Zutaten für Amaranth Sunflower Spelt Bread
- 1 cup water
- 1 cup amaranth
- 1/2 teaspoon sea salt
- 1 cup sunflower seeds
- 2 cups spelt flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup soymilk
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
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Zubereitung von Amaranth Sunflower Spelt Bread
- In a 1-quart saucepan, bring 1 cup of water and 1/4 teaspoon of sea salt to a boil.
- Add 1 cup of amaranth, reduce heat to low, cover, and simmer for 45 minutes, or until all water is absorbed.
- Preheat oven to 350°F (175°C).
- Spread 1 cup of sunflower seeds on a baking sheet and toast for 8-10 minutes, or until lightly golden brown.
- Remove from oven and let cool completely.
- In a large bowl, whisk together 2 cups spelt flour, 1/2 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 cup toasted sunflower seeds, and 1/4 teaspoon sea salt.
- In a separate bowl, whisk together 1 cup soy milk, cooked amaranth (from step 2), 1/4 cup olive oil, 1 tablespoon apple cider vinegar, and 2 tablespoons maple syrup.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- The batter will be thick but pourable.
- Lightly grease a 9- or 10-inch pie pan.
- Pour batter into the prepared pan and sprinkle with the remaining 1/4 cup of toasted sunflower seeds.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
11g
Fat
16g
Carbs
8g
