Apricot Fruit Bread
Might marks the start of the apricot harvesting season. What higher solution to rejoice than with a scrumptious gluten-free apricot fruit bread recipe made with brown rice flour?
Vitamins in apricots may help defend the center and eyes. They’re additionally wealthy in dietary fiber and beta-carotene which helps to stop coronary heart illness, amongst others.
Rice flour is excessive in protein and is wealthy in B nutritional vitamins. Additionally it is filled with vitamins corresponding to calcium and zinc together with dietary fiber. Dietary fiber has been proven to decrease ldl cholesterol, enhance blood sugar ranges, and promote common bowel actions.
INGREDIENTS:
- 1 1/4 cup plain nonfat yogurt
- 1 natural egg
- 1 cup apricot conserves (fruit juice sweetened)
- 2 cups brown rice flour
- 1 tsp floor cinnamon
- 1 tsp floor allspice & 1tsp floor nutmeg (elective)
- 1 1/4 tsp baking soda
- 1 cup chopped, dried, unsulfured apricots
- 1/2 cup currants
- 1/2 cup dried cranberries
DIRECTIONS:
- Grease a standard-size loaf pan and preheat your oven to 350F levels
- In a medium-size bowl, mix the yogurt, egg and jam.
- Add flour, spices, and baking soda and stir till your batter is evenly moist.
- If the consistency feels too thick you’ll be able to add just a few drops of water or vanilla soy milk to the combination.
- Fold in apricots, currants and cranberries.
- Pour your batter into your greased loaf pan and bake for 50-60 minutes or till a tooth decide inserted into centre comes out clear.
Keep in mind…
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