Apricot and Almond Bread (gluten, Dairy and Egg Free)

Name: Apricot and Almond Bread (gluten, Dairy and Egg Free)
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters slivered almond (or flaked almonds); 59 milliliters almond meal; 237 milliliters arrowroot; 2 teaspoons gluten free baking powder; 118 milliliters besan (chickpea or garbanzo flour); 118 milliliters brown rice flour; 4 Tbsps brown sugar; 79 milliliters canola oil (or preferred oil); 118 milliliters dried apricot, chopped (i like to use organic); 6 teaspoons vegan egg replacer powder (or 3 eggs and reduce water by 3/4 cup); 473 milliliters rice flour; 2 teaspoons salt; 118 milliliters soymilk powder (or other non-dairy milk powder); 59 milliliters sugar; 1 teaspoon vinegar; 591 milliliters water, at room temperature; 1 Tbsp xanthan gum (or guar gum); 3 teaspoons dried yeast granules

Apricot and Almond Bread (gluten, Dairy and Egg Free) is a gluten free and vegan main course. This recipe serves 1. One serving contains 4168 calories, 86g of protein, and 141g of fat. This recipe covers 77% of your daily requirements of vitamins and minerals. A mixture of salt, brown rice flour, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.