You guys, it’s Friday. AND, it’s a Blue Moon tonight! I’m so excited! As soon as I finish work today, I’m going to get some cheese, crackers and wine and then I’m dashing off home to enjoy them with Jared on our balcony as we take in the sight of the moon. There are a lot of emotions and energies associated with the Blue Moon, and I’ll delve a little more into how it’s affected me (hippie alert!) this week in a post tomorrow.
For now though, I wanted to quickly share a little recipe I threw together the other day when I found that our store had restocked organic and unsulfured blackstrap molasses.
Molasses is the sticky by-product that is made during the processing of sugarcane juice into your regular white sugar. However, unlike their nutrition-less mass produced/consumed white sugar counterpart, blackstrap molasses is actually quite rich in minerals such as iron, magnesium, copper and calcium. It’s also low GI, making it a great natural sweetener for diabetics. Yet despite all this, it’s not very well known, and is actually mostly given to livestock in their feed. Go figure!
The first time I heard about molasses was a few years ago when I was reading the Little House books (thanks Sis for getting into the books!), and in the stories the girls made candy out of molasses and snow (which sounds amazing by the way – why can’t it snow in Sydney?). I eventually forgot about it, until I was unpacking the stock at work this week and saw a whole box of them. I use honey a lot in my baking recipes as a sugar substitute and I wanted to do the same with the molasses.
I was craving some muesli biscuits, so that’s the recipe I went for. I’ve made muesli biscuits before, and this recipe is kind of based on my previous one but with a few changes. I added freshly grated ginger, some crushed cloves and a dash of cinnamon to spice them up a little, and swapped out most of the honey for molasses.
The molasses gave the biscuits such a rich colour, and made the mix a little wetter than my other biscuits so placing them on the baking tray required a little extra work. I basically just scooped up the mix with one spoon, and scraped it off the spoon onto the tray with another spoon. Make sure to leave about inch between biscuits as they will spread a little while baking.
I took them out of the oven while they were still slightly soft. They do harden once cooled, and this ensures that they are still soft and chewy in the middle while being a little crunchy on the outside.
Jared and I scoffed down a couple before they even cooled properly! The molasses gave it a subtle sweetness and a depth in flavour I can’t quite describe. Definitely little richer in flavour than honey. I loved it. I can’t wait to use it in more of my baking!
If you feel like being a little adventurous and adding molasses to your baking too, just make sure the one you buy is blackstrap, unsulphured and organic!
- 1 cup buckwheat flour
- 1 cup rolled oats*
- 1/4 cup sulphur free sultanas
- 1 teaspoon baking powder
- 10 cloves, ground**
- 1 and 1/2 teaspoons of grated ginger
- 1 teaspoon ground cinnamon
- 1 egg (preferably organic and free range)
- 1/3 cup blackstrap molasses
- 2 tablespoons honey
- 1/4 cup melted coconut oil
- Pre-heat oven to 160 degrees celcius.
- Combine all dry ingredients in a large mixing bowl.
- Add the wet ingredients to the dry and mix until well combined.
- Add spoonfuls of the mix onto a lined baking tray, making sure to leave about an inch border around each biscuit. You should get approx 12 biscuits.
- Bake in the oven for 10mins, or until biscuit is nice and golden, but still slightly soft in the middle.
- Let them cool for 10 minutes on a cooling rack before eating.
- * Use gluten free oats or quinoa flakes to make this gluten free.
- ** I ground up my cloves with a mortar and pestle. If you don't have one, feel free to replace the cloves with a teaspoon of allspice.