Red date spread and turmeric spread

 To add varieties to breakfast, I made these 2 spreads, on top of having nut butters and jam with sourdough bread. 

Red date spread

 

Cut dry red dates into pieces and remove stone, Place in blender, 2 cup of red date with 1 cup of softened cocomus (creamed whole coconut), blend until smooth.

Turmeric spread

 

Brush clean the skin of fresh tumeric in water, cut away nobby bits, wipe dry and cut into thin slices, semi dry in oven at 60˚C, around 2 hours to reduce water content. 

Blend 2 cups of tumeric with 1 cup of softened cocomus until smooth. Keep in small jars and keep in freezer. The water content in semi dried turmeric means it does not keep for very long once opened.