No Grain Bread

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Grain-Free Brown Bread

 

 

 

Categories: Bread/rolls

Yield: 1 loaf

 

1 Cup plus 2 Tbsp amaranth flour

1/4 Cup arrowroot

1 tsp baking soda

1/2 tsp powdered ginger

1/2 cup currants

1/2 cup Brazil nuts

3/4 cup boiling unsweetened fruit juice or water

1/4 cup Honey or molasses

1 Tbsp lemon juice or 1/4 tsp vitamin C crystals

 

Generously oil a 1-quart mold or 1 pound coffee can.

 

Fill a Dutch oven or stockpot with about 5 inches of water. Bring the water to

a boil while you prepare the batter.

 

In a large bowl, combine the flour, arrowroot, baking soda and ginger. Stir in

the currants.

 

In a blender, grind the nuts to a fine powder. Add the juice or water, and

blend 20 seconds. If the ingredients in the blender don't reach the 1 -cup

mark, add a little more liquid. With the blender running on low, add the honey

or molasses and lemon juice or vitamin C crystals.

 

Pour the liquid mixture into the flour bowl. Stir quickly to blend; do not over

mix. Transfer to the prepared mold or can. Cover with a square f foil or wax

paper; tie the wax paper securely with a piece of string. Place the mold in the

boiling water. (It should come halfway up the sides.) Cover the pot tightly,

and steam for 2 hours over medium-low heat. Do not remove the cover during that

time.

 

Remove the mold from the pot. Cool the bread in the mold for 15 minutes, then

turn out onto a wire rack to cool completely.

 

For the best results, cut with a serrated knife with a gentle sawing motion.

 

Variations: Substitute ground cinnamon or grated nutmeg for the ginger. Use

pecans or walnuts instead of Brazil nuts. Replace the honey or molasses with

1/3 cup maple syrup. Instead of the currants, use dried unsweetened pineapple,

apples, prunes or their dried fruit; use the corresponding juice as the liquid.

 

 

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What does the Lord God require of you?

To act justly

and to love mercy

and To walk humbly with your God.

 

hahcim (Micah) 6:8

 

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