If you aren’t familiar with amaranth, here are a few facts:
- Not a true ‘grain’ similar to quinoa is considered a ‘pseudo-cereal’
- High in fibre
- Contains more protein compare to true ‘grains’
- Rich source of minerals including iron, magnesium, potassium and calcium
- Prep: 5 minutes
- Cooking: 60 minutes
- 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
- 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.