|Source: Recipe reprinted with permission from: Bastyr Student Nutrition Association. Copyright 2009, Corey Furulie, original recipe.|
|Prep time: 2 hours||Cooking time: 30 minutes||Total time: 2 1⁄2 hours|
For best results, use a bread machine for preparation. Use both cassia and cinnamon in cinnamon swirl for a more complex flavor.
Pour coconut milk, oil, and 3 tablespoons agave syrup into bread maker. Add salt, amaranth and wheat flour to liquid in bread maker. Place yeast on dry ingredients. Set bread machine to "dough" setting and turn on. If dough is dry, add very small amounts of coconut milk until the correct texture is achieved. Conversely, add additional flour if dough is too wet or tacky. It is easier to add too much liquid than flour.
Add cinnamon, vanilla and nutmeg to remaining agave syrup. Stir well. Thin mixture with an additional teaspoon of coconut milk. Set aside.
When bread maker is complete, remove dough and place on a flour-dusted surface. Knead flat to the approximate width of the bread machine and twice that in length. Pour cinnamon syrup on dough and spread to cover dough surface, leaving 2 inches uncovered at one end. Roll dough toward this end forming a round spiral.
Place dough in bread machine container, cover with plastic, and allow to rise till doubled in size, approximately 1 hour. Remove cover and place in bread machine. Set machine to "bake" setting and turn on. Remove bread once crust has achieved desired crust color. Reset bake setting if needed. Allow to cool and enjoy.