Amaranth Flour

We are trying a new flour for baking.  Amaranth Flour is ground from amaranth seed.  Amaranth is used like a grain, but is actually an ancient seed and contains no gluten.  It has been cultivated for centuries in Mexico, Guatemala, Peru, India and Nepal.  It was an important staple for the Incas and Aztec people because it was easy to grow, harvest and to prepare. This recipe is one that I adapted from grainfreeliving.com.

Colin loves this cake!  Hopefully it will sit well in his tummy.  Adding a mix of 5 different flours I am trying to combat the very dry corn muffin issue we have been dealing with.  This cake is moist and flavorful.  Maybe it is not something anyone else in the family would want to eat, but it sure is a hit with Colin. 

Wet ingredients:
1/2 cup organic canola oil
1 cup brown sugar
1 tsp vanilla
3 eggs

Dry ingredients:
1/3 cup potato flour
1/3 cup amaranth flour
2/3 cups corn flour
1/3 cup coconut flour
1/3 cup tapioca flour
1 tsp baking powder
2 tsp cream of tartar
1/2 tsp salt

1/2 cup coconut milk

fruit cut up and sprinkled on top

-Mix all the wet ingredients in a standing mixer for 3 minutes. 
-Whisk the dry ingredients in a separate bowl. 
-Add the dry ingredients to the we tingredients, alternately with the coconut milk in batches mixing between additions. 
-Pour batter into a well greased 9x9 baking dish.  (I use palm oil shortening by Spectrum)
-Sprinkle with baby's favorite fruit. 
-Bake in a 350 degree oven for about 25 minutes. 
-Let cool completely.