Sun Oven Apricot Almond Honey Loaf Recipes

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APRICOT BREAD



Apricot Bread image

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

Steps:

  • Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

SUN OVEN APRICOT ALMOND HONEY LOAF



Sun Oven Apricot Almond Honey Loaf image

Number Of Ingredients 17

LOAF
1/2 cup butter, softened
2/3 cup sugar
1/3 cup honey
1/3 cup sour cream
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dried apricot, finely chopped
1/2 cup chopped toasted almonds
1 tablespoon grated lemon peel
GLAZE
1 tablespoon sour cream
1/4 teaspoon vanilla extract
1/2 powdered sugar, sifted

Steps:

  • Set Sun Oven out to preheat. Butter and flour a standard loaf pan; set aside. In a large bowl, beat together the butter, sugar, honey, sour cream, eggs, and vanilla until blended. In a small bowl whisk together the flour, baking powder, and salt. Stir the flour mixture into the butter mixture until just moistened. Fold in the apricots, almonds, and lemon peel. Pour batter into prepared pan. Bake in the Sun Oven until a toothpick inserted in the center comes out clean, about 1 1/4 hours. Set the pan on a rack to cool for 15 minutes. Remove the loaf from the pan and cool completely on the rack. In a small bowl, stir together all the ingredients for the glaze. When the loaf has cooled, brush the top with the glaze mixture.

Nutrition Facts : Nutritional Facts Serves

OVEN-DRIED FRUIT



Oven-Dried Fruit image

Use this recipe when making our Dried-Apricot Compote With Late-Harvest Riesling. Any fruit you choose for this recipe should be ripe but still firm.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Fills one standard baking pan

Number Of Ingredients 7

8 peaches, pits removed, halved or quartered
12 to 14 plums, pits removed, halved or quartered
10 to 11 apricots, pits removed, halved or quartered
10 plumcots, pits removed, halved or quartered
12 figs, halved
2 small bunches seedless grapes, removed from stems
2 tablespoons sugar, or more to taste

Steps:

  • Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you're drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit's tartness, add more sugar.
  • Transfer pan to oven; dry until fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.

HONEY CRUNCH GRANOLA WITH ALMONDS & APRICOTS



Honey crunch granola with almonds & apricots image

Vary the flavour of your cereal by adding whatever nuts, seeds and dried fruit you like

Provided by Good Food team

Categories     Breakfast

Time 30m

Number Of Ingredients 6

200g clear honey
4 tbsp mild-flavoured oil , such as sunflower or rapeseed
300g rolled oats
100g whole unblanched almonds
1 tsp ground cinnamon
140g dried apricots , roughly chopped

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a large pan, heat the honey and oil together until bubbling, then tip in the oats, almonds and cinnamon. Stir well until the oats are well coated, then tip onto 1-2 large baking sheets, spreading the mixture out. Bake for 20-25 mins, stirring halfway, until golden.
  • Remove from the oven and, while still hot, stir in the apricots. Spread out again and press down with a spatula to cool - this will help it to clump together. Once cool, serve with yogurt or milk, and fruit, if you like. Will keep in an airtight container for 3 weeks. See 'Goes well with' for recipes using your granola.

Nutrition Facts : Calories 497 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 37 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.06 milligram of sodium

HEAVENLY HONEY AND APRICOT ALMOND CAKE



Heavenly Honey and Apricot Almond Cake image

This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly.

Provided by rsarahl

Categories     Dessert

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 16

1 1/2 lbs ripe apricots, quartered and pitted (about 4 cups)
1 cup slivered almonds, blanched and rough chopped
1/3 cup honey
1 teaspoon vanilla
2 tablespoons flour
1 cup honey
1/2 cup vegetable oil
3 teaspoons arrowroot, in
1 cup water
1 teaspoon almond extract
1/2 cup ground almonds
1 cup flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F.
  • Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
  • Make fruit layer for the cake by mixing together the first 4 ingredients.
  • Then sprinkle the flour over the fruit and stir a few times to blend.
  • In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
  • In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
  • Sift flour mixture into the honey mixture and stir to blend.
  • Pour slightly less than half of the batter into the prepared pan and spread it evenly.
  • Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
  • Bake for 30 minutes.
  • Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
  • Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
  • Cool cake completely before slicing.

Nutrition Facts : Calories 454.3, Fat 19.4, SaturatedFat 2.1, Sodium 205, Carbohydrate 68.5, Fiber 5.2, Sugar 44.4, Protein 7.5

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