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Wholesome Sweeteners Raw Cane Sugar is a golden-colored sugar with large sparkling crystals and a rich aroma. It is the ultimate topping for cakes, cookies, muffins, crumbles and pies and a wonderful start to the day sprinkled on cereal or fruit. Use as a one-for-one replacement for refined white and brown sugars.
Raw Cane Sugar, also known as Demerara- or Turbinado-style sugar, is made by crushing the freshly-cut sugar cane to squeeze out the juice, rich in, vitamins and minerals. The cane juice is heat-evaporated and spun in a centrifuge, or turbine, to produce the large sparkling golden crystals. Our Raw Cane Sugar has a distinctive color and flavor produced by keeping the sugar cane molasses in and around the crystals. It is not blended, colored or chemically refined.
The Fair Trade Certified logo is Wholesome's guarantee that our farmers' cooperatives are paid directly for the cane grown and milled. This means that the farmers can compete with factory farms, cultivate the quality of their crops, send their kids to school and build thriving communities.
Chef Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, Riingo, New York and Merkato55, is featured on the back of the package with one of his favorite recipes.
Fair Trade Raw Cane Sugar Size: 24 oz (1.5 lbs)
Product of Malawi
Ingredients: Raw Cane Demerara Sugar
Nutrition Facts are unavailable at this time. If you have questions or dietary restrictions please call us at 212.452.0690.
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Bamboo Rice Risotto
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This is not really a risotto in the traditional sense - in fact, it's much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.
Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, Bamboo rice is well-suited for sushi, creamy risotto-like dishes and rice-based desserts like rice pudding.
Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.
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Wild Rice Salad with Dried Cranberries
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Wild rice, although not really a rice at all, is a true North American native. For many households, it has become a regular part of Thanksgiving family dinners and other festive fall & winter meals. This flavorful and nutritious salad is substantial enough to stand on its own as a light main dish, but it goes equally well with just about anything. Whenever you make it, make plenty of it. It refrigerates well and the rich, nutty flavor of this salad, brightened with citrus and laced with plenty of dried cranberries, pecans, celery & ginger, may even taste better the next day as leftovers.
Serves: 4 - 6
Time: 1 hour
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Harvest Fruit & Nut Bread with Gorgonzola Cheese
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When the weather turns chilly, it's time to cozy up inside and do some baking. There is nothing like baking bread on a crisp fall day to fill the house with warmth and that tantalizing aroma.
For something different, try this hearty rustic loaf filled with nuts, dried fruit and the rich flavor of gorgonzola cheese. Adding gorgonzola cheese to bread may sound unusual, but it creates an amazing depth of flavor that only gets better after the loaf rests for a day or two. Wonderful when toasted, great with your favorite preserves or as the base for a fantastic sandwich, the hearty flavor of Harvest Fruit & Nut Bread will keep them coming back for more.
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Fiddleheads with Shiitake Mushrooms
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Fiddleheads just seem to go naturally with mushrooms. While fiddleheads are frequently seen in the company of morel mushrooms, it's not often you see them paired with shiitakes. We served this delicious combination at a recent Earthy Delights Open House and it won rave reviews. It's now a standard part of our regular spring menu!
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