Amaranth-Sunflower-Spelt Bread |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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:
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:
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.
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