Take a bite of the sweet life with recipes that feature a favorite Latin staple: panela. A whole unrefined cane sugar found in Central and Latin America, it's made from the boiling and evaporation of sugar cane juice. It can be used as a sugar substitute in the making of many classic Latin desserts.
Baked churros, reinvented from the fried classic, take fluffy warm baked dough tossed in a bit of butter and rolled in a combination of sugar and grated panela to create an addictive sweet treat. Panela cookies are great on the go being small in size and big in flavor with a moist cake center and crisp edges. For the everyday sweet pick me up sip on limonada con panela, a refreshing drink to accompany any treat, sweet or not.
A bonus to this round-up, perfect for the fall season, are spicy panela pumpkin muffins that are made with pureed pumpkin, wheat flour, coconut milk, grated panela and cayenne powder. Packed with flavor, these muffins offer a ton of flavor with none of the guilt.
- 2 1/2 cups all-purpose wheat flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter
- 1 cup grated panela
- 1 egg
- 1/4 cup molasses
- 1/2 cup dried cherries
- 1 ¾ cups whole wheat flour
- 1 cup grated panela
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (+ 1 tablespoon)
- 1 cup pureed pumpkin
- 1 cup coconut milk
- ½ cup vegetable oil
- ¾ tablespoon cayenne powder (+ 2 teaspoon
Click here for the full recipe.
1 1/2 cups all-purpose wheat flour- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 stick unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1/4 cup panela (grated)
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup coconut milk
- 8 limes (juiced)
- 16 ounces panela (grated)
- 6 cups cold water
- 1 cup ice
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