Amaranth Corn Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 213.0
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 305.4 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 3.2 g
- Protein: 3.8 g
View full nutritional breakdown of Amaranth Corn Bread calories by ingredient
Introduction
This is the best cornbread recipe I have ever found. It is adapted adapted from The Voluptuous Vegan by Myra Kornfeld. I highly recommend this cookbook for anyone interested in vegetarian or vegan cooking. For those of you on Weight Watchers, one large piece is 4 points. Worth it! Consider making this with the 1-point "Vegetarian 'Beef and Bean' Chili" for fantastic meal. This is the best cornbread recipe I have ever found. It is adapted adapted from The Voluptuous Vegan by Myra Kornfeld. I highly recommend this cookbook for anyone interested in vegetarian or vegan cooking. For those of you on Weight Watchers, one large piece is 4 points. Worth it! Consider making this with the 1-point "Vegetarian 'Beef and Bean' Chili" for fantastic meal.Number of Servings: 12
Ingredients
-
1/4 cup amaranth
1 1/2 cups yello cornmeal
1 cup whole wheat flour
1/2 cup unbleached all-purpose white flour
2 tsp baking powder
1 tsp baking soda
1/4 cup real maple syrup
1 cup soy or almond milk (regular or vanilla unsweetened)
3/4 cup apple juice
1/2 tsp salt
Directions
Preheat oven to 350 degrees. Oil a 9x11 inch baking pan with cooking spray.
Place amaranth in a heavy bottomed skillet over low heat. Stirring constantly, toast until the grains start to pop and turn golden, about 2-3 minutes. Transfer to a bowl and add cornmeal, flours, baking powder and baking soda. Mix well.
In another bowl, whisk together the oil, maple syrup, soy milk, apple juice, and salt, until blended and emulsified. (May be done in a blender).
Pour wet ingredients into the dry, stirring just until the dry ingredients are completely moistened. Pour the batter into the prepared dish and bake on the middle rack of the oven for 35-45 minutes, but check after 27 minutes by inserting a toothpick into the center. This cornbread cooks fast; continue checking every 2 minutes. Remove from oven as soon as the toothpick comes out clean.
Let cool on rack for 15 minutes before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user BABBALOO.
Place amaranth in a heavy bottomed skillet over low heat. Stirring constantly, toast until the grains start to pop and turn golden, about 2-3 minutes. Transfer to a bowl and add cornmeal, flours, baking powder and baking soda. Mix well.
In another bowl, whisk together the oil, maple syrup, soy milk, apple juice, and salt, until blended and emulsified. (May be done in a blender).
Pour wet ingredients into the dry, stirring just until the dry ingredients are completely moistened. Pour the batter into the prepared dish and bake on the middle rack of the oven for 35-45 minutes, but check after 27 minutes by inserting a toothpick into the center. This cornbread cooks fast; continue checking every 2 minutes. Remove from oven as soon as the toothpick comes out clean.
Let cool on rack for 15 minutes before slicing.
Number of Servings: 12
Recipe submitted by SparkPeople user BABBALOO.