Apricot Pistachio Salami
Apricot Pistachio Salami
servings: 4
|
calories: 126
|
cooking time: 0 min
|
weight: 94 gr /
oz
Category: dairy-free, gluten-free, paleo-friendly, snacks, vegan, vegetarian
nutrition info:
calories: 126, protein: 4.3 g, carbs: 13 g, fat: 7.6 g, sugars: 8.2 g, sodium: 1 mg
you'll need:
at home:
Pulse the apricots in a food processor until you get a sticky paste.
Mix in chopped pistachio nuts.
Place the paste at the center of a sheet of plastic wrap.
Tightly roll up to form a ”salami.”
Refrigerate 1–2 hours until firm.
Slice “salami”; divide into equial portions and pack.
on the trail:
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Making this for the second time- I should have read my own comment because goji berries would work great in this! This time it’s apricot, pistachio and raspberry chocolate. You can tell that this recipe is good seeing as I remembered it 2 years later!
Thanks! Nice to hear you use the recipe several times
I didn’t have pistachios so ended up using a mixture of flaxseeds, sunflower seeds, almonds, cashews, walnuts, hazelnuts and dried goji berries (about 1 cup rather than half of this mixture) and even ended up adding some dark chocolate chunks! It’ll definitely give me plenty of energy and should still last long enough. Thanks for the inspiration- it’s such a great idea!
These were really delicious! I will use salted pistachios or add salt next time, as they needed a bit more of a punch for me. Kept well for over a week and made perfect cracker toppers on a recent trip.