Amaranth Sunflower Spelt Bread

I've only made the whole-wheat variation of this recipe, but it was very tasty and easy. Adapted from the angelica home kitchen cookbook.

Steps

Place 1 cup water and 1 / 4 teaspoon sea salt in a 1-quart saucepan and bring to a boil.

Add amaranth , lower flame , and cover.

Simmer for 45 minutes or until water is absorbed.

Preheat oven to 350f.

Spread the sunflower seeds on a baking sheet and toast for 8 to 10 minutes.

Remove from the oven and allow to cool.

Whisk together the flour , cornmeal , baking powder , baking soda , 1 / 2 cup of the toasted sunflower seeds , and remaining sea salt in a medium-size mixing bowl.

In a separate bowl , whisk together the soy milk , amaranth , olive oil , apple cider vinegar , and maple syrup.

Combine the wet and dry ingredients.

Mix thoroughly , but do not overmix.

Batter will be thick but pourable.

Lightly oil a 9- or 10-inch pie pan.

Pour in the batter and sprinkle with the remaining 1 / 4 cup of sunflower seeds.

Bake for 45 minutes or until a toothpick comes out clean.

Ingredients

water, amaranth, sea salt, sunflower seeds, spelt flour, cornmeal, baking powder, baking soda, soymilk, olive oil, apple cider vinegar, maple syrup