32+ Delicious Gluten-Free Apricot Recipes You Need to Try

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Apricots are a sweet, tart fruit that bring a burst of flavor to any dish.

Whether you’re baking, making jams, or preparing a fresh salad, apricots can elevate the simplest meals.

For those who follow a gluten-free lifestyle, finding delicious recipes that cater to both dietary needs and flavor cravings can be a challenge

Fear not, because in this blog, we’ve compiled over 32 gluten-free apricot recipes that will satisfy your taste buds and nourish your body.

From easy snacks to sophisticated desserts, these recipes showcase the versatility of apricots while keeping things gluten-free.

So, if you’re ready to add a fresh twist to your gluten-free menu, keep reading!

32+ Delicious Gluten-Free Apricot Recipes You Need to Try

With over 32 creative gluten-free apricot recipes at your fingertips, there’s no limit to the delicious dishes you can create.

From vibrant salads and savory sauces to indulgent cakes and fruity jams, apricots add a burst of color and flavor that will make every meal feel special.

So, whether you’re an apricot enthusiast or new to this flavorful fruit, these recipes will become your go-to for any occasion.

Embrace the season of apricots, and start creating these gluten-free treats today!

Apricot Almond Energy Bars (Gluten-Free)

These apricot almond energy bars are perfect for a quick snack or a nutritious on-the-go treat. Packed with the natural sweetness of dried apricots and the crunch of almonds, they are a great source of fiber and healthy fats, providing sustained energy throughout the day. The oats used are certified gluten-free, ensuring that this recipe is suitable for those with dietary restrictions.

Ingredients:

  • 1 ½ cups gluten-free rolled oats
  • 1 cup dried apricots, chopped
  • ½ cup almonds, roughly chopped
  • ¼ cup honey or maple syrup
  • ¼ cup almond butter (or peanut butter)
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • Pinch of salt

Directions:

  1. In a food processor, pulse the dried apricots and almonds until they are finely chopped.
  2. In a large bowl, combine the chopped apricots, almonds, oats, cinnamon, and salt.
  3. In a separate bowl, heat the honey and almond butter together in the microwave for about 20-30 seconds until they can easily be whisked together.
  4. Add the vanilla extract to the honey-almond butter mixture and stir to combine.
  5. Pour the wet mixture over the dry ingredients and mix until everything is well combined and sticky.
  6. Press the mixture into a lined 8×8-inch baking pan, packing it down firmly.
  7. Refrigerate for at least 2 hours before cutting into squares or bars.
  8. Store in an airtight container in the fridge for up to a week.

These apricot almond energy bars are not only simple to make but also provide a delicious balance of natural sweetness and crunchy texture. They’re an excellent choice for a snack that will keep you energized and satisfied without the gluten.

Apricot-Glazed Chicken Thighs (Gluten-Free)

This apricot-glazed chicken thigh recipe combines the juicy tenderness of chicken with the tangy sweetness of apricot preserves. The glaze is easy to make, featuring apricot preserves, mustard, and a dash of vinegar for a balanced flavor. This dish is perfect for a quick weeknight dinner or a special meal when you want to impress guests with minimal effort.

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • ¾ cup apricot preserves
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Directions:

  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together the apricot preserves, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
  3. Pat the chicken thighs dry with a paper towel, and season both sides with salt and pepper.
  4. Heat a large oven-safe skillet over medium-high heat and add a little olive oil. Once hot, sear the chicken thighs skin-side down for about 4-5 minutes until golden brown.
  5. Flip the chicken thighs and brush the apricot glaze generously over the top of each piece.
  6. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
  7. Remove from the oven, garnish with fresh parsley, and serve.

The apricot glaze on these chicken thighs adds a beautiful shine and sweet-tart flavor that perfectly complements the savory chicken. This easy recipe is a crowd-pleaser and makes for an elegant gluten-free dinner option with minimal effort.

Apricot and Coconut Flour Muffins (Gluten-Free)

These apricot and coconut flour muffins are moist, tender, and naturally gluten-free, making them an excellent choice for breakfast or a light snack. The combination of coconut flour and dried apricots creates a rich texture and a lovely balance of flavors. They are subtly sweetened with honey, making them a healthier alternative to traditional muffins.

Ingredients:

  • 1 ½ cups coconut flour
  • ¾ cup dried apricots, chopped
  • 3 large eggs
  • ¼ cup honey
  • ¼ cup coconut oil, melted
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsweetened almond milk

Directions:

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk the eggs, honey, melted coconut oil, and vanilla extract until smooth and well combined.
  3. Add the almond milk and stir to incorporate.
  4. In a separate bowl, combine the coconut flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, ensuring there are no lumps.
  5. Fold in the chopped dried apricots until evenly distributed.
  6. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These apricot and coconut flour muffins are a wonderful way to incorporate apricots into your diet in a satisfying and gluten-free way. They are great for a grab-and-go breakfast or an afternoon snack, offering a delightful balance of moist texture and sweet flavor without any gluten.

Apricot and Quinoa Salad (Gluten-Free)

This apricot and quinoa salad is a fresh and light dish that combines the natural sweetness of apricots with the protein-packed benefits of quinoa. It’s a perfect option for a quick lunch or a vibrant side dish to complement any meal. The honey-lemon dressing ties everything together, making each bite flavorful and refreshing.

Ingredients:

  • 1 cup cooked quinoa (cooled)
  • 1 cup dried apricots, chopped
  • 1 cucumber, diced
  • ¼ cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • Salt and pepper, to taste

Directions:

  1. In a large bowl, combine the cooked quinoa, chopped apricots, cucumber, red onion, and cilantro.
  2. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper until the dressing is smooth.
  3. Pour the dressing over the quinoa mixture and toss gently to combine.
  4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
  5. Serve chilled as a refreshing side dish or a light lunch.

The apricot and quinoa salad offers a delightful mix of textures and flavors, with the juicy apricots bringing a sweet contrast to the savory quinoa. This salad is not only gluten-free but also packed with nutrients, making it a wholesome and delicious addition to any meal.

Apricot and Peach Smoothie (Gluten-Free)

This apricot and peach smoothie is a refreshing, naturally sweet, and gluten-free beverage that’s perfect for breakfast or a midday pick-me-up. The combination of ripe apricots and peaches creates a smooth, velvety texture, while the addition of Greek yogurt adds creaminess and protein. It’s an easy and delicious way to start your day.

Ingredients:

  • 1 cup frozen apricots
  • 1 cup frozen peaches
  • ½ cup plain Greek yogurt
  • 1 cup unsweetened almond milk
  • 1 tbsp honey (optional)
  • Ice cubes (optional, for added thickness)

Directions:

  1. Place the frozen apricots, peaches, Greek yogurt, almond milk, and honey into a blender.
  2. Blend on high speed until smooth and creamy. Add ice cubes if you prefer a thicker consistency.
  3. Pour into glasses and serve immediately.

This apricot and peach smoothie is naturally sweetened, giving you a refreshing, healthy treat without the need for added sugar. The balance of fruits and yogurt creates a flavorful and filling drink that’s perfect for those looking to enjoy a light, yet satisfying, gluten-free breakfast or snack.

Apricot Chutney (Gluten-Free)

Apricot chutney is a flavorful condiment that pairs beautifully with grilled meats, roasted vegetables, or even cheese. This gluten-free chutney is made by simmering apricots with spices, vinegar, and sweeteners to create a tangy-sweet sauce that adds depth to any dish. It’s versatile and easy to make, perfect for your next dinner party or as a homemade gift.

Ingredients:

  • 2 cups dried apricots, chopped
  • 1 small onion, chopped
  • 1 cup apple cider vinegar
  • ½ cup brown sugar or honey
  • 1 tsp grated fresh ginger
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt
  • 1 tbsp olive oil

Directions:

  1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for about 5 minutes, until softened.
  2. Add the chopped apricots, apple cider vinegar, brown sugar, ginger, cinnamon, cloves, and salt. Stir to combine.
  3. Bring the mixture to a simmer and cook for about 30-40 minutes, stirring occasionally, until the chutney thickens and the apricots are tender.
  4. Remove from heat and let the chutney cool before serving.

This apricot chutney is a wonderful addition to any gluten-free meal, offering a unique and savory-sweet touch. The rich, spiced flavor can complement a wide variety of dishes, making it an essential condiment in your culinary repertoire.

Apricot and Ricotta Stuffed Crepes (Gluten-Free)

These gluten-free apricot and ricotta stuffed crepes are light, delicate, and bursting with flavor. The sweet apricot filling paired with creamy ricotta cheese creates the perfect balance, while the gluten-free crepes provide a soft, tender wrap. This dessert is ideal for a special breakfast or a sweet afternoon treat.

Ingredients:

  • 1 cup gluten-free all-purpose flour
  • 2 eggs
  • 1 cup milk (or almond milk)
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup ricotta cheese
  • ½ cup dried apricots, finely chopped
  • 2 tbsp honey or maple syrup

Directions:

  1. In a mixing bowl, whisk together the gluten-free flour, eggs, milk, melted butter, vanilla extract, and a pinch of salt to form the crepe batter.
  2. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
  3. Pour a small amount of batter into the pan, tilting to spread evenly. Cook for 1-2 minutes on each side until golden brown.
  4. In a separate bowl, combine the ricotta cheese, chopped apricots, and honey or maple syrup.
  5. Place a spoonful of the ricotta-apricot filling onto each crepe and fold or roll them up.
  6. Serve warm, drizzled with extra honey or maple syrup if desired.

These apricot and ricotta stuffed crepes are a decadent yet light gluten-free treat. They offer a sweet, creamy filling encased in a soft crepe, making them the perfect dessert or special breakfast option for anyone craving a delicious gluten-free dish.

Apricot Sorbet (Gluten-Free)

Apricot sorbet is a refreshing, gluten-free dessert that captures the essence of summer in every spoonful. Made with just a few simple ingredients, this frozen treat highlights the natural sweetness of apricots while offering a light, dairy-free alternative to ice cream. It’s an ideal dessert for hot days or any occasion when you want something sweet yet light.

Ingredients:

  • 4 cups fresh apricots, pitted and chopped
  • ¾ cup sugar (or sweetener of choice)
  • 1 cup water
  • 1 tbsp lemon juice

Directions:

  1. In a medium saucepan, combine the chopped apricots, sugar, and water. Bring to a boil over medium heat, then lower the heat and simmer for 15 minutes until the apricots are soft.
  2. Remove from heat and let it cool slightly. Use a blender or food processor to puree the mixture until smooth.
  3. Stir in the lemon juice and refrigerate the mixture for 1-2 hours until chilled.
  4. Pour the apricot mixture into an ice cream maker and follow the manufacturer’s instructions to churn until thickened (about 20-25 minutes).
  5. Transfer the sorbet to an airtight container and freeze for an additional 2 hours before serving.

This apricot sorbet is a delightful, naturally sweet treat that’s not only gluten-free but also light and refreshing. The vibrant apricot flavor makes it an ideal dessert for any warm-weather gathering or a simple treat to enjoy on your

Apricot and Spinach Salad with Goat Cheese (Gluten-Free)

This apricot and spinach salad combines the natural sweetness of fresh apricots with the richness of goat cheese, creating a delicious contrast in flavors. Paired with a simple balsamic vinaigrette, this gluten-free salad is a perfect side dish for any meal or a light lunch option. The mix of fresh spinach and apricots also brings a refreshing boost of vitamins and antioxidants.

Ingredients:

  • 4 cups fresh spinach, washed and dried
  • 1 cup fresh apricots, sliced
  • ¼ cup crumbled goat cheese
  • ¼ cup candied pecans or walnuts (optional)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • Salt and pepper to taste

Directions:

  1. In a large salad bowl, combine the spinach, sliced apricots, crumbled goat cheese, and candied nuts (if using).
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently to coat.
  4. Serve immediately as a light, refreshing salad.

This apricot and spinach salad offers a unique combination of sweet and savory flavors, and the creamy goat cheese adds an indulgent touch. It’s a healthy and gluten-free dish that’s perfect for a quick meal or as a side to your main course.

Apricot Jam (Gluten-Free)

Homemade apricot jam is a delightful gluten-free spread that can be enjoyed on toast, pancakes, or as a filling for baked goods. The natural sweetness of apricots shines through in this simple recipe, with just a few ingredients needed to create a rich and flavorful jam. It’s a great way to preserve the taste of apricots throughout the year.

Ingredients:

  • 4 cups fresh apricots, pitted and chopped
  • 2 cups sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

Directions:

  1. In a large saucepan, combine the apricots, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the apricots break down and the mixture begins to thicken, about 25-30 minutes.
  2. Once the jam has thickened, remove it from the heat and stir in the vanilla extract.
  3. Pour the jam into sterilized jars and seal tightly. Let the jam cool completely before refrigerating.
  4. Store in the refrigerator for up to 3 weeks.

This apricot jam is a homemade, gluten-free treat that’s easy to make and perfect for enjoying throughout the year. Its sweet and tangy flavor will brighten any dish, and it makes a great addition to your pantry.

Apricot and Chicken Stir-Fry (Gluten-Free)

This apricot and chicken stir-fry is a savory-sweet dish that’s quick to prepare and packed with flavor. The apricots add a burst of sweetness that balances the savory elements of soy sauce (gluten-free) and garlic, making it a delicious and nutritious option for dinner. Serve it with rice or gluten-free noodles for a complete meal.

Ingredients:

  • 2 chicken breasts, sliced into strips
  • 1 cup dried apricots, chopped
  • 2 tbsp gluten-free soy sauce
  • 1 tbsp olive oil
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp rice vinegar
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 6-8 minutes.
  2. Add the garlic, ginger, and onion to the skillet and cook for another 2-3 minutes until fragrant.
  3. Stir in the bell pepper, zucchini, apricots, soy sauce, rice vinegar, salt, and pepper. Cook for another 5-7 minutes, until the vegetables are tender.
  4. Serve hot with rice or gluten-free noodles.

This apricot and chicken stir-fry is a quick and easy dinner option that brings a balance of savory, sweet, and tangy flavors. The apricots add a delicious twist to this healthy, gluten-free dish that the whole family will enjoy.

Apricot Oatmeal Cookies (Gluten-Free)

These apricot oatmeal cookies are chewy, hearty, and gluten-free. The combination of oats and dried apricots creates a satisfying texture and a natural sweetness that’s perfect for a midday snack or dessert. With a hint of cinnamon and vanilla, these cookies are both comforting and delicious.

Ingredients:

  • 1 ½ cups gluten-free rolled oats
  • 1 cup dried apricots, chopped
  • ¼ cup almond flour
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or honey

Directions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, dried apricots, almond flour, cinnamon, and salt.
  3. In a separate bowl, whisk the egg, coconut oil, vanilla extract, and maple syrup together until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until everything is evenly incorporated.
  5. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Bake for 10-12 minutes, or until the edges are golden brown.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These apricot oatmeal cookies are a fantastic gluten-free treat that combines the chewy texture of oats with the natural sweetness of apricots. Perfect for anyone craving a wholesome, satisfying cookie!

Apricot and Ricotta Tart (Gluten-Free)

This gluten-free apricot and ricotta tart is a light and indulgent dessert featuring a buttery gluten-free crust, creamy ricotta filling, and sweet apricot slices. It’s an elegant option for a dinner party or special occasion, offering a perfect balance of richness and sweetness.

Ingredients:

  • 1 ½ cups gluten-free all-purpose flour
  • ½ cup cold butter, cubed
  • 1 large egg
  • 2 tbsp sugar
  • 1 cup ricotta cheese
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 3 fresh apricots, thinly sliced
  • 1 tbsp apricot jam (for glazing)

Directions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a tart pan.
  2. In a food processor, combine the gluten-free flour, butter, egg, and sugar. Pulse until the dough forms a ball.
  3. Press the dough into the tart pan, ensuring an even layer on the bottom and sides. Prick the crust with a fork and refrigerate for 15 minutes.
  4. Bake the crust for 15-20 minutes, or until lightly golden.
  5. In a bowl, combine the ricotta, honey, and vanilla extract, mixing until smooth.
  6. Spread the ricotta mixture over the cooled crust and arrange the sliced apricots on top.
  7. Bake for another 20-25 minutes, or until the ricotta filling is set.
  8. Heat the apricot jam and brush it over the top of the tart for a glossy finish.

This apricot and ricotta tart is a beautifully presented, gluten-free dessert that is as delicious as it is visually appealing. The creamy ricotta pairs perfectly with the sweet apricots and gluten-free crust, making it an unforgettable treat.

Apricot and Almond Cake (Gluten-Free)

This gluten-free apricot and almond cake is rich, moist, and packed with flavor. The combination of apricots and ground almonds creates a cake that is slightly nutty and beautifully textured. This cake is perfect for dessert, paired with a cup of tea or coffee.

Ingredients:

  • 1 ½ cups ground almonds
  • 1 cup gluten-free all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • ½ cup honey or maple syrup
  • ½ cup melted butter
  • 1 tsp vanilla extract
  • 1 cup dried apricots, chopped
  • ¼ cup sliced almonds, for topping

Directions:

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, combine the ground almonds, gluten-free flour, baking powder, and salt.
  3. In a separate large bowl, whisk together the eggs, honey, melted butter, and vanilla extract.
  4. Gradually fold the dry ingredients into the wet ingredients until well combined.
  5. Gently fold in the chopped apricots.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Sprinkle sliced almonds on top for added crunch.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

This apricot and almond cake is a delicious, gluten-free dessert that’s perfect for those who enjoy the nutty flavor of almonds paired with the sweetness of apricots. It’s an easy-to-make cake that’s sure to impress!

Apricot Chia Pudding (Gluten-Free)

This apricot chia pudding is a healthy, gluten-free breakfast or snack that’s packed with fiber and omega-3s. The chia seeds absorb the almond milk and apricot puree, forming a creamy, pudding-like texture. It’s easy to make the night before and refrigerate, making it a convenient and nutritious choice for busy mornings.

Ingredients:

  • 2 tbsp chia seeds
  • 1 cup unsweetened almond milk
  • 1/2 cup apricot puree (blend fresh or dried apricots with water)
  • 1 tsp honey or maple syrup (optional)
  • 1/2 tsp vanilla extract
  • Sliced fresh apricots for topping

Directions:

  1. In a jar or bowl, combine the chia seeds, almond milk, apricot puree, honey (if using), and vanilla extract. Stir well to combine.
  2. Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
  3. When ready to serve, give the pudding a good stir, and top with fresh apricot slices.
  4. Enjoy chilled for a quick and healthy gluten-free breakfast or snack.

This apricot chia pudding is a great way to start your day with a nutrient-packed, naturally sweet, and gluten-free option. The creamy consistency and sweet apricot flavor will make it a favorite in your morning routine.

Apricot Balsamic Glazed Pork (Gluten-Free)

This apricot balsamic glazed pork is a flavorful, gluten-free dish that combines the richness of pork with the tangy-sweet taste of apricots and balsamic vinegar. The glaze is simple to make and adds a delicious depth to the tender pork, making it a perfect main course for a dinner gathering.

Ingredients:

  • 4 boneless pork chops
  • 1 cup apricot preserves
  • 1/4 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh rosemary or thyme for garnish (optional)

Directions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and sear each side for 4-5 minutes until golden brown and cooked through.
  2. In a small saucepan, combine the apricot preserves, balsamic vinegar, Dijon mustard, and a pinch of salt. Cook over medium heat, stirring occasionally, until the glaze thickens, about 5-7 minutes.
  3. Once the pork chops are cooked, pour the apricot balsamic glaze over them and simmer for an additional 2-3 minutes to allow the flavors to meld.
  4. Garnish with fresh herbs, if desired, and serve.

This apricot balsamic glazed pork is an easy and impressive gluten-free main dish. The balance of sweet apricot and tangy balsamic vinegar elevates the pork, making it a flavorful centerpiece for any dinner.

Apricot Pecan Granola (Gluten-Free)

This homemade apricot pecan granola is a crunchy, gluten-free snack or breakfast option. Made with oats, apricots, and pecans, it’s naturally sweetened with honey and offers a satisfying combination of textures. It’s perfect for topping yogurt, serving with milk, or just enjoying as a snack on its own.

Ingredients:

  • 2 cups gluten-free rolled oats
  • 1/2 cup pecans, chopped
  • 1/2 cup dried apricots, chopped
  • 1/4 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

Directions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the oats, pecans, apricots, cinnamon, and salt.
  3. In a separate bowl, whisk together the honey, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients over the dry mixture and stir until everything is well coated.
  5. Spread the granola mixture evenly on the prepared baking sheet.
  6. Bake for 20-25 minutes, stirring halfway through, until golden brown and crispy.
  7. Let the granola cool completely on the baking sheet before transferring it to an airtight container.

This apricot pecan granola is a crunchy, gluten-free treat that’s versatile and easy to make. It’s great for meal prep and can be enjoyed in various ways, adding both flavor and texture to your morning routine.

Apricot and Hazelnut Brownies (Gluten-Free)

These apricot and hazelnut brownies are rich, fudgy, and gluten-free, making them the perfect dessert for anyone with dietary restrictions. The combination of chocolate, apricots, and hazelnuts creates a decadent, satisfying treat that everyone will enjoy, regardless of whether they follow a gluten-free diet.

Ingredients:

  • 1 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup coconut sugar
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup dried apricots, chopped
  • 1/2 cup roasted hazelnuts, chopped
  • Pinch of salt

Directions:

  1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
  2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, and salt.
  3. In another bowl, whisk the melted butter, eggs, honey, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until smooth.
  5. Fold in the chopped apricots and hazelnuts.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the brownies to cool completely before cutting into squares.

These apricot and hazelnut brownies are a decadent, gluten-free dessert that combines rich chocolate with the sweetness of apricots and the crunch of hazelnuts. They make a delicious treat for any occasion.

Apricot Smoothie Bowl (Gluten-Free)

This apricot smoothie bowl is a refreshing, gluten-free breakfast or snack that’s packed with fruit and nutrients. It’s a fun and customizable way to enjoy apricots, with a creamy base topped with your favorite fruits, nuts, and seeds.

Ingredients:

  • 1 cup frozen apricots
  • 1/2 frozen banana
  • 1/2 cup unsweetened almond milk
  • 1/2 cup plain Greek yogurt
  • 1 tbsp honey or maple syrup
  • Toppings: granola, sliced almonds, chia seeds, coconut flakes, fresh fruit

Directions:

  1. In a blender, combine the frozen apricots, banana, almond milk, Greek yogurt, and honey. Blend until smooth and thick.
  2. Pour the smoothie mixture into a bowl.
  3. Top with your favorite toppings, such as granola, sliced almonds, chia seeds, coconut flakes, or fresh fruit.
  4. Serve immediately for a refreshing and filling gluten-free breakfast or snack.

This apricot smoothie bowl is a fun, nutritious, and gluten-free breakfast option that’s easily customizable. It’s packed with flavor, fiber, and healthy fats to keep you energized throughout the day.

Apricot Cashew Energy Bites (Gluten-Free)

These apricot cashew energy bites are a quick and easy gluten-free snack that’s packed with protein and healthy fats. Made with dried apricots, cashews, and a touch of honey, these little bites are perfect for when you need a boost of energy during the day.

Ingredients:

  • 1 cup dried apricots
  • 1/2 cup cashews
  • 2 tbsp honey or maple syrup
  • 1 tbsp chia seeds
  • 1/2 tsp vanilla extract

Directions:

  1. In a food processor, pulse the dried apricots and cashews until they are finely chopped.
  2. Add the honey, chia seeds, and vanilla extract and pulse again until the mixture starts to stick together.
  3. Roll the mixture into small balls, about 1-inch in diameter.
  4. Store the energy bites in an airtight container in the fridge for up to a week.

These apricot cashew energy bites are a great gluten-free snack that’s easy to make and perfect for when you need a quick burst of energy. They’re packed with nutrients and will satisfy your sweet and savory cravings.

Note: More recipes are coming soon