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  • 10th March 2014

    Organic Rapadura Sugar

    Every time I get back from a run there seems to be a different type of sugar being released! White, raw, coconut, brown, and the topic for this week, Rapadura (sometimes called Panela). Hopefully in some sort of non-rambling way I can shed some light on this product.

    Rapadura is the pure juice taken direct from the sugar cane, evaporated over low heat and then ground into the grey colour powder you can grab from Nana's. It is one of the healthier options as far as sweeteners go as the powder has not been processed to a high temperature and the molasses still remains in-tact. Therefore, the mineral and vitamin nutritional qualities remain (potassium, magnesium, calcium and phosphorous). An added benefit is that it also contains vitamin A and B and is low in calories (only 15 calories per 4g serve). Another positive of Rapadura is that because of the molasses content it is sweeter….so you need less!

    So, whilst sugar should only be consumed in moderation, the un-refined versions are certainly a better option than their white and processed counterparts. So how is it used? I would use Rapadura interchangeably for normal sugar. Coffee, baking….however you use sugar, reach for the better option in Rapadura

    As I did last week, I am trying to expand my knowledge and skills in preparing recipes for the blog. I decided to try something different again this week and make a tomato and capsicum chutney. I am a sucker for chutneys and relishes so it was bound to be a winner….in saying this though, I couldn’t try it! I realized the recipe said to bottle up the chutney when cooked and leave for a week or two before eating! AHHH TORTURE! But, let me tell you, if the smell is anything to go by, it is going to be AMAZING! I will report back in a future blog how it goes though! So, for now, use up your old sugar, or just toss it out and give the sweet flavours of rapadura a go!


    Tomato and Capsicum Chutney

    Three 400g tins of diced tomatoes

    2 onions chopped

    2 red capsicums chopped

    Half cup of white wine vinegar

    1 cup rapadura sugar

    1 tbsp salt

    grated rind of one lemon and one orange

    Half teaspoon black pepper

    1 tsp ground ginger

    Combine everything in a slow cooker and let it cook away, stirring every couple of hours, for half to a full day until thickened. Let it cool, spoon into jars and leave in the fridge for a week or two before using.

    Rapadura Tomato and Capsicum Chutney      Organic Rapadura Sugar

    Matt Grills


    Matt Grills

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