Organic prunes with pits

It is always delicious! With pits or without any it is a constant ingredient in many dishes in international cuisine. It contains plenty of potassium, an element that helps regulate high blood pressure. It is rich in fiber which makes it very valuable and healthy food.


  • Oat pastry with dried prunes

    4 eggs
    200 grams of yogurt
    150 grams of oatmeal, fine
    150 grams of dried prunes
    1/2 teaspoon of soda bicarbonate
    150 grams of cow's cheese

    Beat the eggs with a wire stirrer. Add the crushed cheese and the yogurt mixed with the soda. Stir and add the oatmeal. You do not need to add extra fat, but the next time you can add some cow's butter to have a greasy flavor. Put the mixture in a form of terrine, before you can put baking paper. It is good to be used a shape for a 30x10 cm terrain. Once you have put the mixture on the top, arrange the prunes cut into halves. It is good to press the plums so they can sink into the mixture. Bake at an average level in an oven heated 180 degrees. Baked about 30 minutes. Turn the oven off and open the door. Let it cool in the oven.
    Enjoy your meal!

  • Fruit bars

    100 grams of dried prunes
    100 grams of dried black pitted cherries
    100 grams of dried pears
    60 grams of oat flakes
    80 grams of butter

    Put half of the dried fruit in a blender with a little warm water. The water is good to be about 30 milliliters. Once you have braced them, put the remaining fruits, again with water, and blend. Return the first part in the blender to mix both by adding butter and oat flakes. Blend multiple times. Remove the blend from the blender cup and stir vigorously. Then put stretch foil in a tray and pour the mixture into stacks. Bake and refrigerate for 5 to 6 hours. Remove the pan from the refrigerator and cut into pieces of any size you want.
    Enjoy your meal!

  • Summer Cake

    230 grams of dried cherries
    140 grams of prunes
    70 grams of coconut sawdust
    200 grams of cream cheese
    2 eggs
    800 grams of apricot puree*
    15 grams of gelatin
    quinine granules for sprinkling
    *Apricot puree is prepared from about 1 kilogram of apricots.
    They are cleaned, put in a blender and blended.

    Put the dried cherries, prunes , coconut and about 50 milliliters of water into a blender. Blend until the fruits are good. Transfer the ground fruit to the bowl. Add broken eggs and cream cheese. Stir well and transfer the mixture to a 24 cm diameter tray. The tray should be with a falling ring. Cover the baking tin in advance with baking paper. Bake at an average level in the oven for about 10 minutes, 200 degrees. Remove the roast bake from the oven and let it cool down. Put gelatine in a glass with a little warm water. The water must be so as to cover it. During this time prepare the apricot cream. It is prepared as the apricot puree is heated in a small casserole. After warm, but not hot, add gelatin. Stir well and transfer the apricot cream over the swamps. Leave the cake at room temperature to cool down well and then transfer it to the refrigerator for one night or 5 to 6 hours. Then carefully transfer it to a tray or a flat plate. Remove the baking paper by pulling it out. Sprinkle with a milled quinine. Hinap is a new discovery for us, and the pieces resemble caramelized nuts.
    Enjoy your meal!

  • Chia pudding with prunes and raisins

    200 grams of chopped yogurt
    10 grams of chia
    30 grams of dried prunes
    10 grams of golden thick raisins

    Some grains of pomegranate for decoration

    Put the prunes with 20 ml of warm water in a blender. Blend to create a mess. Mix the chia with yogurt. Place one layer of milk with the chia, then a layer of prunes, again a layer of milk with a whisk. Arrange the raisins on the rim of the glass, top with milk and sprinkle with pomegranate beans. Place the glass in the refrigerator for about 30 minutes to an hour.
    Enjoy your meal!