Dried apricots, or Prunus Armeniaca (for it spread across Europe from Armenia), make a healthy snack containing minimal sugar. They may be served separately or in various confectioneries, especially popular in Asia and Russia. These apricots have a peculiar tart taste — just enough to add charm to their flavor without drawing your mouth.
Dried apricots are not short of nutrients and beneficial qualities as compared to fresh apricots. Although they lose the water contained in them, the fruits still preserve other elements that make them an excellent detail in your diet and are both delicious and wholesome. Moreover, due to the low level of moisture contained in them, such apricots are extremely easy to store.
Apart from being a quaint treat, dried apricots provide you with a rich source of vitamins and elements for maintaining good health. Some of their beneficial effects and qualities are:
Dietary fiber — namely, soluble fiber — contained in dried apricots allows your body to get rid of LDL (low-density proteins) and stabilize your cholesterol level. If you consume the fruit regularly, you will improve the functioning of your intestine.
Stable blood pressure.
Due to their high level of potassium, dried apricots benefit your blood pressure greatly, helping you avoid hypertension. Moreover, when combined with sodium, potassium allows you to regulate the balance of water in your cells and organs.
High level of antioxidants.
Dried apricots are rich in antioxidant phytonutrients — for example, in carotenoids. These make the fruit particularly useful for maintaining cell growth and boosting your immune system. Apart from this, the apricots are extremely rich in vitamin A which is indispensable when it comes to taking care of your eyesight.
Abundant iron and silicon.
These two elements that can be found in dried apricots make the fruit a valuable ingredient in your diet. The former is beneficial for the state of your blood and prevents anemia. However, the iron contained in dried fruit is known as non-heme, and is, therefore, more difficult to absorb, so it’s recommended to complement it with heme iron to achieve the best result. The latter element, silicon, is what improves the state of your skin and hair.
WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Allergy Info: Packaged in a facility that also processes tree nuts and wheat
Storage Info: Cold Storage Recommended
Storage Time: Up to 24 Months
Country of Origin: Turkey
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No Bake Apricot Tarts
1 cup almond or cashew meal
1 cup oat flour
10 dried apricots
1/4 cup unrefined coconut oil, melted
1/4 cup raw almond butter
30 dried apricots
1/4 cup water
1/2 cup crust mixture
1 tablespoon coconut palm sugar
Begin by prepping the crust. Place 10 dried apricots in a medium-size food processor, and process until finely chopped. Then, add in coconut oil and almond butter and process again. Finally, add in 1 cup of almond meal and 1 cup of oat flour and pulse until combined. You’ll want the mixture to be crumbly instead of doughy. Place mixture into a medium size bowl. Before you make your filling, remove about ½ cup of the crust mixture (for the topping) and set aside.
To make the filling, place about 30 dried apricots into your food processor and process until they are finely chopped. Then, add in about ¼ cup of water and process until the mixture is paste-like and completely combined.
There are many ways to assemble your raw tarts. You can use an 8×8-inch pan, a mini cupcake tin, special tartlet holders, etc.
To assemble, make sure what ever surface you are using is lightly prepped with non-stick cooking spray (or lined with silicon liners). Then, use your fingers to press crust mixture into your surface about ½ inch thick.
Spoon in apricot mixture, and use your spoon to press firmly on top of crust (1/2-inch thick).
Finally, prep crumble topping by adding about 1 tablespoon of your favorite sugar (I used coconut sugar). Sprinkle on crumble topping and lightly press into apricot mixture.
Place tarts into freezer for about an hour or the refrigerator for about 3 hours in order to firm up!
Recipe source: http://fitfoodiefinds.com
Quinoa Oatmeal Bake With Apricots
1 cup rolled oats
2 cups cooked quinoa
3 tablespoons ground flax seed & ½ cup water (3 flax eggs)
1 cup unsweetened soy/almond milk
¼ cup almond butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1 cup chopped dried apricots
If you don’t have some cooked quinoa laying around, cook up a batch (a little under a cup of dry quinoa) and let it cool in the fridge.
Make 3 flax eggs by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.
Chop up your favorite dried fruit (I was craving apricots), and preheat the oven to 350 degrees.
In a large bowl, combine everything except for a small handful of the dried fruit. Give everything a big mix, especially if your almond butter isn’t spreadable (trick: heat it up in the microwave first!).
Grease your baking pan with olive oil and dump the contents of the bowl into the pan. Top with your reserved dried fruit. I used a loaf pan (filled halfway) so that I would get plenty of crusty sides and a deeper volume for the oatmeal bake.
Bake for 25-30 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.
If you are using a shallower pan, reduce the baking time slightly and anticipate a thinner baked oatmeal. You could also easily double this recipe for a 9×9 or 8×8 pan, increasing the baking time. After letting the oatmeal sit and cool for a few minutes, slice into it and top with maple syrup, extra cinnamon, or yogurt.
RawVegan orange pistachio bars 🙂
Bright citrusy orange zest accents these nutty raw pistachio bars.
3/4 cup cashews
3/4 cup raw pistachios
1/2 cup chopped dried apricots
1 tsp. agave nectar
1 tsp. coconut oil
1 tbsp. chia seeds
zest and juice of a small orange such as a clementine or satsuma
Pulverize nuts in food processor until very small.
Add all other ingredients and pulse to incorporate.
Press mixture into a wax paper lined baking dish with desiccated coconut.
Sprinkle more desiccated coconut on top and press in lightly.
Freeze until firm then turn out and cut into squares or bars.
Recipe source: www.thymebombe.com
Persimmon apricot magic smoothie
360 ml (1 1/2 cup) rice coconut milk (or milk of your choice)
1 medium banana
1 medium persimmon, top leaf removed, cut into chunks
4 dried apricots
1 tablespoon dried cranberries
Combine all the ingredients in a blender and blend until smooth. Add more milk if you want it thinner.
Finely chop 2 dried cranberries for garnish (optional).
Recipe Source: www.mitzyathome.com
SESAME CASHEW CRUST
2 cups raw cashews
2 tablespoons coconut oil
2 tablespoons sesame seeds
Pulse cashews and sesame seeds in food processor; add coconut oil and blend until dough forms. Line 9X9 square baking dish with parchment, spread crust in even layer.
6 oz (1 bag) dried apricots
1/3 block tempeh
1 tablespoon agave
Pulse apricots and tempeh, add agave. Spread filling in even layer atop crust.
Refrigerate 1 hour before cutting in squares. Makes 9-16 squares, depending on serving size.
Recipe source: www.spabettie.com
Apricot Power Smoothie
1 cup dried apricots
½ cup apricot kernels
1 Tbsp cold pressed apricot kernel oil – makes this smoothie taste like marzipan
½ cup almond milk
½ cup water in which you re-hydrated the apricots
few drops organic vanilla extract
1 Tbsp raw honey
pinch pink Himalaya salt
2-3 ice cubes (optional)
Place all the ingredients in a blender and blend until smooth.
Pour your smoothie into clean smoothie glasses and enjoy in good company.
Recipe source: http://amp.gs/ez8m
Vegan Walnut Dried Apricot Bars
1 cup walnuts
½ cup dried apricot
¼ cup goji berries
1 tablespoon lemon juice
4 dates pits removed and softened in water for 10 mins
1 lemon zested
1 tablespoon chia seeds
1 tablespoon hemp seeds
Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
Combine all ingredients in food processor and process until almost smooth (not completely).
Pat bars into baking tray and freeze for 10-15 mins.