Amaranth Flour Banana Bread

I ran out of almond flour a few weeks ago, but had a bag of Amaranth flour that a friend gave to me before she moved.  I decided to try and come up with a recipe for this 'mystery' flour.  After doing some research I discovered that amaranth is a seed, but is often referred to as a grain. It is both grain free and gluten free, which makes it perfect for someone trying to avoid both of these in their diet. 

I tried a recipe I found online http://bit.ly/pKx2XQ, but was not impressed with the results.  I made a few changes to the recipe and tried again.  The result was perfect (or at least what I consider perfect).  Michael and I tried a slice of this bread with MaraNatha's Dark Chocolate Almond spread and it was very yummy!

  

Amaranth Flour Banana Bread

1/2 cup ground almonds (or walnuts)

2 cups Amaranth Flour

1/4 cup Arrowroot powder

2 tsp baking soda

1 cup ripe bananas, mashed

1/4 cup grapeseed oil

1/8 cup honey

2 large eggs

2 tbsp lemon juice

1 tbsp vanilla

Preheat oven to 350'F.

In a medium bowl combine the dry ingredients (ground almonds, amaranth flour, arrowroot powder and baking soda).  In a small bowl, combine the mashed bananas, grapeseed oil, honey, eggs, lemon juice and vanilla.  Pour the liquid mixture in the bowl with the dry ingredients.  Fold together - be careful not to overmix. 

Pour into a greased loaf pan lined with parchment paper (bottom).

Bake at 350'F for 55-60 minutes.  Bread will be done when a toothpick is inserted in the middle and comes out clean.  Place on a wire rack to cool.  Serve with butter or your favorite jam.