WEB1 large egg, room temperature. 1 tsp vanilla extract. ½ cup (120mL) honey. ¼ cup (40g) dried apricots, diced. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated.
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WEBRecipe Variations. no dried apricots - try other favorite dried fruit: raisins, dried cranberries, pineapple, cherries, blueberries, plums, alone or in combination. vegan - substitute coconut oil for the butter. more protein - substitute ¼ cup PB2 (affiliate link) powdered peanut butter (affiliate link), or ground nuts, for ¼ cup of the all
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WEBIn a medium saucepan over medium-high heat, stir together the sugar and hot water. Bring to a boil, stirring constantly until the sugar dissolves. Once boiling, turn to medium-low heat to simmer. Poach the apricots. Stir in the lemon juice, followed by the dried apricots. Poach for 20 minutes over a medium-low heat.
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WEBApricot Cobbler. 1 hr 35 mins. Quinoa Salad with Radicchio, Carrots & Dried Apricots. 45 mins. Grilled Fennel-Rubbed Pork Chops & Apricots. 25 mins. Apricot-Stilton Bites. 5 mins. Find healthy, delicious apricot recipes, from the food and nutrition experts at EatingWell.
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WEBHow to make healthy apricot balls. STEP 1: Toast the coconut for a couple minutes in an empty skillet until evenly browned. Stir or toss it as you go. Let the coconut cool. STEP 2: Place dried apricots, cashews, cooled toasted coconut, hemp seeds and vanilla in the bowl of a food processor.
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WEBPreheat oven to 375˚F / 190˚C. Add dried apricots, water, and brown sugar to a pot and bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes. Add mixture to a blender and pulse until mostly smooth, but leave some texture. Mix crust ingredients with your hands until it forms a crumbly mixture.
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WEBPreheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the butter and egg. Whisk in the vanilla. Stir in the yogurt, mixing until no large lumps remain.
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WEBBoil 2 cups of water in the microwave. Place apricots in the boiling water for five minutes to soften. Set aside. In a large bowl, mix dry ingredients together. Create a well in the center and set aside. Mix yogurt, melted butter, egg and milk in a …
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WEBReduce heat to maintain a simmer and cook, uncovered, until the water has mostly evaporated, 15 to 20 minutes. Transfer the apricots and any remaining liquid to the bowl of a food processor. Process into a relatively smooth paste (some smaller chunks are OK). Add preserves, ginger and the remaining 1/8 teaspoon salt.
WEBStep 1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Step 2.
WEBSet aside. Blend together your pumpkin seed, gluten free oats, and flaxseed. Blend (in blender or food processor) until a “mealy” batter is formed. Place batter in bowl. Next blend/pulse your apricots until finely chopped/diced. Combine with oat/seed blend. Mix in your protein powder, salt, and cinnamon.
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WEBIn a mixing bowl beat together the sugar and softened butter. Beat with an electric hand mixer and use the low to medium speed to get a light fluffy mixture. Add in the vanilla extract (or almond extract) and the yogurt. Beat again for about 3 minutes. In a mixing bowl, sift together the flour, baking powder, and salt.
WEBPreheat oven to 350º. Line a 9 x 13 pan with parchment paper. In a small saucepan, cover chopped apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving ¼ cup water. Place ¼ cup water back in the saucepan and add ¾ cup sugar. Cook over medium heat until sugar has dissolved.
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WEBPreheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. In the large bowl mix together butter, honey, maple syrup, yogurt, and the egg. In another bowl mix together flour, oats, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients.
WEBDirections. Chop dried fruit and pecans. Mix blue cheese, cream cheese, and yogurt with a fork or hand mixer until smooth. Stir in chopped, dried fruit and pecans. Refrigerate spread until ready for use. Slice celery stalks into 3-4 inch sticks. Fill celery pieces with spread.
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WEBStep Five: Divide the batter between the muffin cups and then par-bake the muffins for about 15 minutes. Step Six: While the muffins bake, bring the heavy cream, butter, brown sugar, and honey to the boil. Dinner the mixture for about 5 minutes before removing from heat. Step Seven: Chop the apricots.