As with all traditionally fermented foods, this recipe is loaded with probiotics and enzymes. As such, it 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, enzyme rich breakfast.
Apricot Butter Recipe
Move over apple butter! This lightly fermented apricot butter recipe is both delicious and beneficial to your gut health. It can be enjoyed with pancakes, oatmeal and many other foods.
Ingredients
- 4 cups unsulphured dried apricots preferably organic
- 1 Tbl sea salt
- 1/4 cup liquid whey
- 1/4 - 1/2 cup raw honey preferably local
Instructions
Cook apricots in filtered water until soft about 20 minutes.
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.
Recipe Notes
If you wish to avoid using liquid whey because of dairy allergies, use a vegetable culture starter instead.
Homemade Apricot Butter Video Demo
There are many ways to enjoy fermented apricot butter. Our family enjoys it on on pancakes, waffles or in oatmeal. It is also delicious right off the spoon in the afternoon when a sugar craving hits. I’ve heard other people like to spread in on toast or bagels just like jam. Since it is loaded with probiotics and enzymes, it will help cooked foods that it are eaten along with to be digested more easily too.
Check out how easy it is to make in the video demonstration below.
Sarah, The Healthy Home Economist
Other Fermented Foods Recipes to Enjoy
How to Make Fermented Lemonade
How to Make Fermented Cilantro Salsa
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
Organic Bee Hives Thriving
Sorry if I’m going off topic here but I’ve heard that apricot kernels are poisonous, but we use use it in baking in Sweden sparingly in ground form, 2-3 for almond paste and 3-4 for Swedish cheesecake.
This recipe does not include the kernel. Interesting how you use it in Sweden!
Caldwell’s starter is sugar and dairy.