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
- In a pot, combine the amaranth and boiling water.
- Bring the amaranth to a boil, then reduce the heat to low and simmer for 15 minutes.
- Stir in the dates and turn off the heat.
- Let cool to room temperature.
- Preheat the oven to 350F.
- Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
- 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.
- Add the vanilla and egg replacer.
- Mix for 20 seconds.
- Whisk together the flour mix, amaranth flour, xanthan gum, baking powder, and salt.
- Add the flour mixture to the wet ingredients and mix for about 20 seconds, until just combined.
- Add the dates and amaranth, and mix for about 1 minute.
- It will be thick.
- Fill the loaf pan with batter and use the back of a spoon or a frosting spatula to smooth the surface.
- Bake for 30 minutes, rotate the pan, reduce the temperature to 325F, and bake for about 25 minutes more, or until golden and aromatic.
- 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)