| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Veglife1 |
16 |
servings |
INGREDIENTS
| 8 |
oz |
Dried apricots; chopped |
| 1 1/4 |
c |
Hot brewed tea |
| 1 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Skim milk or soy milk |
| 2 |
|
Eggs or equivalent egg substitute |
| 2 |
tb |
Vegetable oil |
| 2 3/4 |
c |
Whole wheat pastry flour OR |
|
|
Unbleached white flour |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Almonds; coarsely chopped |
INSTRUCTIONS
In a large bowl, combine apricots and hot tea. Stir in sugar and salt
and let sit for 1 hour. Preheat oven to 325 F and lightly spray a 9 x
5-inch loaf pan. Add milk, eggs, and oil to apricot mixture and mix
well. In a medium bowl, whisk together flour and baking powder. Add
to wet ingredients along with almonds. Stir until just blended. Spoon
mixture into prepared pan and bake until top is golden and toothpick
inserted into the center comes out clean, about 1 hour 15 minutes.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 14, 1999.
Recipe by: Veggie Life, January, 1999
Converted by MM_Buster v2.0l.
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