Gluten-Free Cake Loaf with three slices and some butter to serve

This dairy and gluten-free loaf is packed with protein thanks to amaranth, a highly nutritious ancient grain.

Amaranth Loaf

This dairy and gluten-free loaf is packed with protein thanks to amaranth, a highly nutritious ancient grain.
Prep Time 5 mins
Cook Time 1 hr
Course Baked Goods
Servings 12

Ingredients
 

  • 1 cup amaranth cooked
  • 2 cups plain flour gluten-free
  • 4 tablespoons custard powder gluten-free
  • 2 teaspoons baking powder gluten-free
  • ½ cup walnuts chopped
  • ½ cup banana mashed (approx 1 medium banana)
  • ½ cup medjool dates pitted and chopped
  • ½ cup honey
  • 2 eggs
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 180°C. Lightly grease a large loaf tin (23.2x13cm).
  • Prepare amaranth according to directions on the packet. Set aside.
  • Place 2 tablespoons of custard powder in a one-cup measuring cup. Fill with plain flour.
  • Place mix in a bowl and repeat with remaining 2 tablespoons of custard powder and plain flour.
  • To the flour add baking powder, walnuts and dates. Stir to combine.
  • In a separate bowl, combine bananas, honey, eggs, olive oil and vanilla. Beat until combined.
  • Add pre-prepared amaranth and mix well. Pour mixture over dry ingredients and mix until just combined.
  • Pour mixture into prepared pan. Bake for one hour.
  • Let cool in pan on wire rack for 10 minutes. Remove from pan and let amaranth loaf cool on rack.
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Photography: Brandee Meier

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