Yield: 1 Servings
|¾ cup||Dried apricots|
|2 teaspoons||Baking powder|
|¼ teaspoon||Baking soda|
|1 \N||Egg, slightly beaten|
|1 tablespoon||Grated orange peel|
|1 tablespoon||Vegetable oil|
|½ cup||Whole wheat flour|
|1 cup||Coarsely chopped walnuts|
Place the apricots on a chopping block. Sprinkle 1 Tbls. flour over them. Dip a knife into the flour & chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt & sugar into a large bowl. Combine the milk, egg, orange peel, & oil. Stir the flour mixture & the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block & the walnuts. Pour into a well greased, floured baking unit. Cover & place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on high for 4 to 6 hours.
Cool on a rack for 10 minutes. Serve warm or cold.
Now before you ask what a baking unit is a 2 lb. coffee can works.
Pyrex muffin cups also work. Also 1, 1½ & 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD.