So, you’ve got that bag of amaranth flour sitting in your pantry, waiting to be transformed into something magical? Get ready to dive into 23 creative, delicious recipes that’ll turn this ancient grain into everything from fluffy pancakes to savory breads—perfect for adding a nutritious twist to your everyday cooking!
Amaranth Flour Pancakes with Maple Syrup
Gently, as the morning light filters through the kitchen window, I find myself reaching for the amaranth flour, its earthy scent promising a breakfast that feels both nourishing and deeply comforting. There’s a quiet joy in crafting these pancakes, each step a mindful pause in the rush of the day, with the sweet anticipation of maple syrup to come.
Ingredients
– 1 cup amaranth flour (sifted for a lighter texture, or use as is for more density)
– 2 tablespoons maple syrup (plus extra for serving, adjust to sweetness preference)
– 1 large egg (at room temperature for better blending)
– 1 cup milk (whole milk for richness, or any plant-based alternative)
– 1 teaspoon baking powder (ensure it’s fresh for optimal rise)
– 1/2 teaspoon salt (fine sea salt dissolves evenly)
– 2 tablespoons unsalted butter (melted, or any neutral oil like avocado oil)
– Cooking spray or additional butter for greasing (to prevent sticking)
Instructions
1. In a medium bowl, whisk together the amaranth flour, baking powder, and salt until fully combined to avoid lumps in the batter.
2. In a separate bowl, beat the egg lightly with a fork, then add the milk, maple syrup, and melted butter, stirring until the mixture is smooth and homogeneous.
3. Pour the wet ingredients into the dry ingredients and gently fold them together with a spatula until just combined; do not overmix to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using a thermometer) and lightly grease it with cooking spray or butter.
5. For each pancake, pour 1/4 cup of batter onto the hot skillet, spreading it slightly into a round shape with the back of a spoon.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, indicating it’s time to flip.
7. Carefully flip the pancake using a spatula and cook for another 1-2 minutes, until the underside is golden brown and the center is cooked through.
8. Repeat with the remaining batter, greasing the skillet as needed between batches to prevent sticking.
9. Serve the pancakes warm, drizzled with additional maple syrup to taste.
Fluffy and subtly nutty, these pancakes have a tender crumb that pairs beautifully with the rich sweetness of maple syrup. For a creative twist, top them with fresh berries or a dollop of Greek yogurt to add a tangy contrast that elevates the earthy notes of the amaranth.
Gluten-Free Amaranth Flour Banana Bread
Cradling a warm mug on this quiet afternoon, I find myself drawn to the kitchen, where the humble banana beckons from the countertop, promising comfort in every slice. This gluten-free version, made with nutty amaranth flour, feels like a gentle embrace for both body and soul.
Ingredients
– 3 ripe bananas, mashed (about 1½ cups)
– 2 large eggs, room temperature
– ½ cup coconut oil, melted (or any neutral oil)
– ¾ cup coconut sugar (or brown sugar)
– 1 tsp vanilla extract
– 1½ cups amaranth flour
– 1 tsp baking soda
– ½ tsp salt
– ½ tsp cinnamon, optional for warmth
– ½ cup chopped walnuts, optional for crunch
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper.
2. In a large bowl, mash the bananas thoroughly with a fork until smooth, with only small lumps remaining.
3. Tip: Room-temperature eggs blend more evenly into batters, preventing curdling.
4. Add the eggs, melted coconut oil, coconut sugar, and vanilla extract to the mashed bananas, and whisk vigorously for about 1 minute until fully combined and slightly frothy.
5. In a separate medium bowl, whisk together the amaranth flour, baking soda, salt, and cinnamon (if using) to ensure even distribution of leavening agents.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain; avoid overmixing to keep the bread tender.
7. Gently fold in the chopped walnuts (if using) until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and use the spatula to smooth the top evenly.
9. Tip: For a domed top, create a shallow trench down the center of the batter before baking.
10. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
11. Tip: If the top browns too quickly, tent it loosely with aluminum foil after 40 minutes of baking.
12. Remove the pan from the oven and let the bread cool in the pan for 10 minutes to set.
13. Transfer the bread to a wire rack to cool completely for about 1 hour before slicing to prevent crumbling.
This bread emerges with a moist, dense crumb that holds together beautifully, thanks to the amaranth flour, while the bananas impart a natural sweetness that needs no embellishment. Toasted slices slathered with almond butter or served warm with a drizzle of honey make for a cozy breakfast or afternoon treat that feels both nourishing and indulgent.
Amaranth Flour Pizza Crust with Fresh Herbs
Musing on quiet afternoons, I find myself drawn to the gentle art of crafting something nourishing from simple, earthy ingredients. There’s a quiet joy in blending amaranth flour with fresh herbs, creating a pizza crust that feels both wholesome and deeply satisfying, like a warm embrace from the kitchen.
Ingredients
– 2 cups amaranth flour (for a gluten-free base, or substitute with half whole wheat if preferred)
– 1 cup warm water (about 110°F, or warm to the touch)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 1 tsp active dry yeast (check expiration date for best rise)
– 1 tsp salt (adjust to taste, but don’t skip for flavor)
– 1 tbsp chopped fresh basil (or dried if fresh isn’t available)
– 1 tbsp chopped fresh oregano (dried works, but reduce to 1 tsp)
– 1/2 tsp garlic powder (optional, for extra aroma)
Instructions
1. In a small bowl, combine the warm water and active dry yeast, stirring gently until dissolved, and let it sit for 5 minutes until frothy to activate the yeast.
2. In a large mixing bowl, whisk together the amaranth flour, salt, chopped basil, chopped oregano, and garlic powder until evenly distributed.
3. Pour the yeast mixture and olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface (use extra amaranth flour to prevent sticking) and knead for 5-7 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat up for even cooking.
7. Punch down the risen dough and roll it out on a floured surface to your desired thickness, about 1/4 inch for a crispier crust.
8. Transfer the rolled dough to the preheated pizza stone or baking sheet and bake for 12-15 minutes until the edges are golden brown and firm to the touch.
9. Remove from the oven and let it cool for 2-3 minutes before adding toppings to avoid sogginess.
Just out of the oven, this crust boasts a nutty, herb-infused aroma with a delightfully crisp edge and a tender, chewy center that holds up well to your favorite toppings. Try serving it with a drizzle of olive oil and a sprinkle of fresh herbs for a simple, elegant touch that highlights its rustic charm.
Vegan Amaranth Flour Chocolate Chip Cookies
Cradling a warm mug on this quiet afternoon, I find myself drawn to the simplicity of baking—the way it fills the kitchen with comfort and invites a moment of pause. These vegan amaranth flour chocolate chip cookies are my gentle answer to that craving, a wholesome treat that feels both nourishing and indulgent.
Ingredients
– 1 cup amaranth flour (sifted for lighter texture)
– 1/2 cup coconut sugar (or any granulated sweetener)
– 1/4 cup melted coconut oil (or any neutral oil)
– 1/4 cup unsweetened applesauce (adds moisture)
– 1 tsp vanilla extract (use pure for best flavor)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup dairy-free chocolate chips (plus extra for topping)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the amaranth flour, coconut sugar, baking soda, and salt until no lumps remain.
3. Tip: Sifting the flour beforehand prevents clumps and ensures a smoother dough.
4. In a separate bowl, combine the melted coconut oil, applesauce, and vanilla extract, stirring until fully blended.
5. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined.
6. Fold in the chocolate chips, being careful not to overmix to keep the cookies tender.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Tip: Lightly press a few extra chocolate chips on top of each cookie for a bakery-style look.
9. Bake for 10–12 minutes, or until the edges are golden brown but the centers still look soft.
10. Tip: For chewier cookies, remove them from the oven when they appear slightly underdone—they’ll firm up as they cool.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Fresh from the oven, these cookies boast a subtly nutty flavor from the amaranth, with a soft, crumbly texture that melts alongside the rich chocolate chips. Enjoy them warm with a glass of almond milk, or crumble them over dairy-free ice cream for a simple dessert that feels like a hug.
Savory Amaranth Flour and Cheese Crackers
Gently, as autumn light filters through the kitchen window, I find myself reaching for the amaranth flour—a humble beginning to something both nourishing and nostalgic. There’s a quiet comfort in crafting these crackers, each step a mindful pause in the day’s rush, yielding bites that carry the earthy warmth of whole grains and the gentle sharpness of cheese.
Ingredients
– 1 cup amaranth flour (or substitute with whole wheat flour for a different nuttiness)
– 1/2 cup grated sharp cheddar cheese (preferably freshly grated for better melting)
– 1/4 cup unsalted butter, cold and cubed (or use vegan butter for a dairy-free option)
– 1/4 tsp salt (adjust to taste if using salted butter)
– 2-3 tbsp ice water (add gradually until dough comes together)
– 1/4 tsp paprika (optional, for a subtle smoky hint)
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine 1 cup amaranth flour, 1/2 cup grated cheddar cheese, 1/4 tsp salt, and 1/4 tsp paprika if using, mixing gently with a fork.
3. Add 1/4 cup cold, cubed unsalted butter to the flour mixture, using your fingertips or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gradually sprinkle in 2-3 tbsp ice water, one tablespoon at a time, stirring with a fork until the dough just begins to clump together; avoid overmixing to keep the crackers tender.
5. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to bring it together into a cohesive ball.
6. Roll the dough out to a 1/8-inch thickness using a rolling pin, aiming for an even layer to ensure uniform baking.
7. Cut the dough into 1-inch squares or desired shapes using a knife or cookie cutter, transferring them to the prepared baking sheet with a small space between each cracker.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the crackers feel firm to the touch.
9. Remove from the oven and let cool completely on the baking sheet for about 10 minutes to crisp up further.
Remarkably crisp and subtly cheesy, these crackers offer a satisfying crunch with an earthy undertone from the amaranth. They pair beautifully with a dollop of hummus or a slice of apple for a sweet contrast, making them a versatile snack for quiet afternoons or shared gatherings.
Amaranth Flour Crepes with Mixed Berries
Zephyrs of morning light filter through the kitchen window as I measure the amaranth flour, its earthy scent promising nourishment. These crepes cradle summer’s last berries, a gentle farewell to warmth before autumn’s embrace. Each fold holds memories of quiet mornings and the simple joy of wholesome food.
Ingredients
– 1 cup amaranth flour (sifted for lighter texture)
– 2 large eggs (room temperature blends easier)
– 1 ¼ cups whole milk (or almond milk for dairy-free)
– 2 tbsp melted butter (plus extra for pan)
– 1 tbsp maple syrup (adjust sweetness to preference)
– ¼ tsp sea salt (enhances flavor balance)
– 1 cup mixed berries (fresh or frozen, thawed)
– Powdered sugar for dusting (optional garnish)
Instructions
1. Whisk amaranth flour and sea salt in a medium bowl until no lumps remain.
2. Create a well in the center and crack eggs into it, then pour in milk and melted butter.
3. Gradually incorporate wet ingredients into dry using a fork, moving outward in circles to prevent clumping.
4. Stir in maple syrup until batter is smooth and slightly thicker than heavy cream (let rest 10 minutes for flour to hydrate).
5. Heat a 10-inch nonstick skillet over medium-low heat (325°F) and brush lightly with butter.
6. Pour ¼ cup batter into center of pan, immediately tilting to coat bottom evenly in a thin layer.
7. Cook for 90 seconds until edges lift easily and surface appears matte with tiny bubbles.
8. Flip gently with a spatula and cook for 45 seconds until lightly golden on both sides.
9. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between layers to prevent sticking.
10. Warm mixed berries in a small saucepan over low heat for 3 minutes until just softened but holding shape.
11. Spoon berries along center of each crepe, fold into quarters, and dust with powdered sugar if desired.
Kneaded by patience and warmth, these crepes emerge tender with a nutty depth from the amaranth, contrasting the bright burst of berries. Serve them curled beside a dollop of Greek yogurt or drizzled with honey for a breakfast that feels like a slow, deep breath.
Healthy Amaranth Flour Pumpkin Muffins
Years of autumn mornings have taught me that the simplest comforts often come from the humblest ingredients, like these tender muffins warming the kitchen with their spiced aroma. You might find yourself pausing mid-batch, whisk in hand, just to breathe it all in.
Ingredients
– 1 ½ cups amaranth flour (sifted if clumpy)
– 1 cup pumpkin puree (canned or homemade)
– ½ cup maple syrup (or honey for a deeper flavor)
– 2 large eggs (room temperature blends easier)
– ¼ cup coconut oil (melted and cooled, or any neutral oil)
– 1 tsp baking soda
– 1 tsp cinnamon (add a pinch of nutmeg if desired)
– ½ tsp salt
– ½ cup chopped walnuts (optional, for crunch)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with 12 paper liners.
2. In a large bowl, whisk together the amaranth flour, baking soda, cinnamon, and salt until no clumps remain.
3. In a separate bowl, combine the pumpkin puree, maple syrup, eggs, and coconut oil, stirring until smooth.
4. Tip: Gently fold the wet ingredients into the dry mixture using a spatula to avoid overmixing, which can make muffins dense.
5. Stir in the chopped walnuts if using, just until evenly distributed.
6. Divide the batter equally among the muffin cups, filling each about ¾ full.
7. Bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Tip: Rotate the muffin tin halfway through baking for even browning if your oven has hot spots.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
10. Transfer the muffins to a wire rack to cool completely.
11. Tip: For best texture, allow muffins to cool fully before storing; they firm up slightly as they sit.
Vividly moist and lightly spiced, these muffins have a tender crumb from the amaranth flour, with a subtle nuttiness that pairs beautifully with a dab of almond butter or a drizzle of honey for breakfast. They keep well in an airtight container for up to three days, making them a thoughtful grab-and-go treat for busy mornings.
Amaranth Flour Tortillas for Tacos
Before the evening settles in, I find myself drawn to the quiet rhythm of making these tortillas, each one a soft whisper of tradition and nourishment. There’s something deeply comforting in the way amaranth flour transforms under my hands, promising both tenderness and strength for the tacos to come.
Ingredients
– 2 cups amaranth flour (sifted for lighter texture)
– 1/2 cup warm water (around 110°F, like bathwater)
– 1/4 cup avocado oil (or any neutral oil)
– 1 tsp sea salt (adjust to preference)
Instructions
1. In a medium bowl, combine the sifted amaranth flour and sea salt, whisking gently to distribute evenly.
2. Pour in the avocado oil and warm water (110°F), stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and pliable, adding a sprinkle of amaranth flour if sticky.
4. Cover the dough with a damp kitchen towel and let it rest for 15 minutes to relax the gluten and improve elasticity.
5. Divide the dough into 8 equal portions, rolling each into a smooth ball between your palms.
6. Heat a cast-iron skillet or griddle over medium heat (350°F) for 2–3 minutes until evenly hot.
7. Roll one dough ball into a thin, 6-inch circle using a rolling pin, dusting with amaranth flour to prevent sticking.
8. Place the rolled tortilla onto the preheated skillet and cook for 45–60 seconds until bubbles form and the edges lift slightly.
9. Flip the tortilla with a spatula and cook for another 30–45 seconds until lightly golden spots appear.
10. Transfer the cooked tortilla to a clean kitchen towel, wrapping it loosely to keep warm and soft.
11. Repeat steps 7–10 with the remaining dough balls, stacking the tortillas in the towel as you go.
Zesty and subtly nutty, these tortillas offer a tender yet sturdy embrace for your favorite taco fillings. Their earthy flavor pairs beautifully with grilled vegetables or spiced meats, and they hold up wonderfully without tearing, making each bite a delightful balance of texture and taste.
Nutty Amaranth Flour and Date Energy Bars
Venturing into the quiet kitchen this afternoon, I found myself craving something wholesome and grounding—a simple treat to nourish both body and soul, made with intention and care. It’s in these still moments that I love to craft something like these energy bars, letting the rhythm of mixing and baking become a gentle meditation.
Ingredients
– 1 cup amaranth flour (or substitute with oat flour for a milder flavor)
– 1/2 cup pitted dates, chopped (soak in warm water for 10 minutes if too dry)
– 1/4 cup maple syrup (adjust for desired sweetness)
– 2 tbsp coconut oil, melted (or any neutral oil like avocado oil)
– 1/4 tsp salt (fine sea salt works best)
– 1/2 cup chopped nuts, such as almonds or walnuts (toast for extra flavor if preferred)
Instructions
1. Preheat your oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a medium bowl, combine the amaranth flour, chopped dates, maple syrup, melted coconut oil, and salt, stirring until a sticky dough forms—if it feels too dry, add a teaspoon of water to help it bind.
3. Fold in the chopped nuts gently to distribute them evenly without overmixing, which can make the bars dense.
4. Press the mixture firmly into the prepared pan using your hands or the back of a spoon, ensuring it’s compact and level for even baking.
5. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center feels set to the touch.
6. Remove from the oven and let it cool completely in the pan on a wire rack for at least 1 hour to firm up before slicing—this prevents crumbling.
7. Once cooled, lift the bars out using the parchment paper overhang and cut into 8 even rectangles with a sharp knife.
Dense and chewy with a subtle nuttiness, these bars offer a satisfying crunch from the toasted almonds and a natural sweetness from the dates. I love enjoying them as a midday pick-me-up with a cup of herbal tea or crumbling them over yogurt for a textured breakfast treat.
Amaranth Flour Zucchini Bread
Wandering through the quiet kitchen this afternoon, I found myself reaching for the amaranth flour, its earthy scent promising comfort. There’s something deeply soothing about folding grated zucchini into a batter, each stir a small meditation. This bread, with its gentle sweetness and wholesome heart, feels like a soft embrace on a reflective day.
Ingredients
– 1 ½ cups amaranth flour (sifted for lightness, or substitute with half whole wheat if desired)
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon (add a pinch more for warmth)
– 2 large eggs, at room temperature
– ½ cup maple syrup (or honey, for a different flavor)
– ⅓ cup melted coconut oil (or any neutral oil like avocado)
– 1 teaspoon vanilla extract
– 1 ½ cups grated zucchini, squeezed dry (pat with a towel to remove excess moisture)
– ½ cup chopped walnuts (optional, for crunch)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the amaranth flour, baking soda, salt, and cinnamon until well combined to ensure even distribution.
3. In a large bowl, beat the eggs with a whisk for about 30 seconds until frothy, which helps incorporate air for a lighter texture.
4. Add the maple syrup, melted coconut oil, and vanilla extract to the eggs, and whisk vigorously for 1-2 minutes until the mixture is smooth and emulsified.
5. Fold the grated zucchini into the wet ingredients using a spatula, mixing gently to avoid overworking the batter.
6. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain; overmixing can make the bread dense.
7. If using, fold in the chopped walnuts evenly throughout the batter for added texture.
8. Pour the batter into the prepared loaf pan and spread it evenly with the spatula to ensure uniform baking.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
10. Remove the pan from the oven and let the bread cool in the pan for 10 minutes to set before transferring it to a wire rack.
11. Allow the bread to cool completely on the rack for at least 1 hour before slicing to prevent crumbling.
Tender and moist, this bread boasts a subtly sweet flavor with hints of cinnamon and the nuttiness of amaranth. Serve it warm with a smear of butter for breakfast, or enjoy a slice as an afternoon snack with a cup of tea—its dense yet soft crumb makes it perfect for toasting or pairing with fresh fruit.
Crispy Amaranth Flour Onion Rings
Holding this warm bowl of onion rings, I’m reminded how the simplest ingredients can transform into something quietly extraordinary, each crisp bite carrying the earthy whisper of amaranth and the sweet sharpness of onion.
Ingredients
– 2 large yellow onions, sliced into ½-inch rings (soak in ice water for 10 minutes to reduce sharpness)
– 1 cup amaranth flour (sifted for lightness)
– ½ cup cornstarch (for extra crispness)
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika (or regular paprika for milder flavor)
– 1 teaspoon sea salt, plus extra for sprinkling
– 1 cup buttermilk, chilled (or plant-based milk with 1 tbsp lemon juice)
– 2 cups neutral oil, like avocado or canola (enough for 1-inch depth in pan)
Instructions
1. Slice 2 large yellow onions into ½-inch thick rings, separating them gently.
2. Soak onion rings in a bowl of ice water for 10 minutes to mellow their sharpness; pat completely dry with paper towels.
3. In a shallow bowl, whisk together 1 cup sifted amaranth flour, ½ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1 teaspoon sea salt.
4. Pour 1 cup chilled buttermilk into another shallow bowl.
5. Heat 2 cups neutral oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 375°F on a deep-fry thermometer.
6. Dip each dried onion ring first into the buttermilk, allowing excess to drip off.
7. Dredge the wet ring thoroughly in the flour mixture, pressing gently to adhere coating evenly.
8. Carefully place coated rings into the hot oil in batches, avoiding overcrowding; fry for 2–3 minutes until golden brown and crispy.
9. Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet; sprinkle immediately with a pinch of sea salt.
10. Repeat steps 6–9 with remaining onion rings, maintaining oil temperature at 375°F between batches.
The crackle of each bite gives way to a tender onion sweetness, balanced by amaranth’s nutty depth—try stacking them high with a drizzle of hot honey or alongside a cool, herbed yogurt dip for contrast.
Amaranth Flour Rosemary Breadsticks
Sometimes, the simplest ingredients can create the most comforting moments, like these amaranth flour rosemary breadsticks, which fill the kitchen with a warm, earthy aroma that feels like a gentle hug on a quiet afternoon.
Ingredients
– 2 cups amaranth flour (for a gluten-free option, or substitute half with all-purpose flour if preferred)
– 1 tbsp dried rosemary (crush lightly between fingers to release more flavor)
– 1 tsp salt (adjust to taste, but don’t skip for balanced flavor)
– 1 cup warm water (about 110°F, or warm to the touch but not hot)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 packet active dry yeast (about 2 1/4 tsp, check expiration date for best rise)
Instructions
1. In a small bowl, combine the warm water and active dry yeast, stirring gently until dissolved, and let it sit for 5-10 minutes until frothy to ensure the yeast is active.
2. In a large mixing bowl, whisk together the amaranth flour, dried rosemary, and salt until evenly distributed for consistent flavor in every bite.
3. Pour the yeast mixture and olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms, then use your hands to knead it on a floured surface for 5-7 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm, draft-free place for 1 hour or until doubled in size, testing by pressing a finger into it—if it springs back slowly, it’s ready.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
6. Punch down the risen dough to release air, then divide it into 12 equal pieces, rolling each into a 6-inch rope shape about 1/2-inch thick for uniform cooking.
7. Arrange the breadsticks on the prepared baking sheet, spacing them 1 inch apart, and bake for 15-18 minutes until golden brown and firm to the touch, rotating the sheet halfway through for even browning.
8. Remove from the oven and let cool on a wire rack for 5 minutes before serving to allow the texture to set properly. Oftentimes, the crisp exterior gives way to a tender, slightly chewy interior, infused with the herbal notes of rosemary; try dipping them in olive oil or pairing with a hearty soup for a cozy, satisfying treat that feels both rustic and refined.
Amaranth Flour Blueberry Scones
Unfolding the morning with these amaranth flour blueberry scones feels like a quiet ritual, each step measured and mindful, as the earthy aroma of ancient grain mingles with bursts of sweet fruit. There’s a simplicity here that invites reflection, a gentle pause in the day’s rush to savor something homemade and wholesome.
Ingredients
– 2 cups amaranth flour (sifted for lighter texture)
– 1/3 cup granulated sugar (or coconut sugar for deeper flavor)
– 1 tbsp baking powder (ensure it’s fresh for best rise)
– 1/2 tsp salt (fine sea salt blends evenly)
– 1/2 cup cold unsalted butter, cubed (keep chilled until use)
– 3/4 cup fresh blueberries (frozen work too, but don’t thaw)
– 2/3 cup heavy cream (plus extra for brushing)
– 1 large egg (room temperature blends smoother)
– 1 tsp vanilla extract (pure adds warmth)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together amaranth flour, sugar, baking powder, and salt until fully combined.
3. Add cold cubed butter to the dry ingredients, using a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs with some pea-sized bits remaining.
4. Gently fold in blueberries with a spatula to avoid crushing them and staining the batter.
5. In a separate small bowl, whisk heavy cream, egg, and vanilla extract until smooth.
6. Pour the wet mixture into the dry ingredients, stirring just until a shaggy dough forms without overmixing.
7. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
8. Cut the circle into 8 wedges using a sharp knife, spacing them apart on the prepared baking sheet.
9. Brush the tops of each scone lightly with heavy cream for a golden finish.
10. Bake for 18–20 minutes, until the edges are lightly golden and a toothpick inserted comes out clean.
11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Delicate and crumbly, these scones offer a nutty depth from the amaranth, punctuated by juicy blueberry pockets that burst with sweetness. Serve them warm with a drizzle of honey or alongside a cup of herbal tea for a comforting, rustic treat that feels both nourishing and indulgent.
Amaranth Flour Almond Butter Brownies
Wandering through my kitchen this afternoon, I found myself craving something deeply comforting yet nourishing—a treat that feels like a warm embrace. These amaranth flour almond butter brownies emerged from that quiet longing, blending earthy grains with rich nuttiness in a way that soothes the soul. They’re simple to make, forgiving in their measurements, and perfect for a slow, thoughtful baking session.
Ingredients
– 1 cup amaranth flour (or any gluten-free flour blend for variation)
– 3/4 cup almond butter (creamy or crunchy, as preferred)
– 2/3 cup coconut sugar (adjust for less sweetness if desired)
– 2 large eggs, at room temperature for easier mixing
– 1/4 cup coconut oil, melted (or any neutral oil like avocado oil)
– 1/4 cup unsweetened cocoa powder, sifted to avoid lumps
– 1 tsp vanilla extract (use pure for best flavor)
– 1/2 tsp baking soda
– 1/4 tsp sea salt (enhances chocolate notes)
– 1/2 cup dark chocolate chips (optional, for extra richness)
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, whisk together the amaranth flour, cocoa powder, baking soda, and sea salt until fully combined and no lumps remain.
3. In a separate bowl, mix the almond butter, coconut sugar, melted coconut oil, and vanilla extract with a spatula until smooth and creamy.
4. Crack the eggs into the wet mixture and stir vigorously for about 1 minute until the batter is uniform and slightly thickened.
5. Gradually add the dry ingredients to the wet mixture, folding gently with the spatula to avoid overmixing, which can make the brownies dense.
6. If using, fold in the chocolate chips until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan, spreading it evenly with the spatula to ensure consistent baking.
8. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
9. Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 1 hour to firm up before slicing.
10. Once cooled, use the parchment paper to lift the brownies out, slice into squares, and serve. Crumbly yet fudgy, these brownies offer a dense texture with a hint of nuttiness from the almond butter, making them ideal for pairing with a cold glass of milk or crumbled over yogurt for a decadent breakfast twist.
Amaranth Flour and Coconut Carrot Cake
Drifting through the quiet afternoon, I find myself drawn to the warmth of the oven and the earthy sweetness of carrots, a simple comfort that feels like coming home. This cake, with its gentle blend of amaranth and coconut, is a humble celebration of autumn’s bounty, perfect for those reflective moments when time seems to slow. It’s a recipe that whispers rather than shouts, inviting you to savor each step and each bite.
Ingredients
– 1 ½ cups amaranth flour (sifted for a lighter texture)
– 1 cup grated carrots (packed firmly for moisture)
– ¾ cup coconut sugar (or brown sugar for a deeper flavor)
– ½ cup coconut oil, melted (or any neutral oil like avocado)
– 2 large eggs, room temperature (for better emulsification)
– ½ cup unsweetened shredded coconut
– 1 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp salt
– ½ cup chopped walnuts (optional, for crunch)
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper to prevent sticking.
2. In a large bowl, whisk together the amaranth flour, baking powder, cinnamon, ginger, and salt until evenly combined, ensuring no clumps remain for a uniform batter.
3. In a separate bowl, beat the eggs with the coconut sugar using a hand mixer on medium speed for about 2 minutes, until the mixture is pale and slightly thickened for better aeration.
4. Slowly pour in the melted coconut oil while continuing to mix on low speed, blending until fully incorporated and smooth.
5. Tip: Gently fold the dry ingredients into the wet mixture with a spatula, avoiding overmixing to keep the cake tender and avoid toughness.
6. Add the grated carrots, shredded coconut, and walnuts (if using), folding them in just until distributed throughout the batter.
7. Pour the batter into the prepared pan, spreading it evenly with the spatula and tapping the pan lightly on the counter to remove air bubbles.
8. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Tip: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack; this prevents it from breaking and helps it set properly.
10. Let it cool completely for about 1 hour before slicing to ensure the texture firms up and the flavors meld together.
11. Tip: For extra moisture, wrap the cooled cake in plastic wrap and let it sit overnight; the carrots will release their natural sugars, enhancing the sweetness.
Perhaps what I love most is the dense, moist crumb that gives way to the subtle nuttiness of amaranth and the tropical hint of coconut, making each slice a cozy embrace. Serve it warm with a dollop of Greek yogurt or enjoy it plain, letting the earthy carrots and spices shine in their simplicity.
Spiced Amaranth Flour Gingerbread Cookies
Now, as the afternoon light slants through the kitchen window, I find myself drawn to the warmth of spiced amaranth flour gingerbread cookies—a humble treat that carries the earthy whispers of autumn and the gentle heat of ginger, perfect for quiet moments with a cup of tea.
Ingredients
– 2 cups amaranth flour (for a gluten-free option, or substitute with all-purpose if preferred)
– 1/2 cup unsalted butter, softened (or coconut oil for a dairy-free version)
– 3/4 cup brown sugar, packed (adjust slightly for sweetness preference)
– 1 large egg, at room temperature (for better emulsification)
– 1/4 cup molasses
– 1 tsp ground ginger (use fresh grated ginger for a sharper kick)
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cloves
– 1/2 tsp baking soda
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, whisk together the amaranth flour, baking soda, salt, ground ginger, cinnamon, and cloves until fully combined for even spice distribution.
3. In a separate large bowl, cream the softened butter and brown sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy to incorporate air for a tender cookie.
4. Beat in the egg until just combined, then mix in the molasses until the mixture is smooth and homogenous.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a cohesive dough forms, being careful not to overmix to avoid toughness.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and place them 2 inches apart on the prepared baking sheet to allow for spreading during baking.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are firm and lightly golden brown, while the centers remain soft.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Perhaps what I love most is the crumbly, tender texture that melts with each bite, releasing waves of warm spice and molasses sweetness; try serving them slightly warm with a dollop of whipped cream or crumbled over oatmeal for a cozy breakfast twist.
Amaranth Flour Lemon Poppy Seed Loaf
A quiet morning calls for something simple yet special, a tender loaf that fills the kitchen with the bright scent of lemon and the gentle crunch of poppy seeds, made wholesome with amaranth flour. As the oven warms, there’s a calm in measuring and mixing, a small ritual that yields a treat perfect with tea or shared over quiet conversation. This recipe, forgiving and fragrant, is a gentle nod to cozy, homemade moments.
Ingredients
– 1 ½ cups amaranth flour (sifted for lightness, or substitute with half whole wheat if desired)
– ½ cup granulated sugar (adjust slightly for sweetness preference)
– 2 teaspoons baking powder (ensure it’s fresh for best rise)
– ¼ teaspoon salt
– 2 large eggs (at room temperature for easier blending)
– ½ cup whole milk (or any milk alternative like almond milk)
– ⅓ cup melted coconut oil (or any neutral oil like avocado oil)
– Zest of 2 lemons (about 2 tablespoons, for vibrant flavor)
– 2 tablespoons fresh lemon juice
– 1 tablespoon poppy seeds
– 1 teaspoon vanilla extract (pure for best aroma)
Instructions
1. Preheat the oven to 350°F and grease a 9×5-inch loaf pan lightly with oil or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the amaranth flour, sugar, baking powder, and salt until fully combined and no lumps remain.
3. In a separate medium bowl, beat the eggs with a fork or whisk until frothy and pale yellow, about 1 minute.
4. Add the milk, melted coconut oil, lemon zest, lemon juice, poppy seeds, and vanilla extract to the eggs, and stir gently until the mixture is smooth and uniform.
5. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; avoid overmixing to keep the loaf tender.
6. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula to level the top.
7. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes to set.
9. Gently turn the loaf out onto the wire rack and allow it to cool completely for about 1 hour before slicing to prevent crumbling.
Overtly moist and subtly sweet, this loaf has a crumb that’s dense yet soft, with pops of poppy seeds and a zesty lemon finish that lingers pleasantly. Serve it warm with a drizzle of honey or toasted with a smear of cream cheese for a delightful twist on breakfast or an afternoon snack.
Conclusion
Ultimately, these 23 amaranth flour recipes showcase incredible versatility and nutrition for your kitchen. We hope you’re inspired to try a few—share your favorites in the comments below and pin this roundup to Pinterest to spread the gluten-free goodness!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
