I'm taking a break from rapadura sugar and have been using panela in baking and also in my tea in the morning, I like it because it's a hybrid of molasses and brown sugar it's made by cooking the juice from sugar cane into a thick sticky good which is then moulded into blocks. There is so many dangers around consuming white and refined sugars, in my kitchen panela is getting a good workout. You can buy it from your organic grocer or whole foods store, it's around $4 a packet and I can imagine this will taste great with porridge in winter with fresh berries. On a food as medicine tip it's super high in minerals and is a low gi food for those with blood sugar issues.
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