Gluten Free Help
  • Home
  • Signs & Symptoms
  • Getting Advice
  • Eating Out
    • Gluten & non gluten products
  • Gluten Free Abroad
  • Businesses
  • Medical Research
  • Contact
  • Gluten Free Recipes
    • Tasty breakfast
    • Antoinette Savill Gluten Free
    • Pippa Kendrick Gluten Free
    • Darina Allen Gluten Free
    • Lauren David Style recipes
    • A Gluten Free Taste Of Turkey
    • Nairn's Gluten Free

Moroccan Apricot Bean Spread

A delicious light creamy dip sweetened with dried apricots and lightly spiced for a satisfying flavour. Delicious as a topping for Nairn’s Gluten Free Oat cakes.

Picture
Serves 4

Suitable for Vegetarians, Suitable for Vegans,  Dairy-free, Egg-free, Wheat-free, Gluten-free, Sugar-free, Nut-free, Seed-free

Will keep in the fridge for 2 days

1 x 400g can butterbeans, drained

¼ red bell pepper, deseeded

3 dried ready-to-eat apricots 

2 tbsp flaxseed oil or extra-virgin olive oil

1tbsp lemon juice

1 garlic clove crushed

55ml/1¾floz water

1 tsp smoked paprika

¼ tsp cumin

1tbsp fresh coriander leaves

Salt and Black Pepper to taste

Nairn’s Gluten Free Oatcakes

  1. Place the butter beans, pepper and apricots in a food processor and blend to chop coarsely.
  2. Add the remaining ingredients except the coriander leaves and process to form a smooth creamy spread. 
  3. Pulse in the coriander leaves and season to taste.
  4. Serve spread on oat cakes


Nutritional Information per teaspoon serving

Calories 7kcal

Protein 0.2g

Total Fat 0.4g of which saturates 0.1g

Carbohydrates 0.4g

 


Powered by Create your own unique website with customizable templates.