Gluten Free Steamed Apricot Bread

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 in a large bowl, combine the oats, rice flour, amaranth flour and baking soda.
• 2 grind the almonds to a fine powder in a blender.
• 3 gradually add enough water to bring the level up to 1 cup.
• 4 with the machine running, add the molasses or honey and almond extract.
• 5 add the apricots and process with a few on/off turns to chop them; do not puree.
• 6 pour the liquid mixture into the flour bowl.
• 7 stir to mix.
• 8 turn out into an oiled 1 qt.
• 9 mold or 1 lb can.
• 10 cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string.
• 11 place the mold on a wire rack in a dutch oven or large stockpot.
• 12 add enough boiling water to the pot to come halfway up the sides of the mold.
• 13 cover the pot tightly, and steam the bread over.
• 14 med-low heat for 2 hours.
• 15 do not remove the cover during the cooking time.
• 16 remove the mold from the pot.
• 17 cool the bread in the mold for 15 min, then.
• 18 turn out onto a wire rack to cool completely.
• 19 for best results, slice with a serrated knife.