dates | The Kate Tin

Chewy Oat and Date Breakfast Squares

by Kate | May 18, 2020 | 0 comments

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If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!

Breakfast is probably my least favourite meal of the day, but I can confidently say that dessert is my favourite. So I thought of an absolutely genius idea! Why not combine them both to form the ultimate dessert-for-breakfast sweet treat? Cue these chewy oat and date breakfast squares. Packed with all the drool-worthiness of dessert and (some of) the healthiness of breakfast! Enjoy!

Oat and Date Breakfast Squares

2020-05-13 10:11:37

Yields 8

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Nutrition Facts

Serving Size

Yields

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

225g fresh medjool dates, pitted and finely chopped
180ml water
1 tsp finely grated clementine (or orange) zest
125ml extra virgin olive oil
180ml rolled oats
220ml whole wheat flour
1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
¼ tsp ground cloves
1/4 tsp bicarbonate of soda
Pinch of salt

Instructions

Heat oven to 200°C (180°C fan-forced).
Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
In a small saucepan, combine the dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside.
In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
Press half into the bottom of your prepared pan.
Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
Press down lightly.
Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
Store in an airtight container for up to 3 weeks.

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The Kate Tin https://thekatetin.com/

Sticky Date Macarons

by Cassie | May 17, 2020 | 0 comments

These delicate French treats get a Middle East twist with sticky date macarons are filled with date caramel and whipped white chocolate ganache!

Sticky Date Macarons

2020-05-12 15:42:06

Yields 24

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Nutrition Facts

Serving Size

Yields

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

Macaron
150g ground almonds
150g icing sugar
pinch of salt
110g egg whites (divided in half), at room temperature
Brown food colouring
150g brown sugar
40ml water
Filling
85g pitted fresh dates
40g muscovado sugar
60ml (1/4 cup) milk
100g good-quality white chocolate, chopped
100g cream

Instructions

Line 2 x baking trays with baking paper.
Place the ground almonds, icing sugar and salt in a food processor and pulse until fine. Sift the mixture twice and pulse any remaining lumps until they pass through the sieve.
Add 55g egg whites to the ground almond-icing sugar mixture along with the food colouring. Do not stir. Set aside.
Place the remaining 55g egg whites in the bowl of an electric mixer. Heat the sugar and water in a saucepan over medium heat and bring to the boil. Simmer until the syrup reaches 115 degrees Celsius on a sugar thermometer. Start whisking the egg whites until they reach soft peak stage. When the syrup reaches 118 degrees, pour the hot syrup down the side of the bowl into the egg whites in a steady stream. Continue whisking until the meringue is thick, glossy and still warm to the touch.
Fold the almond icing sugar mix into the meringue in two parts, using a metal spoon, taking care not to knock the air out.
Keep folding until the batter is glossy and forms a thick glossy ribbon when dropped off the spoon (to test, drop a blob on the baking tray and tap 3 times – it should spread nicely).
Place in a piping bag and pipe 5 cm rounds, leaving enough room for spreading.
Tap the baking tray firmly on the work surface 3 times to remove the bubbles and for the macarons to spread slightly. Allow to stand at room temperature for 45-55 minutes or until the surface of the macaron no longer feels tacky to the touch (it shouldn’t stick to your finger).
Preheat the oven to 150 degrees Celsius and move your oven rack to just below the middle rack.
When the oven is ready, place one tray of macarons in the middle of the oven and bake for 12-13 minutes. They are ready when the feet feel firm. Allow them to cool on the baking tray before removing them.
To make the date caramel, place the dates, muscovado and milk in a blender and blend until smooth.
To make the ganache, place the chopped chocolate in a bowl. Heat the cream to just below boiling point and pour over the chopped chocolate. Allow to stand for 5 minutes then stir until smooth. Cover with cling wrap and allow to set at room temperature.
Depending on how hot it is, this may take a few hours. You can speed up the process by refrigerating it for 30 minutes and checking the consistency every now and then. It should be spreadable.
Place the ganache in a piping bag fitted with a small star nozzle and pipe a ring of buttercream on half of the macarons. Spoon the date caramel in the middle and sandwich together.

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The Kate Tin https://thekatetin.com/

Date Pancakes

by Cassie | May 14, 2020 | 0 comments

Made with fresh medjool dates and yeast, these date pancakes will give you the morning energy kick you need!

Packed with loads of fibre, high in antioxidants and deliciously sweet, dates are the perfect sugar-alternative to add to your breakfast. Especially if that breakfast consists of pancakes!

Double or triple the recipe for these date pancakes and freeze the rest for whenever you crave it!

This can also be served with fresh fruit and ice cream if you want to turn it into a delicious dessert!

Date Pancakes

2020-05-11 13:50:12

Serves 4

Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Nutrition Facts

Serving Size

Servings

Amount Per Serving

Calories 0

Calories from Fat 0

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 0g

Dietary Fiber 0g

Sugars 0g

Protein 0g

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

170g medjool dates, pitted
500ml water, warm
2 large eggs
135g wholewheat flour
1 tsp active dry yeast
½ tsp fine salt
TO SERVE
250ml plain yoghurt
125ml date syrup, for drizzling

Instructions

Place the dates and warm water in a blender and allow to stand for about 15 minutes or until very soft.
Blitz until smooth, then add the eggs, flour, yeast and salt. Blitz again, scraping the sides down to make sure all the ingredients are combined.
Allow to stand for about 30 minutes, or overnight in the refrigerator, until the batter is bubbly.
Heat a non-stick pan over a medium heat and pour in 60ml of the batter, swirling the pan so it coats the bottom. Cook for 2-3 minutes then flip over and cook on the other side.
Repeat with the remaining batter.
Serve the crêpes with yoghurt, drizzled with the date syrup.

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The Kate Tin https://thekatetin.com/

Chewy Oat and Date Breakfast Squares

If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!

Sticky Date Macarons

These delicate French treats get a Middle East twist with sticky date macarons are filled with date caramel and whipped white chocolate ganache!

Date Pancakes

Made with fresh medjool dates and yeast, these date pancakes will give you the morning energy kick you need!

Recipes

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