Gluten Free Steamed Apricot Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement