1 cup cooked amaranth
2 cups whole wheat pastry ﬂour
2 tsp. baking powder
½ cup chopped walnuts
1 cup mashed ripe bananas (about 3)
½ cup liquid honey
3 Tbsp melted butter or olive oil
1 tsp. vanilla extract
- Preheat oven to 350°F. Lightly grease a 9-by-5-inch loaf pan.
- In a bowl, combine ﬂour, baking powder, and walnuts. Mix well. In a separate bowl, beat bananas, honey, eggs, butter, and vanilla until blended. Add amaranth and mix well. Pour mixture over dry ingredients and mix until just combined.
- Pour mixture into prepared pan. Bake in preheated oven until a tester inserted into the center comes out clean, about 1 hour. Let cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on rack.
Variations: Substitute 1 cup cooked millet and amaranth for the cup of cooked amaranth. Swap half of the bananas for ½ cup ﬁnely chopped soft dates.
Recipe courtesy of Judith Finlayson, from The Complete Whole Grains Cookbook.
Total Fat: 6g
Saturated Fat: 1g
Total Sugars: 12g (Added Sugar: 9g)