Back in the day when I ate more carbs and less protein for breakfast, one of my favorites was a simple toast with butter and apricot jam (all-fruit, of course). Something about the combination was comforting and made the perfect way to start the day.
Even though I’ve moved on to sprouted 11-grain English muffins and sunflower seed butter with a soft-boiled egg, every once in a while I still crave some apricot jam, even though I no longer keep any in the house. Weirdly enough, an article crossed my path recently that solved this problem. We almost always have dried apricots, and if you’ve got those in the house, and some apple juice and a bit of arrowroot, you can make apricot jam in 20 minutes.
This intrigued me on so may levels. First, if I had a craving and didn’t feel like running to the store, I could have my apricot jam. The fact that there’s no added sugar pretty much rocks my world and I could have my treat in 20 minutes — bonus! You can simmer the few ingredients while making your homemade waffles and over-easy eggs so that your whole breakfast is ready at the same time.
I’m thinking this jam is a pretty good idea … what about you?
Clacked by Debbie McDuffee
on Jul 24, 2010 @ 09:00 EST5EDT
