Date & Pumpkin Oatmeal

Photo of Date and Pumpkin Oatmeal made with Premium DateME Date Paste

Date & Pumpkin Oatmeal

The best way to start the day is with a substantial breakfast, and date and pumpkin oatmeal definitely fits the bill. Sweetened with date paste, you’ll love the combination of oats, walnuts, and pumpkin.

Ingredients

1 cup rolled oats
pinch of salt
1½ cups water
½ cup coconut milk or other milk
½ cup pumpkin puree
2-4 Tbsp. DateME Date Paste
½ tsp. pumpkin pie spice
½ tsp. vanilla extract
¼ cup chopped walnuts
Optional garnish: sugar coated cranberries

Directions

Place rolled oats, water, and sprinkle of salt in a pot over medium heat. Once the water begins to boil, reduce the heat to a simmer. Cook for about 3 minutes, or until the oats begin to thicken.
Add the coconut milk, pumpkin puree, date paste, pumpkin pie spice, and vanilla extract.
Stir for 3-5 minutes, or until the date paste has melted and blended into the oats. If the oats are too dry, add a little additional milk.
Divide the oats into 2-3 bowls and top with chopped walnuts, additional milk, and any add-ins you like, such as sugared cranberries or nut butter.

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February 24, 2020February 24, 2020

Mini Pumpkin Muffins with Maple & Chocolate

Photo of mini pumpkin muffins with maple and chocolate made with DateME Date Paste

Mini Pumpkin Muffins with Maple & Chocolate

These bite-size pumpkin muffins are great for breakfast, snacks, school lunches, and any time you need a little something to keep you energized. We use gluten-free flour, but you can substitute in your flour of choice. You can also switch the chopped chocolate for chocolate chips if desired.

Ingredients

½ cup pumpkin puree
¼ cup DateME Date Paste, melted
3 Tbsp. salted butter, softened
3 Tbsp. milk of choice
2 Tbsp. maple syrup
2 Tbsp. almond butter
1 tsp. vanilla extract
½ cup flour/gluten-free flour blend
¼ cup oat flour
1 tsp. cinnamon
½ tsp. baking powder
½ tsp. baking soda
2 eggs
¼ cup chopped chocolate (use more if desired)
pecan halves for topping

Directions

Preheat oven to 350°F.
In a bowl, cream together the pumpkin, date paste, butter, milk, maple syrup, almond butter, and vanilla extract.
In a separate bowl, combine the flour, oat flour, cinnamon, baking powder, and baking soda.
Slowly pour the dry ingredients into the wet ingredients, mixing as you add them.
Whisk the eggs and mix them into the batter.
Fold the chopped chocolate into the batter. If you’d like, you can also add chopped pecans.
Spoon the batter into 24 mini or 12 regular-sized muffin tins with liners. Bake for a few minutes, then carefully remove the pan from the oven and place 1-3 pecan halves on top of the muffins, depending on the size (we made minis so only used one pecan on top).
Place muffins back into the oven and bake in total for around 12-15 minutes for mini and 20-25 minutes for regular sized muffins. Allow to cool prior to enjoying.

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February 11, 2019February 25, 2020

Blueberry Chia Breakfast Parfait

Blueberry Chia and Oat Breakfast Parfaits made with all natural DateME Date Paste

Blueberry Chia Breakfast Parfait

Our blueberry chia breakfast parfait may look fancy, but it is a snap to put together. Sweetened naturally with DateME Date Paste, it has blueberries, chia, and oats for a nutritious start to your day.

Ingredients

2½ Tbsp. DateME Date Paste
2 Tbsp. chia seeds
¼ cup + 2 Tbsp. rolled oats
1 cup milk of choice (almond, coconut, etc.)
1 cup blueberries (frozen or fresh)
2 Tbsp. unsweetened shredded coconut
1 Tbsp. sliced almonds
1 tsp. vanilla extract
½ cinnamon

Directions

In a blender, combine the date paste, milk, vanilla, cinnamon, half the chia seeds, and 2 tablespoons of the rolled oats.
Stir in the remaining oats and chia seeds.
In a tall glass, layer a third of the oat mixture, then half of the blueberries, then another third of the oats, followed by the shredded coconut. Add the last of the oats and top them with the rest of the blueberries and almonds.
Refrigerate for a few hours or overnight. Top with additional milk of choice prior to serving, if desired.

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January 8, 2019July 2, 2019

Nut & Berry Baked Oatmeal

Baked Oatmeal with Nuts and Blueberries made with DateME ready to use date paste

Baked Oatmeal with Nuts & Blueberries

Instead of oatmeal made on the stove, try some baked oatmeal for a change of pace. Our recipe calls for date paste, chopped nuts, and blueberries. It makes a great hearty breakfast for cold winter months.

Ingredients

1½ cups rolled oats
¼ cup walnuts, chopped
¼ cup pecans, chopped
2 Tbsp. almond flour
5 Tbsp. DateME Date Paste
2 Tbsp. coconut oil, butter or ghee
¾ cup coconut milk (or milk of choice)
¼ cup water
1 tsp. vanilla extract
1 tsp. cinnamon
2 eggs
¼ tsp. baking powder
¼ tsp. baking soda
1 cup blueberries (or berry of choice)
1 Tbsp. coconut sugar

Directions

Preheat oven to 350°F. In a bowl, mix together the oats, walnuts, pecans, almond flour, cinnamon, baking soda, baking powder, and salt.
Add the date paste and coconut oil to a separate microwave-safe bowl and microwave until the coconut oil is melted and the date paste is soft. Mix in the coconut milk, water, and vanilla extract. If it is very warm, allow it to cool slightly and then whisk in the eggs.
Grease a square baking dish and pour in about ⅓ of the oat mixture. Layer with ⅓ of the date mixture, then add ⅓ cup of blueberries. Repeat two more times and finish off with the last of the blueberries. Sprinkle with top with the coconut sugar.
Bake for 15-20 minutes at 350°F. Increase the temperature to 375°F and bake for an additional 20 minutes.

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December 18, 2018July 2, 2019

Cherry Chocolate Biscotti

This delicious cherry chocolate biscotti is made with DateME date paste and is vegan and gluten free. Goes great with that afternoon cup of coffee or as a sweet breakfast treat.

Ingredients

1 cup almond flour
¼ cup tapioca starch/flour
¼ cup white rice flour
1 Tbsp. coconut sugar (plus extra for dusting)
½ Tbsp. coconut flour
¼ cup butter, cold and cut into pieces
¼ cup DateME Date Paste, cold and cut into pieces
¾ tsp. vanilla extract
1 egg
½ tsp. baking soda
¼ cup dried cherries
½ cup chocolate chips, melted (for dipping)

Directions

Add the almond flour, tapioca starch, white rice flour, coconut flour, coconut sugar, and baking soda to a food processor and pulse 5-10 times.
Add the butter and date paste to the food processor and pulse until well incorporated.
Add the vanilla extract and egg and pulse until combined.
Fold in the dried cherries and form the dough into a ball. Refrigerate the dough for 20-30 minutes.
Preheat oven to 325°F. Lay the dough out on a parchment covered sheet pan and form it into a slightly raised rectangle about 9”x4” in size. You can sprinkle the top of the dough with a little coconut sugar if you’d like.
Bake for 15-20 minutes or until the underside of the biscotti just starts to brown.
Remove from the oven and allow it to cool slightly. Carefully cut the biscotti into ¾”-1” thick pieces. Carefully separate the cookies and place them on their sides. Bake for an additional 5 minutes on each side, then remove the biscotti from the oven and allow them to fully cool. After they cool, place them in the fridge for 15-20 minutes.
While the biscotti is cooling, melt the chocolate chips in a microwave for 30 seconds at a time, stirring in between.
When the biscotti is ready, dip the bottom of the cookies into the chocolate and spread/flatten the chocolate out with a spatula or the back of a spoon. Place them in the fridge chocolate side up to set.
When the chocolate has set, flip them over and drizzle chocolate over the top of the biscotti. Allow the chocolate to set, then enjoy!

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November 15, 2018July 2, 2019

Date Tahini Bread

Date Tahini Bread has two different flavors layered throughout: tahini and chocolate. It’s an unusual combination that we are sure will become a favorite once you have tried this dessert bread.

Ingredients

5 Tbsp. tahini
6 Tbsp. DateME Date Paste
3 Tbsp. butter
2 Tbsp. cocoa powder
½ tsp. vanilla extract
½ cup almond flour
1 Tbsp. coconut milk
3 large eggs
¾ tsp. baking powder
¼ tsp. baking soda
1 Tbsp. coconut sugar (optional)

Directions

Preheat the oven to 350°F. Place the date paste and butter in a bowl and microwave until just softened. Add 4 tablespoons of tahini, the coconut milk and vanilla extract and mix.
Whisk the eggs in a separate bowl and add them to the batter.
Fold in baking powder, baking soda, and 6 tablespoons of almond flour.
Divide the batter between two bowls.
In one bowl, add 1 tablespoon of tahini and 1 tablespoon of almond flour. In the other bowl, add the cocoa powder and 1 tablespoon of almond flour.
Line a small loaf pan with parchment paper. Alternate pouring the cocoa and tahini batters in layers into the pan until you have used up all of the batter. Use a chopstick or knife to carefully swirl the layers together. If desired, top with the coconut sugar.
Bake for about 25 minutes, or until the bread starts to brown. Allow to fully cool before slicing.

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November 15, 2018July 2, 2019

Cranberry Orange Scones with Cardamom

Who doesn’t like a scone with their morning cup of coffee? Our cranberry orange version uses date paste instead of sugar and includes cardamom for some spice. Delicious!

Ingredients

¾ cup almond flour
¼ cup oat flour
½ cup white rice flour
¼ cup tapioca starch
¾ tsp. baking powder
3 Tbsp. salted butter, cold
¼ cup DateME Date Paste
½ tsp. vanilla extract
3 Tbsp. coconut milk
¼ cup dried cranberries
¼ tsp. orange zest
⅛-¼ tsp. cardamom
butter for brushing
powdered sugar for dusting

Directions

Mix together the almond flour, oat flour, rice flour, tapioca starch, and baking powder.
Cut the butter and date paste into small pieces and work it into the flour mixture with your hands.
Gently mix the vanilla extract and coconut milk into the flour mixture until just combined and the dough is still a bit crumbly.
Gently fold in the cranberries, orange zest, and cardamom.
Preheat oven to 350°F.
Line a baking sheet with parchment paper. Form the dough into a loose ball and place it on the parchment. Shape the dough into a flattened circle about 1” thick. Cut the dough into 6 wedges and carefully separate them on the parchment.
Lightly brush the scone tops with melted butter. Bake for 15-18 minutes or until the scones just begin to turn golden on top and are browned on the bottom. Allow to fully cool after removing from oven.
Once cool, drizzle with a simple icing of powdered sugar mixed with a little coconut milk, or sift a little powdered sugar on top!

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September 16, 2017July 2, 2019

Date Spread Trio

This trio of date spreads made with ready to use DateME Date Paste pair well with crackers, bread and all types of fruit. All are gluten free, while the hazelnut and cranberry spreads are also vegan and dairy free. They are good for an afternoon snack or for breakfast, but they can also be used as an elegant dessert when presented with an assortment of cheese, fruit and sweet breads.

Ingredients

Vegan Hazelnut Spread:

½ cup hazelnuts
1 Tbsp. coconut oil
1½ Tbsp. coconut milk
¼ cup DateME Date Paste
⅕ Tbsp. cocoa powder
20g dark chocolate

Apple Walnut Spread:

1 cup apple, peeled and chopped
½ Tbsp. butter
½ tsp. lemon juice
1½ Tbsp. water
⅓ cup DateME Date Paste
½ tsp. apple/pumpkin pie spice

Cranberry Orange Spread:

½ cup frozen cranberries
juice from ½ orange
1 tsp. orange zest
⅓ cup DateME Date Paste
⅓ cup dried sour cherries

Directions

Vegan Hazelnut Spread:

Toast hazelnuts at 325°F for about 15 minutes. Allow to slightly cool and roll in your hands so the peels come off.
Melt the chocolate in a microwave with the coconut oil.
Blend the hazelnuts in a high speed blender with the coconut oil mixture and coconut milk until smooth.
Add the date paste and cocoa powder and blend until smooth.

Apple Walnut Spread:

Add the chopped apple and butter to a small saucepan over medium-low heat. Stir and allow the apples to soften, and add the water, lemon juice, and spices.
Cover with a lid and allow to cook until the apples are very soft.
While the apples are cooking, blend the walnuts in a high speed blender.
Add the walnuts and date paste to the saucepan and allow to simmer until everything is soft. Mix to combine.

Cranberry Orange Spread:

Add the cranberries to a saucepan and cook over medium-low heat until the cranberries soften and start to blister.
Add in the orange juice, zest, and sour cherries. Cover and cook over medium-low heat until the cranberries can easily be crushed with the back of a fork.
Add in the date paste and mix together. Add a little more orange juice or some water if the mixture gets too thick.

Transfer spreads to small jars or containers and store in the fridge. Excellent on rice cakes, crackers, apples, and more!

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September 11, 2017July 2, 2019

Date Cinnamon Rolls

Vegan Date Cinnamon Roll Recipe made with DateME organic date paste

Date Cinnamon Rolls

Here is a good recipe if you have always wanted to try making your own cinnamon rolls. It is gluten free, and if using palm shortening instead of ghee, is also vegan and dairy free. The icing includes coconut milk, which complements the date paste and cinnamon in the filling quite nicely. It takes a little longer to make than most of our recipes, but it is worth the extra labor.

Ingredients

For the Dough:

¾ cup oat flour
½ cup almond flour
1 cup rice flour
½ cup tapioca starch
2 Tbsp. coconut sugar
⅛ tsp. salt
½ Tbsp. baking powder
½ tsp. baking soda
½ Tbsp. coconut flour
3 Tbsp. palm shortening, melted
1 cup coconut milk
½ Tbsp. lemon juice

For the Filling:

¾ cup DateME Date Paste
1 Tbsp. ghee or palm shortening
½ tsp. vanilla
1 tsp. cinnamon
2½ Tbsp. walnuts, crushed

For the Icing:

½ cup powdered sugar
1½ Tbsp. coconut milk
¼ tsp. vanilla extract

Directions

Yield: 8-10 Rolls

Mix together all dry ingredients for the dough. If you don’t have oat flour, you can make your own by blending rolled oats in a high-speed blender.
Add the lemon juice to one cup of coconut milk and set aside for a few minutes. Pour the melted palm shortening in with the coconut milk and whisk together.
Combine the wet ingredients with the dry ingredients. Once everything is well mixed, form into a ball and place in the refrigerator for 30 minutes.
While the dough is chilling, warm the ghee or palm shortening in a small saucepan over medium low heat. Add the DateME date paste, cinnamon, and vanilla and stir occasionally until softened. Remove from the heat and stir in the crushed walnuts. Allow to cool for a few minutes while you roll out the dough.
Preheat oven to 400°F. Remove the dough from the refrigerator and roll out between two pieces of parchment paper until the dough is slightly larger than a piece of printer paper.
Cut the dough so it is a rectangular shape. Spoon the date paste filling in the middle of the dough and spread it evenly until about ½” of dough remains uncovered on the outsides of the dough. Carefully roll the dough up horizontally and cut into 8-10 slices.
Place the slices on a parchment covered sheet pan and bake for about 20 minutes or until the rolls slightly puff and start to turn golden. Remove from oven and allow to cool for 30-60 minutes.
Mix together the icing ingredients with a whisk to prevent lumps. Drizzle the icing on top of the rolls and enjoy!

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September 10, 2017July 2, 2019

Blueberry Lemon Muffins Sweetened with Date Paste

Blueberry Lemon breakfst Muffins Sweetened with DateME Boutique date paste

Blueberry Lemon Muffins Sweetened with Date Paste

Blueberry and lemon is a classic combination, but we add a twist by using date paste to sweeten these muffins. So good to grab for breakfast or as an afternoon pick-me-up.

Ingredients

For the Muffins:

½ cup DateME Date Paste
1½ Tbsp. salted butter, softened
½ cup almond butter
2-3 Tbsp. coconut milk (or milk of choice)
⅔ cup oat flour
⅔ cup rolled oats
1 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
2 egg
2 tsp. lemon juice
1 cup frozen blueberries (we used wild blueberries)
pinch of salt

For the Crumb Topping:

6 Tbsp. rolled oats
2 Tbsp. oat flour
2 Tbsp. almond flour
2 Tbsp. coconut sugar
2 Tbsp. butter, melted

Directions

Yield: 10-12 Muffins

Preheat oven to 350°F. In a bowl, combine the date paste, butter, 2 tablespoons coconut milk, almond butter, and egg. Mix until smooth.
Mix together the oat flour, baking powder, baking soda, and salt in a separate bowl and add them to the date mixture.
Add the lemon juice and vanilla extract. Fold in the rolled oats and blueberries. If the mixture still appears dry, add the remaining milk.
Pour the mixture into 10-12 muffin tins with liners.
For the crumb topping, mix all of the topping ingredients together in a small bowl. Crumble the mixture on top of the muffins.
Bake the muffins at 350°F for 25 minutes or until the muffins are cooked through and the topping is starting to turn golden. If desired, top with powdered sugar icing (recipe found here).

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