We are trying out a new sweetener in our house and the winner is.........Date Paste!
Our long reoccurring battle with yeast in my daughters gut has significantly changed-for the worse, as she has now become a teenager. (along with a slew of other issues!)
As any parent of a Autistic child knows, nothing stays the same for long. So as soon as we are comfortable with a certain protocol of diet, bio-meds, lifestyle, etc. there will be a small ripple and then the flood gates will open and we need to re-adjust!
Now its our time to try out some delicious treats with some new, even healthier sweeteners. The first recipe I am posting is made with homemade Date Paste. Luckily it's a very simple process to make and lasts for weeks in the refrigerator and months in the freezer. I thought it would be best to start with a cookie since my daughter never turns her nose up to them! The cookie gods were with me as she loved this version. Phew.
I would list this as more of a cake-like texture and far less sweet than your "normal" cookie, but just as satisfying. I made them "plain" and then topped a few with toasted organic unsweetened coconut- my favorite. You could change it up and add a mint extract instead of a coconut or vanilla extract, which I will do with the next batch. (We have some serious chocolate mint lovers in the family.....) Or if your lucky enough to be able to eat nuts that would be really good too! I also added some allergy free chocolate chips to this recipe to be sure my daughter would eat them. You can leave them out if desired.
Our love of food will never die, and truly the cleaner we eat the less junk we crave!
gluten free, vegan and top 8 allergen free!
Chocolate Chocolate Chip Cookies *Date Paste Sweetened:
makes about 25-3 inch cookies
1 Cup White Rice Flour
3/4 Cup Brown Rice Flour
1/4 Cup Potato Starch
1/4 Cup Tapioca Starch
1 tsp. Xantham Gum
1/2 Cup Organic Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/8 tsp. Baking Powder
1/2 tsp. Sea Salt
1 TB Egg Replacer mixed with 1/4 Cup warm Milk Substitute ( I use Rice or Coconut Milk)
1/4 Cup Butter Substitute (I use Earth Balance Soy Free Butter Sticks)
1/2 Cup Spectrum Shortening
1 Cup Date Paste
2 tsp. Organic Pure Vanilla or Coconut Extract
1/4 Cup Milk Substitute (I use Rice Milk)
2/3 Cups Allergy Free Chocolate Chips (I use Enjoy Life) *optional
Preheat oven to 370 degrees. Prepare cookie sheet(s) with parchment paper.
In large mixing bowl with paddle attachment add; egg replacer mixture, butter substitute, shortening, date paste,extract and milk substitute Mix on medium speed, scraping down when needed until combined. Add in all the dry ingredients; white rice flour, brown rice flour, potato starch, tapioca starch, xantham gum, cocoa powder, baking soda, baking powder and salt. Mix on low until combined. The dough will be very sticky. Stir in chocolate chips and refrigerate cookie dough for 20 to 30 minutes. Once refrigerated drop spoonfuls of cookie dough on baking sheets and press down with a wet glass bottom or spatula to flatten. You can top with extra topping at this point if desired. Bake 7-9 minutes. Cool completely and enjoy!
Date Paste:
Organic Dates (pitted) * medjool dates are the sweetest
Hot water
Sea Salt
Organic Pure Vanilla Extract
In a large bowl, place dates in and cover with hot water. Let sit for 30 minutes or more. Once soaked, place dates into food processor or blender (minus soaking water) and process until smooth. Adding any extra soaking water when needed to smooth paste. Once smooth add sea salt and vanilla to taste. Store in a air tight container in the refrigerator-will last a couple weeks or freeze for up to 3 months.
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