Nela

100% natural, unrefined & unprocessed panela sugar

Recipes

Panela Sugar Loaf

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This is a delicious home-made loaf with pockets of molten Panela sugar at every turn. It can be great for a breakfast food along with butter or made into French toast. It would also be a delicious dessert along with raisins and orange zest or with nuts or other spices. You could also drizzle an icing sugar glaze over top. The options are endless!

Yield 4 servings
Prep Time 105 minutes
Calories 770

Ingredients

  1. 1 tablespoon yeast
  2. 1/2 cups warm water
  3. 1 1/2 cups milk
  4. 3 tablespoons butter
  5. 2 teaspoons salt
  6. 5 cups bread flour
  7. 1 cup panela/Nela (12 tablespoons)
  8. 1 tablespoon cinnamon

Directions

  1. Toss together the Panela and cinnamon. Set aside.
  2. Dissolve the yeast in the warm water.
  3. Scald the milk and add the butter. Let cool a little.
  4. In a large bowl, combine the milk with 2 cups of flour and the salt. Stir in the dissolved yeast. Add more flour until the dough is no longer sticky but still quite soft. Knead for a couple minutes until the dough is smooth. Knead in the Panela and cinnamon.
  5. Cover the dough with a cloth and let rise until double.
  6. Dive the dough in half, shape into loaves, and place in greased loaf pans. Let the bread rise for 30 minutes, until not quite double in size.

Venezuelan Plantain Casserole

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The Venezuelan Casserole is typically served as a side dish for BBQ’S and fancy dinners. However, it often makes a delightful weeknight meal. It is so delicious because it has a very complex flavor that plays between sweet and salty. In Spanish, it’s called “Torta De Platano” or Plantain Cake. But the name might be misleading, it is not a cake, it’s cheesy, sweet and salty dish with a crusty top!

Yield 12 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  1. 3 pounds plantains (bag of frozen fried)
  2. 10 ounces cheese (shredded white latin)
  3. 2 eggs
  4. 2 cans condensed milk (14 oz)
  5. 2 tablespoons flour
  6. 1 tablespoon panela (Nela)

Directions

  1. Preheat Oven to 350 Degrees F.
  2. Cut plantains in half (so pieces can become thinner)
  3. Place the condensed milk, eggs and flour in a blender until combined
  4. In a rectangular 15x7 baking dish arrange a layer of plantains, sprinkle the panela (Nela) sugar, half of the cheese and half of the milk mixture. Repeat with the second layer
  5. Bake for 45-50 minutes until top is brown

Agua de panela - panela limeade

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Panela Limeade is a Colombian specialty now enjoyed all around the world. There are very few things as refreshing as an ice-cold glass of Panela limeade.

Yield: 0.25 gallons (1quart)
Active time: 15 minutes
Total time: 8 hours

  1. Combine lime zest, panela and 1 cup of water (8 oz.) in a small sauce pan over medium heat. Stir frequently until the panela is completely dissolved. Remove from heat and let it cool at room temperature.
  2. Once cool, remove the lime zest. Pour into a large a large measuring cup and add the lime juice with enough water to equal 4 cups total liquid (32 oz.).
  3. Refrigerate until completely cool and serve in iced-filled glass, garnished with lime zest if desired.

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