Sugar Who? Kelly Burton, the lead culinary instructor for CCCC

Sugar Who? Kelly!

I am the lead culinary instructor in Pittsboro for Central Carolina Community College. The recipe I use a lot in my Therapeutic Cuisine class is always a big hit.  There are versions all over the internet.  It is very easy.  The sugar involved would be mainly from the dates and offset a little by the fiber in the dates, oats, and peanuts. 

I have used this recipe for years and found it on the internet

I prefer to just say “eating” about healthy eating.  Anything else is just bad eating.

Farm-to-fork has been the only cooking I have ever done.  I don’t really know another way.  I did not raise any of these ingredients, but the peanuts are always local.  I try to use local, organic food when possible.

I think the mindset on family farms has been returning for a while and the statistics seem to support this.  But, in reality, if you eat out, most restaurants do not adhere to a true Farm to Table regiment even if they promote it as such.

Dried fruits can be healthy in moderation from fiber, vitamins, & minerals but they are still a sugar.   Peanuts are an allergen so not for everyone but if organic are a good source of protein, fiber and healthy fat.  Dark chocolate from a good source (get it while you can afford it!) can also provide antioxidants and minerals which could help with mood, heart health, and brain function if used properly.

Date-Peanut Bars

Yield:  1—8” pan

¾ cup chopped Medjool dates

1 cup smooth natural peanut butter

½ cup rolled oats

¼ teaspoon salt

½ cup chopped unsalted dry-roasted peanuts

¾ cup bittersweet chocolate chips

Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.

Meanwhile, line an 8-inch square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat the parchment with cooking spray.

 Combine the soaked dates, peanut butter, oats and salt in a food processor; process until very finely chopped and starting to clump together. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time. Transfer to the medium bowl and stir in peanuts. Spread the mixture evenly and firmly into the prepared pan.

 Place chocolate chips in a microwave-safe bowl and microwave on Medium (50%) until melted, 2 to 3 minutes. Spread the chocolate evenly over the oat mixture. Refrigerate until cold, about 1 hour. Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.

Kelly Burton

Lead Culinary Instructor, CMC

Central Carolina Community College