Amaranth flour – exotic as it sounds, its actually very indigenous and local to India. This is the first plant-based flour I actually tried baking with. I am not exactly certain of why or what made me explore this flour except that I was bored of doing bakes with wholewheat and more wholewheat !
I had moved onto the millet based flour bakes but Amaranth flour opened my eyes to a world of possibilities. The reason for that was – its high protein and less starchy, it is gluten-free and it also works beautifully in vegan bakes as well.
The purist in me wanted to work with flours that are truly or rather naturally gluten-free rather than the packaged “gluten-free” versions of flour.
So when The Indian Express newspaper wanted me to share a unique recipe particularly one that gives insights into how baking can actually be totally healthy, albeit different from what people defined baking as, I knew that I wanted to share this recipe. So give it a shot and do share how your Amaranth flour cake turns out !
1 cup – Amaranth flour
1/2 cup – Almond flour
1 cup – Organic jaggery powder
1/2 cup – Oil
2 – Eggs
1 tbsp – Baking powder
1/4 cup – Milk
2 tbsp – Shelled sunflower seeds
2 tbsp – Sunflower seed (with shell)
A sprinkling of semidried pomegranate seeds.
- Sieve the two flours and the baking powder together.
- Grease and dust a 6-inch diameter baking pan.
- Beat the eggs well for 2-3 minutes.
- Add the jaggery powder and the oil, slowly while continuing to beat.
- Add the milk slowly and beat well.
- Add the flour mix a little at a time.
- Fold in the sunflower seeds and sprinkle the pomegranate seeds
- Bake for 30-35 minutes in a preheated oven at 160-degrees celsius.
My Tip: The sunflower and pomegranate seeds are a must !
Original Article where this Recipe was first shared-http://indianexpress.com/article/lifestyle/food-wine/express-recipes-now-order-organic-home-baked-treats-in-bengaluru-2826177-foodie/