3/4 c Rolled oats
2/3 c Brown rice flour
1/4 c Amaranth flour
1 ts Baking soda
1/2 c Almonds
3/4 c Boiling water
1/3 c Molasses or honey
1/2 ts Pure almond extract
1/2 c Dried apricots
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 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 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. 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 1/4 c ground sunflower seeds.
Yields
1 Servings
