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- Steel Oats With Medjool Dates and Wild Huckleberries
-
- 2 Medjool dates - pitted and chopped
- - 2 Medjool dates - pitted and chopped
- 1 1/2 cup prepared steel oats
- - 1 1/2 cup prepared steel oats
- 1/2 cup almond milk
- - 1/2 cup almond milk
- 1/2 cup wild huckleberries (or blueberries)
- - 1/2 cup wild huckleberries (or blueberries)
- - handful of shaved unsweetened coconut flakes (toast 'em if you'd like)
- - Medjool date syrup (see Natural Delights recipe)
- Directions
- 1. Prepare steel oats according to package directions, split between 2 bowls (3/4 cup in each bowl). 2. Top each bowl with Medjool dates, wild huckleberries (or blueberries) and shaved unsweetened coconut flakes and almond milk. Drizzle with Medjool date syrup.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Bacon, Pesto, and Tomato Bites
Cook bacon crisp, drain fat and cut into 1-2 inch pieces.
With a 2 inch round cookie cutter, cut out rounds of white bread.
Place rounds on baking sheet. Melt butter and combine with 2 tablespoons olive oil.
Brush butter-oil combination over bread rounds. Bake at 375 degrees until golden brown, about 10 minutes. Remove from oven to cool. Slice cheese in thin, one inch squares and set aside.
In a small bowl, drain pesto over sieve to remove excess oil. Remove oil and reserve for tomatoes. Mix together mayonnaise and pesto and place in squeeze bottle or pastry bag with small hole or tip.
In another bowl, add tomato halves, reserved oil from pesto, vinaigrette and salt and pepper to taste.
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