Dates are some of the oldest sweeteners in the world, providing deep, rich flavor to dishes both savory and sweet. We've explored cooking with whole dates
and date sugar
, and lately I've been using more date syrup, too. It's all-natural, unrefined, vegan, and oh so luxurious.
Although some versions of date syrup might include water, lemon juice, vanilla, cinnamon, or other spices, at its core the syrup can be made with nothing more than pureed dates.
It looks and pours like molasses and can be used much like you would molasses, honey, maple syrup, or agave nectar. Some wonderful ways to use it include drizzling it on top of oatmeal, pancakes, yogurt, and goat cheese; and incorporating it into smoothies, salad dressings, and meat marinades. I also use it to sweeten fruit crumble fillings, homemade energy bars, and some quick bread recipes.
Date syrup is less sweet than agave nectar and honey, but sweeter than granulated sugar so I tend to use about 1/3 less. Like other liquid sweeteners, baking with it usually requires making some adjustments.
→ Buy it: Organic Date Syrup at The Date Lady
→ Make it: Date Syrup at ZOMTBakes
(Images: Emily Ho)