Semolina Apricot Loaf

Vegan Apricot Loaf

Apricots oh Apricots such a summer fruit and while all summer fruits are my favorites I can say with certainty is that they are at the bottom of my list only and truly because I feel they don’t carry the amount of sugar like other summer fruit like peaches for instance; I have felt so fortunate with my time in Seattle because I am able to taste all type of fruits while in their season and I attest there is nothing better than a juicy and sweet summer fruit.

Okay back to apricots, in my opinion they have a silky texture inside and out y they aren’t as juicy as other summer fruits and that’s why I find them so handy when it comes to dessert because for one they won’t over-sweetened your dessert and two their water content is very low so it won’t ruin your dessert considering we are going to top this bread with fresh apricots.

To bake with semolina flour is one of the things I do very little but I am thinking to add a bit more into my recipes from now on because aside from the very mild corn flavor that add to your baked goods y also adds a different texture. This type of bread or travel cake will stand in good shape and it will keep it’s wonderful flavor up to 5 days at room temperature so that can only mean one thing! you can share it with who knocks on your door (you’re welcome strangers! HAHA)

Semolina Apricot Loaf

Vegan

Makes: 10 servings

Prep time: 20 mins

Cook time: 1 hr 15 mins

Ingredients:

• 1 ½ cup AP flour
• 1/2 cup semolina flour
• 1 cup sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp flaxmeal
• 1/2 tsp salt
• 1/2 cup + 3 Tbsp nut milk
• 1 tsp vanilla extract
• 1/2 cup olive oil
• 6 dried apricots, chopped and floured
DECORATION
• 2 Tbsp apricot preserves or jam
• 1/4 cup toasted slivered almonds

Instructions:

1. Lets preheat the oven at 350F and prepare our molds
2. In a bowl mix all dry ingredients but the dried apricots; now do the same in a pouring bowl with the liquid ingredients
3. Now pour the wet over the dry ingredients and mix with an electric mixer until fully incorporated, the batter is on the thick side so if you have some flour on the sides of your bowl don’t worry you can later mix with the spatula; add the dried apricots and fold for about a minute until you see they have been fully mixed throughout the batter
4. Pour the batter in the pan, you might need to use a spatula to help it spread, now arrange some of the fresh and sliced apricots and in the oven it
5. Bake for 1 hour and 15 minutes, then cool in mold for 10 minutes and transfer to a cooling rack
6. Once the loaf is cool enough, brush the apricot preserves and toss the almonds Voilà! It ready to share with a cuppa tea