3/4 cup rolled oats
2/3 cup brown rice flour
1/4 cup amaranth flour
1 tsp baking soda
1/2 cup almonds
3/4 cup boiling water
1/3 cup molasses or honey
1/2 tsp pure almond extract
1/2 cup dried apricots
A Recipe for
Steamed Apricot Bread
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This Recipe for Steamed Apricot Bread is one of thousands in the Recipes-to-go Bread Cookbook.
No man is lonely while eating spaghetti--it requires so much attention. |
| Anonymous |
If you enjoy this Steamed Apricot Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
This is a recipe for Steamed Apricot Bread from the recipe cookbook of Recipes-to-go (Bread)
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Eat little, sleep sound. |
| Iranian Proverb |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Servings: Makes 1 loaf.
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.
Courtesy of Theresa Merkling. Reposted by Fred Peters.
Serves: 1
Steamed Apricot Bread Recipe brought to you by Recipes To-Go