• 1 cup plus 2 Tsp amaranth flour
• 1/4 cup arrowroot
• 1 tsp baking soda
• 1/2 tsp powdered ginger
• 1/2 cup currants
• 1/2 cup brazil nuts
• 3/4 cup boiling unsweetened fruit juice or water
• 1/4 cup honey or molasses
• 1 Tsp lemon juice or 1/4 tsp vitamin C crystals

Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds.

If the ingredients in the blender don't reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can.

Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes.