Amaranth w/ Apples

Amaranth with Apples and Walnuts

1 cup amaranth

3 cups milk (any variety--I prefer skim cow's milk, but have made it with soy, hemp, coconut and almond milk before with good results)

1/4 tsp. Kosher salt
1/2 tsp. black strap molasses

1 tsp. ground cinnamon (or more-- I like a lot!)

1 or 2 apples cored and chopped (with skin on)

Mix all ingredients together and bring to a boil. Reduce heat and cook on low for 30 to 35 minutes, until amaranth is soft and milk is all absorbed. Sweeten to taste with maple syrup or agave nectar. Sprinkle ground flax seed over it if you like, and serve with a little milk or yogurt.

Ornery's Banana Bread

This is not a gluten free recipe. It is an adaptation of a recipe my mom used to make.

1/2 cup coconut oil
1-1/4 cups sugar
2 eggs
3 very ripe bananas, mashed
2 cups whole wheat pastry flour (or 1/2 and 1/2 blend w/ all-purpose unbleached)
1/2 tsp. Kosher salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 cup sour milk (add 1 T. vinegar to milk to sour)
1 tsp. vanilla


Cream sugar and oil, add eggs and banana. Combine dry igredients and add to mixture alternately with milk and vanilla.  Bake at 350 degrees in greased and floured loaf pan (we love the Pampered Chef stoneware) for 45 - 60 minutes until done. Makes one large loaf or 12 muffins.

(adapted for RBTI by removing the nuts.  If you like nuts, and have no problems with them, add them at the end--about 1 cup)