Apricot Seed Recipes

Sharon's Egg Nog

Ingredients:
2 C. raw milk, chilled
2 eggs
1 banana
2 T. sorghum cane syrup
2 T. carob powder
1 t. inactive yeast powder, primary or brewers'
2 T. raw wheat germ, fresh
2 T. powdered milk, non-instant
2 t. apricot seeds, ground

Directions:
Blend all ingredients together in the blender at high speed. Drink at once. Contains about 35 grams of complete protein.

Apricot Seed Pesto

Ingredients:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup mixture of Bitter Raw Apricot Seeds and cashews or walnuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions:
Combine the basil, garlic, and apricot seed mixture in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth.Transfer the pesto to a large serving bowl and mix in the cheese. Makes 1 cup.

Apple Bites

Ingredients:
8 oz. package cream cheese
16 apple seeds
16 raisins
1 apple, grated
3 T. apricot seeds, ground
Pinch of mace

Directions:
Mix apple with cream cheese. Place apple seed inside of raisin. Form a small ball of apple and cream cheese with raisins in the middle. Roll in the apricot seeds. Chill several hours.

Almond Bavarian Cream

Ingredients:
2 envelopes gelatin softened in
1/2 C. cold milk in blender
Add 1/3 C boiling water and start blender
Add 1/2 C Honey
4 organic, eggs
1T. Vanilla
2T. grated apricot seeds
1/2 C. raw cream and enough milk to make 4 C. liquid

Directions:
Pour into mold and chill four hours or overnight. Slightly warm exterior of the mold with a hot towel and place upside down on a serving plate. Decorate with unroasted almonds. Serves four.

Grilled PB&J

Ingredients:
2 teaspoons butter
2 slices white bread
1-3 teaspoon(s) peanut butter
2 teaspoons any flavor fruit jelly
1 teaspoon of ground apricot seed

Directions:
Heat griddle or skillet to 350 degrees F (175 degrees C). Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other, sprinkle peanut butter side with 1 tsp of ground apricot seeds. Place peanut butter slice, buttered side down on the griddle. Top with jelly slice, so that peanut butter and jelly are in the middle. Cook for 2-4 minutes on each side, or until golden brown, and warmed through.

Add a little health to your holiday treats.

Directions:
Sprinkle ground or chopped seeds on your favorite holiday cake or cookie! Bake your cookies or cake as usual. Add Icing or dip in your favorite chocolate then sprinkle with chopped or ground seeds.

For dipping milk or dark chocolate chips:

Directions:
In a sauce pan, add 1-1/2 tsp oil or shortening to 12 oz milk chocolate or dark chocolate chips. Heat on low-medium heat stirring frequently until chocolate pours from the spoon in a thick stream. (Please note, chocolate will hold its form, and yet can be very hot. This is why you must heat for a very short time when using a microwave, and then stir and repeat, it's important that you don't let the chocolate separate.) For dipping white chocolate and butterscotch chips: White and Butterscotch chips only needed 1 tsp oil or shortening per 12 oz. bag. Then follow directions above. When the chocolate is melted, simply dip your cookies however you'd like: half; whole; or just the bottoms or tops. Place dipped cookies on wax paper, sprinkle with nuts or candies and then place in the fridge to set. Remember to occasionally stir the melted chocolate while dipping to keep it at a uniform temperature throughout. You can reheat the chocolate a couple of times. Too many times will separate the chocolate and cause a white skin to form. When that has happened, the chocolate is no longer good for dipping.