Amaranth Date Bread

• 1/2 cup whole-grain amaranth
• 1 cup boiling water
• 1 cup chopped dates
• 1/2 cup canola oil
• 1/2 cup light agave nectar
• 2 teaspoons pure vanilla extract
• 1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk
• 2 cups Basic Gluten-Free Flour Mix (page 19)
• 1 cup amaranth flour
• 3/4 teaspoon xanthan gum
• 1 tablespoon double-acting baking powder
• 1/2 teaspoon salt

1. In a pot, combine the amaranth and boiling water.
2. Bring the amaranth to a boil, then reduce the heat to low and simmer for 15 minutes.
3. Stir in the dates and turn off the heat.
4. Let cool to room temperature.
5. Preheat the oven to 350F.
6. Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
7. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for 20 seconds.
8. Add the vanilla and egg replacer.
9. Mix for 20 seconds.
10. Whisk together the flour mix, amaranth flour, xanthan gum, baking powder, and salt.
11. Add the flour mixture to the wet ingredients and mix for about 20 seconds, until just combined.
12. Add the dates and amaranth, and mix for about 1 minute.
13. It will be thick.
14. Fill the loaf pan with batter and use the back of a spoon or a frosting spatula to smooth the surface.
15. Bake for 30 minutes, rotate the pan, reduce the temperature to 325F, and bake for about 25 minutes more, or until golden and aromatic.
16. Let cool for about 20 minutes in the pan before transferring to a cooling rack.

wholegrain amaranth, boiling water, dates, canola oil, light agave, vanilla, egg, flour, amaranth flour, xanthan gum, doubleacting baking powder, salt

Taken from www.epicurious.com/recipes/food/views/amaranth-date-bread-379108 (may not work)