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Ingredientes
- 3/4 c. Rolled oats
- 2/3 c. Brown rice flour
- 1/4 c. Amaranth flour
- 1 tsp Baking soda
- 1/2 c. Almonds
- 3/4 c. Boiling water
- 1/3 c. Molasses or possibly honey
- 1/2 tsp Pure almond extract
- 1/2 c. Dry apricots
Direcciones
- 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.
- 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.
- 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.
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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% |
