The more popular dates become within the vegan and plantbased community, the more I wonder why date jam isn’t a condiment that we can easily buy in stores yet. After quitting the whole macro counting thing in October, I have finally found that relationship with food that I’ve so desperately been trying to achieve for years and with that, my relationship with carbs has developed ten-fold. I love them. Probably a bit more than they love me, but I’m hoping with time, my body will adapt and the bloated feeling will disappear. That said, I haven’t been able to workout since October either, due to things going on in my body that are out of my control and I’m not entirely sure when I’ll be able to workout again. But, I’m enjoying my food at the moment, eating all the carbs, and for the first time in my life, I’m also sleeping like a baby and as always, making sure I am looking after myself through proper nutrition too. So that’s what matters to me.
However, I’ve never had so many cravings for carbs, until lately – it’s like I’ve created a monster: rice, pasta, potatoes, bread; I don’t know what’s going on, but I can’t stop eating and I don’t think I want to. I’ve never been more in love with toast than I am right now either: spread with coconut oil and jam it’s just heaven; which is why I’ve made some vanilla date jam today, just to add something different to my toast, but also to prevent meal boredom setting in. Although, don’t be fooled into thinking that this jam is only for toast. No. This vanilla date jam can be added into a smoothie, used to spread on cupcakes, used as a cupcake filling. You could even make sticky toffee pudding or dip apple slices into it, for an afternoon snack. It’s just so versatile, healthy and delicious.
- 200g Pitted Dates or Medjools
- 1 tbsp Sukrin Brown Sugar Alternative
- 1 Cup Water
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Lemon Juice
Make sure the dates have been pitted and toss them into a saucepan along with the water and boil them until they are soft.
When the dates have started to breakdown and the water has evaporated somewhat, add in the vanilla extract and lemon juice.
Remove the dates from the heat and blend into a purée. Stir in the cinnamon and Sukrin sugar alternative.
Store the date jam in an airtight container and keep in the fridge.
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