Dried Turkish apricots are one of the best healthy snacks you can find. They are extremely good for you because they contain a great number of valuable nutrients. Organic Dried Apricots from Food To Live are grown and sun-dried by reliable farmers of and processed at a top-notch certified facility to ensure the highest quality of the product.
Apricots have been loved by people all over the planet for hundreds of years. In fact, it’s a proven fact that our ancestors ate them as far back as the Eneolitic era (5000 B.C.). As the tree can be cultivated in a variety of conditions, today you can find apricots growing in many countries. There are over 50 species of them that produce slightly different, but always delicious fruits.
Dried Apricots Benefits for Health and Beauty
Snacking on dried apricots is always a great choice as they are very good for the body. These fruits do not only provide you with energy and essential vitamins and minerals, they also enhance your natural beauty.
Antioxidants and retinol from dried apricots help keep your skin smooth and hydrated, which slows down the appearance of wrinkles and other signs of aging.
As our sun-dried apricots are packed with dietary fiber and potassium, they are extremely good for the heart and digestive system. Eating them regularly helps you lower the level of ‘bad’ HDL cholesterol.
Like with all dry fruits, dried apricots calories can be easily integrated into a weight loss diet plan because of the high level of essential nutrients in this snack. A cup of dried apricots contains 4.4 grams of protein and only 0.66g of fat.
Dried Apricots: Nutrition Facts
The dried apricots iron content is one of the main reasons why everyone should eat this fruit. Vegans, athletes, women, and bodybuilders, would all benefit from this delicious treat as these people require extra iron as well as proteins.
Aside from being one of the most delicious anti-anemia foods, dried apricot fruits also contain lots of calcium and magnesium. This makes them a bone-strengthening product, which is another reason for vegans and vegetarians to love them.
How to Store and Enjoy Dried Apricots
There is no such thing as the best-dried apricots recipe because you can make dozens of delicious dishes with this ingredient. Dried apricots cake is sure to be the favorite of many, but these fruits also make a great addition to a sauce, tea, jam, and even tea. You can also mix them with other dried fruits and nuts to make a delicious and nutritious dried apricot paste.
You can dry the apricots on your own like you would any other fruit in an oven or dehydrator. However, it’s time-consuming (12+ hours) and needs lots of energy. Sun-dried Apricots from Food To Live are ready to eat right from the pack!
Buy dried Turkish apricots in bulk to enjoy them longer and store them in an airtight container in your fridge.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS: Organic Dried Apricots
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.