refined sugar free, gluten free and paleo sweet and spicy barbecue sauce
Store bought sauces are typically loaded with sugar, calories, flavourings and preservatives. Besides being very unhealthy they tend to overpower whatever you are serving it with. There’s nothing worse than when you order a pulled pork, brisket or any meat roll for that matter and it’s served swimming in an overly sweet sauce. The meat should be the focus of the meal, the sauce is there to provide a little bit of support.
Our favourite BBQ Sauce is an Espresso BBQ Sauce that whilst being free of preservatives and artificial flavours, it is heavy on the sugars. We use a lot of dates and maple syrup in our treats so I decided to use these as the sweetener for this sauce. Dates and maple syrup are wonderful natural sweeteners without the nasties. This sugar free BBQ sauce is great alongside slow cooked and BBQ meats as well as burgers and sandwiches.
- 6 medijool dates, pitted
- 1 medium sized shallot
- 15g olive oil
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 300g passata
- 100g apple cider vinegar
- 1/4 cup maple syrup
- 3 tbsp molasses
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- Add the dates and shallot to the TM bowl and blend for 7 seconds, speed 10.
- Scrape down the TM bowl, add the oil and cook at 100c, 3 minutes 30 seconds, speed 1.
- Add the spices and mix for 30 seconds, speed 2.
- Add all the remaining ingredients and cook at 100c, 20 minutes, speed 1. After 15 minutes sneak a peek and if you’re happy with the consistency turn off the Thermomix. We like ours quite thick, almost spreadable, so we cook for the full 20 minutes.
- Blitz for 30 seconds, speed 7 until smooth.
stove top directions
- Add the dates to a blender and blitz on high until they reach a fine consistency. Timing will depend on how powerful your blender is. If you find the dates aren’t chopping finely try soaking them in hot water for 15 minutes and blitz again.
- Finely chop the shallot.
- Heat the oil in a saucepan over medium heat and add the shallot. Cook until soft, approximately 8 to 10 minutes.
- Add the cayenne, paprika, garlic and onion powders to the pan and cook for 1 minute.
- Add the remaining ingredients and cook for a further 15 to 20 minutes. At this point it’s about what consistency you’re after. We like our sauce quite thick, almost spreadable, so we cook ours for about 20 minutes.
- Pour the sauce back into the blender and blitz until smooth.
The sauce will keep for 2 to 3 weeks in an airtight container.
For other sauce ideas click here.