I like it.

[derien]

I was teaching today, so got home early and had time to do three rounds of dishes. And make more. I've made amaranth cake, by using my standard cornbread recipe and substituting amaranth flour for corn meal. (I'm no brilliant cook - I figure I'll work with what I know and adapt from there.) The cornbread often comes out a little dry, but this is gooey, reminds me a little of apple cake, and I think it's awesome. Eor says that he can see why I'd like it, as it has a lot of flavor, but that he gets an aftertaste of something like sand, as well. Ah well, we can't all like things, I guess. I'll either eat this all by myself (not hard) or share it with my coworkers (who will probably like it, they're not picky).

I don't usually post recipes, but if for some reason I ever lose the recipe I'm working from I want to have some kind of backup.



Amaranth Cake

1 cup amaranth flour (I got Bob's Red Mill)
1 cup all-purpose flour (this time I used Bob's Red Mill gluten free flour)*
3 tsp. baking powder
1/2 tsp. salt
5 tbs. butter, melted
1/2 cup honey
1 egg well-beaten
1 cup milk


Preheat oven to somewhere between 325 - 350, depending on your pan.

set butter to melting in a small pot.

Mix together dry ingredients: flour, baking powder, salt, and corn meal.

Add milk and honey to the melted butter.

Whisk the egg in a bowl, pour the milk/honey/butter mixture into it and whisk further.

Add wet mixture to dry mixture and beat until smooth, but don't over mix.

I baked in greased pan at 350 for about 30 minutes, checking frequently after 20 minutes and sticking a chopstick in it to test when it stopped rippling.

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*(but next time I plan to try a mix of 1 part tapioca starch / 2 parts potato starch / 6 parts glutinous rice starch because I wonder if the BRM gf flour is where the 'sandy' flavor is coming from - it's mostly garbanzo bean.)


ETA 2/8/2013: I think later we determined that the sandy flavor came from the amaranth.