Ingredients
1½ cups dried apricots
2 cups boiling water
1½ tablespoons organic whole cane sugar (optional)
1 tablespoon freshly squeezed lemon juice
2 teaspoons vanilla extract
1½ cups sorghum flour
1½ cups tapioca four
¾ cup brown rice flour
½ cup almond meal
½ cup flax meal
1 teaspoon sea salt
1 teaspoon xanthan gum
1 tablespoon instant active dry yeast
1½ cups room temperature filtered water
¼ cup maple syrup
3 tablespoons extra virgin olive oil Vanilla frosting or sifted powdered evaporated cane juice (optional)