45 raw sugar recipes

Chewy peanut butter cookies loaded with ground and whole sesame seeds, brown sugar, honey, and a warm ginger kick. Rolled in raw sesame seeds for a nutty, crackly coating.

My kids all love carrot cakes. This time made these carrots cookies, and they loved them so much. I will make these cookies very often from now on.

Raw cranberry apple relish: a no-cook Thanksgiving classic. Fresh cranberries, apples, and a whole orange ground together with sugar, then chilled for two days to mellow into bright, tart-sweet condiment magic.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Keep these in the freezer and enjoy anytime you feel like having something sweet. Perfect with an afternoon cup of tea or coffee.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.

This recipe is so quick and easy to make, and it is loaded with flavor.

Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.

Quick-pickled cucumbers tossed in vinegar, sugar and fresh ginger after a brief salt-draw. A 15-minute Japanese-style sunomono refrigerator pickle, ready to chill and serve.

Cookie tacos are crisp buttery tuile shells shaped into taco folds while hot, then stuffed with lime-scented sour cream and lemon pie filling and piled with sugared strawberries. A playful dessert that draws every eye at the table.