Nutty Apricot Bread Loaf (gluten-free, grain-free, sugar-free)


Nutty Apricot Bread 14

I went to Bras’ cereal wholesale zone the other day, to one of my favorite stores: Armazem Santa Filomena. Bras is the magical place in the northern area of São Paulo, near the Mercado Municipal, where you find everything from spices to nuts and grains, cheese, chorizo, oils and other baking wonders at half price and in bulk. I go there every two months to stock up on most of the ingredients that I like to cook with and can find there at wholesale price (25 to 50% cheaper than retail supermarket prices), such as nuts, almond flour, dried fruit, coconut flour, coconut oil, psyllium, and the blessed spices of course (cardammon, cinnammon, curry, italian seasonings, clove, etc.). But you can also find granola, all kinds of varieties of rice, beans, lentils, quinoa and flours for very cheap, as well as imported products that you have trouble finding elsewhere.

Nutty Apricot Bread 6

For those of you interested in making the trip to Bras to buy your own ingredients, here’s some more information that I gathered for you. For the rest, skip down to the nutty apricot bread recipe that I prepared in celebration of having stocked up my pantry.

Armazem Santa Filomena (this is the one I go to, but there are many more on the same street):

ArmStaFil2

Rua Santa Rosa 100, Bras, SP.

Tel: (11) 3312 1010

armazemstafilomena@terra.com.br

http://www.armazemsantafilomena.com.br

– From Avenida Nove de Julho: take direct bus 609F-10 and get off at the cross between AV. Prestes Maria and Av. Sen Queiros

– Closest Metro Stations: São Bento (blue line) or Pedro II (red line)

  • Prices (these are typically products I buy, but there are many more):

Product

Qty

Price

R$/kg

Açai powder / Açai em pó

100g

5,50

54,00

Almond meal / Farinha de amêndoa

1 kg

31,10

31,10

Brazil nut / Castanha do Pará

200g

3,70

18,40

Chia seeds / Semente de chia

400g

19,92

49,80

Coconut flour / Farinha de coco

400g

12,50

31,25

Dried apricots / Damasco Turco

350g

5,40

15,60

Dried cranberries / Cranberry desidratado

150g

6,18

41,20

Golden flaxmeal / Farinha de linhaça dourada

1 kg

9,80

9,80

Mascavado sugar / Açucar Mascavado

220 g

1,00

4,80

Organic honey / Mel orgânico

300g

13,00

43,30

Pecan / Nozes pecan

100g

4,30

43,00

Pitless dates / Támara sem caroço

400g

5,20

12,50

Pumpkin seeds / Sementes de abobora

200g

6,70

18,40

Raisins (black) / Uvas pasas pretas

300g

2,55

8,50

Raw Almonds / Amêndoas cruas

300g

8,50

27,80

Raw cashews / Castanha de caju crua

400g

11,60

28,80

Raw Hazelnuts / Avelas cruas

150g

5,00

33,40

Raw macadamia nuts / Macadamia sem sal

300g

12,70

41,85

Raw peanut butter / Pasta de amendoim pura

500g

6,35

12,70

Rosemary / Alecrim

100g

0,99

9,88

Sesame seeds / Gergelim sem casca

300g

3,20

10,80

Sundried tomatoes / Tomate seco inteiro

100g

2,70

27,10

Sunflower seeds / Semente de girassol sem casca

200g

1,90

9,50

Texturized Vegetable Protein (TVP) / PVT natural miuda

1kg

6,00

6,00

Walnuts / Nozes chilenas quebradas

200g

7,16

35,80

Whole grain rice / Arroz integral

1kg

1,95

1,95

Zaathar / Zathar

100g

1,14

11,40

Recipe: Nutty Apricot Bread Loaf

Makes one 7.5 x 3.5 in. loaf

IngredientsNutty Apricot Bread 8

1 1/2 cups of almond flour

1/4 cup of golden flaxmeal

1/4 cup of arrowroot powder (tapioca starch or ground psyllium husks would probably also work, but I haven’t tried)

1/2 teaspoon of salt

1/2 teaspoon of baking powder

1/2 teaspoon of cinnammon

3 large eggs at room temperature

2 tablespoons of liquid coconut oil

1 tablespoon of apple cider vinegar

1/4 cup of pumpkin seeds, soaked overnight

1/4 cup of sunflower seeds, soaked overnight

1/4 cup of hazelnuts, soaked overnight

1/2 cup of walnuts, soaked overnight

1/4 cup of dried apricots (around 4-5 apricots), diced into small cubes.

Instructions

1. Soak the nuts and seeds in separate bowls in filtered water overnight (cover with water one inch above the nuts, do not use plastic containers). This neutralizes the phytic acid in the nuts which are bad for digestion and prevent the absorption of the nutrients in nuts. It will also give them a better taste.

Nutty Apricot Bread 9

2. In a large bowl, mix together the dry ingredients: almond flour, flaxseed meal, arrowroot, cinnamon, baking soda and salt.

3. In a blender or in a separate bowl, whisk the eggs for 45 seconds, until frothy. Add the coconut oil and vinegar and blend for another 20 seconds.

4. Pour the liquid ingredients into the dry ones and mix well until completely incorporated.

Nutty Apricot Bread 7

5. Add in the nuts, seeds and dried apricots.

6. Grease a 7 x 3.5 in. (18 x 8.5 cm) bread pan with coconut oil and line it with parchment sheet. Bake the bread at 350°F (180°C) for 35-40 minutes until a knife comes out clean.

 To store: let it cool completely for 3 hours, then wrap with paper towel and keep in the refrigerator in a ziplock bag for up to a week.

Nutty Apricot Bread 13

 

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