Amaranth, Seeds, and Barberry Breakfast Loaf
Print RecipeIngredients
- 1/2 cup gluten free flour
- 1/4 cup arrowroot powder
- 1/4 cup Amaranth seeds
- 1 tsp baking soda
- 1/4 cup flaxseed meal
- 4 oz walnuts
- 4 tbsp granulated sugar
- dash of salt
- 1/4 cup barberries, soaked in water for 10 minutes and then drained
- 1/4 cup chia seeds
- 1 egg
- 1 tbsp vanilla
- 2 tbsp maple syrup
- 2 tbsp heavy cream
- 5 tbsp Ghee
- 1/4 cup sweet preserved lemon rinds ( omit or replace with 1/4 cup maple syrup)
Instructions
In a blender place the 4 oz of walnuts and blast until it resembles a powder or flour, make sure you are not going to walnut butter stage!
Mix all the dry ingredients together in a bowl ( flour, arrowroot, amaranth seeds, baking soda, salt, sugar, flaxseed and ground walnuts) and let sit. In a separate bowl mix the barberries, chia seeds, egg, vanilla, maple syrup, heavy cream, Ghee, and let sit for 5 minutes. Mix the wet ingredients into the dry one using a metal spoon to incorporate. Add the sweet lemon rinds and let sit for 20 minutes. Preheat the oven to 350 F.
Place the batter into a non stick loaf pan and bake for 45 minutes. Remove and let cool overnight before slicing!
Notes
Sweet lemon rinds? Its a thing! Greece is known for its "spoon sweets" which are fruits and sometimes even vegetables like tomatoes that are cooked down with sugar and eaten over yogurt or plain. If your die-hard and cant find the liquid form of it, you can always sub in the extra maple syrup or use candied lemon peels.
This was a gift. I made it for my friend, who’s mom couldn’t make it to the US from Botswana (still a pandemic guys) and she just had a beautiful baby boy. 8 weeks and him and mom are glowing and doing fabulous!
When I went to visit this little bundle of joy, I wanted to bring her something that would be delicious and healthy as she juggles being a rock star doctor and breastfeeds all day. The loaf can be frozen for ease and is perfect toasted up with a pat of butter. Amaranth, a protein packed ancient grain gives this breakfast loaf a crunch while still maintaining its gluten free status. Add to that chia seeds, flaxseeds and minimal added sugars and your good to power through a tough week! Baby not required, but it sure as hell makes it easier to have something prepped when your juggling so much! Might I even dare you to make the cake with one hand while juggling baby ( or cell phone or a glass of froze) in the other?
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