Review: Natural Delights Medjool Dates And How To Make Date Paste

Review: Natural Delights Medjool Dates And How To Make Date Paste




I have always loved using Dates in my baked goods but I didn’t discover Medjool Dates until after I went gluten free a few years ago.

If you haven’t tried these Dates yet, you really must. There is no comparison between them and the dried up old brick style Dates you can find in the Baking isle at your local supermarket. Medjool Dates are a fresh date with a deep amber colour. They are big, soft, plump and easier to work with than smaller dried dates. Because of their size, Medjool Dates are commonly called the “King of Dates”.

These Natural Delights Medjool Dates are natural and they are delightful :)

Natural Delights Medjool Dates

What do I like about these Natural Delights Medjool Dates?

  • Medjool are the largest of all dates, they are very sweet and soft, they almost melt in your mouth.
  • These Dates are gluten-free and make a great substitute for refined sugar.
  • They have a delightful caramel flavour (they taste just like candy).
  • Natural Delights Medjool Dates are grown naturally. Farmers grow them throughout the Lower Colorado River Valley around Bard, California.

Where to buy?

  • Natural Delights Medjool Dates are found in the Produce section at most grocery stores, or online direct from the growers.

How to store?

  • Medjool Dates do not need refrigeration but do last longer when stored in the refrigerator.
Natural Delights Medjool Dates

Natural Delights Medjool Dates

Recipes with Medjool Dates

You will find more Recipes on the Natural Delights site.

Natural Delights Medjool Dates

Natural Delights Medjool Dates

Nutritional Facts are found on their Canadian site.

Date Paste

I had seen posts for Date Paste on Pinterest and decided that was the first thing I would make after picking up these Natural Delights Medjool Dates. Making the Date Paste was super simple and I’m having fun discovering various ways to use it.

Date Paste

Tutorial: How To Make Date Paste

View Print Friendly Tutorial Here

Date Paste

Summary: Date Paste is gluten-free and a great natural substitute for refined sugar.

Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo

What You Will Need:

  • Medjool Dates
  • Warm water
  • A Food Processor or a good Blender (to purée the dates)

How To Make Date Paste

  1. Cut Medjool Dates open and remove the pits.
  2. Place Dates in a bowl and pour warm water over them until just covered. Cover bowl and set aside to soak for several hours, or overnight.
  3. Strain Dates, reserving the date soaking water.
  4. Purée soaked dates in a Food Processor or Blender until smooth. Add reserved date soaking liquid a tablespoon at a time until Date Paste is of desired consistency.
  5. Spoon Date Paste into a small Mason Jar, screw on lid and store in the refrigerator. Use within 2-3 weeks.

Quick Notes:

  • Make your Date Paste in bulk. It will keep for 2-3 weeks in the fridge, or for up to 3 months in the freezer. To freeze, store your Date Paste in a ziplock bag and lay it flat in the freezer. Freezing it flat will allow you to break off a piece as you need it.

Some uses for Date Paste:

  • Add Date Paste to Smoothies.
  • Add to Oatmeal in place of Brown Sugar
  • Mix with Almond Butter and spread on a piece of gluten free toast.
  • Use in place of honey or syrup in muffins, quick-breads, puddings, pie fillings, bars, salad dressings, sauces and dips.

Preparation time: 10 minute(s)

Diet type: Vegan | Vegetarian | Paleo

Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free

Disclaimer: I received a credit from Natural Delights for a container of Medjool Dates. This was for the purposes of sampling. I was under no obligation to write a review. Opinions expressed here are my own. As always, I care about the quality, taste, value and safety of the products I recommend on Fox in the Kitchen.

Follow Laureen Fox’s board Paleo on Pinterest.

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

 

Why take Folic Acid? Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

This post is linked to the following events:

Melt In Your Mouth Monday hosted by Jane at Make Ahead Meals For Busy Moms

Real Food Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife and Alison at Sassy Moms in the City

Making Monday hosted by Lori at A Bright and Beautiful Life

Fat Tuesday hosted by Jill at Real Food Forager

Tuesdays With a Twist hosted by Mary at Back To The Basics

Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free

Allergy Free Wednesdays hosted by Amber at The Tasty Alternative

Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker

Real Food Wednesday hosted by Kelly the Kitchen Kop

Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet

Gluten Free Fridays hosted by Cindy at Vegetarian Mamma

Real Food Fridays hosted by Joyce at It’s Your Life

Whole Food Fridays hosted by Megan at Allergy Free Alaska

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Thanks,
Laureen



 

Disclaimer: this post includes some affiliate links. If you order by clicking the links, the cost to you will be the same, but I may receive a small stipend for referring you. Thank you for supporting Fox in the Kitchen!

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
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