Apricots and almonds are a match made in heaven. This moist, lightly sweetened bread is delicious as and afternoon snack. If you want more of a dessert try serving it with vanilla ice-cream.
Sun Baked Apricot-Almond Bread
(adapted for the Sun Oven form The New Moosewood Cookbook)
1 1/2 cups dried apricots, thinly sliced*
1 1/2 cups water
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons unsalted butter, melted
1/2 cup honey or real maple syrup
1 egg, at room temperature, lightly beaten
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup raw almonds, finely chopped**
Set Sun Oven out to preheat. Grease a standard loaf pan with butter or cooking spray.
In a medium saucepan, combine the water and the apricots. Bring to a boil, cover and lower the heat; let simmer for 10 minutes. Transfer to a large bowl and let cool. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Stir the honey (or maple syrup) into the cooled apricot mixture. Beat in the egg and vanilla. Mix the flour mixture, orange zest, and chopped almonds into the wet ingredients until combined. Pour the batter into the prepared pan and bake in the Sun Oven until a toothpick inserted into the center comes out clean, 1 1/2 to 2 hours. Cool in the pan on a rack for 10 minutes then turn the loaf out onto the rack and let cool completely.
*Dried fruit tends to stick to the knife when you slice it. Spraying the knife with cooking spray will make the task easier.
**A food processor works bests for chopping the almonds.