top of page

Caramelized Pancake

with brown sugar

Tortica Acaramelada.jpg


  • 1/4 cup plain yogurt

  • 1 tablespoon baking powder

  • 3 eggs

  • 2 tablespoons of honey

  • 1/2 cup of instant natural panela La Palestina®

  • 1/4 cup of melted butter

  • 3/4 cup green apple puree

  • 1 pinch of sea salt

  • 1/4 cup soy flour

  • 1 cup of yellow cornmeal

  • 1 1/2 cups of wheat flour

  • 1 cup of blueberries


Preheat oven to 350°F (180°C). Grease and flour 12 small pans or muffin tins.


In a bowl, mix the yogurt with the baking powder. Apart, mix the eggs, honey, panela and butter, beat to dissolve. Then add the applesauce and salt, mix.


Add soy flour, corn flour and a cup of wheat flour. Mix the preparation until you get a creamy, thick and lump-free texture.


Add the blueberries to the other half cup of flour and pour it into the previous dough. Divide the preparation in the molds and bake for 25 to 30 minutes.


Take out of the oven and let it cool down. Serve with ice cream.

pork chops

with panela sauce

Chuletas de cerdo con panela.jpg


  • 8 pork chops

  • 2 juicy pears

  • 1 tablespoon butter

  • 4 tablespoons of grated La Palestina® panela

  • 1 tablespoon of mustard

  • 2 tablespoons soy sauce

  • 3 tablespoons olive oil

  • Salt and pepper to taste


Mix mustard, soy sauce, salt and pepper. Season the chops with the previous mixture.


Cut the pears into four parts, remove the center and chop. In a pan, melt the butter and brown the pears together with the panela. Cook for 10 minutes.


Separately, brown the chops in the olive oil for 5 minutes on each side. Add the pears and cook 5 more minutes over low heat. Rectify the point of salt and serve.

Fruit cake

with Natural Panela

Torta de frutas con panela.jpg



  • 1 cup soy flour

  • 1 cup of natural granulated La Palestina® panela

  • 1 cup of unsalted butter



  • 1 bag of La Palestina® natural molasses liquid panela

  • 1 cinnamon stick

  • 3 sweet peppercorns

  • 2 green apples that are hard

  • Mint leaves


Preheat oven to 350°F (180°C). For the cake, in a bowl mix with your hand, the flour with the panela and the butter in pieces until you achieve a sand texture. Booking.


Add the cinnamon stick and sweet pepper to the liquid panela, let it warm over low heat, add the peeled apples cut into large pieces and leave on the heat for 3 more minutes. Remove from heat and place in baking pans.


Pour the cake batter over the apples to cover them and bake for 10 minutes or until golden brown. Remove, decorate with mint and serve hot.

Caramel Chicken

Pollo al caramelo.jpg


  • 8 chicken thighs

  • 1/2 big onion

  • 1 teaspoon of oregano

  • 1 teaspoon purple basil

  • 1 teaspoon of thyme

  • 1 teaspoon minced parsley

  • 2 tablespoons of honey

  • 150 grs of natural molassed liquid panela La Palestina®

  • Salt and pepper to taste

  • 5 tablespoons of margarine

  • 6 cloves of garlic

  • vegetable or olive oil

  • 1 tablespoon orange juice


Preheat the oven to about 160°C, mix the orange juice, with the thyme, oregano, basil and honey, put the thighs in this mixture to marinate.


Sauté the parsley, garlic and onion until browned with the butter, mix the liquid panela with the oil, stir until a uniform mixture is achieved.


Varnish the chicken with the sauce and place in the oven to brown.

Flan with molasses


Flan con melado.jpg



  • 5 servings

  • 2 large cans condensed milk

  • 200 g milk cream

  • Vanilla

  • 2 eggs

  • 1 well of liquid milk



  • 100 gr panela of natural molassed liquid panela La Palestina®

  • caramel flavor essence


Pour the liquid panela and the caramel flavor essence into the bottom of the mould.

Mix the milk, the eggs, the essence and incorporate on top of the caramel, cover with aluminum foil and take a bain-marie for 50 minutes at 170°C.


Let cool and serve cold.

bottom of page