Apricot and Almond Bread (gluten, Dairy and Egg Free)
Apricots are a good source of dietary fiber and contain high levels of vitamin A and C.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Apricot and Almond Bread (gluten, Dairy and Egg Free)
Ingredients
Instructions
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Preheat the oven to 350°F (180°C) and grease a loaf pan.
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In a bowl, soak the dried apricots in warm water for 10 minutes. Drain and chop them into small pieces.
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In a large mixing bowl, combine almond flour, gluten-free flour blend, baking powder, and salt.
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In a separate bowl, whisk together melted coconut oil, maple syrup, almond milk, and vanilla extract.
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Pour the wet ingredients into the dry ingredients and mix well.
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Fold in the chopped apricots and sliced almonds.
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Transfer the batter into the greased loaf pan and spread it evenly.
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Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack and let it cool completely.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 15g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
