Apricot tea bread
November 7, 2021
I wanted to make an easy sweet loaf that featured the lovely unsulphured apricots I get from Ceres. Decided to riff on a yeast-free, gluten-free, dairy-free version to prove it can be done and it uses beer as a raising agent. You can make a plain loaf by omitting the apricots and honey and increasing the salt to 1 Tbsp. This is adapted from Pure Delicious by Heather Christo (Pam Krauss Books, 2016).
1/2 c dried apricots, chopped
1/4 c water
4 c flour of choice (I used a GF wholemeal mix)
1 1/2 tsp xanthan gum
2 tsp baking soda
2 tsp salt
2 Tbsp butter or non-dairy spread or coconut oil
1 Tbsp honey
1 x 330ml bottle beer (I used alcohol-free Clausthaler)
Preheat oven to 180C. Line a loaf tin with baking paper.
In a small pot heat the apricots and water until boiling and cook for about 5 minutes until softened. Let cool.
In a large bowl whisk the flour, xanthan gum, baking soda and salt.
Melt the butter and honey in a small dish and pour into the flour mixture along with the beer. Mix until just combined, then stir in the apricots.
Transfer into your tin and bake for around 50-60 minutes until the top is puffed up and golden. Let cool in the tin for 15 minutes before turning out onto a cutting board.
Posted by Bake Club. Posted In : bread
