Amaranth – Corn – Buckwheat – Bread

Ingredients for 1 servings:

• 200 g amaranth, ground
• 200 g corn, ground
• 100 g buckwheat, ground
• 1 bag of baking powder
• 2 tsp salt
• 1 tsp sugar
• 10 g ginger, finely chopped
• 2 eggs
• 3 tbsp flaxseed
• 400 g mineral water, carbonated
• 3 tbsp oil (organic sunflower oil)
• 1 tbsp balsamic vinegar, light
• Balsamic vinegar, light
• olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, dairy-free

24 cm loaf pan lined with baking paper. Mix all dry ingredients well. Add the water and vinegar and mix for a good 4 minutes on medium heat. Then add the oil and mix for another 2 minutes. Pour into a 24 cm loaf pan lined with baking paper and smooth the surface. Place in a cold oven at approximately 160°C with fan/bottom heat for approximately 70 minutes. Use a needle test. Brush the surface with olive oil, carefully remove the baking paper, and brush the remaining sides with olive oil. Cool completely before cutting. A serrated knife works best. My own recipe.