Cinnamon Rolls

  • 3 cups flour
  • 2 Tbsp. baking powder
  • 1 tsp. salt
  • 1/3 cup butter + more to spread on dough
  • 1 cup milk (can use almond, oat, etc.)
  • date puree
  • cinnamon
  • grated apple (optional)

Blend first 4 ingredients together. Using your hands is the best way to do this. Mix in milk to form a ball of dough. Roll out to 1/4″ thick and spread a thin layer of butter on dough. Then spread a thin layer of date puree and sprinkle heavily with cinnamon. Top with grated apple if using. Roll like a jelly roll. Slice into 12 even pieces and bake at 350°F for 15 – 20 min. For larger rolls, slice into 8 pieces and bake a little longer.

Cream Cheese Glaze

  • 4 oz. cream cheese
  • 2 Tbsp. butter
  • 1/4 cup date puree
  • 1/2 tsp. vanilla

Blend together and spread over warm cinnamon rolls.

Blackbottom Cupcakes

Topping

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup Date Puree
  • 6 oz. sugar free chocolate chips

Let cream cheese sit out of fridge to soften. To speed this up it can be cut into cubes. Beat well with mixer. Add egg and date puree. Stir in chocolate chips and set aside.

Batter

Just out of oven
  • 1 1/2 cups flour
  • 1 cup Date Puree
  • 1/4 cup cocoa
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 cup water
  • 1/3 cup oil
  • 1 Tbsp. vinegar

Mix together all dry ingredients. Add liquid ingredients and mix well. Fill lined cupcake tins approx. 1/2 full with batter, top with cream cheese topping. Makes 24 cupcakes. Bake at 350°F for 20 – 30 min. Check for doneness by inserting a tester in center. Cool and Enjoy.

Muffins

This recipe can be made with a variety of different fruits. I have used blueberries and raspberries but you can also use strawberries, apples or a combinations of your favorites. If using apples I would also add some cinnamon. This recipe is also dairy free and can be made gluten free by using flax flour in place of wheat bran. Makes 12 muffins. I generally bake 6 and store the remaining batter in the fridge to bake later.

Made with frozen raspberries
  • 1 1/4 cups almond flour
  • 1 1/2 cups wheat bran (flax flour for gluten free)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup Date Puree
  • 1/3 cup almond milk
  • 3 eggs
  • 1/3 cup coconut oil (melted)
  • 1/2 tsp. vanilla
  • 3/4 cup fruit

Mix dry ingredients in a bowl. Whisk together date puree, almond milk, eggs and vanilla. Slowly whisk in melted coconut oil. Pour wet over dry and mix then stir in fruit. Bake at 350°F for approx. 30 min. Enjoy!

Peanut Butter Cookies

cookies topped with chocolate
  • 1 cup gluten free oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 cup Date Puree
  • 1/3 cup natural peanut butter
  • 1 tsp. vanilla

In food processor grind oats into oat flour. Add the remaining ingredients and blend until well mixed. Using a small scoop (approx. 2 Tbsp.), scoop onto parchment lined baking sheet. Press down slightly with fork. Bake in a 350 F oven for 12 -15 min. After cookies are cooled they can be topped with a chocolate drizzle. For the chocolate drizzle use 1/4 cup stevia sweetened chocolate chips and 2 squares of Lindt 95% chocolate. Melt in microwave safe dish for 30 seconds, stir and melt at 10 second intervals till melted.

Butter Tarts

hand written by my nanny

aka vinegar tarts

The following recipe is one that my grandmother always made. I replaced brown sugar with date puree.

Pastry

The following will make enough pastry for 12 medium size tart shells plus enough for a pie shell. (great for quiche)

  • 2 1/2 cups flour
  • 1 tsp. salt
  • 1 cup shortening
  • 1 egg
  • 1/2 cup water
  • 1 tsp. vinegar
  • 1 tsp. date sugar or puree (optional)

Combine flour and salt, cut in shortening. I like using my hands to blend shortening into flour but pastry cutter can be used. Mix egg, water, vinegar and sugar/puree (if using) together. Add to flour mixture and work together with hands or fork. Using half of mix, flour work surface and roll out to approx. 1/8″. Cut to fit size of baking tin (muffin pan) that you are using.

FILLING

  • 2 eggs
  • 1 1/2 cups date puree
  • 2 Tbsp. vinegar
  • 2 Tbsp. cream (I use coconut milk)
  • 1 tsp. salt
  • 1 tsp. vanilla
  • raisins and/or nut (walnuts or pecans) optional

Blend together first 6 ingredients. This can be done with mixer, blender, magic bullet, immersion blender or by hand with a whisk. If using raisins and or nuts put a few in bottom of each tart shell. Fill shells with mixture and bake for 25 – 30 minutes at 350° F.

Marinated Cherry Tomatoes

  • 1/2 lb cherry tomatoes cut in half
  • 1/4 red onion thinly sliced
  • 1 clove of garlic minced
  • 1/4 cup olive oil
  • 1 Tbsp. red wine vinegar
  • juice of 1 lemon
  • fresh basil ( 1/4 cup chopped or more if you like)
  • fresh ground pepper to taste
  • salt to taste

Mix every thing together and store in a glass container in refrigerator. This is a great way to use a large amount of cherry tomatoes. Great on a salad or as a topping for pizza, nachos, pasta etc. This recipe can be double. I love having them ready to go in my fridge.

Pancakes (no syrup needed)

these were made with flax meal in place of flour
  • 1/2 cup flour (your favorite kind; can make gluten free using flax meal)
  • 1/2 oat bran
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp.salt
  • 1/2 cup milk (any kind)
  • 1/2 cup unsweetened apple sauce (or just finely grated apple)
  • 2 T melted butter
  • 1 egg

Mix all dry ingredients. Add wet ingredients and stir.

Peel and core 1 apple, slice into thin slices (approx. 1/4 inch).

Heat pan with a bit of oil. Using a scoop, scoop batter into heated pan. Do not over crowd your pan. Place an apple slice on each and push down a bit. Sprinkle with more cinnamon. Cook until brown and flip. Cook until cooked through. Pancakes will be done when they spring back when touched.

Rhubarb Cheesecake

Preheat oven to 375°F to start. After crust in done reduce to 300°F. Makes a 9 inch cheesecake. This recipe can be cut in 1/2 and made in a 6 inch pan. You will need to adjust cooking time for the cream cheese layer to approx 20 min.

  • Crust
  • 1 cup flour
  • 1/2 cup oats
  • 1/4 cup date puree
  • 1/2 cup butter
    • Combined all ingredients, mixing well with hands. Press into the bottom of a 9 inch spring form pan.
  • Rhubarb Layer
  • 3 cups diced rhubarb (cover with boiling water and let stand 5 min. Drain)
  • 1/2 cup date puree
  • 1 Tbsp. flour
    • Mix these 3 ingredients together and spread over crust. Bake in a 375°F oven for 15 min.
  • Cream Cheese Layer
  • 16 oz cream cheese
  • 1/2 cup date puree
  • 2 eggs
    • Put cream cheese in mixer and cream until smooth. Add date puree and continue mixing until well blended. Add eggs an mix only until incorporated. Pour over hot crust/rhubarb, adjust oven temp. to 300°F and return to over for 30 – 40 min. While still hot top with…
  • Sour Cream Topping
  • 1 cup sour cream
  • 1/2 cup date puree
  • 1 tsp. vanilla
    • Mix together and spread over top of hot cheesecake.
From Garden / To Cheesecake

Bran and Fruit Muffins

  • 2 cups flour (your favorite kind)
  • 2 cups oat bran (can use wheat bran or flax flour)
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3/4 cup frozen or fresh cranberries or raisins
  • 3/4 cup date puree
  • 1/2 cup fresh orange juice
  • 1/2 cup strong coffee (or water)
  • 1 cup milk (I use almond milk)
  • 1 cup vegetable or canola
  • 1 tsp. vanilla
  • 3 eggs

Mix dry ingredients in large bowl. Mix all wet ingredients in a large measuring cup (4 cup one will hold everything) and blend together. Make a well in dry ingredients pour wet into dry. Add cranberries or raisins and mix well. This batter can be stored in the refrigerator for up to 3 weeks.

When ready to bake preheat oven to 350°F for 20-25 min.

Sugar Free Peanut Butter Cups

  • 1/2 cup sugar free chocolate chips (I use Krisda sweetened with stevia)
  • 4 squares 95% Lindt chocolate Melt in a microwave safe glass bowl either in microwave or over hot water. If using a microwave start at 30 seconds, stir then melt in 10 second intervals, stirring each time until melted.

Using small candy type cup papers (my favorite are the ones lined with foil). The ones I use are Reynolds brand. Pour or spoon a small amount of chocolate into each one. If you tilt and swirl, chocolate will cover bottom and up sides a bit (another way is to use a small kid’s paint brush). Place in fridge or freezer until set. Fill with approx. 2 tsp. of filling (this will depend on size of cups). Cover with more chocolate. Refrigerate and enjoy.

  • Peanut butter filling:
  • 1/2 cup natural peanut butter
  • 2 Tbsp. vanilla protein powder
  • 2 Tbsp. ground flax
  • 2 Tbsp. ground almonds
  • mix together and use to fill chocolate cups

This recipe will make approx. 20 cups.

Note: any nut butter can be used.