How To make Apricot Fingers
6 oz Rolled oats
4 oz Wholewheat flour
2 oz Wheatgerm
2 oz Soy flour
4 oz Dried apricots
4 oz Seedless raisins
2 oz Sunflower seeds
3 tb Oil
2 tb Liquid sweetener
2 tb Molasses
4 tb Orange juice
1 pn Salt
Preheat oven to 375F. Grease an 8" square baking tin & set aside. Stir together the oats, flour, wheatgerm & soy flour. Add finely chopped apricots, raisins & sunflower seeds. Stir together the oil, sweetener & molasses & add to the dry ingredients. Add as much of the orange juice as necessary to make a soft but not runny mixture. Add the salt. Place the apricot mixture into the prepared tin. Bake for 25 minutes. Cool in the tin scronig into fingers while still hot with a sharp knife. When cold, remove from the tin & in an airtight container.
How To make Apricot Fingers's Videos
Pistachio Apricot Tart – Bruno Albouze
There is no better summer dessert than a good stone fruit tart. This straightforward pie will enchante every guest in your home!
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Apricot Muesli Bites (healthy recipe)
1 1/2 cups Dried Apricot
1 tbsp Caster Sugar
2 cup Water
1/4 cup Plain Flour
2 tbsp Olive Oil
1 1/2 cups Natural Muesli
Apple Crostata With Apricot Jam
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How to make a delicious Apple Crostata made with homemade pasta frolla (Italian pastry), apricot jam and sweet and tart apples sprinkled with cinnamon sugar. Serve your crostata for breakfast with coffee or as a dessert with ice cream, delish!
For the Pastry
2 cups 00 flour or all-purpose flour (250g)
8.5 tablespoons unsalted fridge cold butter chopped up into small cubes (120g)
½ cup caster sugar (superfine) (100g)
1 large egg
¼ teaspoon baking powder
Zest of 1 lemon
For the Filling
2-3 large granny smith apples peeled and sliced
½ heaped cup of apricot jam (160g)
2 teaspoons sugar
½ teaspoon cinnamon
1 tablespoon butter cut into small cubes (15g)
Equipment
9.5 inch loose bottom tart pan
Instructions
Put the flour, sugar, baking powder, pinch of salt and lemon zest in a large mixing bowl. Stir the ingredients until combined.
Next, add the cold butter and egg and use a spatula or pastry scraper to cut the butter and egg into the flour until the mixture resembles rough crumbs.
Use your hands to bring the dough together into a smooth ball. It may be easier to do this on a lightly floured work surface.
Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes.
When you’re dough is almost done chilling, peel and finely slice the apples. Place them in a bowl with lemon juice as you slice them. Once finished, toss them in the bowl to cover them in lemon juice.
Pre-heat the oven to 350F/180C.
Once the dough has chilled place it on a lightly floured work surface and roll it out into a rough circle to fit a 9.5 inch (or similar) loose bottom tart pan making sure it overlaps by about 1 inch. The dough should be about ½ inch thick. If the dough cracks as you roll it out just press it back into shape (it’s normal for this type of pastry).
Lightly grease the tart pan with butter then lay the pastry over and lightly press it in to fit. Spread the apricot jam all over the base then lay the slices of apple on top. You can do this in a spiral pattern then fit slices into the middle. You may not need all of the apple.
Next, trim the edges making sure to leave 1 inch overlap and fold it over the tart to create a border.
Mix the sugar and cinnamon together then sprinkle it over the apple filling. Bake the crostata in the oven for 45-50 minutes until the apples and pastry are golden brown.
Let the tart cool for at least 30 minutes before serving.
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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Apricot joy! Yogurt muffin! Lick your fingers! The recipe is pure madness!
This recipe is insanity – pure and simple. Yogurt muffin recipe that's so crazy good, you'll lick your fingers clean! This recipe is pure madness, and we guarantee you'll love it! So make your kitchen a mess and let's get baking!
Ingredients for cupcake dough:
- 500 grams of fresh apricots.
- 500 grams of Greek yogurt.
- 200 grams of flour.
- 150 grams of sugar.
- 150 milligrams of water.
- 120 grams of corn starch.
- 80 grams of powdered sugar.
- 80 grams of melted butter.
- 3 eggs.
- 2 pinch of salt.
- 2 teaspoon vanilla extract.
- 1 teaspoon of baking powder.
Cut off a piece of dough and freeze for 15 minutes.
Use muffin molds.
Bake in a well preheated oven at 180 C / 350 F for 40 minutes.
Bon appetit!
#dessert #muffins #cake
Mini Apricot Hand Pies with Traina® Home Grown fruitons®
Make mini apricot hand pies with Traina® Home Grown fruitons® julienned apricots and refrigerated pie crust. These pies could not be simpler, yet they still look like you spent hours making them. Find the recipe at