Steamed Apricot Bread
Gluten Free Recipes
This Steamed Apricot Bread is made with rolled oats, brown rice flour and amaranth flour. Add almonds, molasses or honey, almond extract and dried apricots.
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 honey
1/2 teaspoon pure almond extract
1/2 cup dried apricots
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 quart mold or 1 pound 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 stock pot. 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 medium-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 minutes. Turn out onto a wire rack to cool completely. For best results, slice with a serrated utility knife.
Recipe yields 1 loaf Steamed Apricot Bread.
- Replace the rice flour with 1/3 cup rice polish and 1/3 cup rice bran.
- You can also replace the amaranth flour with either 1/4 cup soy flour, 1/4 cup white buckwheat flour or 1/4 cup ground sunflower seeds.
Slices of Steamed Apricot Bread