Dates are a good source of fibre and antioxidants and are a tasty sweet treat for diabetics to enjoy. Studies have shown they can support the immune system, reduce inflammation, prevent DNA damage, and improve hormone regulation.
Ingredients:
250 grams unsalted butter*
125 ml sugar*
500g pitted dates
1 egg
100g tinned cherries
100g goji berries
200g marie biscuits / tea biscuits or gluten-free tea biscuits
Optional extras:
1/2 - 1 cup sliced almond flakes
Shredded coconut - sprinkle on top before allowing to cool and set
Instructions:
Line a loaf tin or pyrex dish with baking paper, using the sling method, in which two sides of the parchment are allowed to hang over the edge of the tin.
Drain the tin of cherries discarding the excess liquid and chop 100g of cherries roughly (approx half a tin). Add the goji berries to the bowl of chopped cherries and stir in so the goji berries have time to absorb any excess liquid coming off the cherries allowing them to soften slightly. Set aside.
Finely chop the pitted dates and set the aside.
Break and crush the biscuits into chunks and set them aside (kids love to help with this step).
In a medium to small saucepan, melt the butter over a low heat and add the sugar, stirring until all the sugar has dissolved.
Then add the chopped dates while continuing to stir for a minute or two.
Add the cherries and goji berries - mix well.
Whisk the egg and add to the date mixture, stirring in for a few minutes.
Take the mixture off the heat and add the biscuits (and sliced almond flakes if using - sparing some for decorating the top), incorporating evenly.
Pour into loaf tin/pyrex dish and spread evenly.
Optional: decorate with a sprinkle of sliced almond flakes and/or shredded coconut and let cool in the fridge before slicing. This will take a few hours. To speed up the setting process you can cool in the freezer which will halve the setting time.
Once cooled, cut into bit sized squares and enjoy.
*Butter - organic grass-fed butter boasts a lovely flavour and contains higher levels of Vitamin K2, which plays an important role in bone and heart health.
**I enjoy using coconut sugar for this recipe as it produces less of a sugar spike than conventional sugar, contains a small portion of fibre and health boosting minerals and gives off a delicious caramel flavour.
For those with blood sugar concerns, another alternative is using 60mls of Monk Fruit and Erythritol sugar (which does not spike blood sugar levels) and 60 mls coconut sugar. Monk Fruit and Erythritol mixture is very sweet so if you subsitute with this alternative, be sure to halve the suggested amount to avoid over sweetness.
Adding sliced almond flakes or even hemp seeds to the mixture provide protein and good fats to help balance blood sugar levels further.
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