¾ cup almonds
3 apricot kernels, extract from stone with mortar and pestle
1 tablespoon runny honey, mine had touch of vanilla
teaspoon or so good nut oil almond or macadamia
a little water
Mill the dry ingredients to a fine flour, then add the honey and oil to your processor and pulse till it holds together. Add a teaspoon of water here if required (or possibly start with soaked almonds?) Now knead with your hands till it forms a proper, stiff dough and the oil starts to be released. Done :) Refrigerate and shape to your pleasure.
The ones to the right in the picture were encased in my first ever version of bitter chocolate (grinding a small quantity of apricot kernels with the cacao beans) YUM.
The orange was also great – navels semi dehydrated till flavourful and juicy, and served in segments.
Delicious, sophisticated and authentic-tasting marzipan that is elevated to real heights by the simple addition of the apricot kernels. Please try it and judge for yourself.
The honey gives a toblerone decadence…vegans will have to use a substitute :(.
NB Apricot kernels contain “Amygdalin” (Vitamin B17) linked to long life and an anti cancer agent. The bitter ‘cyanide’ flavour is completely safe.
Click the button below to download the printable PDF.
© 2009-2015 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!