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Ingredients:
shortening to grease the pan
1 1/2 cups thinly sliced apricots or loquats
1 cup water
1/2 cup juice from apricots
2 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, softened
1/4 cup honey
1/4 cup brown sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
1 [...]
Apricot kernels have a marzipan like taste which is enhanced with cardamom and black apricots. As the Hunzas ate the apricot kernel with the flesh, this recipe uses dried organic apricots to help balance the naturally occurring nutrients.
Ingredients:
3/4 cup Kefir.
100 grams butter.
2 eggs, from pasture fed chickens.
1/2 cup of sourdough starter.
1/2 [...]
Ingredients:
2 1/2 cups of almond flour -or- 3 cups of fresh apricot kernels, finely ground up
1 1/4 cup of baker’s sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Method:
Preheat oven to 300 F and line baking sheets with parchment paper.
In a food processor [...]
Mead, also known as Celtic Wine, is made from pure nectar honey or honey dew. This spiced, honey-based wine was first discussed in Hindu writings around 1700 BC and in the writings of ancient Greece (around 700 BC). However, it was the Celtic and Northern European nations that embraced the beverage. Mead makes an appearance [...]
