Holiday Recipe Ideas

Delicia Christmas Cookies

Ingredients :

• 250g unbleached flour
• 100g softened butter
• 50g ground almonds
• 75g Delicia date sugar
• 75g brown sugar
• 2 eggs (including 1 yolk for gilding)
• 1 teaspoon of yeast
• Cinnamon (to taste)
• Garnish with Delicia Date Syrup

Preparation :

1. Preheat the oven to 200°C (thermostat 6-7).
2. Mix the flour, yeast, sugar and almond powder.
3. Add the butter and an egg then work with a fork.
4. Then knead it with your hands (make a “ball”) and season it as desired with: 4 spices, cinnamon/orange, lemon, etc.
5. Roll out the dough with a rolling pin and cut out shapes with a cookie cutter, place them on a baking tray lined with parchment paper.
6. Spread a little egg yolk with cinnamon on the biscuits, so that they are golden brown and bake for 7 to 10 minutes (watch carefully).
7. Garnish to taste with Creation Delicia Date Syrup.

Roasted nuts with date syrup

Ingredients :

• ¼ cup Delicia Date Syrup
• 1 ½ cups pecans and walnuts (or other nuts of your choice)
• Fleur de sel Delicia (optional)

Preparation :

1. Preheat oven to 325°F and place rack in center. Line a baking sheet with a reusable non-stick sheet, then set aside.
2. In a bowl, mix the date syrup. Add the pecans and walnuts then stir.
3. Pour onto the baking sheet, then bake for 25 minutes, stirring once or twice during cooking.
4. Remove from the oven, sprinkle with fleur de sel, then let sit for 10 minutes.

TIPS AND TRICKS :

It's delicious as a snack, but also in salads and bowls to add a little crunch!

Gluten-free bar with granola, banana and date syrup

Ingredients :

• 300g granola
• 4 tbsp date syrup
• 1 ripe banana

Preparation :

1. Mash the banana with a fork, add the date syrup and put on the heat, mix everything well. When the mixture is hot, add the Granola.
2. Mix everything well.
3. Place in a mold 1 inch high and press firmly with the back of a spoon to flatten the mixture.
4. Bake for around 15 minutes in an oven preheated to 180°.
5. Take out and let cool before unmolding and cutting.

Grated carrot salad with date syrup

Ingredients :

• 4 to 5 carrots depending on size
• 15 ml of date syrup
• 1/3 cup raisins.
• 1/3 cup pumpkin seeds
• Vinaigrette (30ml olive oil, 15ml balsamic vinegar, salt and pepper)
• Choice of nuts

Preparation :

1. In a large bowl, combine the grated carrots, raisins and pumpkin seeds.
2. In a small bowl, prepare the vinaigrette by mixing the olive oil, balsamic vinegar, cumin, salt and pepper. Add the carrot dressing and mix well.
3. Decorate generously by passing the tip of the date syrup container over the entire surface of the salad. Add some nuts of your choice.
4. Store the carrot salad in the refrigerator until ready to eat.
5. Mix everything well.
6. Place in a mold 1 inch high and press firmly with the back of a spoon to flatten the mixture.
7. Bake for around 15 minutes in an oven preheated to 180°.

Plain yogurt with date syrup

Ingredients :

• A cup of sugar-free yogurt
• Half a banana
• A few blueberries
• Granola of your choice.
• Chia seeds to sprinkle
• Date syrup.

Preparation :

1. In a large bowl, combine the grated carrots, raisins and pumpkin seeds.
2. In a small bowl, prepare the vinaigrette by mixing the olive oil, balsamic vinegar, cumin, salt and pepper. Add the carrot dressing and mix well.
3. Decorate generously by passing the tip of the date syrup container over the entire surface of the salad. Add some nuts of your choice.
4. Store the carrot salad in the refrigerator until ready to eat.
5. Mix everything well.
6. Place in a mold 1 inch high and press firmly with the back of a spoon to flatten the mixture.
7. Bake for around 15 minutes in an oven preheated to 180°.

Cranberry coulis and date sugar

Ingredients :

• 1 cup cranberry
• 1/2 cup date sugar 
• 100 ml of water
• 1/2 tsp vanilla.
• Leave to simmer for 20 minutes.

Preparation :

1. In a large bowl, combine the grated carrots, raisins and pumpkin seeds.
2. In a small bowl, prepare the vinaigrette by mixing the olive oil, balsamic vinegar, cumin, salt and pepper. Add the carrot dressing and mix well.
3. Decorate generously by passing the tip of the date syrup container over the entire surface of the salad. Add some nuts of your choice.
4. Store the carrot salad in the refrigerator until ready to eat.
5. Mix everything well.
6. Place in a mold 1 inch high and press firmly with the back of a spoon to flatten the mixture.
7. Bake for around 15 minutes in an oven preheated to 180°.
8. Take out and let cool before unmolding and cutting.