Apricot Amaranth Bread, Whole Grain!

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Did you know?

Amaranth is a tiny seed that dates back hundreds of years to the Aztecs in Mexico.  It offers a particularly high-quality protein and is high in fiber.  The flavour is toasty and nutty which makes it a nice alternative to nuts in a wide range of baking recipes! – Camilla V. Saulsbury, Everyday Gluten-Free Cookbook

This recipe is from the cookbook Bob’s Red Mill Everyday Gluten-Free Cookbook.  I was drawn to this recipe because I have had amaranth sitting in my pantry for about a year….and I didn’t know how to use it and wasn’t inspired to figure out how!  This recipe looked so easy and delicious I was excited to try it out!  I love the earthy, nutty flavour that the amaranth gives this bread.


3/4 cup chopped dried apricots

1/2 cup amaranth

1/3 cup ground flax seeds

1 cup boiling water

1 2/3 cup amaranth flour

1/3 cup potato starch

2 tsp ground ginger

2 tsp baking powder

1/2 tsp salt

2 large eggs

1/2 cup liquid honey

1/4 cup melted virgin coconut oil

1 tsp vanilla extract

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1. In a medium bowl, combine apricots, amaranth, flax seeds and boiling water. Let stand for 20 minutes.

2. Preheat oven to 350°F (180°C).

3. In a large bowl, whisk together amaranth flour, potato starch, ginger, baking powder and salt.

4. In a medium bowl, whisk together eggs, honey, coconut oil and vanilla until well blended.

5. Add the egg mixture to the flour mixture and stir until just blended.  Stir in the apricot mixture until just blended.

6. Spread batter evenly in a greased 9X5 inch metal loaf pan.

7. Bake for 50 to 55 minutes or until a tester inserted in the center comes out clean.  Let cool in pan on a wire rack for 10 minutes, then transfer to the rack to cool completely.

Store tightly wrapped in the fridge for up to 5 days or in the freezer for 3 months.


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