1 cup sweet white rice flour
½ cup tapioca starch
½ cup potato starch
(or use 2 cups of teff flour -- or if you don't need to be gluten free use whole wheat or spelt flour)
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
1/3 cup honey (or sugar or agave)
2 large eggs + 1 extra egg white (separated) (if you want to try a vegan route -- try using 3 tablespoons ground flax or hemp seeds mixed with 2 tablesoons hot water for the egg yolks and use the same ratio of arrowroot to water for the egg whites)
2 teaspoons vanilla extract
10 oz of apricot butter (see note on how to make it)
Granulated sugar for sprinkling
Maxing the dough:
Sift flours, baking powder, soda, and salt.
Beat honey and egg yolks until frothy. Beat in vanilla.
Slowly blend in dry mixture
Whisk egg whites until frothy Add 2/3 of this to the batter.
Less traditional looking:
Press dough – thinly- into the bottom of a greased muffin tin -> Add dollops of apricot butter -> Top with a thin layer of dough (create ‘purses’ or ‘pockets’) -> Brush tops with leftover egg white and sprinkle with sugar
More traditional looking:
roll out between two sheets of wax or parchment paper -> cut into circles -> dollop apricot butter into center of circle -> fold in a pinwheel style to create a triangle with a fruit center -> Brush tops with leftover egg white and sprinkle with sugar
Bake in pre-heated 325 degree oven for 15- 20 minutes.
Puree 3 parts dried apricots and 2 parts softened butter
Boil 1 cup water with every 2.5 cups apricots until soft. Puree 3 parts boiled dried apricots with the leftover water with 1 part honey
Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.