Apricot-Flaxseed Tea Bread
Yield: 8-inch loaf (12 slices)
This dense quick bread contains three stellar sources of alpha-linolenic acid: flaxseed meal, omega-3 rich eggs, and canola oil. Apple butter, which adds spice to this recipe, can be found in the supermarket in the jam and jelly aisle.
3/4 cup apple cider or apple juice
1 cup chopped dried apricots (about 6 ounces)
1/3 cup brown sugar
1/4 cup canola oil
1 tbsp. apple butter
2 omega-3-rich eggs
1/3 cup raisins
1 cup all-purpose flour
1/2 cup flaxseed meal (ground flaxseeds)
1 1/2 tsp. baking soda
1/2 tsp. salt
1. Preheat the oven to 350 degrees
2. Bring the apple cider to a boil in a small saucepan.
3. Remove from the heat, and stir in apricots. Let stand 10 minutes.
4. Place 1/2 cup of the apricot mixture in a small food processor or blender and puree.
5. Combine the puree, brown sugar, oil, apple butter, and eggs; stir well with a whisk.
6. Stir in the raisins and remaining apricots.
7. Combine the flour, flaxseed meal, baking soda, and salt in a large bowl. Make a well in the center
of the mixture, and add the apricot mixture, stirring just until moist.
8. Spoon the batter into an 8- by 4-inch loaf pan lightly coated with canola oil. Bake for 40 to 45 minutes
or until a wooden pick inserted in the center comes out clean.
9. Cool 10 minutes, and remove the bread from the pan. Cool completely on a wire rack.
Cooking tip: Any combination of dried fruit will work for this quick bread. Make sure to rehydrate the dried fruit with a hot liquid such as apple cider or another fruit juice.
From THE OMEGA-3 CONNECTION by Andrew L. Stoll, M.D. Copyright© 2001 Andrew L. Stoll, M.D.
Reprinted by permission of Simon & Schuster, Inc.