Fresh dates

Considered to be the best variety dates Medjool are the largest and most juicy of all types of dates. They are soft, fleshy and aromatic, and their taste is similar to caramel. Very suitable for preparing raw sweets and desserts. Extremely rich in fiber (between 6% and 85%) and natural fruit sugars. The dates contain large amounts of vitamin A and vitamin B6, folic acid, iron, potassium, copper, magnesium and other minerals. 10 dates per day cover half the recommended daily iron dose. Contain antioxidant flavonoids such as beta-carotene, lutein and zeaxanthin, which protect cells from the destructive effect of free radicals.

Recipes

  • Pumpkin Muffins (Green Muffins)

    Products:
    150 grams of Medjool dates
    215 grams of eggs*
    180 grams of pumpkin flour
    200 grams of yogurt
    4 grams of cinnamon
    10 grams of baking powder
    35 grams of dried cherries**
    20 grams of walnuts

    *4 pieces, **36 pieces

    Preparation:
    Clean the Medjool dates of the stones. Put them in the nozzle bowl, along with the yoghurt, cinnamon and baking powder. Grind them on a few turns of the bike. Then add the eggs and chop again. Transfer the mixture into a bowl and add the pumpkin flour. Stir until a homogeneous mixture is obtained. Put one paper capsule in each hole in the muffin tray. It is good to be used it for twelve holes. Put one tablespoon in each capsule. Put three dried cherries and a walnut kernel. Place one more tablespoon of the mixture on top. Bake at an average level in the oven for about 20 minutes, 180 degrees. Check with a toothpick if they are ready. When ready, turn off the oven, remove the muffins from the tray and place them on a metal grill to cool down.
    Enjoy your meal!

  • Cake Saher (Sacher) without flour, gluten and white sugar

    Products for swamps:
    6 eggs
    180 grams of Medjool dates
    50 grams of natural cocoa
    1/4 teaspoon of salt

    Products for the cream:
    100 grams of dried apricots
    10 grams of cocoa
    20 grams of dates
    70 grams of water from the soaked dried apricots

    Top:
    crispy pieces of quinn

    Preparation:
    Soak the apricots in water to cover them. It is good to overnight. Separate egg yolks and whites. Beat the egg yolks, along with the stone-cut dates, until they start to boil. Use a kitchen robot for that purpose. Finally add the cocoa. A rather thick and air cake dough is obtained. Blend the proteins with a mixer and a 1/4 teaspoon of salt until they get thick with snow. In the recipe it was not used salt. But it is always good to use when break snowflakes. So we decided to do what we know. Add the mixture with yolks and dates to the protein mixture. Stir well with a silicone spatula. The mixture drops in half. Bake in a preheated 175° oven, top and bottom rheotan, with a fan (also available without) for 15-20 minutes. We used form in the form of a heart. Size can not be said. In the original recipe it was used a round shape with a diameter of 19 centimeters. Make the blade ready to cool completely. Put the apricots in a blender with some water from their soaking, cocoa and dates. Blend to form a homogeneous mixture. Brush the chilled marsh with apricot cream, sprinkle with crunchy pieces of quinine on top.
    Enjoy your meal!

  • Baklava with whole grains, lime honey and elderberry syrup

    Products:
    1/2 pack of whole grains for pastry
    300 grams of walnuts
    120 grams of Medjool dates (7 - 8 pieces)
    80 grams of butter
    150 ml of elderberry syrup
    100 grams of lime honey

    Preparation:
    Cut a half pack of whole grain pancakes for the size of the tray you will use. It is good to be used a 30x15 centimeter tray. Crumble the walnuts into large pieces. If you wish you can bold them. Bone the dates and cut them into pieces. Also cut the oil. Smash the pan with cow's butter. Place two sheets of peel, top sprinkle walnuts, Medjool dates and butter. Repeat this procedure until the bark you have run out of. Finish with four sheets of pancakes. Bake at 175 degrees, averaging in the oven for about 30-35 minutes. During this time, make the syrup with which you will overfill the baklava. Put the elderberry syrup, honey and about 150 milliliters of water on the hot plate. Let it warm up and pull from the hot plate. Let it cool down well, as you know when preparing baklava, one of the two (syrup or filling) must be chilled. Once baklava is baked, take it out of the oven, cut into pieces and pour the cooled syrup. You have to cut the bacon into pieces so the syrup can absorb anywhere between the bark. You want a soft and juicy baklava, right ?! Do not miss this part before it is covered with syrup.
    Enjoy your meal!

  • Truffles with Medjool dates and walnuts

    Products:
    150 grams of Medjool dates
    200 grams of walnuts
    50 grams of cocoa

    Preparation:
    Clean the Medjool dates of the stones. Put them in a blender with the other products and blend. A soft, fluffy mixture is obtained. Then shape the beads. Approximately 15 pieces are out of these quantities. Put the truffles in the refrigerator to tighten.
    Enjoy your meal!