Apricot Crisp

Filling:

6 C ripe, organic apricots
¼ C raw honey, optional
2 T organic lemon, juiced

Topping:
1 C ground walnuts
¼ tsp sea salt
½ C lucuma powder
6 T coconut oil
¼ tsp cardamom

Directions:
Wash, pit and slice apricots into thin slices. Toss fruit with lemon juice to help maintain the apricots bright color. Oil the bottom of a low-sided 8” square (or equivalent) baking pan and fill with apricots. Drizzle honey on top if the fruit tastes tart.

Mix the ground walnuts, salt, spice and lacuma powder in a bowl. Work in the coconut oil with a pastry cutter or your fingers, until the texture is crumbly. Arrange the mixture on the fruit. Place pan in dehydrator set at 145 for 3 hours, then lower to 118 and dry for approximately 8 more hours until apricots have softened.

Serve with cashew or macadamia nut crème topping.

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Apricot Crisp


Products Organic Foods Superfood Beautiful Skin Cell Phone/EMF Cleanse & Weight Loss Eco-Healthy Home Kitchen Appliances Oral Health Smart Fitness Supplements Sign Up Now for the Free Full Chakra Living Newsletter	Apricot Crisp » Filling: 6 C ripe, organic apricots ¼ C raw honey, optional 2 T organic lemon, juiced Topping: 1 C ground walnuts ¼ tsp sea salt ½ C lucuma powder 6 T coconut oil ¼ tsp cardamom Directions: Wash, pit and slice apricots into thin slices. Toss fruit with lemon juice to help maintain the apricots bright color. Oil the bottom of a low-sided 8” square (or equivalent) baking pan and fill with apricots. Drizzle honey on top if the fruit tastes tart. Mix the ground walnuts, salt, spice and lacuma powder in a bowl. Work in the coconut oil with a pastry cutter or your fingers, until the texture is crumbly. Arrange the mixture on the fruit. Place pan in dehydrator set at 145 for 3 hours, then lower to 118 and dry for approximately 8 more hours until apricots have softened. Serve with cashew or macadamia nut crème topping.