National Apricot Day

January 9 is National Apricot Day, another fun, food holiday. Apricots are loaded with nutrients, particularly beta-carotene (Vitamin A), Vitamin C, iron, potassium, and fiber. According to the Apricot Producers of California, just 1/2 cup of preserved apricots or three fresh apricots provide between 35% to 45% of the daily recommended intake for Vitamin A.

Celebrate National Apricot Day by making these Apricot Waffles (recipe and photo courtesy of the California Fresh Apricot Council):

California Apricot Pecan Waffles

1 lb. fresh apricots^*
1 c. low-fat vanilla yogurt
1 c. whole wheat flour
1 c. all-purpose flour
2 tsps. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 c. buttermilk
1 large egg yolk
1 Tbsp. vanilla extract
1 Tbsp. canola oil
1/4 c. finely chopped pecans
3 large egg whites

^*1 can (15 1/4 oz.) California apricot halves may be substituted when fresh apricots are not available.

Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder, and 1 Tbsp. sugar; set aside. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans. Beat egg whites until soft peaks form; add remaining 2 Tbsp. sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle. Cook about four minutes.

Recipe serves eight.