If It's Good Enough For Astronauts, It's Good Enough For Us

On the sweet side, freeze-dried fruits can add intense flavor to desserts. They can be used whole in Rice Krispie treats, cookies, and scones, or they can be powdered and added to recipes for cakes, pastries, and breads. We've included a recipe for white chocolate apricot bars. Depending upon your taste and your wallet, you may substitute freeze-dried cherries or strawberries for the apricots. These bars are a playful spin on the traditional brownie. The white chocolate adds a creamy richness to the bars, while the fruit gives them a unique, chewy texture and potent fruit flavor.

If you're looking to purchase freeze-dried fruits and vegetables on-line, Just Tomatoes, ETC! has a wide selection available in user-friendly quantities.

White Chocolate Apricot Bars

200 grams chopped white chocolate
55 grams freeze-dried apricot powder
75 grams sugar
2 grams salt
100 grams whole eggs, cold (approximately 2 large)
80 grams flour

Preheat the oven to 325°F. Spray an 8-inch square baking pan with pan spray or lightly grease the inside with softened butter.

Melt the white chocolate either over a simmering water bath or in the microwave for 1-2 minutes. While the chocolate is melting, combine the sugar, salt, and apricot powder. Stir the fruit and sugar mixture into the melted chocolate, blending to avoid any lumps.

Add the cold eggs, stirring quickly until the eggs and chocolate are thoroughly combined. Sift the flour over the chocolate mixture and stir gently. Once the flour is incorporated, beat by hand for forty strokes until the mixture is smooth and shiny.

Pour the batter into the prepared pan and bake for 40-45 minutes until the cake is set and the center is just firm to the touch. Let cool on a rack for 30 minutes before cutting.

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