Apricot Date Soda Bread
Ready In: 45 mins
Serves: 12
Ingredients
- 1 (371 ml) can carnation fat-free evaporated milk
- 1⁄3 cup lemon juice
- 1 1⁄2 cups large flake oats
- 1⁄3 cup vegetable oil
- 2 cups Robin Hood Nutri Flour Blend
- 3 tablespoons light brown sugar
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup dried apricot, chopped
TOPPING
- 2 tablespoons large flake oats
- 1 teaspoon Robin Hood Nutri Flour Blend
Directions
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- BREAD: In a medium bowl, mix evaporated milk and lemon juice. Mix in oats and oil; let stand for 5 minutes. In a separate large bowl. blend flour, sugar, baking powder, baking soda, and salt, until well combined. make a well in the ingredients.
- Add wet ingredients and apricots to dry ingredients and stir. Knead gently using floured hands until no dry patches remain (dough will be sticky).
- Transfer the dough to baking sheet and pat into a 1-ihcn thick oval. Score with large X's (about 1/4-inch deep) using a sharp knife.
- Topping: Gently press additional oats into crust; dust with flour. Bake for 35-40 minutes or until golden and a toothpick inserted in center comes out clean. Transfer to a rack and cool before slicing.
- TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize your bread.
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