Of all the dairy-free calcium food sources out there, molasses is definitely my favorite. And, for me, it's all in the bite; blackstrap molasses, the darkest grade of syrup, contains both the most calcium and the most flavor, so this is the variety I use almost all of the time and especially in desserts.
Now that we're officially moving into the Christmas season, I thought I'd celebrate with something seasonal and comforting, and I decided to make an old favorite, this Vegan Chocolate Pumpkin Gingerbread, which contains the best of everything--blackstrap molasses, pumpkin, and dark vegan chocolate-- without the eggs or dairy. As a bonus, by using the pumpkin I was able to reduce the fat in the recipe, too.
Photo © 2009 Ashley Adams, licensed to About.com, Inc.
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