This makes a great spread for toast and a flavorful fat replacement for muffins and cookies when you wish to keep the color lighter than if using a prune based fat replacement.
Makes 3/4 cup
1 cup dried unsulphered apricots 3 tablespoons water
Soak apricots in water for 10 minutes to plump them up. Chop them and put in a blender or food processor; process until smooth, scraping down sides as needed for consistency.
To make a puree, add 2-4 more tablespoons of water for desired consistency. Use in smoothies, garnish for desserts and also good anywhere you’d use applesauce in baked goods.