I have discovered a life changing thing. Palm Dates.
Yes, palm dates.
I discovered last week that when palm dates are pureed and added to a recipe you can dramatically reduce or even eliminate all other sweeteners in the recipe. I had heard this before, but had been skeptical (as you might be now), but then I had a pie last week that used only palm dates as a sweetener, and it was delicious. Bananas are often used in place of sweeteners, but they make things taste, well…banana-y. The dates don’t have a strong flavor on their own, so they mostly just add the sweetness without any unwanted flavor. I’m now a palm date convert, and am super, inordinately, ridiculously excited about it.
This is momentous, people!
So, of course, I immediately started thinking of what I could do with this new knowledge. Banana bread immediately came to mind, because I love a sweet banana bread, and I’m thinking that between the sweetness of almost-rotten-bananas and the dates, it will be plenty sweet without anything else.
Alas, I have no almost-rotten-bananas to experiment with right now, though, so I had to settle for something else. Since I just got two pie pumpkins in my CSA share, pumpkin bread was the obvious choice. And…oh my goodness…it was WONDERFUL.
I know, I know, I just posted a Soaked Oat Pumpkin Cake recently. That’s still good…but this one is better. Like…way, way better. The flavor is perfectly spicy and doesn’t have that buttermilk bite to it like the other recipe does (I like that flavor, but I know others do not). The texture is light, fine, and slightly crumbly and really tender and moist. It’s perfect. It also takes less planning since you don’t have to soak the oats overnight, and is grain (thus gluten) free! On top of that, it uses over half less added sweetener, so is much healthier. So – if you have to choose just one pumpkin bread/cake/dessert? This is the one. Not only is it healthier, but you’ll swear you’re eating the “real” thing!