At last, the fever bug seems to be making a quiet exit from our house, touch wood. Everything is back to normal and everyone is where they should be. In the morning, there were no pale and sad faces looking back at me, but eyes full of life and, of course, mischief. The sun is out, although the strong chilly winds does make one brace oneself.
For breakfast today, I served the following apricot and cornmeal quick bread.
Pureed (almost) dried apricots were added to the batter, which included flour, cornmeal and molasses. Pine nuts were added to give a little richness and also a bit of crunch. I had made it last night and wrapped in foil overnight, after cooling completely. The flavours seemed to have matured well and the slices of the bread spread with butter were really enjoyed by the family.
Here’s how I made it-
1C dried apricots, soaked in hot water for about 40 minutes
1/2 C of milk
3 small eggs
3 tblsp of melted ghee (found in the Asian aisle of supermarkets or in the local Asian grocery store)/butter
3 tblsp of blackstrap molasses
1/2 c whole wheat flour(atta, found in the Asian aisle of supermarkets or in the local Asian grocery store)
1/2 C coarse cornmeal
1 and 1/2 tsp baking powder
2-3 tblsp of pine nuts
- Pre heat the oven at 180 deg C. Line and grease an 8 and 1/2 by 4 and 1/2 loaf pan.
- Place the apricots along with the water in a pan and boil for 2-3 minutes. Drain the apricots and transfer to food processor along with the milk. Pulse till almost smooth and keep aside.
- In a bowl, whisk the eggs. Add the molasses and whisk again. Add the ghee/butter and whisk again.
- Mix together the flour, cornmeal and baking powder. Add the mixture, in batches, to the egg mixture and fold in.
- Fold in the apricot mixture along with 1/2 of the pine nuts.
- Tip the mixture into the prepared pan. Tap the pan against the kitchen counter for the air bubbles to escape. Sprinkle the rest of the nuts on top.
- Place the pan in the centre of the pre heated oven and bake for about 30-35 minutes, or till a skewer inserted through the centre of the bread comes out clean.
- Transfer the bread to a rack to cool completely. Wrap in foil and keep overnight.
- Slice the bread with a serrated knife and serve with butter, honey or jam.
- I would recommend using the molasses,(which I find in our local whole foods store), and, I believe,that, there is really no great substitute for it. But, if, you can’t find it, use 2 blsp of firmly packed dark brown sugar instead of the three tblsp of molasses. Equal amounts of dark corn syrup, maple syrup or honey also can be used instead of the molasses. The colour and taste of the finished product may vary slightly.
- I would also recommend keeping the bread to mature overnight. Do make sure it has cooled completely before wrapping in foil.
The bread did come out nicely. The texture is not crumbly, but moist with a mild taste. The kids loved it and Dinesh even asked for some in his lunch box to snack on.
Dinesh and the kids buttered their slices. As for myself, I reached out for the honey,
and drizzled it shamelessly over a thick slice
Enjoy your weekend!