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Generously oil a 1-quart mold or 1 pound coffee can. Fill a Dutch oven
or stockpot with about 5 inches of water. Bring the water to a boil while
you prepare the batter. In a large bowl, combine the flour, arrowroot, baking soda and ginger.
Stir in the currants. In a blender, grind the nuts to a fine powder. Add the juice or water,
and blend 20 seconds. If the ingredients in the blender don't reach the 1
-cup mark, add a little more liquid. With the blender running on
low, add the honey or molasses and lemon juice or vitamin C crystals.
Pour the liquid mixture into the flour bowl. Stir quickly to blend; do
not over mix. Transfer to the prepared mold or can. Cover with a
square f foil or wax paper; tie the wax paper securely with a piece of string. Place the mold in the boiling water. (It should come halfway up the
sides.) Cover the pot tightly, and steam for 2 hours over medium-low heat.
Do not remove the cover during that time. Remove the mold from the pot. Cool the bread in the mold
for 15 minutes, then turn out onto a wire rack to cool completely. For the
best results, cut with a serrated knife with a gentle sawing motion. Variations: Substitute ground cinnamon or grated nutmeg
for the ginger. Use pecans or walnuts instead of Brazil nuts.
Replace the honey or molasses with 1/3 cup maple syrup. Instead of the
currants, use dried unsweetened pineapple, apples, prunes or their dried fruit;
use the corresponding juice as the liquid.
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