Recipe by Lfla
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.
Top Review by Random Rachel
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!
- 1 cup water
- 1⁄2 cup amaranth
- 3⁄4 teaspoon sea salt, divided
- 3⁄4 cup sunflower seeds
- 1 1⁄2 cups spelt flour or 1 1⁄2 cups whole wheat flour
- 1⁄2 cup cornmeal
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1 cup soymilk
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
Directions See How It's Made
- Place 1 cup water and 1/4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.
- Add amaranth, lower flame, and cover. Simmer for 45 minutes or until water is absorbed.
- Preheat oven to 350°F
- Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes. Remove from the oven and allow to cool.
- 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.
- In a separate bowl, whisk together the soy milk, amaranth, olive oil, apple cider vinegar, and maple syrup.
- Combine the wet and dry ingredients. Mix thoroughly, but do not overmix. Batter will be thick but pourable.
- Lightly oil (or pan-spray) a 9- or 10-inch pie pan.
- Pour in the batter and sprinkle with the remaining 1/4 cup of sunflower seeds.
- Bake for 45 minutes or until a toothpick comes out clean.