Recipe Category: Breads & Desserts (gluten Free)

Diet Types: gluten free, casein free, vegetarian
Makes 1 loaf

1 cup plus 2 tablespoons Nu-World Foods Amaranth flour
1/4 cup arrowroot
1 teaspoon baking soda
1/2 teaspoon powdered ginger
1/2 cup currants
1/2 cup Brazil nuts
3/4 cup boiling unsweetened fruit juice or water
1/4 cup honey or molasses
1 tablespoon lemon juice or 1/4 teaspoon vitamin C crystals

Generously oil a 1-quart mold or 1-pound coffee can. Fill a Dutch oven or stockpot with about 5 inches of water. Bring the water to a boil while you prepare the batter.
In a large bowl, combine the flour, arrowroot, baking soda and ginger. Stir in the currants.

In a blender, grind the nuts to a fine powder. Add the juice or water, and blend 20 seconds. If the ingredients in the blender don't reach the 1 cup mark, add a little more liquid. With the blender running on low, add the honey or molasses and lemon juice or vitamin C crystals.

Pour the liquid mixture into the flour bowl. Stir quickly to blend; do not over mix. Transfer to the prepared mold or can. Cover with a square of foil or wax paper; tie the wax paper securely with a piece of string.

Place the mold in the boiling water. (It should come halfway up the sides.) Cover the pot tightly, and steam for 2 hours over medium-low heat. Do not remove the cover during that time.

Remove the mold from the pot. Cool the bread in the mold for 15 minutes, then turn out onto a wire rack to cool completely. For the best results, cut with a serrated knife with a gentle sawing motion.

Variations: Substitute ground cinnamon or grated nutmeg for the ginger. Use pecans or walnuts instead of Brazil nuts. Replace the honey or molasses with 1/3 cup maple syrup. Instead of the currants, use dried unsweetened pineapple, apples, prunes or dried fruit; use the corresponding juice as the liquid.