Zutaten für Gluten Free Steamed Apricot Bread
- Rolled Oats
- Brown Rice Flour
- ¼ cup amaranth flour
- 1 teaspoon baking soda
- ½ cup almonds
- Boiling Water
- Molasses
- 1 teaspoon almond extract
- Dried Apricot
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Zubereitung von Gluten Free Steamed Apricot Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 1 cup rolled oats, ½ cup brown rice flour, ¼ cup amaranth flour, and 1 teaspoon baking soda.
- In a blender, grind ½ cup almonds into a fine powder.
- In a separate bowl, combine 1 cup water, ¼ cup molasses (or honey), and 1 teaspoon almond extract.
- Add the ground almonds to the wet ingredients and mix well.
- Chop 1 cup dried apricots roughly. Add to the wet ingredients and gently stir to combine. Do not puree.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Cover the loaf pan tightly with aluminum foil.
- Place the loaf pan in a larger baking pan. Pour enough boiling water into the larger pan to come halfway up the sides of the loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top is browning too quickly, loosely tent with foil.
- Remove from oven and let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- Once completely cool, slice and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
68g
Fat
3g
Carbs
15g
