It’s not exactly honey, nor as pleasantly sweet as maple syrup, but blackstrap molasses has found its way onto my porridge bowl. The bite is strong, spiced and, yes, a little bitter, but it’s rather lovely. Bittersweet, rather. It’s got gumption.
You see, after questioning my iron stores I looked to increase my intake in a variety of ways. Red meat, sure, I’m having this more often during the week, but plant-based sources, too, which I can eat daily and are rather cost effective. Unsulphured blackstrap molasses, this thick, black, luxurious, tar-like sugar syrup, has been on my mind (and spoon) because of its’ rich mineral content. And though the flavour is unique and perhaps not what you’d naturally crave at 7:45am, I’m quite please to be using my jar for porridge purposes. Something beyond black sticky gingerbread…though that cake is divine.
This morning, I topped my bowl of creamy rolled oat porridge with toasted pepitas, a spoonful of natural peanut butter, sea salt and blackstrap molasses. Porridge with gumption.