Last month, I spent a few days at my parents’ house in Laredo, Texas. It was such a treat. My folks got to see my changing pregnant body in person and I got a little spoiled. I got plenty of attention, and had a couple of generous escorts to shuttle me around and take me shopping.
But, besides their company, I most enjoyed the food. Both my parents are talented in the kitchen and they always make sure I have my Texas favorites, so I ate really well. Plus, while I love cooking, this pregnancy makes me tire easily and I try to avoid staying on my feet for too long, so having someone else not only do all the cooking, but all the clean-up, too, was like visiting a spa.
It was nice to come home and see my husband (who spoils me in different ways) and pets, and sleep in my own bed again. (I missed you body pillow!) However, I do miss waking up to ready-made food. It sounds ridiculous, but sometimes I’m so hungry when I wake up I can’t think straight and trying to put breakfast together can be a lot of effort.
So, I’ve been trying to prepare some breakfast items in advance that way I don’t have to exert much energy or brain power to feed myself first thing in the morning. And, while I can’t have my parents cook for me right now, I can enjoy their recipes.
This recipe is a hearty breakfast bread that my mom shared with me last year. It makes wonderful toast and provides protein, fiber, and potassium – you know…good stuff.
Toasted Almond and Apricot Bread
Makes 1 loaf
7 oz dried apricots
1/2 cup orange juice
1/2 cup brown sugar
3 Tbsp canola oil, divided
3/4 cup chopped natural almonds
1 heaping cup rolled oats or 1 cup oat flour
1/2 cup buttermilk
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
Coarsely chop apricots.
Heat orange juice in small saucepan until it boils. Stir in brown sugar and apricots. Remove from heat and let sit for at least 15 minutes.
Add 1 Tbsp oil to medium frying pan and use it to brown the almonds. Stir and toss the nuts so they toast evenly and are lightly browned.
If you don’t have oat flour, add 1 heaping cup of rolled oats to a food processor and blitz until it resembles flour.
Beat the eggs until frothy.
Mix in remaining 2 Tbsp oil and buttermilk.
Thoroughly blend the all-purpose and oat flours, baking powder, baking soda, and salt. Mix in toasted almonds.
Add dry mixture to egg mixture and blend well.
Stir in apricots and their juice.
Pour the batter into a well-greased 9-inch loaf pan. Bake in a preheated 350 degree F oven for about 50 minutes or until tester comes out clean and top is lightly browned.
Let rest in the pan for 5 minutes before turning out onto a rack to finish cooling.
The bread will keep several days in an airtight container, or may be frozen. To freeze, after completely cooling, wrap the loaf in foil and store in a plastic zip-top bag for up to 6 months.
I really enjoy it toasted with butter.