Bathed in rays of sunshine and dried to perfection, Nature's Apothecary Pitted Dates are full of rich flavors.
With their exceptional taste and soft texture, each serving also provides a good source of dietary fiber. It's great for lowering your sugar, baking or enjoying straight out of the bag.
- Rich source of fiber
- Great source of natural sugar
- Loaded with vitamins and minerals
- Protein rich
- Improves bone health
- Strengthens the nervous system
- Rich in iron
- Improves skin
- May boost brain health
- May Help Relieve Constipation
- Prevent Heart Diseases
- Aid in Relieving Symptoms of SAR (Seasonal Allergic Rhinitis)
Keep in mind that dried dates are relatively high in sugar and calories, which can contribute to weight gain and other health issues if consumed in excess. Therefore, it’s best to keep intake in moderation and enjoy as part of a healthy, balanced diet to maximize the potential health benefits.
Enjoy them as is or add them to oatmeal, trail mix, granola, smoothies, energy balls or protein bars. You also can incorporate them into loafs and muffins. They are best stored in an airtight container at room temperature or in the fridge.
2 1/2 cups (425 g) Medjool dates, pitted and chopped (lightly packed)
1 cup (250 ml) water
2 tbsp (30 ml) lemon juice
2 tbsp brown sugar
1/2 tsp baking soda
1 3/4 cups (175 g) quick-cooking oats
1 cup (150 g) unbleached all-purpose flour
3/4 cup (160 g) brown sugar
1/4 tsp baking powder
3/4 cup (170 g) semi-salted butter, softened
With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 20-cm (8-inch) square baking dish with a strip of parchment paper, letting it hang over both sides. Butter the other two sides.
In a pot, bring the dates, water, lemon juice, and brown sugar to a boil. Add the baking soda and simmer for 5 minutes, stirring constantly with a wooden spoon, or until the dates have fallen apart. Let cool.
In a bowl, combine the oats, flour, brown sugar, and baking powder. Add the butter and stir to combine.
Spread half the crisp in the baking dish and press firmly. Layer with the date mixture. Cover with the remaining crisp and press lightly. Bake for 55 minutes or until the crisp is golden brown. Let cool on a wire rack for 4 hours. Unmould and cut into 16 squares.