This is molten and dense. It’s best to let it sit overnight to let flavours meld, plus it will be easier to slice. For a fancy dessert, thickly slice and top with a dollop of whipped cream or Greek yogurt. Finish with sprinkles of date sugar.
1 cup (250 mL) dates
1/2 cup (125 mL) water
1 Tbsp (15 mL) vanilla extract
1 cup (250 mL) unsalted butter, at room temperature
2 large free-range eggs
1 tsp (5 mL) grated orange peel
4 oz (115 g) dark chocolate, melted
1 1/3 cups (330 mL) all-purpose flour
1 tsp (5 mL) baking soda
1 cup (250 mL) boiling water
Preheat oven to 375 F (190 C).
Simmer dates with water until very tender. Stir in vanilla. Purée to a smooth paste.
Line 9 x 5 x 3 in (23 x 13 x 6 cm) loaf pan with parchment paper.
Using electric mixer, beat butter with date purée. Beat in eggs, one at a time, then orange peel. Fold in melted chocolate.
Stir flour with baking soda. Add half the flour mixture and beat just until mixed. Add water and mix, and then beat in remaining flour, just until mixed. Batter will be very liquid. Turn into loaf pan.
Place on baking sheet. Bake for 30 minutes, then reduce heat to 325 F (160 C). Continue baking for 15 more minutes. Cool completely before slicing.
Makes 16 slices.
Each slice contains: 217 calories, 3 g protein; 16 g total fat (10 g sat. fat, 0 g trans fat); 19 g total carbohydrates (7 g sugars, 2 g fibre); 92 mg sodium
source: "Make It a Date!", alive #374, December 2013
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.