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Рецепт Gluten Free Steamed Apricot Bread

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Ингредиенты

Cost per recipe $5.69 view details

Инструкции

  1. In a large bowl, combine the oats, rice flour, amaranth flour and baking soda. Grind the almonds to a fine pwdr in a blender. Gradually add in sufficient water to bring the level up to 1 c.. With the machine running, add in the molasses or possibly honey and almond extract. Add in the apricots and process with a few on/off turns to chop them; don't puree. Pour the liquid mix into the flour bowl. Stir to mix. Turn out into an oiled 1 quart. mold or possibly 1 lb can.
  2. Cover with a square of wax paper or possibly 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 possibly large stockpot. Add in sufficient boiling wate 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 hrs Don't remove the cover during the cooking time.
  3. Remove the mold from the pot. Cold the bread in the mold for 15 minutes, then turn out onto a wire rack to cold completely. For best results, slice with a serrated knife. Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c rice bran. You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or possibly 1/4 c grnd sunflower seeds.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 554g
Calories 1094  
Calories from Fat 128 12%
Total Fat 15.28g 19%
Saturated Fat 1.85g 7%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1312mg 55%
Potassium 2270mg 65%
Total Carbs 222.28g 59%
Dietary Fiber 12.5g 42%
Sugars 70.73g 47%
Protein 19.38g 31%
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