When you’ve guests coming and you forgot dessert, the kids are on the winge for something yummy or you just want a sweet snack, Apricot Butter is perfect. It’s rich Butterscotch Schnapps taste makes it a winner on every occasion.
You can put it with cream or quark, on porridge with cream, on pancakes or toast or just eat it by itself. Kids love it in their lunch boxes. It’s a great way to give them a dose of bowel bacteria without stretching the friendship.
You’ll need:
4 cups unsulphured apricots (the sulphur kills the bacteria so steer clear)
1 tablespoon sea salt
1/4 cup whey
1/4 cup honey
Cook apricots in filtered water until soft. Cool slightly and transfer with slotted spoon into food processor. Wizz up with remaining ingredients and place into glass jars with screw top plastic lids or spring lids. Leave at room temperature to ferment for 2 to 3 days then refridgerate. You can eat after the fermenting period but it won’t keep for more than two months like other fermented foods. You won’t have a problem with waste though, it’s just too yummy.
You can soak muesli with some of the remaining water with orange juice to make bircher muesli.
This recipe can be found in “The Bible”, Sally Fallon’s Nourishing Traditions.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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