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!
Glass casserole dish, baking dish or pie pan
2 large glass bowls
Silicone spatula or spoon
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 (you can sub maple syrup, sucanat, brown rice syrup or leave it out)
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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