Lightly cultured date butter recipe that is delicious and beneficial to gut health. It can be enjoyed on pancakes, waffles, oatmeal, and toast.
One of the most beloved recipes in our home is fermented apricot butter. My husband has eaten a few tablespoons with his breakfast nearly every day for many years!
I recently tried a variation using date paste. This was due to a brief supply chain issue with my trusted source for apricots. The results were fantastic!
Dates are extremely high in enzymes, even more so than apricots.
They are also a rich source of minerals and natural sweetness. Date butter is perfect for topping a bowl of soaked oatmeal or slathering on buttered sourdough toast.
My husband enjoys a couple of large spoonfuls mixed in a bowl with homemade 24-hour kefir and sprouted and soaked nut butters (his favorites are macadamia, hazelnut, and pistachio).
I enjoy making homemade date paste, but there are quality sources to buy it as well (suggested brand).
I hope you enjoy this recipe for a healthy, naturally sweet, probiotic-rich condiment. It really is so yummy that you can eat it right off the spoon.
Homemade Date Butter
This lightly fermented date butter is both delicious and beneficial to your gut health. It can be enjoyed with pancakes, oatmeal, or slathered on toast.
Ingredients
- 6 cups date paste preferably organic
- 1 Tbsp sea salt
- 1/4 cup liquid whey
- 1/4 cup raw honey preferably local
- vegetable starter optional. Use instead of whey if needed.
Instructions
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Place the date paste in a large skillet and distribute evenly on the surface of the pan. Just cover with filtered water.
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Bring the water to a boil and then turn down to low and simmer for 15 minutes, mixing the date paste with the water with a large spoon frequently to absorb all the water.
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Remove the pan from the heat and cool for about 20 minutes.
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Process the date paste/water mixture in the food processor with the remaining ingredients.
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Place the date butter in a half-gallon glass mason jar and close the lid tightly.
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Leave on the counter for 2 days and then refrigerate.
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Enjoy as a probiotic rich topping for oatmeal, toast, pancakes, waffles and more!
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Best if used within two months.
Why the need to add honey when dates are so sweet? Since I’m not used to sweet things couldn’t I do this without adding the honey?
The whey is sour and fermentation adds even more sourness, so it offsets that.
Is one package of the recommended date paste equal to the 6 cups needed for the recipe? Thank you!
Depending on how tightly you pack the date paste in a cup to measure it, you might have a little left over.