Recipes for Candied Apricots

Ingredients

• 1 cup expired candied apricots
• 1 cup rolled oats
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup chia seeds
• 1/4 cup shredded coconut
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a food processor, combine the expired candied apricots, rolled oats, almond butter, honey, chia seeds, shredded coconut, vanilla extract, and salt.
2. Pulse the mixture until well combined and sticky.
3. Using clean hands, shape the mixture into small bite-sized balls.
4. Place the energy bites on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes to firm up.
6. Store the energy bites in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 1 cup expired candied apricots, chopped
• 2 cups Greek yogurt
• 1/2 cup granola
• 2 tablespoons honey
• Fresh mint leaves for garnish

Instructions

1. In serving glasses or bowls, layer Greek yogurt, chopped expired candied apricots, and granola.
2. Drizzle honey over each layer.
3. Repeat the layers until all ingredients are used, ending with a sprinkle of granola on top.
4. Garnish with fresh mint leaves.
5. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
6. Serve chilled and enjoy within 24 hours.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 cup candied apricots, slightly expired
• 1/4 cup apricot jam
• 1 tablespoon lemon juice
• 1/4 cup sliced almonds

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine the flour, butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom and up the sides of a tart pan.
4. Bake the crust for 10 minutes, then remove from the oven and let cool.
5. In a small saucepan, heat the apricot jam and lemon juice over low heat until melted and well combined.
6. Spread the melted jam mixture over the crust.
7. Arrange the candied apricots on top of the jam.
8. Sprinkle the sliced almonds over the apricots.
9. Bake the tart for 25-30 minutes, or until the crust is golden brown.
10. Remove from the oven and let cool before serving.

Ingredients

• 4 cups stale bread, torn into pieces
• 1/2 cup slightly expired candied apricots, chopped
• 2 cups milk
• 1/2 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• Whipped cream and additional candied apricots for serving

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, combine the bread pieces and chopped candied apricots.
3. In a separate bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt.
4. Pour the milk mixture over the bread and apricots, making sure all the bread is soaked.
5. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
6. Transfer the mixture to the greased baking dish and smooth the top.
7. Bake for 40-45 minutes, or until the pudding is set and golden brown on top.
8. Remove from the oven and let cool slightly before serving.
9. Serve warm with a dollop of whipped cream and garnish with additional candied apricots.