Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Apple Streusel Filled Bundt Cake


  • 2 c apples, peeled and diced
  • ¾ c pecans, chopped
  • 3 ½ c Zulka Brown Sugar, divided
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 Tbsp + 3 c All Purpose Flour
  • 3 sticks unsalted butter, divided
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 4 large eggs
  • 10 oz greek yogurt
  • 2/3 c apple sauce
  • 2 ½ tsp vanilla extract, divided
  • 4 oz cream cheese
  • 1 ½ c Zulka Powdered Sugar
  • 1 tsp lemon juice



In a medium bowl, combine 1 ½ cups brown sugar, cinnamon, nutmeg, 2 tablespoons flour and 6 tablespoons butter and stir until the butter is evenly mixed in. Add the apples and pecans and stir well.  Keep chilled until ready to use.

Preheat the oven to 3250 F. Butter a 12 cup bundt pan and coat with flour, tapping the sides to shake out excess flour.

In a medium bowl whisk the eggs, then add the Greek yogurt, apple juice and 1 ½ teaspoon vanilla and mix well. Set aside.  In a large bowl combine the remaining 3 cups flour, 2 cups brown sugar, baking powder, baking soda and salt. Mix on low speed until just combined.  Add 2 sticks of butter one tablespoon at a time and mix on low until well combined.  Add half of the egg mixture and beat on low.  Add the remaining mixture and raise speed to medium and mix for 30 seconds.

Pour half of the batter into the bundt pan, spreading evenly. Spoon the apple streusel filling in the middle of the batter, making sure none reaches either edge and gently press into the batter. Top with remaining batter and carefully spread so no streusel is showing.

Bake for 40-55 min or until a toothpick comes out clean. Let cool in the pan for 10 min then flip onto a cake plate or serving platter and carefully remove bundt pan. Let cool completely before icing.

To make the icing, combine the cream cheese, 2 tablespoons butter, 1 ½ cups powdered sugar, lemon juice and 1 teaspoon vanilla extract and mix well with an electric mixer. Drizzle or pour over the top of the cake.

Pulled Pork Sliders with Spicy Peach Bourbon BBQ Sauce


  • Slider buns
  • Shredded green cabbage
  • 4 lbs pork shoulder
  • 1 Tbsp sea salt
  • 1 1/2 tsp ground black pepper
  • 1 tsp granulated garlic
  • For the BBQ Sauce:
  • 5 roma tomatoes
  • 5 peaches
  • 1 Tbsp coconut oil
  • 1 small sweet onion, diced (About 1 cup)
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp chipotle chile in adobo (About half a chile and some adobo sauce)
  • 1/4 c Zulka Brown Sugar
  • 1/4 c Zulka Morena Sugar
  • 1/4 c apple cider vinegar
  • 1/3 c bourbon
  • 1/4 c tomato paste
  • Sea Salt and ground black pepper to taste



Place the pork shoulder in a slow cooker. Pierce several times with a fork and then evenly distribute the spices over the top. Set on low for 8 hours. Check the pork at 6 hours and if it is starting to fall apart, drain off some of the liquid, add in one cup of the BBQ sauce, shred and leave on low for one more hour. Add more sauce if desired once the meat is done.

Make the sauce while the pork is cooking in the slow cooker:

Bring water in a large stock pot to a boil and blanch the tomatoes and peaches until the skin is soft and starting to peel. Let cool. Peel, roughly chop and remove pits and seeds.

In a medium sauce pan, heat the coconut oil and add the onion and sauté until soft, about 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the peaches, tomatoes, chipotle chile in adobe, sugars, vinegar and bourbon. Bring to a boil, then lower the heat and let simmer about 25 minutes until slightly reduced. Transfer the mixture to a blender and puree until smooth. Transfer back to the sauce pan and add the tomato paste. Season will salt and pepper. Simmer on low for another 10 minutes, stirring frequently. If spicier sauce is desired, add more adobo sauce 1/2 tsp at a time until optimal spiciness is reached.

To assemble the sliders:

Lightly toast the slider buns. Spread a little of the BBQ sauce on the toasted sides of the buns. Top the bottom with about 1/3 cup of the pork, then some of the shredded cabbage. Top with other half of bun and enjoy!

Triple Peanut Butter Cookies


  • 2 1/4 c all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 sticks butter, salted or unsalted
  • 1 c organic creamy peanut butter (no added oil)
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 1/4 c Zulka Brown sugar
  • 2/3 c Zulka Morena sugar
  • 1 Tbsp milk
  • 1 cup salted peanuts, roughly chopped
  • 2 cups peanut butter chips


In a small bowl, whisk together the flour, baking soda and salt. Set aside.

In a microwave safe bowl, combine the butter and peanut butter and heat in 15 second intervals until melted. Add the vanilla extract and stir until combined and smooth. Set aside to cool slightly.

In a large bowl, use and electric mixer to beat the eggs until pale and slightly thickened. Add the sugars and mix well. Pour the peanut butter mixture in and mix well, scraping down the sides when necessary. Add the flour mixture and mix on low until combined. Add the one tablespoon of milk and mix again. Add the peanuts and peanut butter chips and stir by hand until combined. Chill the dough at least one hour, up to overnight before baking.

When ready to bake, preheat oven to 3250 F.  Prepare cookie sheets with parchment paper or silicone bake mats. Scoop out rounded heaping tablespoon and a half sized dough balls and place on the cookie sheets about 2” apart. Bake for 10-12 minutes until the edges are slightly golden. Do not over bake. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

Keep in an airtight container at room temperature for up to a week, or freeze up to 3 months.

Notes: If using salted butter or salted peanut butter, omit the salt from the flour mixture.

Vanilla Bean Iced Coffee


  • For the vanilla bean coffee simple syrup:
  • 1/2 c water
  • 1/2 c strong brewed coffee
  • 1 c Zulka Morena sugar
  • 2 tsp Vanilla Bean Paste (or seeds from 4 vanilla bean pods)
  • For the cold brew coffee:
  • 1 c coffee beans, roughly ground
  • 4 1/2 cups cold water
  • Creamer of your choice


Makes enough for 6 tall iced coffees.

Combine the water, coffee, sugar and vanilla bean paste (or seeds) in a small sauce pan and heat over medium-high until boiling. Let simmer until the sugar is dissolved, stirring occasionally, about 10 minutes. Let cool. Transfer to a jar with a lid and refrigerate until completely cooled. Shake the jar before use to mix the vanilla bean seeds.

Make the coffee:

Combine the ground coffee and water in a large jar, pitcher or container. Stir and cover. Let steep at room temperature 12-16 hours. Line a strainer with a coffee filter and pour the mixture through over another bowl or pitcher.  Repeat if necessary, and keep the covered pitcher or jars in the refrigerator until ready to use.

Drink assembly:

For each glass of coffee, fill a large glass with ice.  Add coffee almost all the way, then add one tablespoon of the vanilla bean coffee simple syrup.  Top with creamer of choice. Stir and sip!

Strawberry, Coconut and Blueberry Popsicles


  • 1 cup strawberry puree, cold
  • 1 cup coconut milk, cold
  • 1 cup blueberry puree, cold
  • ½ cup Zulka Morena Sugar
  • ½ cup water


To make the simple syrup:

Bring water and Morena sugar to a simmer in a small saucepan, stir until sugar is dissolved and let cool.

To assemble the popsicles:

Add 1 Tbsp of simple syrup to each of the purees and coconut milk. Stir well.  The purees can be made using either fresh or frozen berries.

Using a 10 space popsicle mold, fill 1/3 of the way with the strawberry puree. Place the lid on and stick the popsicle sticks in, leaving them sticking out about 1/2 inch above the top. Let freeze 40-50 min or until somewhat firm. Carefully remove the lid and fill another third of the way with the coconut milk mixture. Replace the lid making sure all of the popsicle sticks are in place, freeze another 40-50 min. Carefully remove the lid and divide the blueberry puree mixture amongst the popsicle molds and replace the lid. Freeze at least 8 hours or up to overnight to freeze completely.

To remove the popsicles, gently run cool water over the sides of the them and carefully loosen each one by gently pulling on the popsicle stick. Remove all the popsicles and wrap in plastic wrap and store in a freezer baggie, or serve immediately.

Natural, Pure, Cane Sugar