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Gluten-free Allergen-free Amaranth Soda Bread and Sesame-free, Garlic-free Baba Ganoush recipe
Posted By yum On April 22, 2010 @ 11:13 pm In Amaranth, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Nut Free, Soy Free, TED Elimination Diet, Tomato-free, Vegan, corn free, potato allergy | 9 Comments
It is ironic that although amaranth is my least favorite of the gluten-free grains or pseudo-grains that I’m eating, I’ve managed to come up with a fair number of recipes using the flour that I actually like. Maybe it is all part of that necessity being the mother of invention thing… however that saying goes. This particular recipe for an allergen-free soda bread is based on one I found floating around the internet without a clear author, but which I’ve modified to suit my tastes. It is crunchy and has a earthy flavor that I find pairs beautifully with a hearty, vegan soup or a creamy, dairy-free dip like my latest riff on baba ghanoush. Unlike most dips, this dip is bean-free, dairy-free, soy-free and even sesame or tahini-free. The fresh cilantro gives it a light, herb note while roasted eggplant gives it body and soul… and homemade sunflower butter stands in for sesame paste. I enjoyed this bread and dip with some luscious kalamata olives and considered myself a pretty lucky gluten-free, allergen-free breastfeeding mama.
Gluten-free Allergen-free Amaranth Soda Bread Recipe
2 tablespoons boiling water
3/4 teaspoon unbuffered vitamin C crystals
4 tablespoons coconut oil or other oil
3/4 cup warm hemp milk (or other dairy-free milk)
2 1/4 cup cups amaranth flour
kosher salt flakes
Preheat oven to 400F. Cut a circle of parchment paper to cover the bottom of a round cake tin.
Put your vitamin c in the boiling water. If it doesn’t dissolve, whisk it in.
Combine 2 1/4 cup amaranth flour, arrowroot starch, salt, baking soda and caraway seed in a large bowl. Add your water with vitamin C, hemp or other dairy-free milk and oil, and stir with a big wooden spoon. Sprinkle with the additional 1/4 cup of additional amaranth flour and fold it all together. You can mistreat this dough a bit. Beat it up, fold it up until it seems thoroughly mixed and your arm feels tired. Plop the dough onto your cake pan and shape it into a circle about 1 inch high. You can dampen your hands to shape it or use a cake frosting knife to smooth out the edges. Sprinkle with kosher salt and a nice herbal blend and cut an X in the top, just because it is fun and makes it seem more authentic. Pop in the oven. Lower oven temperature to 325 and bake for 55 minutes or until the center is done to your taste. (I like it pretty done and not doughy in the middle so I put it back in sometimes.)
Cut into triangles and enjoy with some soy free margarine, super yummy lemon olive oil, or baba ganoush.
Garlic-free Vegan Baba Ghanoush Recipe
1 American style eggplant
drizzle olive oil
2 scallion bulbs
Cut eggplant in half horizontally and place in baking dish with freshly cut side up. Drizzle with olive oil. Roast on 425 for 20-30 minutes or until flesh is golden brown. Turn over and bake ten more minutes. Then remove from oven and cool.
If making your own sunbutter, grind your seeds and olive oil first in a small food processor or blender. (I have a small powerful food processor that I love for this.) Then scoop out the flesh of your roasted eggplant and add it to the food processor. Add the green onion bulbs to the processor with only a little of the green top if desired. If desired, add a drizzle of your favorite olive oil. I used a Basil Olive oil. Blend until you have a creamy sauce. Then add salt, cilantro, lime, agave and pepper and blend, blend, blend.
Sunflower seed is no tahini, but did you know sesame is a rising allergen, especially in countries where it is part of the national cuisine? This is also garlic-free.
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 Alternative Grains: http://www.bookofyum.com/recipes_v2/listrecipes.php#Alternative Grains
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