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Author Topic: Amaranth, Buckwheat and Quinoa Bread  (Read 2608 times)
vegelady
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« on: October 11, 2006, 06:04:01 am »

Amaranth, Buckwheat and Quinoa Bread
Source: Wheat Free Life

Tips for the bakery:

Amaranth, buckwheat and quinoa are not true grains, so may be pure gold to
those who react to all grains! All will be found in most health food stores.
For best results, buy fresh amaranth and quinoa flours where there is a quick
turn-over - and smell it before baking with it to be sure it isn't rancid.
Also, buy whole UNROASTED buckwheat groats and grind your own flour in a
blender. This is easily done as the groats are not nearly as hard as grains
of wheat, so you don't need a special grinder or mill. Grind one pound of
groats in you blender, half cup at a time, in 7 minutes, and that includes
rubbing the flour through a strainer to catch and discard any large particles
that may be present. The flavor and texture of this mixed-flour pan bread is
superior to that of bread made from any one flour. While not a sandwich
bread, this corn-bread-type-bread is wonderful with salad, soup or stew, or
for breakfast (topped with a fruit sauce or a little all-fruit jam).

Yields 1 pie plate (6-8 pieces)

Ingredients:

1/2 cup + 1 tablespoon amaranth flour 1/2 cup + 1 tablespoon unroasted
buckwheat flour 1/2 cup + 1 tablespoon quinoa flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons oil
1/4 cup maple syrup
Water to make 1 cup liquid
stevia powder (optional)

DIRECTIONS:

Preheat oven to 350 F degrees. Lightly coat a 9-inch pie plate with non-stick
spray, or oil and dust with flour. Combine flour, baking soda, cream of
tartar, salt, and stevia powder or date sugar, if using, in a bowl and whisk
to blend. Measure the oil, maple syrup, and water in a 2-cup glass measuring
cup, and stir. Make a "well" in the center of the flour and pour in the
liquids. Use a rubber spatula to stir a few swift strokes - only until all
the dry ingredients are moistened. Transfer at once to prepared pan. Batter
will be quite stiff, yet when you scrape it into the pan, it still pours. (In
other words - although stiff, it's still a heavy batter rather than a dough.)
Bake about 20 minutes or until the center springs back when lightly touched,
and a pick inserted in the center comes out clean. Cool in the pan 10 minutes
before cutting. Best served warm.

Variations for a sweet bread:

Substitute pineapple, apple, orange, pear or white grape juice for the water,
and add an additional 1/4 teaspoon baking soda to dry ingredients. Resembles
coffeecake.

Variations for a spicy bread:

Following the recipe for the sweet bread, add ONE of the following to the dry
ingredients, whisking well to mix:

1 to 1 1/2 teaspoons powdered ginger
1 teaspoon cinnamon
1 1/2 teaspoons pumpkin pie spice (gives bread a very nice flavor!)
1/2 teaspoon freshly-ground nutmeg

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