Apricot Bars

Do you ever eat with the seasons?

When I lived in California, I thought it was ridiculously easy to eat with each season and couldn’t understand how some people had a hard time doing it.

Just go to the farmer’s market and buy what’s in season! I’d think.

It was easy for me to think this way. I lived in a fruitful state where there was an abundant bounty of fresh veggies and fruits no matter what time of the year was. I didn’t realize that other states were not as fortunate as mine.

Silly and ignorant me.

Now that I’m out of my bubble, I understand why folks can’t eat with the seasons. In some places it’s just too damn hot or cold for food to grow and the demand isn’t there. In Florida, local and in season produce is hard to come by.

Farmer’s markets? Yeah right, good luck. Even if you do find one, it’s hard to find vendors that actually sell locally grown food.

The abundance is simply not here and neither are the seasons. Florida has like one big, long, hot season with maybe a month or two of weather where you can actually open your windows and let the fresh air in.

And more bugs than you can imagine.

I do my best with what I have but it has not been easy. At times it’s frustrating, at times I just wish I could move back to California, but dwelling on these things take me nowhere.

I’ve re-focused myself to my garden for this reason. If I want local, in season veggies I’ll just have to grow them myself. It’s been an interesting journey so far but I’m hoping for a great harvest this fall. Try, try and try again — right?

That being said, I probably missed the “season” for stone fruits but that’s the freaking awesome thing about dried fruits. They are usually available throughout the year, either through our own preservation methods or the store.

Apricots made their way to my kitchen a few times lately.

We all know that I’m a lover of sweets, so when I had an epiphany and made vanilla coconut sugar I had to come up with something sweet to use it in.

Enter: the dried apricots.

These dried apricot bars are chewy and gooey and bursting with flavor.

They’re perfect for sharing or perfect for hoarding. Whichever you choose — I won’t judge either way.

They are simple to make and use wholesome ingredients.

The bottom crust is literally to die for and I contemplated making some crust to eat by itself.

Basically, these apricot bars are a must to keep in your recipe box and I think they would be a great (and simple) thing to make for these upcoming family gatherings. Even your real food relatives won’t realize they’re eating sweets made with real food ingredients.


Apricot Bars
Equipment Needed
  • ⅔ cup dried apricots
  • 7 Tbs pastured butter, room temperature
  • ¼ cup vanilla coconut sugar (learn to make it here)
  • 1 cup einkorn flour (where to buy)
  • ¾ cup vanilla coconut sugar
  • 1 tsp vanilla extract
  • ⅓ cup einkorn flour (where to buy)
  • 1 tsp aluminum-free baking powder (where to buy)
  • ¼ tsp unrefined sea salt (where to buy)
  • 1 tsp cinnamon
  1. Wash and rinse apricots; place in a small pot and cover with water; place on high heat and simmer for 10 minutes covered
  2. Preheat oven to 350 degrees; grease square pan
  3. In a medium bowl, beat together butter, ¼ cup vanilla coconut sugar and 1 cup einkorn flour; batter will be clumpy
  4. Put butter mixture into square pan and pat down using a small piece of parchment paper or plastic wrap; bake for 10-15 minutes or until lightly browned; let cool for 5 minutes
  5. Meanwhile, rinse apricots and chop them
  6. In another bowl, add all the dry ingredients and mix well
  7. In a third bowl, beat eggs; beat in vanilla; beat in dry ingredients; mix in apricots
  8. Pour into bottom crust and continue baking for 20-25 minutes
  9. Let cool 30 minutes before serving

Similar Posts


  1. Instructions do not make sense; you mention to add dry ingredients yet you already instructed to add flour. You did not mention the number of eggs. Please be careful in your instructions to clarify what you mean.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: