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Archive for the ‘Uncategorized’ Category

#1 – Fighting Bacterial Infections!

In Uncategorized on April 20, 2015 at 10:03 pm

We know. You were expecting a recipe. This use however, was too good not to share.

Check out the article in Science Daily:

http://www.sciencedaily.com/releases/2015/03/150330213949.htm

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#2 – Biscuits and Chocolate Gravy

In Uncategorized on February 24, 2014 at 3:54 pm

Chocolate gravy? YES. Oh, yes. This recipe is based off a southern comfort food recipe that originated during the Depression. Originally made with water, this gravy has been upgraded with milk and the sugar, of course, switched out with date syrup. What you end up with is a creamy, complex sauce that drips over fresh biscuits like the two were made for each other. Add a couple slices of bacon and you have for yourself a breakfast legend that everyone will talk about for generations.

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Recipe:

2 cups of milk

3/4 cup of date syrup

1/4 cup flour

1/3 cup of cocoa

1/4 tsp sea salt

2 tsp vanilla

1 TBSP butter

Mix dry ingredients together in a sauce pan. Add 1/2 cup of milk and date syrup, mix well over medium heat. Add the other 1.5 cup of milk and bring to a boil, stirring constantly until it thickens. Remove from heat and stir in butter and vanilla. Serve over biscuits.

#3 – On a yogurt and granola parfait!

In Uncategorized on January 16, 2014 at 4:48 pm

Kind of tongue in cheek – but delicious none the less! 😉

#4 – Sticky Date Brownies

In Uncategorized on January 9, 2014 at 4:09 am

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Gluten free and no processed sugar. For real? These look amazing! For the recipe go here.

#5 – Pumpkin Cookies

In Uncategorized on November 4, 2013 at 7:15 pm

Fall and excess pumpkin puree. Here’s a recipe to take care of that issue! (By the way, if you don’t have that issue – go buy some pumpkin puree – this recipe is worth it!)

Reminiscent of most pumpkin cookies, these are soft and delicious with a cup of hot tea. The Date Syrup adds a lovely depth in conjunction with the pumpkin puree.

1 cup Date Syrup pumpkin cookies
1/2 cup coconut oil, softened but not melted
2 eggs
1 1/2 cups pureed pumpkin
2 1/2 cups flour
2 teaspoons cream of tarter
1 tsp baking soda

1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

*Optional mix-ins – depending on what you’re in the mood for, we recommend dates and pecans. Although, you can scarcely go wrong with chocolate chips!
In a large bowl, cream together Date Syrup and coconut oil until well mixed. Next add in eggs and pumpkin. In a separate bowl, combine all dry ingredients together. Gently add dry ingredients into the wet mixture until mixed thoroughly. Fold in whatever mix-ins strike your fancy. Use large spoon to drop dough onto a prepared baking sheet or stone. The consistency will be a bit thinner then your average cookie dough. However, if batter seems too thin, chill for at least 20 minutes to make thicker.

Bake  at 350 for 15 minutes or until tops begin to brown.

Enjoy!

#6 – Toffee-Caramel Corn

In Appetizer, Dessert, Gluten Free, Uncategorized on October 17, 2013 at 7:49 pm

It’s a perfect time of year for caramel corn! Got popcorn? Sea Salt? Date syrup? Go here for the recipe.

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#7 – In a Jallab cocktail

In Uncategorized on September 26, 2013 at 5:10 pm

The Joy of Kosher Magazine recently made a traditional Middle Eastern drink using Date Lady date syrup.. with a non-traditional twist. Click here to view the article and get the author’s recipe.

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#8 – Gluten Free Zucchini Bread

In breads, Gluten Free, Uncategorized on August 6, 2013 at 8:27 pm

Yum. This is a great way to use up all that garden zucchini!

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#9 – Coconut Flour Pancakes (Gluten Free)

In breads, Gluten Free, Uncategorized on July 18, 2013 at 2:09 am

These cakes are delicious, easy to whip together and full of fiber and protein to start the day!

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8 eggs, room temperature
2 cups milk
2 TB vanilla extract
1/4 cup date syrup
1/4 cup coconut oil, melted
1 cup coconut flour
2 tsp baking soda
2 tsp cinnamon
1 tsp sea salt

We recommend using a whisk for this recipe as it will not only help you evenly distribute the eggs, but it will help disburse the coconut flour throughout, preventing the initial lumps from hanging around. Mix eggs, milk, vanilla, date syrup and coconut oil together until nice and emulsified. Add in coconut flour, baking soda, cinnamon and salt.

Pour onto a prepared griddle (our fav is a well seasoned iron cast skillet with a TB of coconut oil added to in the beginning – but to each his own!)

Enjoy!

#10 – Energy Balls

In Uncategorized on June 26, 2013 at 7:35 pm

ImageA healthy no-bake snack to avoid turning on the oven this summer!

1 cup nut butter of choice
1 cup date syrup
3 cups quick oats
1/4 cup chia or flax seeds
1/2 cup chocolate chips or cacao nibs
1 cup dates, diced

Combine the nut butter and date syrup in a large mixing bowl and stir until smooth. Gradually add the oats and chia seed or flax seed. Add the cacao nibs or chocolate chips and the dates, and mix gently to combine.

Use your hands to roll the mixture into 1-in. balls. Place the balls in paper mini-muffin cups. At this point, you can eat them, but they’ll be less sticky after a night in the refrigerator. Layer the balls in an airtight container, using wax paper to separate the layers, and refrigerate for 7 to 10 days or freeze for up to 3 months.

(adapted from a recipe in The Washington Post, September 20, 2012)