Apricot-Glazed Roast with a Sweet and Savory Finish
This versatile roast is delicious as a main course or in tacos! Topped with an apricot glaze, it’s perfect for any meal.
Equipment
- Baking sheet, Parchment paper or silicone baking mat, Mixing bowls, Whisk, Knife, Cutting board
Ingrediënten
- 10 ounces 284 g apricot jam
- ¼ cup 30 g nutritional yeast
- 1 teaspoon ground black pepper
- 6 dried apricots cut into small pieces
- ½ cup 168 g agave nectar
- 2 cloves garlic minced
- 2 cups 288 g vital wheat gluten flour
- 2 cups 240 g whole wheat pastry flour
- ¼ cup 60 ml soy sauce or tamari
- 10 to 15 fresh basil leaves cut into a chiffonade
- ½ cup 60 ml extra-virgin olive oil
- 1 cup 235 ml water
- 1 tablespoon 15 g stone-ground mustard
- 1 cup 160 g finely diced white or yellow onion
- Salt and pepper to taste
Instructies
- To make the glaze: Whisk together all the glaze ingredients.
- Divide into 2 equal portions and set aside.
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment or a silicone baking mat, such as Silpat.
- In a large-size mixing bowl, mix together the wheat gluten, flour, yeast, and pepper.
- Separately mix together half of the glaze, the water, onion, soy sauce, apricots, basil, and garlic.
- Add the wet ingredients to the dry and knead together until well incorporated.
- Form into a loaf and place in the center of the baking sheet.
- Brush on a thick layer of the remaining glaze, reserving enough for a second brushing of glaze halfway through the baking.
- Bake, uncovered, for 30 minutes.
- Remove from the oven and increase the heat to 400°F (200°C, or gas mark 6).
- Brush on the remaining glaze and bake for an additional 30 minutes.
Notes / Tips / Wine Advice:
Serving Tip:
Serve alongside Mustard and Spinach Smashed Potatoes or in tacos with fresh avocado and Chipotle Ranch Dressing.
Wine Advice:
Pair with a medium-bodied white wine like Chardonnay or a light red like Pinot Noir.
Nutritional Information
Calories: 270 kcal | Carbohydrates: 42 g | Protein: 15 g | Fat: 6 g | Fiber: 4 g | Sugar: 18 g | Salt: 1.3 g
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