As we journey into eating a more biblical diet, it’s important to pick the right sweeteners that will offer nutritional value as well as sweetness to our dishes. We use raw honey and maple syrup, but, I wanted a different option. This date honey fits the bill!
Dates were used in biblical times to make “honey”. When I found this out, I had to make some for us. What I found out was I actually prefer the date syrup over honey! The flavor is complex and deep.
I added it to my daily smoothie and it was a game changer! The flavor was so good with this syrup.
I recently decided to give up Stevia, which I have been dependent on for almost a decade for my sweetener. The decision came from a desire to eat food that most closely resembles the way God intended it to be. This meant that processed food is cut out as much as possible. I found that giving up Stevia was actually harder than giving up coffee, which I had to give up due to a reaction I was having from drinking it.
There are a couple of different types of dates. There are Medjool and Deglet Noor. I use Deglet Noor dates because they are more cost effective to buy in bulk. But, Medjool dates would be even sweeter and more caramel flavored.
To make this syrup you will need:
- Pitted dates
- Vanilla Extract
Measure out 1 cup of dates and cover with 1 cup of water in a small saucepan. Over high heat bring to a boil. Once boiling, reduce heat to a simmer for at least 30 minutes.
Remove from heat and allow to cool for 20 minutes.
Pour into a blender and add 1 tbsp vanilla extract.
Add an additional 1/2 cup of water and blend until smooth, about a minute. You can add a little more water as needed to get a syrup consistency. You can have a thicker paste or a more liquid syrup.
Store in the fridge in an airtight container for 7-10 days.
See you soon!
- 1 small saucepan
- 1 Blender
- 1 cup pitted dates
- 1 1/2 cups water divided
- 1 tbsp vanilla extract
- Add dates and 1 cup of the water to a small saucepan.
- Bring to a boil over high heat.
- Reduce heat to a simmer for at least 30 minutes.
- Remove from heat and allow to cool for at least 20 minutes.
- Add vanilla and add to the blender.
- Add the 1/2 cup of additional water and blend on high for 1 minute.
- Add more or less extra water based upon how thin or thick you want the syrup.
- Store in an airtight container in the fridge for 7-10 days.