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July 24, 2021
Dates are yet another item you might not have expected to find in your CSA box from you favorite produce farm in Phoenix, Arizona. Date trees (which look like palm trees) were initially imported into Arizona from the Middle East in the early 1900s. When sugar rationing had began during World War II, dates grew in popularity as a sugar alternative.
According to the Phoenix New Times, “Today, Yuma produces 10 million pounds of dates a year. The industry creates hundreds of jobs (as the date farming process can’t be automated) and accounts for some $30 to $35 million in yearly business.”
As nature’s candy, dates are another superfood full of fiber and potassium. The fiber in dates can help control blood sugar by slowing digestion and preventing blood sugar spikes. Dates are also part of the stone-fruit family. Like peaches, they can help keep you regular (if you know what I mean!).
Amadio Ranch sells a few different varieties of dates throughout the year. It is your lucky day if you stop bt the farm stand and see these natural sweet treats sitting in the cooler. If you haven't tired dates before, try this oatmeal cooking recipe using dates instead of sugar. I promise you won't even notice you are eating a healthier version of this classic cookie!
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Use blended dates in place of processed sugar for a yummy cookie!Author:
1 cup medjool dates (pitted; soaked in warm water if dry)
1/2 cup butter (melted)
1/4 cup plain greek yogurt
1 teaspoon vanilla
1 cup flour (white or white whole wheat)
1 cup quick cook oats
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1 cup chocolate chips, chopped nuts, or diced dried fruit
Preheat oven to 350 degrees
Blend dates and melted butter in a food processor until smooth
Add egg, vanilla, and yogurt to the food processor and blend to combine
In a separate bowl, combine flour, oats, baking soda, baking powder, cinnamon, and salt.
mix wet ingredients into the dry ingedients. Fold in chocolate chips if using.
Scoop cookies onto a sheet pan lined with parchment paper and back for 12-15 minutes until lightly golden brown.
Shown here is a cookie sandwhich version. After scooping cookies, slightly flatten cookies on the pan. While the cookies bake, whip 1/2 cup softened butter with 1-2 cups powdered sugar and a splash of milk. Once cookies have completely cooled, layer frosting between the bottoms of 2 cookies.
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