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Ingredients |
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1 1/2 c |
Lukewarm water |
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1 1/2 tb |
AM Unrefined Vegetable Oil |
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3 tb |
Honey or maple syrup |
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1 1/2 ts |
Sea salt (optional) |
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1 1/2 tb |
Active dry yeast |
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1 c |
AM Amaranth Flour |
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2 1/4 c |
AM Whole Wheat Flour |
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--------------OPTIONAL------------------ |
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Soft butter, honey, raisins, |
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Cinnamon, chopped nuts, |
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Dried lemon peel, |
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Toasted amaranth seeds |
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Instructions |
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1.
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Mix first five ingredients together, then stir in flours. Roll dough onto a lightly floured surface (about 1/4" thick). Spread with butter and sprinkle with remaining ingredients, except amaranth seeds. Toast seeds in a dry skillet until lightly browned. Roll up dough and slice 2 inches thick. Place on sides, close together in an oiled pan. Sprinkle with amaranth seeds, and bake at 350 F. for 30 to 40 minutes.
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Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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