{"id":4418,"date":"2013-09-06T02:00:51","date_gmt":"2013-09-06T08:00:51","guid":{"rendered":"https:\/\/thekitchenpaper.com\/?p=4418"},"modified":"2017-03-22T16:52:26","modified_gmt":"2017-03-22T23:52:26","slug":"apricot-walnut-black-rice-loaf-vegan-gf","status":"publish","type":"post","link":"https:\/\/thekitchenpaper.com\/apricot-walnut-black-rice-loaf-vegan-gf\/","title":{"rendered":"Apricot Walnut Black Rice Loaf (Vegan + GF)"},"content":{"rendered":"

\"Apricot<\/p>\n

Vegan AND gluten-free? I know I've been posting all sorts of gluten-free things lately (brownies<\/a>, cake<\/a>, etc.) - but don't get any ideas. I'm still very much on the gluten-train. I have, however, been experimenting with all sorts of things that are new to me! Rice loaf? Never made one, until now! I had planned on cracking an egg in there to hold it all together, but decided to go with flax instead: perfect!<\/p>\n

\"Apricot
\n\"Apricot<\/p>\n

I was, honestly, a little surprised by how delicious this was. I wasn't completely expecting to love it, but (as Derek said), it's almost good enough to have for dessert! The apricots definitely give some sweetness, and the walnuts add a crunch I wouldn't go without. Black rice has become a favorite around here recently (as they sell it at Costco and it's apparently really good for you!).<\/p>\n

\"Apricot
\n\"Apricot<\/p>\n

I started with cold, leftover rice. I cooked up some onions and garlic, added tomato paste and spices, then mixed it all together with the chopped dried apricots and chopped walnuts. The ground flax, mixed with some hot water, works as a glue and binds everything together. Bake the loaf for about 40 minutes, and you're ready to go!<\/p>\n

\"Apricot<\/p>\nPrint<\/a><\/span>

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