4 : 1/2 c Unsifted all-purpose flour
2 : ts Ground cinnamon
2 : ts Ground ginger
1/4 : ts Ground cloves
1/4 : ts Salt
1 : c Vegetable shortening
3/4 : c Sugar
1 : c Light molasses
1 : lg Egg
About : About 14 yards 1/4 or 1/8
-inch-wide : -inch-wide red ribbon (opt.)
1 : c Melted solid Crisco
1 : c Granulated sugar
1 : c Light or dark Karo
2 : x Large eggs
5 : 3/4 c Flour
1 : ts Baking soda
1 : ts Salt
2 : ts Ginger
2 : ts Cinnamon
1 : ts Cloves
1 : ts Nutmeg
1 : Recipe gingerbread dough
Paper : Paper for patterns;
0: In a large bowl, combine the oats, rice flour, amaranth flour and baking soda
1: Grind the almonds to a fine powder in a blender
2: Gradually add enough water to bring the level up to 1 cup
3: With the machine running, add the molasses or honey and almond extract
4: Add the apricots and process with a few on/off turns to chop them; do not puree
5: Pour the liquid mixture into the flour bowl
6: Stir to mix
7: Turn out into an oiled 1 qt
8: mold or 1 lb can
9: Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string
10: Place the mold on a wire rack in a Dutch oven or large stockpot
11: Add enough boiling wate to the pot to come halfway up the sides of the mold
12: Cover the pot tightly, and steam the bread over med-low heat for 2 hours Do not remove the cover during the cooking time
13: Remove the mold from the pot
14: Cool the bread in the mold for 15 min, then turn out onto a wire rack to cool completely
15: For best results, slice with a serrated knife
16: Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c rice bran
17: You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower seeds
18: