Recipe - Gluten Free Steamed Apricot Bread

Three fourths cup Rolled oats
2/3 cup Brown rice flour
One fourth cup Amaranth flour
1 teaspoon Baking soda
One half cup Almonds
Three fourths cup Boiling water
1/3 cup Molasses or honey
One half teaspoon Pure almond extract
One half cup Dried apricots

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 pound can.
Cover with a square of wax paper or 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 large stockpot. Add enough boiling wate to the pot to come halfway
up the sides of the mold. Cover the pot tightly, and steam the bread over
medlow 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. Variations: Replace the rice flour with 1/3 cup rice polish
and 1/3 cup rice bran. You can also replace the amaranth flour with either
One fourth cup soy flour, One fourth cup white buckwheat flour or One fourth cup ground sunflower
seeds.