Apricot Oat Soda Bread
- Ready In:
- 1 (370 ml) can carnation evaporated skim milk, fat-free
- 1⁄3 cup lemon juice
- 1 1⁄2 cups large flake oats
- 1⁄3 cup vegetable oil
- 3 cups Robin Hood Nutri Flour Blend
- 3 tablespoons brown sugar, light
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup dried apricot, chopped
- 2 tablespoons large flake oats
- 1 teaspoon Robin Hood Nutri Flour Blend
- 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 dry 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 dough to baking sheet and pat into a 1-inch thick oval. Score with a large "x" 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 our clean.
- Transfer to rack and cool before slicing.
- TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize you bread.
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