This simple quick bread is one of my favorites. It’s wholesome and subtly sweet. Whole-grain amaranth has a nutty flavor, adds great texture, and is packed with protein and fiber.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
Step 3
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.
Step 4
Whisk together the flour mix, amaranth flour, xanthan gum, baking powder, and salt.
Step 5
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.
Step 6
Fill the loaf pan with batter and use the back of a spoon or a frosting spatula to smooth the surface.
Step 7
Bake for 30 minutes, rotate the pan, reduce the temperature to 325°F, 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.
