Rapadura is a healthy alternative to refined sugar. It is an unprocessed sugar whose process captures all the nutrients in the finished product. Rapadura tastes like molasses not found in processed sugar, as processed sugar separates molasses from molasses. Due to its sweetness it can be replaced by other ingredients.
The majority of Rapadora is cultivated in Brazil and Colombia.
If you want to use unprocessed sugar for baking, honey is a great alternative to rapadura. Lighter liquid honey has a milder flavor than darker honey and is therefore an equivalent substitute. Raw honey is honey that has not been cooked above 117 degrees Celsius and will have many of the same nutrients as Rapadura. Do not administer it to children under the age of two years because their digestive system cannot handle it. Use 1/2 cup of liquid honey for 1 cup of rapadura and reduce the liquid content of your recipe by 1/4 cup.
Pure maple syrup is the juice of maple trees cooked in the form of syrup. It is extremely sweet, similar to Rapadura, which makes it a suitable substitute. To use maple syrup, add 1/2 cup to 2/3 cups for each 1 cup of rapadura. You should reduce the liquids in the recipe by a quarter cup.
Sucanat is a dehydrated cane juice. It is similar to Rapadura, which is a combination of molasses and sugar, but the succulent dehydrates while Rapadura evaporates. Both are unprocessed and look alike. The taste is almost exactly rapadura; You can replace 1 cup of Rapadura with 1 cup of Sukanat.
If you are looking for a cost, white sugar is an equivalent alternative to using Rapadura. It is similar in sweetness but lacks rapadura molasses flavor. Replace 1 cup Rapadura with 1 cup white standard sugar.
Turbinado is raw sugar produced with as little processing as possible. It is made of cane juice and is broken down into crystals by filtration. Turbinado beans are thicker than Rapadura beans, but their taste is similar due to the molasses content. It can be used as an alternative to Rapadora when first grounding in a food processor to degrade some of the larger crystals. This way you can use cup by cup.