Gluten Free Steamed Apricot Bread

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Servings: 1 Difficulty: Intermediate
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A moist, dense vegan quick bread with sweet apricots and nutty almond flavor
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This Gluten Free Steamed Apricot Bread is a moist, dense quick bread that combines the earthy notes of amaranth and oats with the natural sweetness of dried apricots. Steaming rather than baking ensures the loaf remains exceptionally tender and doesn’t dry out, making it perfect for those who enjoy hearty, wholesome carbs. The addition of ground almonds adds a subtle nutty richness, while a touch of molasses or honey deepens the flavor profile. It’s an excellent choice for breakfast, brunch, or as a healthy snack. Being naturally vegan and gluten-free, it fits seamlessly into various dietary lifestyles without sacrificing taste or texture.

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Gluten Free Steamed Apricot Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 522.4

Description

This Gluten Free Steamed Apricot Bread is a moist, dense quick bread that combines the earthy notes of amaranth and oats with the natural sweetness of dried apricots. Steaming rather than baking ensures the loaf remains exceptionally tender and doesn't dry out, making it perfect for those who enjoy hearty, wholesome carbs. The addition of ground almonds adds a subtle nutty richness, while a touch of molasses or honey deepens the flavor profile. It&# 226;ÂÂs an excellent choice for breakfast, brunch, or as a healthy snack. Being naturally vegan and gluten-free, it fits seamlessly into various dietary lifestyles without sacrificing taste or texture.

Ingredients

Directions

  1. In a large mixing bowl, combine the rolled oats, brown rice flour, amaranth flour, and baking soda. Stir well to distribute the baking soda evenly.
  2. In a blender, grind the almonds into a fine powder. Add the boiling water, molasses (or honey), and almond extract. Blend until smooth and well combined.
  3. Add the chopped dried apricots to the blender and pulse briefly with a few on/off turns to chop them further, taking care not to puree them into the liquid.
  4. Pour the wet almond-apricot mixture into the bowl with the dry ingredients. Stir until a thick, uniform batter forms.
  5. Grease a 1-quart mold or a 1-pound loaf pan thoroughly with oil. Turn the batter out into the prepared mold.
  6. Cover the mold with a square of wax paper or aluminum foil (shiny side down if using foil). Tie the cover securely with kitchen string or a rubber band to prevent water from dripping into the batter.
  7. Place a wire rack inside a large Dutch oven or stockpot. Set the covered mold on the rack. Bring enough water to a boil in the pot, then carefully pour it in until it reaches halfway up the sides of the mold.
  8. Cover the pot tightly with a lid. Reduce heat to medium-low to maintain a steady simmer. Steam the bread for 2 hours without removing the lid.
  9. Turn off the heat and carefully remove the mold from the pot. Let the bread cool in the mold for 15 minutes.
  10. Turn the bread out onto a wire rack to cool completely before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 522.4kcal
% Daily Value *
Total Fat 18.7g29%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 8.7mg1%
Total Carbohydrate 78.2g27%
Dietary Fiber 10.2g41%
Sugars 22.3g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gluten-free, vegan, steamed bread, apricot, almond, amaranth, oats, quick bread, healthy baking, moist loaf, plant-based, dried fruit, breakfast, snack, nutty, whole grain, homemade, easy recipe
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