By Siegrun Samira Rengert
We are lucky owners of 5 date palms in our tiny back yard and it has been a blessing. Although it came with a lot of learning about how to nurture and care for the trees and finally how to preserve the delicate dates to be used throughout the year we are always looking forward to our date harvest.
At Filfil&Loomi we thoroughly wash the fresh dates and leave them to dry on racks for a few days. Finally we remove all the pits and freeze them in portions of 200g each ready for our favourite desserts, spreads, stews, smoothies or cakes.
Dates are the perfect energy snack for children and adults of course containing essential nutrients such as Calcium, Potassium, Magnesium, Phosphor, Iron, Copper, Sulphur, Manganese, Thiamine just to name a few. They come in the perfect size and shape for a tiny hand and are very versatile. They are used in hearty meat stews as well as desserts and power bars.
Here are some of our favourite recipes:
Breakfast to go
Serves 2
Ingredients
2 medium frozen bananas
1 hand full pitted dates
1 apple
2 cups plant based milk such as almond or coconut
1 tablespoon chia seeds
½ teaspoon ground cardamom
A splash of lime juice
Pinch ground cinnamon
Pinch salt
Place all ingredients in a blender and blend on high speed until smooth. Enjoy!
Salted Date Caramels
Makes about 18 pieces
Ingredients:
1 cup pitted dates
½ cup tahini
½ teaspoon ground cardamom
1 Tablespoon coconut oil (optional)
Fleur de sel
Combine the dates, tahini, coconut oil and cardamom in a food processor and blend until you have a very smooth, creamy and thick paste.
Transfer mixture to a parchment lined container, pressing it down evenly with a spatula. Sprinkle with salt.
Freeze until firm. Remove from the freezer and cut into bite size pieces.
Dattella
Superpower Sandwich Spread
Ingredients:
80g pitted dates
80ml water
100g whole roasted hazelnuts
1 Tablespoon coconut oil
1 – 2 Tablespoons raw cocoa power
Vanilla extract
Soak the dates in the water for at least 1 hour.
Blend the dates with water, coconut oil, roasted hazelnuts, cocoa powder and vanilla in a high speed blender until you reach your desired creamy consistency. You may add some more water if needed. Dattella keeps fresh in the fridge for up to one month in an air tide container.
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