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.
Cook apricots in filtered water until soft for about 20 minutes.
Let cool for about 10 minutes and then process in food processor with the rest of the ingredients.
Place in a 1 quart glass mason jar and close the lid tightly.
Leave on the counter for 2 days and then refrigerate.
Use within 2 months.
Enjoy as a probiotic rich topping for oatmeal, toast, pancakes, waffles and more!
If you wish to avoid using liquid whey because of dairy allergies, use a vegetable culture starter instead.
If you wish to substitute fresh apricots for dried, note that 6 pounds of fresh apricots (with pits) = 1 pound dried apricots.