As with all traditionally fermented foods, this recipe for apricot butter recipe is loaded with probiotics and so greatly assists digestion.
In our home, we use apricot butter as a spread on pancakes, in soaked oatmeal, or even just by itself on a big spoon as a sweet, afternoon pick me up!
My husband likes it loosely mixed with raw butter and some crushed nuts for a quick, all raw, enzyme rich breakfast.
Apricot Butter: Video How-to
Apricot Butter Recipe
(adapted from Nourishing Traditions Cookbook)
Cook apricots in filtered water until soft.
Let cool for a bit and then process in food processor with the rest of the ingredients.
Place in a 1 quart glass mason jar and close lid tightly. Leave on the counter for 2 days and then refrigerate. Use within 2 months.
Sarah, The Healthy Home Economist
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