Amaranth Maple Cornbread Food

AMARANTH MAPLE CORNBREAD

Steps:

• Preheat oven to 400°.
• Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
• Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened.
• Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

MAPLE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

MAPLE CORNBREAD

Steps:

• In a bowl, combine flour, cornmeal, baking powder and salt.
• In another bowl, beat egg; add milk, syrup and oil.
• Stir into dry ingredients just until moistened.
• Pour into a greased 9-in.square baking pan.
• Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
• Cool on a wire rack for 10 minutes.
• Cut into squares.
• Serve warm.

AMARANTH-SUNFLOWER-SPELT BREAD

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 350°F
• 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 (or pan-spray) 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.