Place the apricots on a chopping block. Sprinkle 1 Tbls. flour over them. Dip a knife into the flour & chop the apricots finely. Flour the knife often to keep the cut up fruit from sticking together. Sift the remaining flour, baking powder, baking soda, salt & sugar into a large bowl. Combine the milk, egg, orange peel, & oil. Stir the flour mixture & the whole wheat flour. Fold in the cut up apricots, any flour left on the cutting block & the walnuts. Pour into a well greased, floured baking unit. Cover & place on a rack in the slow cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on high for 4 to 6 hours. Cool on a rack for 10 minutes. Serve warm or cold. Now before you ask what a baking unit is a 2 lb. coffee can works. Pyrex muffin cups also work. Also 1, 1 1/2 & 2 quart molds work. DO NOT LIFT THE LID WHILE BAKING THIS BREAD. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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|Serving Size: 1 Serving (807g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 782 (26%)|
|Amt Per Serving||% DV|
|Total Fat 86.9g||116 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 47.6g|
|Cholesterol 3.7mg||1 %|
|Sodium 1079.3mg||37 %|
|Potassium 2315.8mg||61 %|
|Total Carbohydrate 539.2g||159 %|
|Dietary Fiber 28.4g||114 %|
|Sugars, other 510.8g|
|Protein 59g||84 %|
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Calories per serving: 3039
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