Tag: no sugar

Date Paste

I have struggled with sugar addiction for a long time. Perhaps, forever. I like to call it a sweet tooth, because that’s cuter. But, it can get out of hand, rather quickly. I’m on a mission, now, to eat less sugar and find plant based alternatives. I don’t believe in withholding things that make me happy (as long as it isn’t destructive), but I’m so glad there are so many other delicious ways to indulge!

I find myself using more maple syrup and local honey as sugar alternatives, where I can. I’ve also starting using date paste. And I found a way to make it myself. It’s another easy recipe that is full of health benefits. Dates are rich in protein, many vitamins (magnesium being one of them, which helps with migraines!), and aid in digestion (they are full of fiber).

This is good ANYWHERE…spread on toast, mixed into batters where sugar would normally be, stirred into oatmeal, blended into smoothies, baked into Sweet Potato Casserole (recipe coming soon!). It’s so good. And easy!

Enjoy!

-Kristin

Print Recipe
Date Paste
Prep Time 5 minutes
Cook Time 5 minutes (plus, if needed)
Passive Time 12 hours
Servings
1/4 C
Ingredients
Prep Time 5 minutes
Cook Time 5 minutes (plus, if needed)
Passive Time 12 hours
Servings
1/4 C
Ingredients
Instructions
  1. Pit the dates. Soak them in the water overnight (warm up the water first). Then put all the ingredients in the food processor and blend until creamy and smooth. It will take a while, but it's worth the wait. Store in an airtight container in the fridge, up to 3 months...if it lasts that long!
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Shortcut Shortstacks for Shrove Tuesday

Today is Shrove Tuesday. And it coincides with Pancake Day. I read, today, that people who would be giving up sugar, eggs, and/or milk for Lent would feast on pancakes the day before Ash Wednesday in an effort to rid their pantries of those ingredients so that they would not go bad. Is that as fascinating to you as it is to me? What areĀ you giving up for Lent? I have decided to give up desserts (save for a few pieces of birthday cake for a few important birthdays). #amicrazy #yes

To keep with this newly found (to me) tradition, I made gluten and dairy free pancakes for dinner tonight, with a fresh strawberry sauce and creamed honey (from Trader Joe’s – one of the best purchases of my life).

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I used a shortcut King Arthur Flour GF pancake mix and made it even better.

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These were SO good. I am embarrassed to say that I allowed my Bigs to eat, um, eight of these. Smalls ate a few less and without strawberry sauce (he is on a no strawberry kick).

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Gluten & Dairy Free Shrove Shortcut Shortstacks

1 pkg King Arthur Flour GF pancake mix (15 oz.)

2 large eggs

4 T coconut oil (you can use other oils or 6 T melted butter)

2 C milk (I used 1 C cashew milk, 1 C coconut milk)

1 T vanilla bean paste

2 t almond extract

Whisk together the eggs, oil (or butter), and milk. Whisk in the mix. Allow the batter to sit for 10 minutes.

Preheat your griddle pan to 350F. Scoop out the batter and cook for 1-2 minutes on each side (look for bubbles to pop).

Serve with fresh strawberry sauce.

Fresh Strawberry Sauce

2 C fresh or frozen strawberries (I used frozen)

Place in a saucepan on medium heat, until softened. Put into a food processor and whiz until fully processed. Strain to get the larger unprocessed chunks out. Place back in saucepan to thicken.

EAT.

Happy Lent!

Kristin