Yield: 1 cake
|¾ cup||AM Amaranth Flour|
|¾ cup||AM Unbleached White Flour|
|1½ teaspoon||Non-alum baking powder|
|¼ cup||Ground sesame seeds (use blender or grinder)|
|¼ cup||AM Sesame Seeds|
|¼ teaspoon||Sea salt (optional)|
|1 \N||Egg; beaten or egg replacer (optional)|
|½ cup||AM Unrefined Sesame Oil|
|½ cup||AM Sesame Tahini|
|3 tablespoons||Honey or maple syrup|
|¼ cup||Milk, soymilk or water|
|1 teaspoon||Lemon extract|
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