1 cup plus 2 Tbsp amaranth flour                      ¼ cup arrowroot

1 tsp baking soda                                                  ½ tsp powdered ginger

½ cp currants                                                          ½ cup walnuts

¾ cup boiling unsweetened fruit juice or water

¼ cup honey or molasses                                    1Tbsp lemon juice

Generously oil a 1-quart mold or 1 pound coffee can. Fill a Dutch oven or stock pot 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 walnuts 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.

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 remover 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 best results cut with a serrated knife with a gentle sawing motion.

Variations:  Replace the honey or molasses with 1/3 cup maple syrup. Instead of the currants, use dried unsweetened pineapple, apples, prunes or other dried fruit; use the corresponding juice as the liquid.

 (Recipe retrieved from www.dadamo.com)

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