Summary

Ingredients

• 400 g dried apricots
• 150 g sugar
• 150 g flour

For the filling:

• 130 g of flaxseed urbech
• 90 g flower honey
• 70 ml of olive and sunflower oil

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Instructions

1. For the dressing, combine all the ingredients and mix until smooth (the honey can be slightly warmed up).
2. Soak dried apricots, after 10 minutes. rinse, pour 1 liter of cold water, bring to a boil, cook for 10 minutes.
3. Whisk the dried apricots together with the broth in a blender in mashed potatoes, pass through a sieve. Add flour and sugar, whisk thoroughly.
4. Bring the resulting mass to a boil over high heat, stirring constantly, then reduce heat, cook, stirring for 5 minutes. Remove from heat and stir for another 1 minute.
5. Spread the dried apricot porridge on plates, put a spoonful of urbech and butter in each. Decorate with dried apricots and seeds.