Amaranth-Sunflower-Spelt Bread

Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

I've only made the whole-wheat variation of this recipe, but it was very tasty and easy. Adapted from The Angelica Home Kitchen cookbook.

Ingredients Nutrition

Directions

  1. Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.
  2. Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed.
  3. Preheat oven to 350°F
  4. Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool.
  5. Whisk together the flour, cornmeal, baking powder, baking soda, 1/2 cup of the toasted sunflower seeds, and remaining sea salt in a medium-size mixing bowl.
  6. In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup.
  7. Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable.
  8. Lightly oil (or pan-spray) a 9- or 10-inch pie pan.
  9. Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds.
  10. Bake for 45 minutes or until a toothpick comes out clean.
Most Helpful

I like to try random new foods, and picked this recipe to try amaranth so I could taste a little by itself before baking it into the bread. I am not a big fan of large chunks in my bread, and really didn't care for the sunflower seeds - I think they would have been better chopped finely, but that's just my preference. The bread had a great flavor, and sliced decently. Thanks for sharing!

Random Rachel June 18, 2013

I made a resolution to clean out the cupboard. I bought amaranth to try, but I don't really like it cooked plain (it has a kind of soapy taste). Anyway, I made a half-recipe of this bread just to see if the soapy taste comes through. I didn't have any sunflowers, so I just left them out. I used Agave nectar instead of the maple syrup. I might add a little extra sweetener next time. The bread is good, similar to corn bread, without the aftertaste I notice in plain amaranth. I will definitely make it again, a whole recipe next time. Thanks!

MissLinguist February 28, 2007

I was happy to use up some of the amaranth I had on hand. I enjoyed this healthful bread - I thought the flavour and texture was very nice. My kids weren't quite as thrilled, so I don't know if I'll be making it again as they're the reason I bought the amaranth to try, in the first place. I would certainly recommend this recipe to anyone wanting to try an alternative, healthful bread, though.

evelyn/athens October 20, 2006