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.
- 3/4 cup Kefir.
- 100 grams butter.
- 2 eggs, from pasture fed chickens.
- 1/2 cup of sourdough starter.
- 1/2 cup Californian dates, chopped.
- 1/2 cup organic apricots (black), chopped.
- 1/2 cup apricot kernels
- 2 cups spelt flour.
- 1/4 teaspoon Celtic sea salt.
- 1/4 teaspoon cardamom powder.
- 2 Tablespoons of water if necessary.
- Process the kefir, butter, eggs, sourdough starter, dates and apricots in a food processor.
- Grind the apricot kernels to flour in a blender or grain mill, then mix with the spelt flour, salt and cardamom in a bowl.
- Slowly add the flour mixture to the ingredients in the food processor and process until you get a smooth batter. If the mixture is too dry then you will need to add a little water until you get the desired consistency.
- Use a 12 x 8 x 1 1/4 inch baking tray. Or, a 19cm (7 1/2 inch) spring-form baking dish.
- Grease and dust a baking tin with flour. Spoon in the mixture and level out with a spatula.
- Leave the mixture to rise in a warm place (28-32C) for 12-20 hours or until the mixture has risen about 50%.
- Bake at 180C for 45 minutes or until a clean knife comes out dry.
Serve with cultured butter or Kefir cream.
[tags]apricot kernels, cooking, recipes, food[/tags]