This recipe is one of my favourite treats from my Falling in love with Food cookbook. For a protein-packed breakfast or snack serve this bread with nut butter, cottage or ricotta cheese!
If you aren’t familiar with amaranth, here are a few facts:
- Not a true ‘grain’ similar to quinoa is considered a ‘pseudo-cereal’
- Gluten-free
- High in fibre
- Contains more protein compare to true ‘grains’
- Rich source of minerals including iron, magnesium, potassium and calcium
Serves: 6-12
Prep: 5 minutes
Cooking: 60 minutes
Ingredients:
½ cup mixed raw and unsalted nuts
2 cups amaranth flour, sifted
2 teaspoons baking soda
1 apple, sliced
3 cups apple, cored and cut into cubes
1 cup extra virgin olive oil
2 tablespoons agave nectar (or honey)
4 eggs
1 tablespoon water
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 teaspoons cinnamon
Method:
Pre-heat the oven to 160°C.
In a saucepan over medium heat, add the apple and water, cook for 5-7 minutes until soft, puree.
Process the nuts in a blender until coarsely ground.
Add the flour, baking soda, cubed apple, oil, agave/honey, eggs, lemon juice and vanilla. Mix until well combined.
Pour into a greased 9×5″ loaf pan or 2 7×3″ pans lined with baking paper, top mixture with sliced apple and bake for 60 minutes or until cooked.
Let it cool and serve.
