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Moist Date Nut Bread
Breakfast American

Moist Date Nut Bread

4.6

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5-inch loaf pan.
  2. 2 In a medium bowl, combine dates and butter. Pour boiling water over top and let stand until cool.
  3. 3 Stir cooled date mixture to break up any clumps. Add brown sugar and egg; mix until well blended.
  4. 4 Combine flour, baking soda, baking powder, and salt in a bowl. Stir flour mixture into date mixture until just blended. Stir in walnuts. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a wooden pick inserted into the center comes out clean, about 50 minutes.

By Canadian Girl

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Breakfast American

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
  2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
  3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
  4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
  5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty

Fonio Breakfast Porridge
Breakfast American

Fonio Breakfast Porridge

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces; set aside.
  2. 2 Combine water and fonio in a medium saucepan; stir to eliminate any lumps. Add dates; bring to a low boil, stirring often while crushing date pieces until dates begin to dissolve. Reduce heat to a simmer. Add 1 cup milk, raisins, and cranberries; simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
  3. 3 Divide porridge among 6 bowls; divide and top servings with toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

By Buckwheat Queen

Daniel Fast Granola
Breakfast American

Daniel Fast Granola

4.5

Prep
15 min
Cook
185 min
Total
230 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet.
  2. 2 Mix together pineapple juice and coconut oil in a microwave-safe bowl or jar and cook in the microwave until melted, about 1 minute. Add vanilla, cinnamon, and sea salt; stir.
  3. 3 Pour rolled oats and sunflower seeds into a large bowl.
  4. 4 Place dates and almonds into an electric blender with pineapple juice mixture; pulse until combined, about 15 seconds. Pour into oat mixture and stir using a large spoon. Stir in quick-cooking oats. Pour evenly onto the prepared baking sheet.
  5. 5 Bake in the preheated oven for 2 hours 30 minutes. Remove from the oven and mix in raisins and cranberries. Continue baking until golden, about 30 minutes more. Let cool for 30 minutes before serving.

By stacie

Banana, Date and Walnut Muffins
Breakfast American

Banana, Date and Walnut Muffins

5.0

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
  2. 2 Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
  3. 3 Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
  4. 4 Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
  5. 5 Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

By Becel

Grandma's Best Zucchini Bread
Breakfast American

Grandma's Best Zucchini Bread

4.7

Prep
20 min
Cook
70 min
Total
210 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9x5-inch loaf pans.
  2. 2 Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
  3. 3 Beat sugar, oil, eggs and vanilla in a mixing bowl until smooth. Fold in flour mixture, zucchini, and dates until no dry spots remain. Divide the batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Korrine

Date Orange Bread
Breakfast American

Date Orange Bread

4.6

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine orange juice, water, and orange zest in a liquid measuring cup.
  3. 3 Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
  4. 4 Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

By Carol

Homemade Cereal
Breakfast American

Homemade Cereal

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Mix oats, wheat germ, and wheat bran together in a large bowl.
  3. 3 Stir brown sugar, vegetable oil, honey, and water together in another bowl until blended. Mix in vanilla, cinnamon, nutmeg, and salt. Pour brown sugar mixture into oat mixture and stir until evenly moist. Transfer to a large, shallow baking dish.
  4. 4 Bake in the preheated oven, stirring every 15 minutes, until lightly browned, about 45 minutes. Add dates, pecans, and coconut to the baking dish and stir to combine. Continue to bake for about 15 more minutes. Remove from the oven and cool to room temperature.

By Lovesmurfs

Crunchy Granola Breakfast Cereal
Breakfast American

Crunchy Granola Breakfast Cereal

5.0

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. 2 Mix together rolled oats, flax seed meal, steel-cut oats, oat bran, pecans, and wheat germ in a large bowl until well combined. Whisk together agave nectar, pumpkin, brown sugar, water, canola oil, vanilla, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour pumpkin mixture over oats mixture; stir to coat. Spread mixture on the prepared baking sheets.
  3. 3 Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely.
  4. 4 Mix chocolate chips into cooled granola until evenly combined. Store in an airtight container.

By MichelleCarver

Chicken Adovada
Breakfast American

Chicken Adovada

5.0

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.
  2. 2 Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.
  3. 3 Using a stick blender, puree the pepper mixture until smooth.
  4. 4 Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.
  5. 5 Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.
  6. 6 Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.
  7. 7 Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.
  8. 8 To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

By Bibi

Millet Breakfast Porridge with Fruit
Breakfast

Millet Breakfast Porridge with Fruit

4.0

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine hot water, millet, milk, dates, blueberries, and vanilla extract in a 9x13-inch glass or ceramic baking dish. Spread evenly.
  3. 3 Bake in the preheated oven for 30 minutes. Stir evenly, and continue to bake until millet is thick and no liquid remains, about 30 minutes more.
  4. 4 Cool slightly before serving.

By IVOIRIENNE

Date Nut Bread
Breakfast

Date Nut Bread

4.0

Prep
40 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
  2. 2 Cream sugar and butter together. Add eggs, vanilla, dates and soaking liquid, nuts, flour, and salt.
  3. 3 Divide batter equally between two 9x5-inch (or three 8 1/2x4 1/2-inch) greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

By Peggy

Fig and Date Bread
Breakfast

Fig and Date Bread

4.6

Prep
25 min
Cook
55 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch baking pan.
  2. 2 Combine dates, figs, butter, and baking soda in a medium bowl. Pour in boiling water, stir well, and let stand for 15 minutes.
  3. 3 Beat sugar, walnuts, and eggs into date mixture.
  4. 4 Whisk both flours, baking powder, and salt together in a bowl. Stir flour mixture into date mixture just until blended. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 55 to 65 minutes.
  6. 6 Remove from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

By CORWYNN DARKHOLME

Date and Fig Quick Bread
Breakfast

Date and Fig Quick Bread

3.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  2. 2 Spread walnuts onto a baking sheet.
  3. 3 Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Set aside to cool.
  4. 4 Mix dates, figs, butter, and baking soda together in a bowl. Pour boiling water over the date mixture. Let sit for figs to slightly rehydrate, 15 to 20 minutes.
  5. 5 Stir sugar, walnuts, and eggs into date mixture. Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a separate bowl. Stir flour mixture into date mixture until batter is just combined. Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By TerryWilson

Instant Pot® Apple-Rosemary Steel-Cut Oats
Breakfast

Instant Pot® Apple-Rosemary Steel-Cut Oats

4.0

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Place oats into a multi-functional pressure cooker (such as Instant Pot®). Add water, almond milk, apple, dates, rosemary, vanilla extract, cinnamon, and salt. Stir until ingredients are just combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Let sit for 5 minutes before releasing pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Stir cooked oatmeal and top with chopped pecans.

By Tammy Lynn

Fluffy Low-Fat Vegan Blueberry Muffins
Breakfast

Fluffy Low-Fat Vegan Blueberry Muffins

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine soy milk, water, dates, and flax seeds in a bowl.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
  4. 4 Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

By nutriciously

Banana Date Flaxseed Bread
Breakfast

Banana Date Flaxseed Bread

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
  2. 2 Grind 1/2 cup flax seed in an electric coffee grinder or food processor; set aside.
  3. 3 Beat together banana, oil, sugar, and eggs in a large bowl. Mix together flour, baking powder, baking soda, salt, ground flax seed, and 1/4 cup whole flax seed in a separate bowl. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes.

By Laurie

Cinnamon Cookie Dough Superfood Shake
Breakfast

Cinnamon Cookie Dough Superfood Shake

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place bananas in a blender. Layer coconut milk, water, ice cubes, dates, cacao powder, ginger root, turmeric root, cinnamon, nutmeg, and vanilla extract over bananas, in that order. Cover and pulse until shake is very smooth. Dates will remain in chunks to represent "cookie dough chews".

By Chef Lindsay Williambrown

Maple Pecan Granola with Dried Fruit
Breakfast

Maple Pecan Granola with Dried Fruit

4.7

Prep
10 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix oats, pecans, and almonds together in a bowl. Whisk oil, maple syrup, and water together in a measuring cup and pour over oat mixture; stir until evenly coated. Spread oat mixture onto 2 baking sheets.
  3. 3 Bake in the preheated oven for 12 minutes; stir and continue baking for 12 minutes more. Stir and bake until granola is golden brown, about 12 minutes more. Cool to room temperature.
  4. 4 Mix cinnamon and cardamom together in a container with a lid; add dates, raisins, and cranberries. Cover container and shake until fruit is coated. Stir dried fruit into cooled granola.

By Hope

Bacon-Wrapped Dates
Appetizer American

Bacon-Wrapped Dates

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of dates; press date halves together to close. Wrap each date with a half-slice of bacon and secure with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
  3. 3 Bake in the preheated oven until bacon is crisp, 30 to 40 minutes. Turn dates over after the first 20 minutes for even cooking.

By WINEANDCHEESE

Kentucky Fruit Filling
American

Kentucky Fruit Filling

3.0

Prep
Cook
Total

Instructions

  1. 1 Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
  2. 2 Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
  3. 3 Spread hot filling between layers or on top of cake.

By barbara

Bacon Wrapped Dates
Appetizer American

Bacon Wrapped Dates

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Line a shallow baking pan with aluminum foil; place a roasting rack onto foil.
  2. 2 Cut a slit in each date; place almonds inside slits. Press dates together to close slits. Wrap each date with 1 half piece bacon. Place dates on the prepared rack.
  3. 3 Roast in the preheated oven until bacon is crisp, 15 to 20 minutes. Serve immediately with toothpicks. Dates will be hot inside.

By Reynolds KitchensR

Oat Milk
Drink American

Oat Milk

4.3

Prep
5 min
Cook
Total
45 min

Instructions

  1. 1 Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
  2. 2 Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
  3. 3 Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.

By Buckwheat Queen

Vegan Raspberry Chocolate Tarts
Dessert American

Vegan Raspberry Chocolate Tarts

4.5

Prep
40 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine dates and walnuts in the bowl of a food processor; pulse until well mixed, about 2 minutes. Press about 2 tablespoons date-walnut mixture into each bottom of a 12-cup mini tart pan. Freeze while making ganache.
  2. 2 Place chocolate chips and coconut oil in the top of a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder; process until smooth, about 1 minute.
  3. 3 Spoon about 1 ½ teaspoons ganache on top of each crust, spreading to the edges, adding enough to reach halfway up sides of tart cups. Freeze until firm, about 10 minutes.
  4. 4 Mash raspberries in a small bowl with a fork until becomes a sauce-like consistency; spread a layer of mashed raspberries onto hardened ganache, without going all the way to the edges. Freeze until sauce is firm and won't collapse when topped with more ganache, about 20 minutes.
  5. 5 Add remaining ganache to tarts cups until reaches tops, spreading all the way to the edges to seal in raspberry sauce as much as possible. Freeze to firm up, about 10 minutes. Refrigerate tarts if serving within 2 hours.

By Isabel Carlisle Storolis

Christmas Tree Fruit Platter
Dessert American

Christmas Tree Fruit Platter

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Create an outline of a tree shape on a cutting board or serving platter with grapes. Beginning at top tree point, fan grapes into a triangular pattern. Create 3 triangular sections, each slightly larger than the last; fill in each section with kiwi slices.
  2. 2 Arrange sliced strawberries across tree shape to create a garland effect. Add pomegranate seeds randomly over arranged fruit to look like ornaments.
  3. 3 Cut pineapple slices into a star shape and several small ornament shapes using small cookie cutters. Place pineapple star at top of tree shape; decorate rest of tree with pineapple ornaments.
  4. 4 Arrange dates at bottom of tree to look like a trunk. Serve immediately, or keep refrigerated until ready to serve.

By Kim