| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cakes |
1 |
Cake |
INGREDIENTS
| 3/4 |
c |
AM Amaranth Flour |
| 3/4 |
c |
AM Unbleached White Flour |
| 1 1/2 |
ts |
Non-alum baking powder |
| 1/4 |
c |
Ground sesame seeds (use blender or grinder) |
| 1/4 |
c |
AM Sesame Seeds |
| 1/4 |
ts |
Sea salt (optional) |
| 1 |
|
Egg; beaten or egg replacer (optional) |
| 1/2 |
c |
AM Unrefined Sesame Oil |
| 1/2 |
c |
AM Sesame Tahini |
| 3 |
tb |
Honey or maple syrup |
| 1/4 |
c |
Milk, soymilk or water |
| 1 |
ts |
Lemon extract |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Mix dry ingredients and liquid ingredients in separate bowls, then combine
and mix well. Press mixture into an oiled and floured 9" x 13" cake pan.
Bake at 350 F. for 12-15 minutes or until golden brown. Cool slightly
before cutting into small wedges.
Source: Arrowhead Mills "Amaranth Flour" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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