for about 1 or 2 minutes or until completely creamy and no lumps remain.
5. Pour the filling over the unbaked pie crust and bake for 45-55 minutes or until the topping looks slightly puffy and has turned slightly brown. The pie will still be quite soft but firms up as it chills.
6. Let cool completely, about 2 hours, and then refrigerate for another 2 hours. Best served on the day of making or the next day. Keep refrigerated for up to 2 days and freeze leftovers after that. 

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19) Pineapple Upside down Cake

 

 

Wet Ingredients:

• 1/2 cup coconut oil 
• 1/2 cup water 
• 2 tsp pure vanilla extract 
• 1 cup almond milk or unsweetened sot milk 
• 2 tsp apple cider vinegar 

Dry Ingredients:

• 2 cups gluten-free flour 
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1/2 cup Santa Clara Organics™ Molasses Granules.
• Pinch of salt 

Additional Ingredient:

• ½ of a fresh pineapple peeled and sliced into 1/4-inch-thick slices

Instructions:

1. Preheat the oven to 350 °F and line a 8x8 round cake tin with parchment paper.
2. Slice the pineapple. Arrange pineapple on top of parchment paper in concentric circles, overlapping pieces slightly.
3. For the cake batter, combine all the wet ingredients in a large bowl. Sift in the dry ingredients and mix just until smooth, about 1-2 minutes.
4. Spoon cake batter on top of the pineapple and spread into an even layer. 
5. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
6. Allow to cool in the tin on a wire rack for 10 minutes, then turn the cake upside down on a cake plate, and remove the parchment paper. 
7. Slice and serve. 

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20) Banana Nut Smoothie

 

 

Ingredients:

• 2 cups non-dairy milk of your choice
• 2 large, ripe bananas, peeled and sliced
• 2 Tbsp nut butter of your choice
• 2 cups ice cubes
• 1 Tbsp Santa Clara Organics™ Molasses Granules.
• 1 tsp vanilla extract
• A few pinches ground nutmeg and cinnamon

Instructions:

1. Place all ingredients in a blender and blend until smooth.
2. Pour the smoothie into 3 glasses and sprinkle each with additional cinnamon and nutmeg (optional).

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21) Classic Caramels

 

 

Ingredients:

• 1/4 cup coconut oil
• 1 1/2 cup  Santa Clara Organics™ Molasses Granules
• 1/2 cup corn syrup
• 1 cup coconut cream or coconut milk
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Add coconut oil, molasses granules and corn syrup to a heavy bottomed pan. (a heavy bottomed pan helps regulate the heat more so it doesn’t burn)
2. Stir until coconut oil melts and the sugar and corn syrup start to melt too.
3. Whisk in coconut cream and salt and bring to a boil.
4. Place a candy thermometer on the side of the pot to check for the temperature, it is wise to also have a glass of ice water next to the pot and check the caramel’s candy stage by spooning a little out and into the ice water. Feel with your hands to see what the texture is. I usually will eat the candy I test to check for the right texture and chew so it’s not too tough on my teeth. The ice water test is more accurate than the thermometer so always do it. I will even forego the thermometer all together because the ice water test works so well.
5. Once at desired stage, add vanilla and stir then remove from heat.
6. If you have cooked the mixture a little too much then add a little more coconut milk and stir, then re-test your caramels stage in the ice water again.
7. Pour out caramel onto a parchment paper lined cookie sheet and let it cool before cutting it.
8. If you are dipping caramel apples in it, it’s best to dip right after you pull the caramel off the stove and just after the boiling stops.