Amaranth Corn Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup amaranth1 1/2 cups yello cornmeal1 cup whole wheat flour1/2 cup unbleached all-purpose white flour2 tsp baking powder1 tsp baking soda1/4 cup real maple syrup1 cup soy or almond milk (regular or vanilla unsweetened)3/4 cup apple juice1/2 tsp salt
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.
Nutritional Info 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
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