DATE PASTE

Date pastes are the perfect sweetener for substituting into recipes that require caster sugar – it adds a delicious moistness and flavourful warmth to cakes, but you can also use it as an additive for sweetening condiments and preserves. The best thing is that you can make jars of it that will keep in the fridge for months!

This recipe will make about 250g worth.

Ingredients:

2 cups dried, pitted dates

4 cups of warmed/simmering water

Method:

1- In a large bowl or jug, add the dates and pour the simmered water on top

2- Allow to soak and soften for about 15-20 minutes at least

3- Drain the dates through a sieve, reserving the water

4- Add the dates to a good blender, pour in some of the reserved water initially, and blend – keep adding the reserved water until the paste becomes the desired consistency

The consistency of the paste really depends on what you’re wanting to use the paste for – if its for a cake, I tend to make it not too thick, but too thin that it just pours – I like it to be similar to a well-softened butter.

Store in an air-tight jar for up to 4 months in the fridge.