Cashew, Apricot Paste
I don’t have a carb addiction. I’m not a chocolate fanatic. I don’t live on meat and potatoes and ice-cream bores me. What I do dream about everyday around 3 p.m. when our biological sugar cravings hit hardest is dried fruit. All dried fruit. Raisins, craisins, cherries, mangos, apples, gojis, apricots and recently I saw blueberries! My all time favourite though? dried figs. I do love me some dried figs.
Problem? dried fruit is loaded with sugar since the fructose is condensed once almost all of the fruits water has evaporated. Loaded….and so like any vices, moderation is key….unfortunately 😦
While in Sydney I came across a beautiful jar of fig paste in a small organic market. It was amazing. My teeth hurt thinking about it. It was a good hurt. Yesterday I wanted more of that hurt but only had apricots in the house. Apricots and cashews.
Cashew, Apricot Paste
4 cups salted, roasted cashew
1 cup chopped apricots soaked in hot water for 5 minutes
1 tsp salt
1 tsp cinnamon
Process until smooth. Your food processor may struggle a bit so just keep scraping the sides and it will eventually create a super thick paste, Even if you have a few lumps here and there, no big deal. It’ll still taste the same :).
Bet you’re wondering what this stuff is used in huh? First off….dinner.
Cashew, Apricot salad dressing
In a blender or with a whisk, blend 1 part paste with 3 to 4 parts vinegar (I used fig vinegar but any will do). Adjust paste to vinegar depending on the consistency you like. I loved it thick and a bit chunky and I added a bit more salt.
Stuffed Chicken Breasts
3 skinless, boneless chicken breasts flattened with a mallet
2 or 3 tbsp cashew, apricot paste for each breast
cleaned and thinly sliced greens (I used kale)
Spread the paste and kale on your flattened chicken and tightly roll. Place seam side down on a baking dish and sprinkle with salt and pepper.
Pour 1 cup of chicken broth into the pan and bake at 425F. When the chicken is cooked through and crispy brown on the outside, remove and place on a dish. Add 1/2 cup of water to the remaining broth and scrape up the bits stuck to the pan. Pour this juice over the sliced chicken. Serve with roasted brussel sprouts.
I forgot to add the sauce for the picture but don’t leave it out…it’s full of flavour and adds a ton of moisture to the cooked chicken.
This was so easy to put together and took no time at all. Now that you have the cashew, apricot paste base, skys the limit! Next I’ll share a dessert recipe using it but you could always…
spread it on crackers with goats cheese and hot pepper jelly
Place a big dollop on your oats
warm and stir into cottage cheese
add a tbsp to a vanilla smoothie
mix into plain yogurt for a veggie dip or sandwich spread
Do you like dried fruit?