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(Makes 4 to 6 servings)
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Place the apricots on a chopping block.
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Sprinkle 1 Tablespoons flour over them.
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Dip a knife into the flour and chop the apricots finely.
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Flour the knife often to keep the cut up fruit from sticking together.
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Sift the remaining flour, baking pwdr, baking soda, salt and sugar into a large bowl.
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Combine the lowfat milk, egg, orange peel, and oil.
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Stir the flour mix and the whole wheat flour.
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Mix in the cut up apricots, any flour left on the cutting block and the walnuts.
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Pour into a well greased, floured baking unit.
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Cover and place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or possibly a twist of foil to let excess steam escape.
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Cook on High for 4 to 6 hrs.
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Cold on a rack for 10 min.
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Serve hot or possibly cool.
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Now before you all ask what a baking unit is (I wondered as I sat and typed this in), I looked it up in the front of the bread section.
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She says which some manufacturers are making units for slow cookers, but if you do not have one, a 2 lb.
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coffee can works.
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Pyrex muffin c. also work.
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Also 1, 1 1/2 and 2 qt molds work.
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Don't lift the lid while baking this bread.
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NOTES : For something different in baking...try your Crockpot..
