Quoted from slyparrot

Molasses, Molasses......

Are there any "super light flavored" molasses out there?  It is the only sweetener I am allowed to have and I can't stand the smell or taste of it.  Yuk.  I did find a pomegranate molasses that is good but the flavor does not work well in most recipes.  No sweeteners at all is driving me insane!  No, I'm not a sweet junkie, but a little on occasions is wanted.
signed, an O-nonnie wanting a little sugar!

Have you ever tried vegetable glycerine Slyparrot? It is a very sweet liquid, rather like runny honey in consistency, and can be used in cooking or fresh. It is absolutely harmless.
Jenny

If you go over to the thread about Fisher Price Design, you will see that Dr. D. is just trying to find a way to please all his kids!

Hey, why did I get changed back to a scroll???????????  I wasn't complaining, I was just making an observation.  

I hit the refresh button, and that changed me over. Taswolf has some instructions on the Little fishes segment.
Jenny

Jenny, thanks for that info. I have already been over there and gotten Tas'   'structions. It's my daughter's puter that was doing it, after I did the refresh thing, I had all shields. There must be something wacky w/ her puter tho, because it keeps changing them back and forth.  Oh well.......not to worry. All will be well when I'm back at home or work.

Back to molasses (sorry!) -- Have any of you tried to buy organic Barbados molasses lately?  Wholesome used to make it (I a little bit left in the bottle), but it's not on their web site now, and none of my usual stores have it, just the blackstrap.

I have nothing against blackstrap, mind you, but the Barbados works better in some recipes, and the blackstrap in others.  They're certainly not interchangeable!

Quoted from Victoria

Blackstrap Molasses is most excellent drizzled on lightly toasted Rice Cakes spread with almond/walnut butter.

 (My version of a cookie)  

Victoria, do you buy ready-made walnut butter?  I never knew there was such a thing till I read your post.  What's your favorite brand?  Or do you make your own?  (If, so, how?)  I love walnuts, but generally eat nut butter instead of nutmeats, so don't  eat walnuts as often as I'd like.

Carol,
I buy organic raw almond butter, and mix it half and half with coarsly ground organic walnuts.  I've never tried making just walnut butter, although I've thought about it because of the essential fatty acid balance being better with the walnuts.  I just really like the taste of almond butter.

After I saw your post, I did a Google search on "walnut butter" -- and there are at least three brands of raw organic walnut butter with no other ingredients.  I don't think these brands are sold in stores (though perhaps they are in their local areas), but they are available over the Internet or mail order.

Almond butter does taste wonderful, doesn't it?  Since I had to give up cashew butter (it's an Avoid), I've been eating a lot of it, even though I probably should be eating tahini & PB more often, for variety in my diet.

Carol the Dabbler,
    what are the websites or links for the walnut butters please?  And yes it sad to have to give up the cashews. Cashews and pistachios were 2 of my favorite nuts. "-(

I make my walnut butter w/ my meat grinder. Then I add some walnut oil and some Himalayin salt. It is SO good!!  It is, however, nice to be able to have it ready made if you want.

So glad this thread is here, because I bought a bottle of Blackstrap M. months ago, and haven't done a thing with it.  There seem to be some experiments suggested by contributions to this thread.... I'll get back to ya.

I may try making walnut butter with my blender attachment.  I have tried making my own almond butter, but don't like the way the texture comes out.  Walnuts are a different density, so I think I'll experiement.

Making it in the blender also works. It was just such a hassle getting it all out, that I opted to use the meat grinder attachment on my Kitchen Aid mixer. As walnuts are pretty expensive at the HFS, I didn't want to waste a drop.

Italybound -- Just do a Google search on "walnut butter" (between quotes) -- I didn't save the links, because I figure I'll just do the search again when I'm ready to examine my options in more detail.

thanks Carol, I've googled for walnut butters before, but never found anything "clean". Will give it a shot!!

Oops, I meant to say Juicer Attachment instead of Blender Attachment.  I'm suffering from frozen brain from our excessive cold weather that we have been suffering through!

Hope it warms up for you Victoria. It was 12 here this morning and tomorrow it's supposed to be in the upper 30's and the rest of the week in the upper 30's or low 40's.  I've been "lucky" so far in not getting the crud, but w/ the weather bouncing up and down as it is...........we'll see.  Everyone around me has been sick at one point or another, it seems. Yea!!! for the BTD. Even tho I'm not 100% compliant, seems it is still helping.  Now, just watch, I'll get it.

If you do "get it", you'll kick it out faster than anyone else!!



I think our weather is finally turning back to normal.....nights in the 30's, days in the 40's, very workable in my opinion.  Brain will finally thaw.

Hi - does anyone know if black strap molasses is ok for a gluten free diet.  I think it probably is but can anyone confirm it please.  Also, there are a some things that are beneficial to blood type A that are not if you have a thyroid problem.  i.e. peanuts, brocolli, millet, anything soya.  Any advice whether I should still avoid these for the thyroid problem or do you think it will be ok if I am following the BTD to include these foods now.  I have celiacs disease so it would be good if I could eat millet.  Regards

Our resident specialist on Celiac is Melissa, and maybe she'll check in here with some words of advice for you.  Otherwise, you can read her blogs, or find a post by her and click on her name.  You can then access posts that she has made.  Also if you search through the main index, there are a lot of threads discussing celiac.  I'm not the best person to give directions, but I'm sure someone else will assist you.  

Also, Wendy, There is a very informative thread going on right now with a lot of folks dealing with thyroid imbalances.  It's called Fucus/Thyroid.
Why don't you try your questions about thyroid over there, in addition to here.  

I believe  millet is fine for you...

oatmeal is tolerated by some......(due to the traces of wheat used in the process)
Millet is gluten-free.  Also, corn (maize),
rice, soy, potato, buckwheat, quinoa, lentils
and amaranth are all gluten-free.
...........................
check those against typebase though.

Quoted from Brighid45

I think this is a very old cake recipe that got turned into one for cookies. I remember reading that cookies came about as 'tests' for cake back in the old days--a cook would put a little dollop of cake batter on a tray and bake it to see how it would come out. Mom's molasses cookies are very cakelike....

Mom tells me that they used to check the heat in their wood-stove oven by baking a cake-batter "cookie" -- then if that baked OK, they'd put in the whole cake.

Quoted from jsgrierson

I made a drink that I call Molassi today ... It's made with yoghurt plus a teaspoon of molasses and a spoonful of tinned apricots (or any other appropriate fruit), all whipped up in a blender.

Cute name!  It's from the Indian "smoothie" drink called Lassi, right?

Well, I checked with Wholesome Sweeteners (the Sucanat folks), and they no longer make Barbados molasses.  Plantation still does, but it's not organic (though they do make an organic blackstrap, as does WS).  Guess I'll just have to adapt my molasses recipes (not that there are all that many) for blackstrap -- unless anyone knows of a current source for organic Barbados molasses?

Quoted from Carol_the_Dabbler

Cute name!  It's from the Indian "smoothie" drink called Lassi, right?

Well spotted Carol,

Jenny

I am a new member and love reading all the information on these ..........whatever they are called.

Recipe I would love to have it.  All the information on Blackstrap was very interesting, I will have to get some soon.

recibase is a good place to start! )