1 1/4 c. boiling water
1 c. uncooked reg. oats
1/2 c. butter or margarine, softened
1 1/2 c. honey
1 tsp. vanilla
1 3/4 c. whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Commercial German chocolate cake icing
Pecan halves (opt.)
Combine first 3 ingredients in a large bowl; stir well. Set
aside for 20 minutes. Add honey, eggs and vanilla; stir well.
Combine whole wheat flour and next 4 ingredients, gradually
add to honey mixture. Pour into a greased and floured 13 x 9 x
2 inch baking pan. Bake at 350 degrees for 30 to 40 minutes or
until toothpick comes out clean. Cool in pan and frost.
Garnish with pecan halves if desired. 15 servings.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.