Nathalie Curabba

Health-Supportive Chef

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Created by Ana Gavassa. Edible Rainbow Project ©2017

 

Amaranth Date Bread

Makes 1 large loaf or 12 large muffins

You’ll need:

1 C chopped dates (figs also work well)

½ C amaranth

1 C boiling water

2 eggs

¼ C + 1 T raw honey

¼ C melted butter or coconut oil

1 t vanilla extract

1 C spelt flour

½ C almond meal

¼ C rice flour (it adds a lovely texture)

¼ C shredded coconut

2 T chia seeds or ground flax seeds

1 t ground cinnamon

½ t ground nutmeg (freshly grated is best)

¼ t ground cardamom

1 t baking powder

½ t baking soda

¼ C sunflower seeds

To make:

Preheat oven to 350°F/170°C and grease a bread loaf pan, if using.

  1. Soak dates and amaranth in boiling water from 15-30 minutes.

  2. In a small bowl beat eggs well and add honey, butter (or coconut oil) and vanilla extract.  Beat again.

  3. In a larger bowl, mix all the dry ingredients well (not the sunflower seeds).

  4. Pour wet ingredients (egg mixture and date mixture) into the dry and mix well.

  5. Pour batter into prepared loaf pan/muffin cups and top with sunflower seeds.

  6. Bake for 45 minutes – 1 hour, until golden brown and when a toothpick inserted in the center comes out clean.  Let cool for 15 minutes before removing from pan.

  7. Enjoy!