- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup sour cream
- 1 cup honey
- 2 eggs
- 2 tablespoons vegetable oil
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 tablespoons sliced almonds
Preheat the oven to 350 degrees F. Coat two 9" x 5" loaf pans with nonstick cooking spray.
In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter equally into the loaf pans and sprinkle each with the almonds (see Note).
Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove to wire racks to cool completely.
NOTE: It helps the almonds stay on top of the cakes if you sprinkle them on the cake tops halfway through the baking, rather than at the beginning.
- 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.