- Hide menu

Apricot Sweetened Bread with Apricot Jam Spread (raw, vegan, gluten-free)

FavoriteLoadingAdd to favorites


I have never made it a secret that I LOVE bread.  I LOVE(d) any flavor, any texture….served in any way.  I stopped eating bread (gluten) about six years ago and it was by far the hardest thing I ever gave up.  For those of you who stopped eating breads due to gluten allergies, I am almost positive that we share the same feelings towards it.

Ever wonder why white carbs, such as bread, are so addictive?  It has to do with chemicals that travel from the stomach to the part of the brain where you produce dopamine, a hormone and neurotransmitter that affects the brain’s pleasure and reward centers.  Once these areas of the brain are stimulated, you’ll keep on wanting more of the addictive substance, whether it’s alcohol, drugs or carbs.    Shew, what a trip.

As you read through the ingredient list for this amazing bread, you are going to stop and linger when your eyes land on psyllium husks.  You may scratch your head and ask yourself why a person needs to add this to the bread.  Psyllium husks is the secret to creating moist breads that are nice and spongy instead of dense and dry.  Can you make this recipe without it?  Yes.  But do I recommend it?  No.  I hope you give this recipe a try and if you do, please let me know what you think.


yields 1 (8 1/2 X 4 1/4 X 2 1/2) loaf Apricot-Banana-Bread-and-Apricot-Spread1

Dry Ingredients:

Wet Ingredients:

  • 3 Tbsp maple syrup
  • 2 ripe bananas
  • 1 3/4 cups water
  • 1/2 tsp liquid stevia
  • 1 cup diced dried apricots

Apricot spread; yields 3/4 cup

  • 1 cup diced dried apricots, hydrated in hot water 15 mins
  • 2 Tbsp + water



  1. In a medium-sized bowl combine the almond pulp and 1 cup of oats. Toss till mixed.
  2. In the food processor, fitted with the “S” blade, pulse together the sunflower seeds, additional 1 cup of oats, chia seeds, psyllium, salt, cinnamon and allspice. Add to the almond pulp bowl.
  3. In the same food processor bowl, combine the maple syrup, bananas, water, stevia and apricots. Process till mixed but not to long that you break down the apricots too much.  Add to the dry ingredients and with your hands, mixed everything together very well.  If the batter feels to dry, add a little water 1 Tbsp at a time.
  4. Place the batter in a loaf pan and let it rest for 30+ minutes to firm up.
  5. Remove from pan and dehydrate at 145 degrees(F) for 1 hour.  This will create an outer crust.
  6. Slice the loaf into desired thickness and lay each piece on the mesh sheet that comes with the dehydrator.
  7. Turn the temperature down to 115 (F) degrees and continue drying for 4-6 hours.  You can remove it while still moist or keep it in longer till really dry.
  8. Store in an airtight container.  Should last 3-5 days.  Or you can wrap each piece individually and freeze for future enjoyment!

Apricot spread:

  1. Drain the apricots from the soak water, don’t discard the liquid, keep it for step 2.
  2. Add to the food processor, along with 2 Tbsp soak water and process till creamy.  Add more water if needed.
  3. This spread should keep for 5-7 days in the fridge.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) to learn why I use stevia.
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • How does psyllium work in a recipe? Learn more (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

Pinterest Facebook Twitter Plusone Stumbleupon

16 thoughts on “Apricot Sweetened Bread with Apricot Jam Spread (raw, vegan, gluten-free)

  1. Roxana says:

    Just a small comment: You said “diced apricots”. Should it be dried apricots? Anyway, I want to thank you from the bottom of my heart for your wonderful site. Whenever I receive an email alert from your site, I know I’m in for a treat.

    • amie-sue says:

      Hello Roxana… thank you for your sweet words. They made me smile. :) <---- see hehe I did mean "diced" but I did forget the word dried, so I fixed it to read, "diced, dried apricots" Thank you for pointing that out so I could make it more clear for others. Have a wonderful week! amie sue

  2. Lisa says:

    I just swooned a little over the title … that bread and jam looks like heaven!

    • amie-sue says:

      I make this cold-pressed coffee weekly. It is pretty much a staple here. :) I hope you try it (if you like coffee). Have a great evening Lisa, amie sue

  3. Yuna says:

    Hi! Why do you hydrate the apricots? Aren’t they fresh? Or did you mean dried? How hot should the water be?

    I’m so confused about these binders. :)There is psyllium that you just mentioned for a spongy bread. The flax and chia and irish moss give the same gel result. The chia seeds don’t go rancid as fast as the flax and has different nutrients. The irish moss is a sea weed alternative to using the flax and chia seeds. Am I right? Are there any other differences between them and why would a recipe call for more than 1 of them? Thanks for any help. )

    • amie-sue says:

      Good evening Yuna…. Let me see if I can help you…

      Q. Why do you hydrate the apricots? Aren’t they fresh? Or did you mean dried?
      A. I used dried apricots in this recipes. First of all, dried fruits give a recipe a different texture than fresh. Fresh fruit has a lot of water in it and could make the batter to wet, plus dried fruit helps everything stick together.

      Q. How hot should the water be?
      A. If you have good tap water, run it till hot to touch or if you use a kettle on the stove, bring it just under a simmer, don’t let it boil.

      Q. I’m so confused about these binders. :)There is psyllium that you just mentioned for a spongy bread. The flax and chia and irish moss give the same gel result. The chia seeds don’t go rancid as fast as the flax and has different nutrients. The irish moss is a sea weed alternative to using the flax and chia seeds. Am I right? Are there any other differences between them and why would a recipe call for more than 1 of them?

      A. Psyllium, flax, chia, and Irish moss are indeed used as binders. You are completely right. :) As far as which one get used and why? Well, it all depends on the recipe that it is being used in frankly. For some people it could be due to dietary or availability reasons. Some people might not be able to use psyllium due to digestive issues, some don’t like the flavor of flax seeds so they use chia seeds. A lot of people can’t get Irish moss readily, so they use other alternatives. It could also depend on the recipe and what the end texture is. Or even for aesthetics reasons. Maybe a person doesn’t want their recipe to have the look for seeds in it… so they use something in powder form or even grind the flax or chia seeds. Don’t allow your self to get flustered, I know it can seem confusing at first. In time you will get the hang of it. My suggestion is to look through some of my recipes and try those that use these different ingredients so you can learn how they work in a recipe, how they taste, how they look, what the texture is like… then you can experiment on your own. :) Does this help Yuna? Have a wonderful evening, amie sue

  4. Jana says:

    Excalibur is humming happly while drying the bread! :) Only half the amount since that was all I had of pulp.

    Smells heavenly and can’t wait to take a piece with me to work. Will be thinking of you when taking the first bite.

    miss and love you
    Jana XX

    • amie-sue says:

      Good day Jana… so wonderful to hear from you! I do hope that when you take your first bite that your thoughts of me are good. hehe :) I hope all is well and will chat with you soon! love and hugs my dear frien

  5. Laura says:

    I wonder, if I don’t have almond pulp on hand, could I use almond meal and water? I would imagine it’s not quite the same measurement, but I just seem to make more cashew milk and I don’t strain it, hence, no pulp.

    • amie-sue says:

      Hello Laura,

      I haven’t tried my breads with ground almost flour. I like the texture that the almond pulp gives it so I have stuck with it. You are more than welcome to experiment. :) When adding liquid just be sure to start out with less than more and add as needed. Let me know if you try it. Have a blessed day, amie sue

  6. Idapie says:

    Oh man that looks awesome…Need to go shopping! :)

    I was also kinda wondering what your thoughts were on Ezekiel Bread? I only heard about it the other day (no one in Norway knows about this – well..its in the Bible but still).
    I know its not raw but it sounds intr enough :)

    • amie-sue says:

      Good evening Idapie,

      It is good to hear from you… and a great question. As you may know… Ezekiel bread is a nutty bread that contains absolutely no flour. It is made from four grains and four beans. Typically it contains wheat, spelt or rye, barley, millet, lentils, great northern beans, kidney beans, and pinto beans.

      Personally, Bob and I don’t eat Ezekiel Bread because most of it contains gluten. And even if a person isn’t gluten allergies or is celiac, I just don’t feel that gluten is healthy for a person. But that is my opinion based off what I have read and personally experienced.

      They are making gluten free options now days but to be honest, I just don’t eat breads, unless I make them. I went gluten-free over 6 years ago now and even though I LOVE bread… it has just become a food that I don’t even think about. Bob will have some gluten-free breads every now and then but struggles to find one that he really enjoys, therefore I make the raw breads when he has a deep desire for them.

      The main thing I want to say is that you personally need to decide on what your body needs for optimum health and trust me, I know that can be a challenge to figure out. Even though my site a raw site, I am not here to tell anyone that they have to eat a raw diet in order to be healthy. Our bodies are so individual and unique as to how it responds to food based off of our current health, our environment, genetics, and everything else that inhabits “the bubble of life” that surrounds us. :)

      I hope I answered your question. Have a blessed evening, amie sue

      • Idapie says:

        Oh goodness! I greatly appreciate your detailed answer, it was just what I was after :)
        I try to steer away from gluten myself, but also a huge bread-lover (seeing its our biggest staple here in Norway) so I would love to try out some dehydrated breads – and the above recipe looks absolutely fab! :D Have to give it a whizz. Thanks heaps for the info, Amie Sue!

        • amie-sue says:

          You bet Idapie, I am glad that you found it useful. :) Bread a VERY hard thing for people to remove from their diet but there are amazing substitutions that can slide into their place… like these raw breads. I encourage you try them. Just remember that since they don’t have yeasts in them that they won’t get all fluffy. They more on the dense side and very filling. With these breads I really don’t miss what I use to know as bread in my past. Have a blessed day and keep in touch Idapie. :) amie sue

  7. Christa Degryse says:

    Hi Amie-sue,
    I love this apricot spread on my bread.
    I wonder if you know choco spread, like nutella?
    The kids love this!
    Do you know how I can make a healthy version of it?
    Thank you so much, Amie-sue!

    • amie-sue says:

      Thanks for coming back and sharing this with me Christa. So glad that you liked it. :) I haven’t made a raw version of nutella yet. I haven’t even had the real thing so I am not sure what it tastes like. I know it’s popular though, so right now I don’t have a recipe for it. Have a great weekend, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

6 + eleven =