Blackstrap Molasses

[Poppet]

It's suppose to be really healthy, heaps of vitamins and minerals and shit.

But it is also disgusting. I couldn't eat a teaspoon, so I spread the teaspoon over slices of apple, it was disgusting, I had to hold my nose while eating it so I didn't get nauseous.

What do you do with this stuff?

[frank language]

Well, actually I was taking great quantities of it by the spoon when I was giving platelets regularly, to build my hemoglobin up. I don't find it to be bad at all, which is a good thing, because I had to take a lot of it.

(Isn't it thecatspajamas whose ".sig" is, "I eat nutritional yeast by the spoonful"? Now that's some nasty stuff!)

[tipsy]

i used to hate blackstrap mollasses, but now i tolerate it well:)

i usually put a tablespoon in a glass of warm water and stir untill it disolves & adding a bit of lemon juice can make it nicer!



(frank language, what kind of nutritional yeast have you tried? at first i thought i hated it too! till i found the flakes... now i actually crave the taste of it!)

[BlackCats]

I have never tried blackstrap molasses it is supposed to be good nutritionally.
Is it sweet? I imagine it to be like treacle?

I have never tried nutritional yeast, quinoa, tempeh, seitan...loads of stuff....

[harpy]

I have had a tbsp mixed into a glass of orange juice now and then - the vitamin C in the orange juice is supposed to help with the absorption of the iron. I can't say I found it too pleasant though. :p

[twinkle]

gingerbread! :)

You can get all the vitamins and minerals in it from other places though, so if you can't stand it just eat something else :p

[RedWellies]

heaps of vitamins and minerals and shit.

But it is also disgusting.
Maybe that's the sh*t you can taste?

[puffin]

I think it is ok, i often use it when making cookies or flapjacks. Don't think i could just eat the stuff on its own but its really good in baking.

[Gorilla]

i bought a big jar of blackstrap molasses because it was an ingredient in a recipe i was going to try. i think i forgot what the recipe was though, because i've never even opened it and it's still sitting in my cupboard. :o

[puffin]

*Invites self around Gorilla's and bake's cookies*

[whalespace]

I love love love, black strap molasses...I regularly consume a kilo of the stuff in a week.

Calcium, iron, zinc, iodine ...and 60 percent sugar....

GRRRRRRRRRRRR.

:D
I stink.

[auntierozzi]

I love it too and had to ask our local health food shop to get a bigger supply in especially for me. I drink a spoonfull in a cup of hot soya milk atleast once a day. My children like it too and call it tigger medecine...(although strictly I think Tigger prefers malt extract..which is also good..)

[RMS]

Maybe that's the sh*t you can taste?

Heehee . . . mmmm poopstrap molasses. RW strikes again! :p (Someone had to say something! It was funny!)

[Poppet]

Heh cute.

Yeah it's sweet, way too sweet (never a fan of sweet things),
but mostly it's the bitter poison like taste that gets to me.
But maybe thats just me, I also think lettuce and walnuts have the aftertaste of poison.
And cauliflower used to have that same quality when I was a kid, but I like it now, go figure.

I will try making lemonade using it, and if it's still too unbearable I will find a gingerbread recipe.

[Tibetan Snake]

I like it spred realy realy thick in a sarny.
I once had a jar smash in a back pack.
Ha Ha Ha. Peed right off.

[Yoggy]

Here's a great sounding recipe that uses 1/2 a cup of blackstrap molasses (though it serves 6-8). I'm going to try it one of these days, since I just got a big jar of blackstrap molasses that I have to use up.

Molasses Baked Beans (From "Viva Le Vegan")

2 cups dry navy beans, rinsed
20 cups water (to boil beans twice)
2 large red onions (4.5 cups)
3 cups water (for sauce)
1/2 cup blackstrap molasses
1/2 cup ketchup
3 tbsp tamari
2 tbsp apple cider vinegar
1 tbsp curry powder
2 tsp dry mustard
1/8 tsp ground cloves
2 dried bay leaves
black pepper to taste

In a large pot over high heat, combine the beans with 10 cups of water. Bring to a boil and let boil uncovered for 7-8 minutes (reduce heat if it begins to boil over). Drain and rinse beans and rinse cooking pot. Return beans to pot with another 10 cups water. Bring to a boil, reduce heat, and cook on medium-low heat partially covered for 30-35 minutes. Drain and rinse beans once more.

Preheat oven to 350˚ (176˚C). In a large casserole dish with a lid, combine the beans with the remaining ingredients. Cover and bake for 3.5-4 hours, stirring occasionally, until the sauce has thickened and beans are tender. To thicken sauce more, remove lid and cook for another 15 minutes or more. Remove bay leaves and serve.

[Sluggie]

I often put a spoonful into stews and savoury sauces especially tomato-based sauces which can be a bit too tart.

[Kevster]

Flapjacks work well in my opinion, but it makes a difference which molasses you use, did todays flapjack with Essential and it's pretty powerful stuff! I prefer the sweeter orgainic Meridian variety.

[Spud Addict]

I think it just tastes like liquorice. With the texture of eating a spoonful of golden syrup with lots of sugar in it.
I like the idea of trying it with hot soya milk though.
I guess you either love it or hate it.