Stuffed Dates in a Blanket Recipe with Honey Mustard Brussel Sprouts
Ever since exposure to 4580's gluten free sausage stuffed bacon wrapped dates, I have been wanting to make my own version at home. But, silly Brian is a vegetarian, so some modifications had to be made. Instead of meat stuffed meat wrapped dates, I came up with almond cheese stuffed dates wrapped in gluten free dough, aka stuffed dates in a blanket. Sorry the recipe isn't more accurate, but I actually made this last week and I'm racking my brain to remember what the heck I did. Here's what I recall:
Cheese Stuffed Dates in a Blanket Recipe
Ingredients
6 large dates (not dried)
1 cup almonds
2 cups water
1/2 cup macadamia nuts
Juice of 1 lemon
2 tbs nutritional yeast (optional)
1/2 tsp tumeric
1/2 tsp garlic
dash o' salt
1/2 cup gluten free pizza crust mix
1/2 cup brown rice flour
2 tbs olive oil
Almond milk added till dough consistency (about 1/2 cup maybe?)
salt
First make the cheese. Preferably, your almonds have been soaking for at least 6 hours. Put the almonds in a blender with twice as much water. Blend for a few minutes until you have a creamy white mixture. Strain the almond pulp through a mesh bag or cheese cloth, reserving the liquid (almond milk) in a container. Squeeze the bag to get most, but not all, of the almond milk out. Transfer your soggy almond pulp to a food processor and add in the macadamia nuts, lemon juice, nutritional yeast, tumeric, garlic, and salt. Blend until you have a nice thick, spreadable mixture. This recipe should allow you to have plenty of yummy almond cheese leftover for spreading on toast or celery or topping tacos, or eating straight from the container!
Before you eat all the cheese by itself, slice the dates 3/4 of the way around. Pinch out the pits, replace with a scoop of almond cheese, and close back up. Set these lil boogers aside till you are ready for them - try not to eat them first!
Time to make the dough. This is where my memory gets fuzzy. I used half of a gluten free baking mix and half brown rice flour. I know I added in olive oil and the almond milk that was leftover from the almond cheese making. But I think this was more of an add, stir, evaluate, add more, stir, evaluate, type of situation. You want the dough to be like pizza dough. When you have a good consistency- not runny, but not dry and crumbly - you'll want to roll it out onto a flat surface that has been dusted with rice flour. The way I did this was I put the ball of dough on a floured surface, smooshed it down with my hands, then topped with more flour and a sheet of plastic wrap, and flattened it with a rolling pin. When it is about 1/4" thick, slice into long triangles. You can do this by slicing rectangles with a pizza cutter and then cutting those in half diagonally for a long triangle. Peel off the plastic wrap and roll each of the dates with a dough triangle.
Place the cozy dates in the toaster oven at 350 degrees for about 20-30 minutes or until lightly browned, flipping halfway. For Brian's sweet tooth, I drizzled them with honey when they were done, but you might want to try different sauces, or have them as is.
Our side dish for the night was a quick and easy one I was able to make simultaneously.
Honey Mustard Brussel Sprouts Recipe
Ingredients
10+ brussel sprouts, stems trimmed
1/2 onion sliced
1/2 cup walnuts soaked and chopped
2-3 tbs dijon mustard (make sure its gluten free!)
1-2 tsp honey
Cut brussel sprouts in half if small or quarters if bigger. Steam for 3-5 minutes or until they start to turn a more vibrant green. Set aside in bowl of ice water. Steam saute the onion slices in 3 tbs water. In a bowl mix together mustard and honey (and oil if you want to add a lil fat). Toss in brussel sprouts and walnuts. Add to onions and saute for a couple of minutes. Be careful not to overcook the brussel sprouts or they taste yucky and get mushy-like. You want them to have a lil crunch. When they are warmed through, you are ready to eat!
And for dessert....
No sugar or butter added gluten free Lemon Poppy Banana Bars. I'm not even going to try to attempt to tell you how I made these because this involved too much a little of this and a little of that. I think it entailed a banana, poppy seeds, a lemon, dates, leftover dough from the "blankets", and I think probably some of the leftover almond milk??? I do remember that I didn't add ANY sweetener...which made the final product a bit dull. So after I had baked it for 20 minutes, I smeared some yogurt on top and put it back in the recently turned off oven and let the yogurt dehydrate into frosting for an hour or two. When I took it out the second time, the plain yogurt had managed to sweeten up the whole treat. I ate about 4 of them for breakfast - oops!
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| Stuffed Dates in a Blanket Recipe |
Ingredients
6 large dates (not dried)
1 cup almonds
2 cups water
1/2 cup macadamia nuts
Juice of 1 lemon
2 tbs nutritional yeast (optional)
1/2 tsp tumeric
1/2 tsp garlic
dash o' salt
1/2 cup gluten free pizza crust mix
1/2 cup brown rice flour
2 tbs olive oil
Almond milk added till dough consistency (about 1/2 cup maybe?)
salt
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| spreadable almond cheese |
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| almond cheese stuffed dates |
Time to make the dough. This is where my memory gets fuzzy. I used half of a gluten free baking mix and half brown rice flour. I know I added in olive oil and the almond milk that was leftover from the almond cheese making. But I think this was more of an add, stir, evaluate, add more, stir, evaluate, type of situation. You want the dough to be like pizza dough. When you have a good consistency- not runny, but not dry and crumbly - you'll want to roll it out onto a flat surface that has been dusted with rice flour. The way I did this was I put the ball of dough on a floured surface, smooshed it down with my hands, then topped with more flour and a sheet of plastic wrap, and flattened it with a rolling pin. When it is about 1/4" thick, slice into long triangles. You can do this by slicing rectangles with a pizza cutter and then cutting those in half diagonally for a long triangle. Peel off the plastic wrap and roll each of the dates with a dough triangle.
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| almond cheese stuffed dates in a blanket |
Our side dish for the night was a quick and easy one I was able to make simultaneously.
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| Brian loves dates in blankets |
Ingredients
10+ brussel sprouts, stems trimmed
1/2 onion sliced
1/2 cup walnuts soaked and chopped
2-3 tbs dijon mustard (make sure its gluten free!)
1-2 tsp honey
Cut brussel sprouts in half if small or quarters if bigger. Steam for 3-5 minutes or until they start to turn a more vibrant green. Set aside in bowl of ice water. Steam saute the onion slices in 3 tbs water. In a bowl mix together mustard and honey (and oil if you want to add a lil fat). Toss in brussel sprouts and walnuts. Add to onions and saute for a couple of minutes. Be careful not to overcook the brussel sprouts or they taste yucky and get mushy-like. You want them to have a lil crunch. When they are warmed through, you are ready to eat!
And for dessert....
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| Pre yogurt glazed lemon poppy banana bars |
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