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I have been eyeballing Date Crumbles in grocery stores for years. But I never bought them because I was worried about the oat flour being contaminated with gluten. In our household I have to keep a close eye on that.
Yesterday, while browsing the bulk section in the health food store I came across my path once again. I looked at them, I wanted to buy them, I thought they would be great to add to trail mixes, granolas, sprinkle on cereal or yogurt and even just eat as is but once again, the fear of gluten popped into my mind.
Though oats do not contain gluten, if the packaging doesn’t state gluten-free, chances are that they are processed in a facility that makes other gluten type foods. So, I passed them up once again.
On the drive home as I was lost in thought (but paying attention to the road :) I got to thinking… why can’t I make my own?! Instantly, I had a plan mapped out. I dropped the grocery bags to the floor and headed straight for the food processor. No need to further explain the rest of the events that took place for you can read about that below.
Bottom line… they turned out perfectly. I had a lot of fun making them and was ecstatic that they turned out so well. Most of all, I love the fact that I had complete control over the quality of the ingredients that I used and they are 100%, for sure, positively, gluten-free.
Made from 100% all-natural dates and oat flour. An excellent source of fiber and minerals such as potassium. Ideal for adding into unbaked goods, or sprinkled into cereal. California-grown and packaged in Hood River, Oregon (insert your hometown here).
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One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.