Whether you need to be gluten free or not you will LOVE the bread!  The burst of lemon flavor and the moist texture will make this easy to make lemon bread a family favorite.

3/4 cup amaranth flour
3/4 cup sorghum flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp poppy seeds
Zest of 1 lemon
Juice of 1 lemon
1 cup light evaporated cane juice or sugar
1/2 cup olive oil
2 eggs
1 ripe banana, mashed
2 tsp lemon extract

Preheat oven to 375F.

Mini loaf pans or muffin pans, greased or lined with paper.

In large bowl, combine amaranth flour, sorghum flour, baking powder, baking soda, salt, poppy seeds and lemon zest. In the bowl of an electric mixer, beat lemon juice, sugar, olive oil, eggs, banana and lemon extract until fluffy. On low speed, add the flour mixture 1/2 cup (125 mL) at a time, until thoroughly combined. Scoop batter into prepared mini loaf pans or muffin pans. Bake 20-25 minutes. Let cool for 5 minutes before removing from the pan.

Makes 6-8 mini loaves or 12 muffins