I usually buy. I can find bulk fair trade organic sugar
much cheaper near me, and I always have molasses on hand. I prefer dark or blackstrap molasses
blackstrap molasses in baking since I like the strong and sometimes bitter (in the case of blackstrap) in gingerbread, bean recipes, or marinades. Not to be confused with my favorite sparkling water additive- pomegranate molasses 
/concentrate- one of those foods you find wandering around Whole Foods and can't resist buying. Anyways, I dare someone to make pomegranate sugar, I bet it would be tasty (they sell it as a sugar for rimming cocktail drinks
, usually in little metal tins that are quite pricey!
I also always keep Muscovado Sugar
on hand. It is my favorite fall sugar for cookies and dense breads. I like to keep some type of raw or large crystal sugar on hand and powdered sugar as well, but usually run out of those. Like Angry Chicken, I often make powdered sugar in my blender- I bet you could do it in a coffee grinder if you didn't have a blender. A coffee grinder is how I grind my oat + almond flour (which I only use small amounts of both here or there, but use the "whole" ingredient much more often. Almond flour seems to go rancid faster than I can use it [and again, whole almonds tend to be cheaper...])
No comments:
Post a Comment