What to do with unsulphured molasses
Boosh the Beekeeper unsulphured molasses, in baking and a morning smoothie — deep, mineral sweetness, and a single spoon that carries real iron.
Molasses is the cupboard staple most people own and rarely open. Boosh the Beekeeper unsulphured molasses earns its keep two ways: in baking, where it adds depth and moisture, and in a morning smoothie, where a single spoon carries real minerals.
Boosh the Beekeeper makes it from fully ripened sugarcane, with nothing added and nothing removed. Unsulphured means no sulphur dioxide was used to treat it — so the flavour is cleaner and rounder than the sharp, slightly chemical edge of sulphured molasses. What is left is deep, dark, and complex, somewhere between caramel and bitter toffee.
The minerals are not a marketing flourish. A single tablespoon delivers up to 20% of your daily iron, alongside calcium, copper, and selenium — which is why bakers and smoothie-makers who pay attention to what they eat keep a jar within reach. Stirred into a banana smoothie, it sweetens and fortifies in one move.
In baking it is quietly transformative. Swap a little of the sugar in a loaf or a batch of cookies and you gain colour, a soft crumb, and a grown-up depth. In gingerbread or a dark fruit loaf it is not optional at all — it is the flavour those recipes are built around.
Keep Egyptian Unsulphured Molasses 750g next to the flour, not at the back of the shelf. It does more, in more places, than its quiet jar suggests.
The recipe
3 things · 5 stepsWhat you need
- Boosh the Beekeeper unsulphured molasses (Egyptian Unsulphured Molasses 750g)
- For a smoothie: 1 banana, milk or a plant alternative, a spoon of oats
- For baking: your usual loaf, cookie, or gingerbread recipe
Method
- For a morning smoothie, blend a banana with milk and oats, then add a tablespoon of molasses and blend again.
- Taste and adjust — molasses is deep and slightly bitter, so one spoon usually does it.
- For baking, swap a tablespoon or two of your recipe's sugar for molasses to add colour, moisture, and depth.
- In gingerbread or a dark loaf, lean in: molasses is the traditional backbone of both.
- Store the jar in the cupboard with the lid tight; it keeps for a long time.