| The great thing about using dates in your cooking is | | | | throw in a couple or more pitted dates into the |
| that it is versatile. You can use it in its solid state, as | | | | cooking oats and stir. You will begin to see the dates |
| a thick puree or in liquid form! You can use more or | | | | break up and mix in. There will be some pieces that |
| less, depending on your tastes. | | | | will not completely break but I personally prefer this |
| Before using dates in cooking recipes always make | | | | because it adds a different texture to the oats and |
| sure that you pit them. That simply means removing | | | | serves as a sweet surprise in every bite, like raisins. |
| the seed from the inside. It is very easy to do and | | | | To use as sweetener in baking recipes, simply soak |
| because the fruit is dry in texture, there is no mess | | | | the dates and blend together in a processor until |
| involved. | | | | smooth and creamy. You can substitute date syrup |
| Because the outer skin of a date tends to harden, | | | | for brown rice syrup, agave nectar or honey which |
| especially in cold climates, one useful tip is to soak for | | | | can be expensive to buy at the grocery store. |
| a few minutes in just enough warm water. This is | | | | I love using dates in cooking because they offer a |
| not mandatory for all recipes. | | | | mild yet rich sweetness. They also do not have a |
| To use in hot cereals (oatmeal for example), simply | | | | distinct after taste like most other sweeteners. |