No more refined sugar, long live the dates!

No more refined sugar, long live the dates!

Madame Labriski is Mériane Labrie, this author and entrepreneur everyone is talking about, who wants to help us reduce our (over) consumption of refined sugar. Once a month, she will sign in Zeste a recipe without refined sugar.

Dates are the most neutral tasting dried fruit. They offer a natural sugar rich in fiber which allows us to support us for a long time and which makes all the difference. It’s almost magic it’s so good! Why continue to cook like in the 1950s with lots of refined sugar?

How to make date puree!

No more refined sugar, long live the dates!

Photo courtesy, Audrey McMahon

Ingredients

3 cups pitted dried dates

1 2/3 cup water

Preparation

  • In a saucepan on the stove over medium heat, heat the dates and water for 8 minutes. Mix and set aside.
  • Put the whole thing through the mixer (ziiiiiii !, ziiiiiii!) until you have a Greek yogurt-style texture.
  • That’s all.
  • Psst! You can also make the puree by heating the dates and water for 4 minutes in the microwave.

Matchaaaalatté!

The matcha latte of your dreams. (For real !)

No more refined sugar, long live the dates!

Photo courtesy, Catherine Côté

Serving Size: 1 cup

Ingredients

2 tbsp. mashed dates

2 tbsp. matcha (green tea powder) *

250 ml of vegetable drink or hot milk

Preparation

  • Put all the ingredients in a blender or a hand blender. Ziiin! Ziiin!
  • Taste.
  • Oh how good it is! Oh how heartwarming!

NOTE: You can also replace matcha with cocoa.

Cranberries

Cranberry and almond square

No more refined sugar, long live the dates!

Photo courtesy, Catherine Côté

Serving Size: 1 square pan | Oven: 350 ° F | Cooking: 35 min

Ingredients

1⁄2 cup of date puree

1 cup of milk or vegetable drink

1⁄4 cup of chia seeds

1 C. of pure almond extract

1 C. baking powder

1⁄2 cup of ground almonds

1⁄2 cup of gluten-free quick-cooking oats

1⁄2 cup of flaked almonds

1 cup of dried cranberries in apple juice

Preparation

  • Preheat the oven to 180 ° C (350 ° F).
  • If you cook with a scale, be sure to set it to zero and remember to reset it between each ingredient added. (Otherwise, you’ll have to practice your mental arithmetic.) Hahaha!
  • In a bowl, mix all the ingredients well. That’s all !
  • Line a square baking dish with parchment paper or a light fat. Otherwise everything will stick.
  • Bake for about 35 minutes.
  • Let cool and then cut into portions.
  • It starts the day well!

Storage (in an airtight dish):

  • Five days on the counter.
  • A full week and a half in the refrigerator.
  • Three months in the freezer.

Sunday banana bread

Banana bread, dates and sunflower seeds

No more refined sugar, long live the dates!

Photo courtesy, Mériane Labrie

Serving Size: 1 loaf | Oven: 350 ° F | Cooking: 45 to 50 min

Ingredients

1⁄2 cup of date puree

3 ripe bananas mashed with a fork

1 egg

1⁄4 cup of milk or vegetable drink

1 C. baking powder

2. c. ground flax seeds

1 1⁄2 cups gluten-free flour (or oats or spelled)

1⁄4 cup of sunflower seeds

8 to 12 cups of pitted dates

Preparation

  • Wash your hands well.
  • Preheat the oven to 180 ° C (350 ° F).
  • If you are not using a silicone mold, put a light fat or a sheet of parchment paper in the mold, otherwise everything will stick.
  • In a bowl, mix the bananas, date puree, egg and milk or vegetable drink well.
  • Stir in the baking powder and flax seeds.
  • Add the last ingredients and mix well.
  • Place the dough in the mold.
  • If desired, garnish with half a banana and dates,
  • Bake 45 to 50 minutes or until a toothpick comes out dry.
  • It’ll smell like banana bliss in your house.

Storage (in an airtight dish):

  • One week in an airtight dish in the fridge.
  • Yes, it freezes very well.

Spreads to insanity

No added sugar and oil

No more refined sugar, long live the dates!

Photo courtesy, Catherine Côté

Serving Size: About 1 cup | Oven: 350 ° F | Cooking: 15 min

Ingredients

Noisella

Hazelnuts and cocoa:

1 cup unsalted hazelnuts

1⁄2 cup of date puree

1⁄4 cup cocoa

Caramellosel

Cashews and caramel:

1 cup of raw cashews

1⁄2 cup of date puree

1⁄2 to 1 tsp. artificial caramel essence

1/8 c. teaspoon sea salt (optional)

1 C. tablespoons of water (if you want a smoother texture)

CoffeeCrounche

Almonds and coffee:

1 cup of plain unsalted almonds

1⁄2 cup of date puree

3.tbsp short espresso or 1 1⁄2 tbsp. coffee powder (instant)

Preparation

  • Preheat the oven to 180 ° C (350 ° F).
  • Place the nuts on a baking sheet and toast in the oven for 15 minutes.
  • If desired, rub them to remove the skin.
  • Pass them in a food processor or mini chopper to turn them into powder.
  • Place all the ingredients in a bowl and mix.
  • For a smoother texture, add a little water and use a hand mixer.
  • Oh how good it is! Can you resist it?

Storage (in an airtight dish):

  • Two weeks in the fridge in an airtight dish.
  • Three months in the freezer.

La Boula Datta

Square ball with dates

No more refined sugar, long live the dates!

Photo courtesy, Mériane Labrie

A 100% healthy energy ball

Servings: 24 | Oven: 350 ° F | Cooking: 12 min

Ingredients

3⁄4 cup date puree

1 egg

1 cup quick-cooking oatmeal

1⁄4 cup of chia seeds

1 cup puffed millet or puffed quinoa

1⁄2 cup pecans, cut into pieces

1⁄2 to 1 cup pitted dates, chopped

Preparation

  • Preheat the oven to 180 ° C (350 ° F).
  • In a bowl, put all the ingredients and mix well.
  • Cover a baking sheet with parchment paper or a silicone mat, otherwise everything will stick.
  • Spoon the dough to create beautiful Labriskis.
  • Bake for 12 minutes. Enjoy the enticing smell and let cool on a rack before feasting.

Juicy

Tender bar filled with fruit

No more refined sugar, long live the dates!

Photo courtesy, Jean-François Frenette

Are you in the mood for the start of the school year? With the juicy one, you will see how easy it is to save time: it is so easy to do!

Servings: 12 | Oven: 350 ° F | Cooking: 20 min

Ingredients

1⁄2 cup of date puree

1 egg

1⁄2 tsp. ground ginger (or more, to taste)

1⁄4 cup black chia seeds

1⁄2 cup large oatmeal

1⁄4 cup of the flour of your choice (quinoa, oats, spelled, kamut, wheat …: whatever you have) *

1⁄2 cup of raisins

1⁄2 cup of golden raisins

1⁄2 cup dried cranberries (and / or dried cherries)

Preparation

  • Preheat the oven to 350 ° F (180 ° C).
  • Place the egg and date puree in a bowl and mix well. Or, put all (as in ALL, ALL, ALL) ingredients in the bowl and mix well.
  • If you have only mixed the egg and the date puree, add the other ingredients and mix.
  • Mix well. Hahaha!
  • Once we have a nice mix, we take out our silicone mat and put it on the cake plate which will become, for today, our Labriski bar plate. Don’t have a silicone mat? It’s okay, put some parchment paper or a light fat. (Note that if you don’t put anything: everything will stick. NONNNNNNN! We don’t want that!)
  • Spread our dough on the baking sheet. It is important to make sure to compress the dough well in order to optimize our chances of having nice bars that stick together.
  • Send everything in the oven for 20 minutes.
  • Wait until our large bar has cooled thoroughly before cutting it into 12 bars for snacks. TADAMSKI!

Storage (in an airtight dish):

  • Two days on the counter.
  • A full week and a half in the refrigerator.
  • Three months in the freezer.

Chicken broth for the soul

No more refined sugar, long live the dates!

Photo courtesy, Audrey McMahon

A dream muffin to eat with soup. The ultimate to accompany our midday lunch. Amen!

Servings: 12 muffins | Oven: 350 ° F | Cooking: 30 min

Ingredients

1⁄4 cup date puree

2 eggs

1⁄2 cup chicken broth, reduced in salt

1 C. baking powder

4 tbsp. condensed chicken broth, reduced in salt

1⁄2 tsp. 1/2 teaspoon dried thyme

2 pinches of pepper

2 tbsp. 1 tbsp shelled hemp seeds

1 2/3 cups (1⁄2 cup dry) cooked and cooled quinoa

1 cup gluten-free flour (or whole wheat)

Preparation

  • Prepare the quinoa according to the directions on the bag.
  • Preheat the oven to 180 ° C (350 ° F)
  • Put the boxes of parchment paper or silicone in the muffin pan otherwise everything will stick.
  • In a bowl, combine the date puree, eggs and liquid chicken broth.
  • Stir in baking powder, chicken broth concentrate (powdered), thyme, pepper and chia.
  • Add all the other ingredients
  • Place the dough in the molds.
  • Bake for 30 minutes in the oven at 350 ° F.
  • This muffin feels good, that’s why it bears its name. To cook over and over again.

La Duchocolàlà

Crazy chocolate

No more refined sugar, long live the dates!

Photo courtesy, Catherine Côté

Servings: 12 cakes of 60 g | Oven: 350 ° F | Cooking: 15 min

Ingredients

FIRST SECTION

1⁄2 cup of date puree

1⁄2 cup unsweetened applesauce

1⁄4 cup of vegetable drink (or milk)

1 C. pure vanilla extract

1 C. baking powder

1 C. tablespoon of vinegar

A pinch of salt

SECOND SECTION

3⁄4 cup gluten-free flour, wheat, spelled or other

1⁄2 cup of cocoa powder

2 tbsp. chia seeds

1⁄2 cup of dark chocolate chips

Preparation

  • Preheat the oven to 180 ° C (350 ° F).
  • In a bowl, mix all the ingredients from the first section well. Wow, it wiggles.
  • Stir in the ingredients from the second section.
  • Cover a baking sheet with parchment paper or a silicone mat, otherwise everything will stick.
  • Place the dough with a spoon or a portioner to create beautiful Labriskis.
  • Bake for about 15 minutes.
  • Warning ! The strong smell that will emerge will overwhelm you with joy.
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