Gluten Free Steamed Apricot Bread
- 3/4 cup rolled oats
- 2/3 cup brown rice flour
- 1/4 cup amaranth flour
- 1 teaspoon baking soda
- 1/2 cup almonds
- 3/4 cup boiling water
- 1/3 cup molasses or 1/3 cup honey
- 1/2 teaspoon almond extract
- 1/2 cup dried apricot
- In a large bowl, combine the oats, rice flour, amaranth flour and baking soda.
- Grind the almonds to a fine powder in a blender.
- Gradually add enough water to bring the level up to 1 cup.
- With the machine running, add the molasses or honey and almond extract.
- Add the apricots and process with a few on/off turns to chop them; do not puree.
- Pour the liquid mixture into the flour bowl.
- Stir to mix.
- Turn out into an oiled 1 qt.
- mold or 1 lb can.
- Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.
- Place the mold on a wire rack in a Dutch oven or large stockpot.
- Add enough boiling water to the pot to come halfway up the sides of the mold.
- Cover the pot tightly, and steam the bread over.
- med-low heat for 2 hours.
- Do not remove the cover during the cooking time.
- Remove the mold from the pot.
- Cool the bread in the mold for 15 min, then.
- turn out onto a wire rack to cool completely.
- For best results, slice with a serrated knife.
rolled oats, brown rice flour, amaranth flour, baking soda, almonds, boiling water, molasses, almond extract, apricot
Taken from www.food.com/recipe/gluten-free-steamed-apricot-bread-59011 (may not work)