ETA: sorry to barge in. I love molasses, and once in 1999-2000, I was due in March
I don't much care for Floradix myself, but many people do like it. There is a recipe for a blackstrap molasses iron syrup in Aviva Jill Romm's The Natural Pregnancy Book
which is very good and relatively simple to make.
We sometimes give this to my older son because he wanted our coffee: We call it Kid's coffee. Mix 1 T. blackstrap molasses with 1 cup warm water and drink.
Also this is very yummy:
Molasses Bread from Martha Rose Shulman's Every Woman's Guide to Eating During Pregnancy
1 c. whole wheat flour
1 c. unbleached flour
1 tsp baking powder
1 tsp ground ginger
3/4 tsp salt
1/2 tsp baking soda
2 large eggs
1/4 c. packed dark brown sugar
1 c. plain yogurt or buttermilk (can use soy buttermilk by adding 1 T. vinegar to 1 c. soy milk---let stand)
1/2 c. blackstrap molasses
1/4 c. sunflower or canola oil
3/4 c. dark or golden raisins (optional---golden raisins are very yummy with this)
1. Preheat oven to 350F. Oil or butter an 8- or 9-inch loaf pan.
2. Sift together the flours, baking powder, ginger, salt, and baking soda in a medium bowl.
3. In another mediium bowl, beat ogether the eggs, brown sugar, yogurt or buttermilk, molasses, and oil. Quickly whisk or fold the wet ingredients into the dry (this can be done with an elecric mixer on low speed). Fold in the raisins.
4. Scrape the batter into the pan. Bake for 50 minutes, or until a tester inserted in teh middle comes out clean. Let cool in the pan on a rack for 10 to 15 minutes, then turn out onto the rack and let cool completely before slicing.
You can also make 12 muffins from this recipe, filling the cups three-quarters full and baking them for 20 to 25 minutes.
Great with a glass of milk or topped with a little plain yogurt or applesauce.