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Sticky Toffee Pudding {grain free, dairy free, nut free, corn free}

Sticky Toffee Pudding | Homemade Dutch Apple Pie

A while back I was browsing some of my cookbooks for inspiration.  I rarely look at cookbooks.  With all of our allergies, etc. there is usually so much modification that needs to be done on a recipe that it’s not worth it.

But when I came across a recipe for sticky toffee pudding in Earth To Table I realized it was something we could eat!  With a few slight modifications of course.

Earth To Table by Jeff Crump and Bettina Schormann is a neat cookbook about seasonal foods and organic farming.  Everything in it looks delicious!  Though I’m pretty sure this is the first recipe from it that I’ve ever made (I’ve had the cookbook for over five years).

Sticky toffee pudding is a British dessert.  I’m not sure why it’s called pudding since it’s cake.  But I don’t know much about anything British.  Either way it tastes great!

I happened to have some caramel sauce and crispy pecans on hand when I made it.  What a great combination.

The cake is slightly sweet and chewy.  The dates/plums really give a unique flavor.  Everyone in our family really enjoyed this sticky toffee pudding.

This cake would be perfect for a birthday or special event.  It is quite allergen friendly since it is grain, dairy, nut, soy and corn free.  It does have eggs, though.

Now I’m sharing the recipe with you!  I will post it the way I made it.  If you want the original be sure to check out Earth To Table.Sticky Toffee Pudding | Homemade Dutch Apple Pie

Sticky Toffee Pudding {Grain Free, Dairy Free, Nut Free, Corn Free}
Yields 6
A delicious chocolate cake sweetened with dates.
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Ingredients
  1. 2 cups pitted dates or a combination of dates and dried plums
  2. 2 cups water
  3. 1 1/2 tsp. baking soda
  4. 1/2 cup coconut sugar or cane sugar
  5. 2 Tbsp. coconut oil, palm shortening or butter, at room temp
  6. 3 eggs
  7. 1/4 cup molasses
  8. 2 Tbsp. honey or maple syrup
  9. 1/2 tsp. vanilla
  10. 1/2 cup tapioca flour
  11. 1 tsp. cream of tartar (or baking soda)
  12. 1 tsp. unrefined sea salt
Instructions
  1. In a saucepan combine the dates (plums) and water.
  2. Bring to a boil. Reduce heat and simmer until dates are tender and the water is mostly evaporated, about 30 minutes.
  3. Remove the pan from the heat and stir in the baking soda.
  4. Puree the mixture with an immersion blender or regular blender, leaving dates slightly chunky.
  5. Heat oven to 325*F. Grease a muffin pan.
  6. In a medium bowl cream the sugar and fat.
  7. Beat in eggs, molasses, honey and vanilla until combined.
  8. Stir in flour, cream of tartar and salt. Stir in date mixture.
  9. Pour the mixture into the prepared muffin cups.
  10. Bake about 35 minutes. Let stand 5 minutes before serving.
Notes
  1. This will make about six large cakes or nine smaller cakes.
Adapted from Earth To Table
Adapted from Earth To Table
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Homemade Quinoa Milk {Nursing Mother’s Drink}

Homemade quinoa milk is a delicious alternative to dairy that is also great for nursing mothers boost milk supply.

Quinoa Milk Nursing Mother's Drink | Homemade Dutch Apple PieHave you ever tried quinoa milk?  Despite the growing variety of alternative milks available, it is not something I’ve ever seen at the store (though I have seen one brand of it online).

As I mentioned in my oat milk post I’m not a huge fan of nut milks.  Especially for young kids and nursing moms.

My first choice is always fresh, raw milk from cows or goats.  Unfortunately a dairy intolerance is very common for small babies.  Which  means mom needs an alternative.

Coconut milk is a great choice for cooking, baking and adding a splash to tea.  But it’s not something most people will drink plain in large quantities.  Plus it can also be hard on babies since it can be gassy and even cause reflux.

Enter quinoa milk!  It has a very mild flavor – similar to rice milk.  It is also very easy to make and very cost effective.  One quarter cup of quinoa can make up to six cups of milk!

The best thing about quinoa milk is that it is great for boosting milk supply.   If you tolerate quinoa and are a nursing mother I encourage you to include quinoa in your diet.  Even if you can have dairy this is a great alternative milk to have in your diet for variety and nutrition.

Unlike other alternative milks quinoa milk has quite a bit of protein.  You can add both calcium and vitamin D when you make it to boost nutrition even more.

Quinoa milk is not heavy like nut milks.  It has a very neutral flavor.  It works well for cooking and baking.  Plus it is great for boosting milk supply!

Need some variety in your diet?  Or are you just looking for an alternative to dairy?  Give quinoa milk a try. Quinoa Milk Nursing Mother's Drink | Homemade Dutch Apple Pie

Homemade Quinoa Milk: Nursing Mother's Drink {fermented option}
A delicious alternative drink that helps boost milk supply.
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Ingredients
  1. 1/4 cup quinoa
  2. 2 tsp. lemon juice
  3. warm water
  4. 5 cups water
  5. 2 Tbsp. coconut sugar, cane sugar, honey or maple syrup OR 3 dates (optional)
  6. 1/2 tsp. sea salt (optional)
  7. Vitamin D drops (optional)
  8. calcium powder (optional)
  9. 2 Tbsp. whey (optional)
Instructions
  1. Place the quinoa and lemon juice in a bowl. Cover with warm water (quantity does not matter, as long as it's covered)
  2. Let soak for 24 hours.
  3. Drain and rinse the quinoa.
  4. Combine the quinoa and 5 cups water in a medium saucepan.
  5. Bring to a boil, reduce heat and simmer, covered, for 2 hours.
  6. If using dates as a sweetener add them to the pan during the last 30 minutes of cooking.
  7. Pour the quinoa and water into a blender.
  8. Blend until smooth.
Non-fermented method
  1. Add sweetener (if desired/if not using dates) and sea salt. Blend.
  2. Pour into a serving container.
  3. Add vitamin D and calcium if desired.
  4. Refrigerate.
  5. Shake before serving.
Fermented Method
  1. Pour the blended mixture into a container.
  2. Add salt and whey.
  3. Cover and let sit at room temperature for 3 days.
  4. Add sweetener and vitamin D/calcium and refrigerate.
  5. Shake before serving.
Notes
  1. You can add 1 tsp. of pure vanilla to the pureed mixture for vanilla quinoa milk.
  2. If the milk is too thick for your taste it can be diluted with extra water or it can be strained.
  3. This should not be used for children under one year of age.
  4. This makes a great dairy alternative for both kids and adults.
  5. This recipe can easily be doubled.
  6. This recipe makes about 5 cups of milk. It can be increased by adding extra water.
Just Take A Bite http://justtakeabite.com/
This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Honey Date Muffins {soaked, gluten free, dairy free, nut free, corn free}

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Two of my favorite natural sweeteners are honey and dates.  They are such simple foods loaded with flavor.  In fact, they are so good you can eat them plain for an easy treat.  My kids love a spoonful of honey or a couple dates as a snack.

I decided to combine them into one delicious muffin that is made with soaked grains.  Plus these muffins are gluten and dairy free.

The end product is a mildly sweet muffin the whole family will love.  Spread on a healthy dose of butter or coconut oil and you are on your way to great breakfast.  Pair the muffins with a protein source like eggs, bacon, nuts or yogurt for a balanced meal. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Honey date muffins are so easy to make.  Soak the flour one day.  Mix in the remaining ingredients and bake the next.  These muffins also freeze well.  So you can make a big batch, eat some fresh and freeze some for later.

Do you love salty and sweet combinations as much as I do?  You could add cooked, crumbled sausage right into the batter for a complete meal all in one!

Honey and dates – simple yet full of flavor. They are the perfect combination for a breakfast or snack for the whole family.  Get your flour soaking now so you can enjoy this nutritious treat. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Soaked Honey Date Muffins {gluten free, dairy free, nut free, corn free}
Yields 15
A simple soaked muffin with a touch of sweetness from honey and dates.
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Ingredients
  1. 2 cups any combination gluten free flours
  2. 1/2 cup melted coconut oil or butter
  3. 2 Tbsp. lemon juice.
  4. 2 Tbsp. warm water
  5. 1/4 cup coconut sugar, maple syrup or honey
  6. 1/4 cup honey
  7. 1/2 tsp. baking soda
  8. 1 tsp. cream of tartar
  9. 1 tsp. tapioca flour or arrowroot
  10. 1/2 tsp. unrefined sea salt
  11. 2 eggs
  12. 1/2 cup chopped dates
Instructions
  1. Combine the flour, water, lemon juice and fat.
  2. Cover and let sit 7-24 hours.
  3. Heat the oven to 325*F. Grease a muffin pan or line with muffin cups.
  4. Add the sugar, honey, soda, cream of tartar, tapioca flour, salt and eggs to the soaked flour.
  5. Beat until well combined.
  6. Stir in the dates.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake 25 - 30 minutes.
  9. Store in an airtight container.
Notes
  1. The muffins freeze well.
  2. The muffins can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
  3. Stir 1/2 cup cooked, crumbled sausage or bacon into the batter with the dates before baking for a complete meal in one.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Smoothie Series: The Health Nut

Simple Smoothie Series: The Health Nut || Homemade Dutch Apple PieThe final smoothie in this series is packed with nutrients and has no added sugar.  So I call it the health nut.

Dates and fruit add a touch of sweetness while flax seeds, avocado, egg yolks and vegetables provide critical fats, vitamins, minerals and omega-3’s.

The health nut is a very mild smoothie.  There are no strong flavors that overpower.  It is perfect for kids.

I used yogurt for probiotics, but this smoothie works just as well without any dairy products.  You can use coconut milk or water to get the correct consistency.  Then add a powdered probiotic.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

This smoothie does require a little bit of forethought.  You should soak the dates in warm water for a bit before using them.  The dates plus the soaking liquid will help sweeten the smoothie better that way.  I just put the dates and water in the blender the night before and add the rest of the ingredients in the morning.

You can adjust the amount of dates and fruit to your liking to make the smoothie sweeter if desired.

This smoothie is great as part of your breakfast or lunch or even for a mid-day snack.  Pour some in a travel mug with a straw and sip on it throughout the day when you need a little pick-me-up.

A smoothie is a great way to add nutrients to your diet with little effort.  This health nut smoothie is a delicious way to do it.Simple Smoothie Series: The Health Nut | Homemade Dutch Apple Pie

 

Simple Smoothie Series: The Health Nut
Serves 1
A simple, nutritious smoothie with no added sweeteners.
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Ingredients
  1. 3-4 dates, pitted, soaked in 4 Tbsp. warm water
  2. 1 small or 1/2 medium apple
  3. 10 -15 grapes (red or green)
  4. 1 medium stalk celery
  5. 1/2 medium carrot, peeled, cut in chunks
  6. 1/4 cup whole milk yogurt, kefir, coconut milk yogurt, milk or coconut milk
  7. 1 egg yolk
  8. 1/4 avocado
  9. 1 Tbsp. flax seeds
  10. 1/4 tsp. sea salt
Instructions
  1. Soak dates in warm water over night or at least 3 hours.
  2. Combine the soaked dates (with liquid) and the remaining ingredients in a high powered blender.
  3. Blend until smooth.
  4. Serve immediately or store in the refrigerator or freezer.
Notes
  1. You can soak the dates in the blender.
  2. The egg yolk, flax seeds and avocado are all optional, depending on your tolerance.
  3. You can substitute cucumber for the celery.
  4. You can substitute cooked squash or pumpkin for the carrot.
  5. You can add 2 Tbsp. soaked nuts if you tolerate nuts.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Raw Cheesecake

Rebecca and I were browsing recipes this week.  We came across these mini st(raw)berry cheesecakes from Lexie’s Kitchen.  A simple recipe that looked perfect for a Valentine’s Day treat.

So we tried them.  They are wonderful!!  A big hit with the whole family.  And they really are super easy to make.  No baking required.

 

I substituted almonds for the other nuts since that’s what I had on hand.  They still turned out very well.

Since they were so good I decided to try making a modified version that I can eat.  So I came up with a nut free blueberry cheesecake.  Equally as delicious!!

Here are both recipes.  Mix and match fruits and crusts.  A perfect little treat that is quite healthy.

 

Mini St(raw)berry Cheesecake
makes ~ 12 mini cakes

Crust:
3/4 cups crispy macadamia nuts or almonds
1/8 cup raw coconut flakes
1/2 cup pitted dates
pinch sea salt

Filling:
1 1/2 cups crispy cashew nuts or almonds
1/3 cup lime juice or lemon juice
1/3 cup honey
1/3 cup coconut oil
1/2 cup fruit (strawberry, blueberry, raspberry, etc.)
2 tsp. vanilla
pinch sea salt

In a food processor or high powered blender process the crust ingredients until a sticky dough forms.

Press into 12 paper muffin cups in a pan.  Freeze or refrigerate while making the filling.

In a food processor or high powered blender process the filling ingredients until smooth.  Pour into the muffin cups.  Freeze or refrigerate until set.

 

Mini Blueberry Cheesecake
makes ~ 12 cakes

Crust:
3/4 cups white rice flour
1/8 cup raw coconut flakes
1 cup pitted dates
pinch sea salt

Filling:
1/2 cup white rice flour
1/3 cup lemon juice
1/3 cup honey
1/3 cup coconut oil
3/4 cups blueberries
pinch sea salt

In a food processor or high powered blender process the crust ingredients until a sticky dough forms.

Press into 12 paper muffin cups in a pan. Freeze or refrigerate while making the filling.

In a food processor or high powered blender process the filling ingredients until smooth. Pour into the muffin cups. Freeze or refrigerate until set.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Date Scones

I tried a Nourishing Traditions recipe this morning for date scones.  These were really easy to make since the food processor does most of the work.  And they turned out great!!  Mildly sweet.  A nice crust.  A definite keeper.

This recipe is a great base for any flavor scone.  I used dates and raisins today.  I’ll have to play around with other flavors.

This post is linked to Fat Tuesday at Real Food Forager.

 

Soaked Date Scones

3 1/2 cups whole wheat flour (or spelt or kamut)
1 cup buttermilk (I used a little over 1 cup of a combination of yogurt and kefir.)
4 Tbsp. melted butter or lard
1 1/2 tsp. sea salt
2 tsp. baking soda
3 Tbsp. rapadura or coconut sugar
1 cup chopped dates (or any dried fruit)

Mix flour with buttermilk (or yogurt) to form a thick dough.  Cover.  Let soak for 12-24 hours.

Place dough in a food processor.  Process several minutes to knead.  Melt butter with rapadura.  Add butter mixture, salt and soda to dough.  Process until mixed.  Add dates and pulse a few times.

Remove dough to a well floured board.  Roll dough to about 3/4 inch thickness.  Cut into rounds with a glass or to any shape you like (I just cut odd shapes with a pastry cutter).  Place on a buttered or parchment lined baking sheet. (I sprinkled a little extra sugar on top at this point.)  Bake at 350 for 35-40 min.  Serve warm with butter.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.