Dried Apricot Porridge

Dried apricot porridge looks more like a dessert than porridge as such. She has a pronounced foukty taste, complemented by the nutty taste of urbech.

Ingredients

• 400 g dried apricots
• 150 g sugar
• 150 g flour
• 130 g flaxseed urbech
• 90 g flower honey
• 70 ml of olive and sunflower oil

Directions

1. For dressing, combine all the ingredients and mix until smooth (the honey can be slightly warmed up).
2. Soak dried apricots, after 10 minutes. rinse, pour 1 liter of cold water, bring to a boil, cook for 10 minutes.
3. Whisk the dried apricots together with the broth in a blender in mashed potatoes, pass through a sieve. Add flour and sugar, whisk thoroughly.
4. Bring the resulting mass to a boil over high heat, stirring constantly, then reduce heat, cook, stirring for 5 minutes. Remove from heat and stir for another 1 minute.
5. Spread the dried apricot porridge on plates, put a spoonful of urbech and butter in each. Decorate with dried apricots and seeds.