This moist, gluten-free bread is made with nutritious, nutty amaranth flour. It’s delicious with Rea Frey’s Homemade Vegan Chili and drizzled with raw honey, makes a lovely dessert. You can make it more or less spicy by adjusting the jalapeno quanity—my vote is more, more, more!
Tools:
Glass casserole dish, baking dish or pie pan
Chef’s knife
Cookie sheet
2 large glass bowls
Silicone spatula or spoon
Ingredients:
Buy everything organic if you can. Here’s why.
3/4 cup amaranth flour
3/4 cup almond flour (I highly recommend ordering Benefit Your Life brand online. It is texturally superior to Bob’s Red Mill, it’s organic and it keeps in the fridge for a very long time.)
1/4 tsp fine ground sea salt
1 tsp baking powder
1 tsp fresh lime juice
1/2 cup pure water
3 tbsp cold-pressed, virgin coconut oil (plus more for greasing dish)
3 tbsp raw honey
1/2 jalapeno pepper, minced (more or less to taste)
1/2 cup frozen corn, steamed and defrosted
Let’s get started.
Preheat oven to 350°F. Chop jalapeno and set aside.
Place your amaranth flour on a parchment-lined cookie sheet and toast in the oven for 7-10 minutes. This is an extra/optional step, but one I think makes such a difference in taste.
Mix all your wet ingredients together in a large glass bowl and set aside.
In another bowl, sift together all of your dry ingredients.
Grease your baking dish with a little coconut oil. Add dry ingredients to the wet ingredients and fold them together with corn and jalapeno.
Spread into pan evenly and bake for 30 minutes. Allow to cool completely before serving.
I’ve prepared this bread with 1/4 cup popped amaranth added to the mix, too. Give it a try.
Store in an airtight glass container in the fridge, or in a dry place for up to 7 days.
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6 Comments to “Gluten-Free Amaranth Jalapeno Bread”
Um, delectable! Can’t wait to try this!!
That looks so scrummy. Is it possible to grind my own amaranth flour just putting whole amaranth in the blender do you think?
Very interesting! How does it stick together? I’ve never used amaranth flour before…what other flours could be used instead do you think?
The honey and leavening agents hold it together nicely, it’s actually quite moist. You could probably definitely use a nice almond flour as well… let us know what you find out if you experiment with adaptations.
Oh, I bet you definitely can make your own amaranth flour. I do it with almonds all the time (LOVE the coffee grinder for this). Let us know if it works!
I ground amaranth in my blender and it worked out great for this recipe. Thanks for sharing!
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