My Super Recipe

1 cup fresh orange juice
1-1/2 cups dried apricots, chopped
1 cup honey
1/2 teaspoon vanilla extract
2 eggs
1/2 teaspoon baking soda
2-3/4 cups unbleached all purpose flour
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
3 teaspoons baking powder
1 cup chopped almonds or pistachios

Preheat the oven to 350 degrees. Butter and flour two 9×5-inch loaf pans.Bring the orange juice to a boil. Turn off the heat and add the apricots. Let sit 5 minutes. Pour the orange juice, apricots, honey, vanilla extract and eggs into a mixing bowl. Beat until blended. Briefly beat in the baking soda. Add the flour, cloves, cinnamon, baking powder and nuts and beat until well blended. Pour the batter into the tins and bake 45 minutes, or until a
toothpick inserted in the center comes out clean. Let the breads cool on racks before slicing.

Dry Ingredients:
1 cup white rice flour
1 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xantham gum
3/4 cup fine chopped pecans or hazelnuts or walnuts

Wet Ingredients:
2 tablespoons softened butter or margarine
3/4 cup honey
2 egg whites or 1 egg, beaten
3/4 cup orange juice
1+1/2 tablespoon grated orange rind

Mix together the dry ingredients with a wire wisk. Mix the wet ingredients separately, then combine with the dry, and mix well. Pour into a greased medium-size loaf pan. Bake at 325 degrees for about 1 hour. Let the bread cool for 10 minutes before removing it from the pan.