2010 Sol Grains All Rights
Gluten-free Fruit and Nut
- 1/3 cup sprouted rice flour
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/3 cup light brown sugar
- 1 1/2 cups walnuts or pecans, chopped
- 1/2 cup dried cherries or cranberries
- 1 1/2 cup pitted dates, cut in quarters
- 1 cup dried apricots, cut in quarters
- 1 large egg
- 1/2 tsp pure vanilla extract
Preheat oven to 325
degrees F and place rack in oven center. Line an 8x8 inch square baking pan with
wax paper. Set aside.
In a large bowl, whisk together the flour, baking
soda, baking powder and salt. Stir in the brown sugar, walnuts, and dried fruit.
Use your fingers to make sure that all the fruit and nuts have been coated with
the flour mixture.
In a separate bowl, beat with a hand mixer the egg
and vanilla until light colored and thick (several minutes). Add the egg mixture
to the fruit and nut mixture and mix until all the fruit and nut pieces are
coated with the batter. Spread into the prepared pan, pressing to even it out.
Bake for about 35 to 40 minutes, or until the batter is golden brown and
has pulled away from the sides of the pan. Remove from oven and let cool on a
wire rack. When cooled, lift by the edges of the paper to remove. Use a sharp
knife and cutting board to cut into 9 pieces.
These can be stored at
room temp. for about 10 days. Longer if refrigerated.
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