A Sweet "Date" With Thanksgiving
We thought you might be thankful this Thanksgiving for some treats that are not only delicious, but made with, get this - little to no cane sugar. We've pulled together three of our holiday favorites: Holiday Bonanza Cookies, Bourbon Spice Pumpkin Pie and Caramel Corn. These gluten-free takes on the traditional treats are quick to whip up and will please even the most picky uncle. The best part is, these date-sweetened recipes are as nourishing as they are rich and satisfying.
Holiday Bonanza Cookies
These cookies are just the right texture, not too crunchy, not too soft, and filled with a bonanza of oats, pecans and chocolate chips! They are the perfect snack to have on hand pre and post Thanksgiving feast!
1 cup gluten free oat flour
1 cup gluten free quick oats
1/2 tsp. baking soda
1/2 tsp. salt
1 cup date sugar
3/4 cup butter, softened
3 Tbsp date syrup
1 tsp vanilla extract
1 cup chocolate chips
1 cup roasted pecans
Whisk together wet ingredients and date sugar in a medium bowl. Mix dry ingredients in a small bowl and add into wet ingredients along with chocolate chips and pecans.
Loosely shape cookies into desired form on parchment lined baking sheet.
Bake at 340 degrees for approximately 9 minutes.
Makes 12 large cookies
Bourbon Spice Pumpkin Pie
We've added a little extra spice and touch of bourbon to our Pumpkin Pie to give this traditional treat a little extra flair.
1 can of pumpkin
3/4 cup of date syrup
1/2 cup of milk
1 tsp fresh nutmeg
1 tsp of cloves
1 tsp of ginger
1 TBSP of cinnamon
1 TBSP of bourbon
2 TBSP cornstarch (or other thickener like tapioca or arrowroot powder)
Combine all ingredients with a whisk and pour into a pre-baked pie crust.
Bake at 350 for 30-40 minutes. Filling will be set when the center is slightly jiggling.
BONUS HINT: Add some fresh whipped topping! Use a TB of Date Syrup or Date Lady Caramel to fresh whipping cream or coconut cream instead of sugar!
This is crisp and yummy! A great while-you're-waiting-for-the-feast snack to have sitting out. Toss left overs with toasted nuts and pack in a zip-lock for on-the-go energy!
6 cups plain, popped Popcorn
1/2 cup Date Lady Caramel Sauce (or use date syrup instead for more of a "toffee" note)
1 tsp Sea Salt
Butter or Coconut Oil for greasing pan
--Optional add-ins: salted, roasted almonds, pecans or dried cranberries
Combine popcorn, caramel sauce and sea salt in a large bowl. Mix with a large wooden spatula or spoon until caramel is evenly distributed throughout popcorn. Spread mixture on a greased cookie sheet, or on a Silpat silicone mat. Bake at 350 for 6 minutes. Let cool completely and add in desired mix-ins.
We highly recommend a salty counterpart such as roasted almonds! Store in airtight container.