The unique texture of this sweet bread makes it a winning favorite – both firm and at the same time magnificently moist; I love it. It´s completely gluten free and even without the black amaranth seeds, it´s delicious. For those of you who may not have access to goldenberries, any other dried fruit is fine (cranberries, cherries, etc.).
This is quite an incredible recipe. Made all in one bowl, it is quick and completely fool-proof.
Prep Time: 10 minutes
Total Time: 50 minutes
1 2/3 cups raw amaranth flour
2/3 cup raw cane sugar
1 tablespoon black amaranth seeds
1/4 teaspoon salt
1½ teaspoons baking powder (at the altitude of Quito – about 9,000 ft. only 3/4 teaspoon)
1/2 cup dried goldenberries
1 large egg
1 cup milk
1 teaspoon lemon zest
1/4 cup melted butter
In a large bowl mix the dry ingredients: amaranth flour, sugar, salt, baking powder and goldenberries.
In a smaller bowl or measuring cup, beat the egg with milk, lemon zest and butter. Pour the mixture in the dry ingredients and mix only enough until there are no lumps.
Preheat the oven to 175ºC or 350ºF.
Butter and flour an 8 x 4 inch loaf pan or 10 x 4 pan, pour in the batter and bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
Cool for ten minutes before unmolding. Cut into slices only once it is completely cool.