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Semolina Apricot Loaf

Melissa Sampedro



INGREDIENTS 1 & 1⁄2 cups all-purpose flour 1⁄2 cup semolina flour 1 cup sugar 2 tsp baking powder 1 tsp baking soda

1⁄4 tsp flax meal 1⁄2 tsp salt 1⁄2 cup + 3 tbsp nut milk 1 tsp vanilla extract 1⁄2 cup olive oil 6 dried apricots, chopped and floured


2 tbsp apricot preserves or jam 1⁄4 cup toasted slivered almonds


  • Let’s preheat the oven to 350°F and prepare our molds.

  • In a bowl, mix all dry ingredients but the dried apricots; now do the same in a pouring bowl with the liquid ingredients.

  • Now pour the wet over the dry ingredients and mix with an electric mixer until fully incorporated. The batter is on the thick side, so if you have some flour on the sides of your bowl, don’t worry; you can later mix with the spatula. Add the dried apricots and fold for about a minute until you see they have been fully mixed throughout the batter.

  • Pour the batter in the pan (you might need to use a spatula to help it spread). Now arrange some of the fresh and sliced apricots and in the oven it goes.

  • Bake for 1 hour and 15 minutes, then cool in mold for 10 minutes and transfer to a cooling rack.

  • Once the loaf is cool enough, brush the apricot preserves and toss the almonds. Voilà! It is ready to share with a cuppa tea.

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