Gluten Free Steamed Apricot Bread

For those that can't eat wheat, this is a nice alternative.

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.

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 water 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.

rolled oats, brown rice flour, amaranth flour, baking soda, almonds, boiling water, molasses, almond extract, dried apricot