Food of the Week: Awesome Apricots at Her Active Life

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Food of the Week: Awesome Apricots

Posted April 16, 2008 at 06:00 PM by Katie Drummond

Section: Her Nutrition, Healthy Eating, Recipes, Vegetarianism, Special Features, Food of the Week

If you love adding dried fruit to trail mixes, cereal or baked goods, but are getting bored with the same old raisin routine, we’ve got the answer - why not try adding some prunus armenaica instead? The scientific name for apricots is a throwback to the heritage of this week’s Food of the Week: apricots were first brought to Europe from Armenia, and later came to North America in the early 18th century. Today, apricots are grown throughout the southern states, particularly in the warm California climate.

But back to those tips on how to get more fiber-heavy, vitamin-rich apricots into your diet. Remember that studies show intakes of 3 or more servings of fruits, like apricots (and other high-in-carotene fruits and veggies, like carrots) can stave off vision loss, so adding a few apricots to your day is more than just a tasty idea, it’s a healthy one, too! Slice apricots on your breakfast cereal, replace chocolate chips or raisins with apricots when you bake, or use them in smoothies to replace added sweeteners like maple syrup or sugar. A mere three dried apricots contain nearly 100% of your daily vitamin A needs, so it doesn’t take much to “see” a difference.

For a delicious, low calorie, summery cookie (great with lemonade or tea) try this apricot-and-poppy-seed wafer. This is a not-too-sweet dessert that freezes well.

Recipe Profile

Perfect For: Sunset dessert on the balcony or afternoon tea with the grandparents

Prep Time:

Servings: 24 cookies

Ingredients:

1 cup rolled oats
3/4 cup flour
Dash of salt
1 tsp ground cinnamon
1/2 tsp cardamom
1/8 cup vegetable oil
1/4 cup maple syrup
3/4 cup apricot fruit spread
1 tsp almond extract
1/4 cup slivered almonds
1/2 cup almonds
1/4 cup poppy seeds

Preheat the oven to 350 degrees. Start by spreading the poppy seeds in a small skillet, toasting them on medium heat for 2-3 minutes. Next, toast the almonds for 8-10 minutes.

Now that your nuts and seeds are ready to go, combine the almonds with the oats in a food processor, and blend until smooth. In a large bowl, combine this mixture with the poppy seeds, flour, and spices. Combine the wet ingredients in another bowl, then add to the dry. Stir until just mixed.

To form cookies, drop 1 tablespoon of dough onto lightly oiled baking sheets, then press down. Place a few slivered almonds on top of each cookie, and bake for 12-15 minutes.