Copyright John Paul Urizar
www.johnpaulurizar.com.au
The combination of amaranth and wholewheat flour makes this loaf a complete source of protein as good as meat, poultry or fish. Amaranth contains two essential amino acids lysine and methionine that are lacking in grains. This loaf is not suitable for anyone with a gluten allergy or wheat intolerance.
Preheat the oven to 200 degrees Celsius.
Combine the flours, salt baking powder and sunflower seeds. Mix in the goat's milk to form a wet dough. Transfer the dough onto an baking tray lined with baking paper and using your hands divide the dough into 2 logs. Bake in the oven for 30 minutes.
Note: Amaranth is not a true grain, but a herb. The leaves of the plants can be cooked as a vegetable and taste much like spinach. The seeds can be popped, toasted or ground to make flour. Because amaranth contains no gluten it is an excellent thickening agent for sauces and casseroles for people with gluten allergies.
Makes 16 servings
| Prep Time: | 15 mins |
| Cooking Time: | 30 mins |
| Ready in: | 45 mins |
Suitable for: |
|
| Breakfast, Lunch, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 693 kj |
| Calories | 166 kcal |
| Fat | 3.3 g |
| Saturated Fat | 0.9 g |
| Total Carbohydrate | 26.4 g |
| Total Protein | 6.3 g |
| Fibre | 4.4 g |
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