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recipe of foods with date syrup


Date syrup is a natural and rich sweetener and is the best choice instead of sugar and other sweeteners. The sugar in dates and date products does not promptly cause an increase in blood sugar levels. People who are moved into a healthy lifestyle or are forbidden to use sugar due to diabetes can easily enjoy a sweet and special taste by adding this worthy product to the recipe of a variety of foods.
Here, we aim to inspire you to consume this valuable substance by offering some recipes for preparing food using date syrup:


Date syrup -sweetened chocolate cookie

Almond butter or coconut butter: 1 cup
Date syrup: 3/4 cup
Olive oil: 1 tbsp
Apple sauce: 1/4 cup
Baking soda: 1 teaspoon
Almond flour: 1/2 cup
Coconut flour: 2 tbsps
Chopped (unsweetened) coconut: 1/4 cup
Crushed chocolate bar or sugar-free chocolate chips: 1/4 cup

1.Pour wet and dry ingredients into separate containers and mix. Gently pour the dry ingredients into the container having the wet ingredients and stir. Make sure that the resulting dough should be slightly looser than normal cookie dough. Add the chopped chocolate to the ingredients.
2.Keep the ingredients in a refrigerator for one to six hours, depending on your time.
3.Take the ingredients out of the refrigerator and cut them into small balls and flatten them in the palm of your hand. If the dough is not cohesive, there will be no problem.
4.Put the cookies in the oven and bake at 350 °F for 12 minutes.
5.Let the cookies cool entirely to prevent them from disintegrating, and then transfer them to the desired container.

Ice cream bar

Almonds (soaked): 1 cup
Coconut milk (high fat): 1 cup
Date syrup: 6 tbsps
Vanilla extract: 1 teaspoon
Peanut/almond butter: 4 full tbsps
Chocolate (optional taste): 3.5 ounces
Chopped nuts (almonds, peanuts, hazelnuts, etc.): 1 tbsp

1.Mix 2 tbsps of date syrup with peanut butter and pour into a 15 x 15 cm container. Use a flexible container. If it is a typical container, cover the bottom part with oily paper.
2.If using canned coconut milk, shake it thoroughly before consumption to let the coconut cream spread evenly.
3.Pour cashew nuts, coconut milk, the remaining 4 tbsps of date syrup, and vanilla in a food processor and mix thoroughly. If necessary, add some water to make it creamy and even.
4.Add the blended ingredients to the container and put it in the freezer for about 3 hours.
5.Avoid excessive freezing. The ice cream should be soft enough to be cut easily by a knife. At this stage, take the ice cream out of the freezer.
6.Break the ice cream into two parts with a knife. Then, cut each piece into three parts to make six pieces of ice cream.
7.Break the chocolates and allow them to melt in a bain-marie. Place the ice creams in a chocolate dish using a fork and dip the whole surface in chocolate with a spoon.
8.Sprinkle the chopped nuts on the ice cream, put them on oily paper, and placed them back in the freezer for half an hour.
You can store ice creams in the freezer for several months. Take them out of the freezer 20 to 30 minutes before consumption to allow them to soften.


Ingredients for syrup
Water: 1/3 cup
Date syrup: 120 ml
Fresh lemon juice: 2 tbsps

Ingredients for baklava
Dates: 2 cups
Almonds: 1/2 cup
Walnuts: 1/2 cup
Orange peel: 1/2 cup
Cinnamon powder: 1/2 teaspoon
Sea salt: 1/2 teaspoon
Filo paste: 1 pack
Mild olive oil: 3 tbsps
Chopped pistachios: 2 tbsps

Recipe to prepare syrup
1.Pour date syrup, water, and lemon juice into a small pot and boil it with gentle heat.
2.The syrup should be as concentrated as to covers the back of the spoon. After reaching this concentration, stop heating and allow it to cool.

Recipe for baklava
1.Pure the seed-less dates in boiling water for 20 minutes to soak.
2.Pure soaked dates, nuts, orange peel, cinnamon, and salt in a food processor and mix.
3.Maintain mixing the ingredients until a homogeneous blend is achieved. If the water content of the ingredients was low, you can add a few tbsps of water to the mixture. Sure that the ingredients should not be wet.
4.Take the filo dough out of the refrigerator and leave it at room temperature for 10 minutes. This allows the dough to shape better.
5.Lubricant the bottom of the mold with a brush. Soak two clean wipes thoroughly in water and press until they are merely wet.
6.Warm up the oven to 355 °F.
7.Put the filo dough in the bottom of the mold and cut the extra parts with a knife. Place the cut pieces on the layers at the bottom of the mold. More layers will result in better baklavas. Cover the remaining dough with a clean damp cloth to keep it from drying out.
8.Apply some oil by a brush on the first layer of dough at the bottom of the mold, but avoid excessive lubricating. Put the other three layers of dough in the mold in the same way.
9.Sprinkle half of the ingredients on the doughs and spread them evenly.
10.Place the remaining three layers of dough in the bottom of the dish in the same way.
11.Sprinkle the remaining ingredients on the dough, put the remaining doughs in the mold, and brush a little oil on the top of the dough. Cut into small rhombuses with a sharp knife.
12.Put the baklava in the oven for 45 minutes until it is golden.
13.Take the mold out of the oven and instantly pour the prepared syrup on it. If you add the syrup to the chilled baklava, it will become doughy and inedible.
14.Sprinkle the chopped pistachios on baklavas and put them in the favorite dish after cooling.

Freddo espresso and cappuccino recipe
Bitter black coffee (double espresso): for one person
Ice: 20 small pieces
Almond milk: 1/2 cup
Date syrup: as required
Green cardamom: 2 or 3 pieces

1.Make a double espresso coffee. Let the coffee cool.
2.Divide the coffee into two glasses. Pour the coffee from one of the glasses into the blender.
3.Add date syrup to the ingredients of the blender.
4.Add the pieces of ice and mix at high speed for a few seconds until the ice is crushed and the coffee foams.
5.Gently pour the ingredients into the blender over the other half of the coffee and add cold almond milk to it.


Paska easter cake with date syrup

Almond milk: 100 ml
Dough: 50 g
Pure white flour: 370 g
Date syrup: 50 g
Margarine: 150 g
Olive oil: 4 tbsps
Sultana raisins: 50 g

1.Pour milk and margarine into a pot and let the margarine melt.
2.Blend 3/4 flour and dough in a large bowl. Add the milk and margarine mixture to the ingredients and stir for 2 minutes.
3.Add olive oil, date syrup, sultana raisins, and the remainder of the flour to the ingredients. Stir for another 2 minutes.
4.Cover the bowl containing the ingredients and put it in a warm place to double its volume.
5.Heat the oven to 180 °F. Pour the ingredients into a pre-lubricated pan and let it bake in the oven for 30 to 40 minutes.
6.Take the mold out of the oven and place it upside down on a metal grid to cool.
7.Decorate the cake with melted chocolate and your favorite fruits after cooling.




Salt crackers: 30 to 45 pieces
Truffles: As required

Ingredients for cracker bottom layer
Vegetable butter: 1 cup
Coconut sugar: 3/4 cup
Date syrup: 3 tbsps

Ingredients for cracker middle layer
Creamy peanut butter: 1/3 cup
Date syrup: 1 tbsp

Ingredients for cracker top layer
Chocolate chips (dairy-free): 2 cups

1.Turn on the oven and heat it to 400 °F. Lay the oily paper on the oven tray and put the crackers on it.
2.Pour vegetable butter, coconut sugar, and date syrup in a saucepan and place on medium heat. Stir the ingredients. Keep stirring until the material boils. Let the ingredients boil for 3 minutes and then stop heating.
3.Pour the ingredients on the crackers and spread evenly. Keep the tray containing the toffee-soaked crackers in the oven for 5 minutes.
4.Take the crackers out of the oven and put them in the refrigerator for 10 minutes to cool.
5.Pour peanut butter and date syrup into a mold and put it in the oven for 30 seconds.
6.Take the crackers out of the refrigerator, pour the mixture of peanut butter and date syrup on it, and spread it evenly on the crackers.
7.Let the chocolate chips melt and pour them over the crackers. Pour the truffles by hand on the chocolate layer.
8.Put the crackers in the refrigerator for 2 hours to set. Then, remove from the refrigerator and cut into small pieces.

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