Makes 1 large loaf or 12 large muffins
1 C chopped dates (figs also work well)
½ C amaranth
1 C boiling water
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
Preheat oven to 350°F/170°C and grease a bread loaf pan, if using.
Soak dates and amaranth in boiling water from 15-30 minutes.
In a small bowl beat eggs well and add honey, butter (or coconut oil) and vanilla extract. Beat again.
In a larger bowl, mix all the dry ingredients well (not the sunflower seeds).
Pour wet ingredients (egg mixture and date mixture) into the dry and mix well.
Pour batter into prepared loaf pan/muffin cups and top with sunflower seeds.
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.