Recipes with amaranth Ingredients
Amaranth Quick-Bread Recipe for Roger in the Rockies
Winter's approach has revived my interest in baking (first stimulated
by your questions, Roger, about corn bread) and I've been able to
do a little experimenting with amaranth. I've found it is indeed possible
to grind whole-grain amaranth into a fine flour using an electric
coffee mill. I've learned it actually works best to grind two tablespoons
(1/8 cup) of grain at a time, with the coffee mill, so this certainly
isn't an efficient method if you're baking on a large scale! However,
since I try to eat flour-based products in judicious amounts (I limit
myself to one muffin or dinner roll with my evening meal each day,
which requires about 1/2 cup of flour in the recipe) I find the milling
process to be meditative rather than laborious. I also find the utter
simplicity of this recipe appeals to my somewhat monk-like temperament.
Here is what I've been baking lately:
1/4 cup Amaranth flour
1/8 cup Brown Rice flour
1/8 cup Millet flour
1/2 teaspoon (non-aluminum) Baking Powder
1/2 teaspoon sweetener of your choice
1/2 cup cold water
Method of cooking Recipes with amaranth
Mix dry ingredients thoroughly. Mix sweetener with water; add water
to dry ingredients and quickly whisk together into a smooth batter.
Pour into 1-cup capacity muffin or miniature loaf tin. Bake in pre-heated
350-degree oven until top turns golden brown, about 1/2 hour.
Amaranth flour provides enough moistness and rich flavor that I find
eating this bread plain, warm from the oven, to be satisfying in itself.
Of course you could always enjoy it with your favorite spread, whether
fruit butter or preserves, nut butter, ghee or even olive oil. Eventually
I hope to use a basic amaranth quick-bread recipe to make a pumpkin
date-nut muffin, though for that I'll probably need to cut-back the
amaranth flour to equal proportions with the other fours (1-to-1-to-1)
because it may be so moist, with the added pumpkin, it might be disappointingly
gooey. In fact, I feel you might first try the above recipe using
equal quantities of the three flours, and for each cup of the 3-flours
combined, use 1 TEASPOON Baking Powder, 1 TEASPOON sweetener and 1
CUP water. This will ensure that your bread will not come out TOO
moist.
Did you try the simmered flax-seed as an egg replacement in your cornbread
recipe? I found that as little as 1 teaspoon flax-seed per 1 cup of
liquid ingredients was enough to bind and moisten the cornbread nicely.
Another thing I've learned: once the flax-seeds have been strained
out of the liquid, you can whip the liquid to a nice froth in the
blender, very much like egg whites, which may help provide a little
"loft" to your breads, a nice quality when baking with the
heavier, whole-grain flours.
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