Probiotic Apricot Butter Recipe (+ VIDEO)
Updated: July 27, 2018 Affiliate linksCondiment & Sauces, Fermented Foods, Fermented Sauces, Videos
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
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Cook apricots in filtered water until soft about 20 minutes.
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Let cool for a bit and then process in food processor with the rest of the ingredients.
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Place in a 1 quart glass mason jar and close lid tightly.
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Leave on the counter for 2 days and then refrigerate.
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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
The Healthy Home Economist has been a Nutrition Educator since 2002. She has served on the Board of Directors for the Nutrition nonprofit the Weston A. Price Foundation since 2011.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.
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