3/4 c AM Amaranth Flour

3/4 c AM Unbleached White Flour

1 1/2 ts Non-alum baking powder

1/4 c Ground sesame seeds

--(use blender or grinder) 1/4 c AM Sesame Seeds

1/4 ts Sea salt (optional)

1 Egg; beaten or egg replacer

-- (optional) 1/2 c AM Unrefined Sesame Oil

1/2 c AM Sesame Tahini

3 tb Honey or maple syrup

1/4 c Milk, soymilk or water

1 ts Lemon extract

1 ts Vanilla

Mix dry ingredients and liquid ingredients in separate bowls, then combine and mix well. Press mixture into an oiled and floured 9" x 13" cake pan. Bake at 350 F. for 12-15 minutes or until golden brown. Cool slightly before cutting into small wedges. Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias