21 Delicious Amaranth Flour Recipes for Healthy Eating

Unlock the secret to healthier baking and cooking with amaranth flour, a nutrient-packed alternative that’s taking North American kitchens by storm! Whether you’re whipping up quick weeknight dinners or indulging in some comfort food, these 21 delicious recipes will inspire you to explore the versatility of amaranth flour. Get ready to transform your meals into wholesome delights—your taste buds and body will thank you!

Amaranth Flour Pancakes with Maple Syrup

Pancakes are a breakfast staple, but have you tried making them with amaranth flour? This gluten-free alternative offers a nutty flavor and a boost of protein, making your morning stack both delicious and nutritious. Let’s dive into how to create these fluffy delights, topped with the classic sweetness of maple syrup.

Ingredients

• 1 cup amaranth flour
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tbsp maple syrup

Instructions

1. In a large bowl, whisk together 1 cup amaranth flour, 1 tbsp baking powder, and 1/4 tsp salt until well combined.
2. In another bowl, beat 1 large egg, then mix in 1 cup milk, 2 tbsp melted butter, and 1 tbsp maple syrup.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve warm with additional maple syrup. For an extra touch, top with fresh berries or a dollop of yogurt.

Here you have it, pancakes that are not only gluten-free but also packed with flavor and texture. The amaranth flour gives them a slightly earthy taste that pairs wonderfully with the sweetness of maple syrup. Try layering them with banana slices and a drizzle of honey for a decadent twist.

Gluten-Free Amaranth Flour Bread

Starting your gluten-free baking journey can be both exciting and a bit daunting, but this amaranth flour bread recipe is here to guide you through each step with ease.

Ingredients

• 2 cups amaranth flour
• 1 cup tapioca flour
• 1 tsp xanthan gum
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 tbsp honey
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil
• 2 eggs

Instructions

1. In a large mixing bowl, combine 2 cups amaranth flour, 1 cup tapioca flour, 1 tsp xanthan gum, and 1 tsp salt. Whisk together to ensure even distribution.
2. In a separate small bowl, dissolve 1 tbsp honey in 1 1/4 cups warm water (110°F), then sprinkle 1 tbsp active dry yeast on top. Let sit for 5 minutes until frothy.
3. Add the yeast mixture, 2 tbsp olive oil, and 2 eggs to the dry ingredients. Mix until a sticky dough forms.
4. Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F. Bake the bread for 30-35 minutes, until the top is golden and a toothpick inserted comes out clean.
6. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Resulting in a bread that’s delightfully dense yet moist, with a slightly nutty flavor from the amaranth. Try toasting slices and topping with avocado for a nutritious breakfast option.

Amaranth Flour Chocolate Chip Cookies

Kickstart your baking journey with these Amaranth Flour Chocolate Chip Cookies, a delightful twist on the classic treat that’s both nutritious and irresistibly tasty. Perfect for beginners, this recipe guides you through each step with precision, ensuring delicious results every time.

Ingredients

• 1 cup amaranth flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the amaranth flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips evenly throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a unique, slightly nutty flavor from the amaranth flour, paired perfectly with the sweetness of chocolate chips. Serve them slightly warm with a glass of cold milk for an indulgent treat, or pack them as a wholesome snack for on-the-go energy.

Vegan Amaranth Flour Muffins

Kickstart your morning with these wholesome Vegan Amaranth Flour Muffins, a perfect blend of nutty flavors and moist texture that even beginners can master with ease. Follow these step-by-step instructions to create a batch of delicious, healthful muffins that are sure to impress.

Ingredients

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1/4 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup amaranth flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In a separate bowl, mix 1 cup almond milk, 1/4 cup melted coconut oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins light.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed warm, these muffins boast a delightful crumb and a subtly sweet, nutty flavor. For an extra touch, serve with a dollop of almond butter or a drizzle of maple syrup.

Amaranth Flour Banana Bread

Today’s recipe brings a nutritious twist to the classic banana bread by incorporating amaranth flour, known for its high protein content and earthy flavor. This guide will walk you through each step to ensure your banana bread turns out moist, flavorful, and perfectly baked every time.

Ingredients

– 1 1/2 cups amaranth flour
– 1/2 cup almond flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3 ripe bananas, mashed
– 1/3 cup melted coconut oil
– 2 eggs
– 1/2 cup maple syrup
– 1 tsp vanilla extract
– 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups amaranth flour, 1/2 cup almond flour, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 3 mashed bananas, 1/3 cup melted coconut oil, 2 eggs, 1/2 cup maple syrup, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Tip: Overmixing can lead to dense bread.
5. Fold in 1/2 cup chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This step ensures the bread sets properly and doesn’t fall apart.
Zesty and moist, this amaranth flour banana bread offers a delightful contrast between the sweet bananas and the nutty walnuts. Serve it warm with a dollop of almond butter for an extra protein boost or enjoy it as is for a satisfying snack.

Amaranth Flour Pizza Dough

Zeroing in on a healthier pizza option doesn’t mean sacrificing flavor or texture. This Amaranth Flour Pizza Dough recipe is a game-changer for those looking to explore gluten-free alternatives without compromising on the classic pizza experience.

Ingredients

• 1 1/2 cups amaranth flour
• 1/2 cup tapioca flour
• 1 tsp xanthan gum
• 1 tsp salt
• 1 tbsp olive oil
• 1 cup warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp honey

Instructions

1. In a small bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together amaranth flour, tapioca flour, xanthan gum, and salt.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
4. Stir the mixture with a wooden spoon until a sticky dough forms. Tip: If the dough is too dry, add water 1 tbsp at a time.
5. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth. Tip: Use tapioca flour for dusting to prevent sticking.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
7. Preheat your oven to 425°F and prepare a pizza pan by lightly oiling it or dusting with flour.
8. Punch down the dough and transfer to the prepared pan. Gently stretch the dough to your desired thickness. Tip: For a crispier crust, roll the dough thinner.
9. Add your favorite toppings and bake for 15-20 minutes until the crust is golden and the toppings are cooked through.

Vibrant and slightly nutty, this amaranth flour pizza dough offers a delightful chewiness that stands up to hearty toppings. Try serving it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra flavor boost.

Amaranth Flour Crepes with Fresh Berries

Kickstart your morning with these delicate Amaranth Flour Crepes, a gluten-free alternative that doesn’t skimp on flavor or texture. Perfect for beginners, this recipe guides you through each step to ensure your crepes are light, airy, and ready to be adorned with the freshest berries.

Ingredients

• 1 cup amaranth flour
• 1 1/2 cups almond milk
• 2 large eggs
• 1 tbsp coconut oil, melted
• 1/2 tsp salt
• 1 cup mixed fresh berries
• 1 tbsp honey

Instructions

1. In a large mixing bowl, whisk together 1 cup amaranth flour and 1/2 tsp salt until well combined.
2. Add 2 large eggs and 1 1/2 cups almond milk to the bowl, whisking until the batter is smooth and free of lumps.
3. Stir in 1 tbsp melted coconut oil, ensuring it’s fully incorporated into the batter.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease it with coconut oil.
5. Pour 1/4 cup of batter into the skillet, tilting it to spread the batter evenly into a thin circle.
6. Cook the crepe for 2 minutes, or until the edges start to lift and the bottom is lightly golden.
7. Flip the crepe and cook for an additional 1 minute on the other side.
8. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
9. Serve the crepes warm, topped with 1 cup mixed fresh berries and drizzled with 1 tbsp honey.

Zesty and slightly nutty, these crepes offer a delightful contrast to the sweetness of the berries. For an extra touch of elegance, fold them into quarters and dust with a light sprinkle of powdered sugar before serving.

Amaranth Flour Crackers with Herbs

Exploring the world of gluten-free baking can lead to some delightful discoveries, and these Amaranth Flour Crackers with Herbs are no exception. Perfect for beginners, this recipe combines simplicity with the rich, nutty flavors of amaranth flour, enhanced by a blend of aromatic herbs.

Ingredients

• 1 cup amaranth flour
• 1/4 cup olive oil
• 1/4 cup water
• 1 tbsp dried rosemary
• 1 tbsp dried thyme
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup amaranth flour, 1 tbsp dried rosemary, 1 tbsp dried thyme, and 1/2 tsp salt.
3. Add 1/4 cup olive oil to the dry ingredients, mixing until the mixture resembles coarse crumbs.
4. Gradually add 1/4 cup water, stirring until a dough forms. Tip: The dough should be firm but pliable; if too sticky, add a little more flour.
5. Roll the dough out between two sheets of parchment paper to about 1/8-inch thickness.
6. Remove the top parchment paper and cut the dough into squares or desired shapes using a knife or pizza cutter.
7. Transfer the cut dough onto the prepared baking sheet, spacing them slightly apart.
8. Bake for 15-20 minutes, or until the edges are golden brown. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
9. Allow the crackers to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They will crisp up as they cool.

Amazingly crisp and fragrant, these crackers offer a perfect balance of earthy amaranth and herbal notes. Serve them alongside your favorite cheese or dip for a gluten-free snack that doesn’t compromise on flavor or texture.

Amaranth Flour Waffles

Amazingly versatile and packed with nutrients, amaranth flour waffles offer a delightful twist on the classic breakfast favorite. Perfect for those seeking a gluten-free option, these waffles are both hearty and satisfying, with a nutty flavor that pairs beautifully with a variety of toppings.

Ingredients

• 1 cup amaranth flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s ready when the batter is prepared.
2. In a large bowl, whisk together 1 cup amaranth flour, 1 tbsp sugar, 1 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a separate bowl, beat 1 large egg, then mix in 1 cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the waffles light.
5. Lightly grease the waffle iron with butter or cooking spray, then pour enough batter to cover the center grid. Close the lid and cook for about 5 minutes, or until golden brown and crisp.
6. Tip: For extra crispiness, let the waffle cook for an additional 30 seconds after the iron’s indicator light turns off.
7. Tip: Keep cooked waffles warm in a 200°F oven on a wire rack to prevent sogginess.
8. Tip: For a flavor boost, add a pinch of cinnamon or nutmeg to the dry ingredients.

Rich in texture and flavor, these amaranth flour waffles boast a slightly crispy exterior with a soft, fluffy interior. Serve them with fresh berries and a drizzle of maple syrup for a breakfast that’s as nutritious as it is delicious, or get creative with savory toppings like avocado and poached eggs for a hearty brunch option.

Amaranth Flour Pie Crust

This amaranth flour pie crust is a game-changer for those seeking a gluten-free alternative that doesn’t compromise on texture or flavor. Today, we’ll walk through the process step by step, ensuring even beginners can achieve a perfect crust.

Ingredients

• 1 1/4 cups amaranth flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 3-4 tbsp ice water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine 1 1/4 cups amaranth flour and 1/2 tsp salt, whisking them together to distribute the salt evenly.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually add 3-4 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: The dough should hold together when pressed but not be sticky.
5. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to relax the gluten and make the dough easier to roll.
6. On a lightly floured surface, roll out the dough to fit your pie dish. Tip: Roll from the center outward, turning the dough occasionally to prevent sticking.
7. Carefully transfer the dough to your pie dish, pressing it gently into the bottom and sides. Trim any excess dough from the edges.
8. For a pre-baked crust, prick the bottom with a fork and bake at 375°F (190°C) for 15-20 minutes, or until lightly golden. Tip: Use pie weights or dried beans on parchment paper to prevent the crust from puffing up.

Here’s how your amaranth flour pie crust turns out: delightfully crisp with a nutty flavor that pairs wonderfully with both sweet and savory fillings. Try it as the base for a quiche or a fruit pie for a gluten-free twist that’ll impress everyone at the table.

Amaranth Flour Brownies

Let’s dive into making these delightful Amaranth Flour Brownies, a healthier twist on the classic dessert that doesn’t skimp on flavor or texture. Perfect for beginners, this recipe is straightforward and rewarding.

Ingredients

• 1 cup amaranth flour
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together 1 cup amaranth flour, 1/2 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt until well combined.
3. In a large bowl, mix 1/2 cup melted unsalted butter and 3/4 cup granulated sugar until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Add 2 large eggs one at a time to the butter mixture, stirring well after each addition, then stir in 1 tsp vanilla extract.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Tip: Overmixing can lead to dense brownies.
6. Fold in 1/2 cup chocolate chips, then spread the batter evenly into the prepared pan.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool.
8. Allow the brownies to cool completely in the pan before cutting into squares.

What makes these brownies stand out is their rich, fudgy texture and deep chocolate flavor, thanks to the amaranth flour. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat.

Amaranth Flour Tortillas

Ever wondered how to make your tortillas not just gluten-free but also packed with protein? Amaranth flour tortillas are your answer, combining simplicity with nutrition in a way that’s perfect for beginners and seasoned cooks alike.

Ingredients

• 1 cup amaranth flour
• 1/2 cup warm water
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine 1 cup amaranth flour and 1/4 tsp salt.
2. Add 1 tbsp olive oil to the dry ingredients, mixing until the mixture resembles coarse crumbs.
3. Gradually add 1/2 cup warm water, stirring continuously until a dough forms. Tip: The dough should be pliable but not sticky; adjust water or flour as needed.
4. Knead the dough on a lightly floured surface for about 3 minutes until smooth.
5. Divide the dough into 4 equal parts, rolling each into a ball. Tip: Cover the balls with a damp cloth to prevent drying out.
6. On a floured surface, roll each ball into a thin, round tortilla, about 6 inches in diameter. Tip: Use a rolling pin dusted with flour to avoid sticking.
7. Heat a non-stick skillet over medium-high heat (about 350°F) and cook each tortilla for about 30 seconds on each side, or until bubbles form and the edges lift easily.

Delightfully nutty and slightly earthy, these tortillas offer a wholesome alternative to traditional flour tortillas. Serve them warm with your favorite fillings, or use them as a base for a unique twist on tacos or quesadillas.

Amaranth Flour Scones with Jam

For those looking to explore the nutty, earthy flavors of amaranth flour, these scones offer a delightful introduction. Perfectly crumbly and just sweet enough, they’re an ideal canvas for your favorite jam.

Ingredients

• 2 cups amaranth flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk
• 1 large egg
• 1/2 cup jam of choice

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the amaranth flour, sugar, baking powder, and salt.
3. Add the cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the milk and egg. Pour this into the flour mixture and stir until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
6. Pat the dough into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Make a small indentation in the top of each scone and fill with a teaspoon of jam.
9. Bake for 20-25 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these amaranth flour scones boast a tender crumb and a subtly sweet flavor that pairs wonderfully with the jam’s fruitiness. Try serving them warm with a dollop of clotted cream for an extra indulgent treat.

Amaranth Flour Pasta

Whipping up a batch of Amaranth Flour Pasta is simpler than you might think, and it’s a fantastic way to introduce whole grains into your diet. This guide will walk you through each step to create a delicious, nutritious pasta from scratch.

Ingredients

• 2 cups amaranth flour
• 1/2 cup water
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine 2 cups amaranth flour and 1/2 tsp salt.
2. Make a well in the center of the flour mixture and add 1/2 cup water and 1 tbsp olive oil.
3. Using a fork, gradually mix the wet ingredients into the flour until a dough begins to form.
4. Transfer the dough to a lightly floured surface and knead for 5 minutes, or until smooth and elastic. Tip: If the dough feels too dry, add water 1 tsp at a time.
5. Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.
6. Divide the dough into 4 equal parts. Roll each part into a thin sheet, about 1/8 inch thick, using a rolling pin. Tip: For even thickness, roll the dough between two sheets of parchment paper.
7. Cut the rolled dough into your desired pasta shape using a knife or pasta cutter.
8. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 3-4 minutes, or until it floats to the surface. Tip: Stir occasionally to prevent sticking.
9. Drain the pasta and serve immediately with your favorite sauce.

Mastering this Amaranth Flour Pasta yields a delightfully nutty flavor and a slightly chewy texture that pairs wonderfully with robust sauces. Try tossing it with a creamy avocado pesto for a vibrant, healthy meal.

Amaranth Flour Cake with Lemon Glaze

Very few ingredients can transform a simple cake into a nutrient-packed delight like amaranth flour does, especially when paired with the zesty freshness of a lemon glaze. This recipe is perfect for those looking to explore gluten-free baking without compromising on flavor or texture.

Ingredients

• 1.5 cups amaranth flour
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp baking powder
• 0.25 tsp salt
• 0.5 cup milk
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together 1 cup granulated sugar and 0.5 cup softened unsalted butter until light and fluffy.
3. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. In a separate bowl, whisk together 1.5 cups amaranth flour, 2 tsp baking powder, and 0.25 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with 0.5 cup milk, beginning and ending with the dry ingredients.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the glaze by whisking together 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tbsp lemon zest until smooth.
9. Once the cake has cooled, drizzle the lemon glaze over the top.

Perfectly moist and tender, this amaranth flour cake with lemon glaze offers a delightful contrast between the earthy tones of amaranth and the bright, tangy lemon. Serve it as a refreshing dessert or a sweet afternoon treat with a cup of tea.

Amaranth Flour Biscuits

You might not have heard of amaranth flour before, but it’s a fantastic gluten-free alternative that adds a nutty flavor and tender crumb to these biscuits. Let’s dive into making these delightful treats step by step, perfect for beginners eager to explore gluten-free baking.

Ingredients

– 2 cups amaranth flour
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/4 cup cold unsalted butter, cubed
– 3/4 cup milk

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups amaranth flour, 1 tbsp baking powder, and 1/2 tsp salt until well combined.
3. Add 1/4 cup cold unsalted butter, cubed, to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Gradually pour in 3/4 cup milk, stirring with a fork until a soft dough forms. Tip: Avoid overmixing to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a 2-inch round cutter to cut out biscuits, pressing straight down without twisting for even rising.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch apart. Tip: For extra browning, brush the tops with a little milk.
8. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even baking.
Ready to enjoy, these amaranth flour biscuits boast a delightful nutty flavor and a light, fluffy texture. Serve them warm with a dollop of honey or your favorite jam for a comforting treat.

Amaranth Flour Donuts

Starting with amaranth flour donuts is a fantastic way to explore gluten-free baking without compromising on taste or texture. These donuts are not only nutritious but also incredibly satisfying, offering a perfect balance of sweetness and earthiness.

Ingredients

• 1 cup amaranth flour
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp coconut oil, melted
• 1 egg

Instructions

1. Preheat your oven to 350°F and grease a donut pan with coconut oil.
2. In a large bowl, whisk together 1 cup amaranth flour, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
3. In another bowl, mix 1/2 cup almond milk, 1/4 cup maple syrup, 1 tsp vanilla extract, 2 tbsp melted coconut oil, and 1 egg until smooth.
4. Tip: Ensure all wet ingredients are at room temperature to avoid solidifying the coconut oil.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the donuts light.
6. Tip: Let the batter sit for 5 minutes to allow the amaranth flour to absorb the liquids, resulting in a better texture.
7. Pour the batter into the prepared donut pan, filling each mold about 3/4 full.
8. Bake for 12-15 minutes, or until the donuts are golden and a toothpick inserted comes out clean.
9. Tip: Rotate the pan halfway through baking to ensure even cooking.
10. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Offering a delightful crunch on the outside with a soft, cake-like interior, these amaranth flour donuts are a treat any time of day. For an extra touch, drizzle with melted dark chocolate or sprinkle with cinnamon sugar before serving.

Amaranth Flour Sandwich Bread

Zesty and wholesome, this Amaranth Flour Sandwich Bread is a game-changer for those seeking a nutritious alternative to traditional wheat bread. Its unique flavor and soft texture make it a perfect canvas for your favorite sandwiches or toast toppings.

Ingredients

• 2 cups amaranth flour
• 1 cup warm water (110°F)
• 2 tbsp honey
• 1 tbsp active dry yeast
• 1 tsp salt
• 2 tbsp olive oil

Instructions

1. In a large mixing bowl, combine 1 cup warm water (110°F) and 2 tbsp honey, stirring until the honey is fully dissolved.
2. Sprinkle 1 tbsp active dry yeast over the honey-water mixture, letting it sit for 5 minutes until frothy.
3. Add 2 cups amaranth flour and 1 tsp salt to the yeast mixture, mixing until a dough begins to form.
4. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour, but avoid adding too much to keep the bread soft.
5. Place the dough in a greased 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 375°F and grease a 9×5 inch loaf pan.
7. Punch down the risen dough and shape it into a loaf before placing it in the prepared pan. Tip: For an even rise, make sure the dough is evenly shaped.
8. Cover the pan with the damp cloth again and let the dough rise for another 30 minutes.
9. Bake the bread in the preheated oven for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Tip: To prevent over-browning, cover the bread with foil after the first 15 minutes of baking.

Light and slightly nutty, this Amaranth Flour Sandwich Bread offers a delightful chewiness that pairs wonderfully with both sweet and savory toppings. Try it toasted with avocado and a sprinkle of sea salt for a simple yet satisfying treat.

Amaranth Flour Cookies with Nuts

Creating these Amaranth Flour Cookies with Nuts is a delightful way to explore the nutty, earthy flavors of amaranth flour, combined with the crunch of your favorite nuts. Perfect for beginners, this recipe guides you through each step to ensure delicious results.

Ingredients

• 1 cup amaranth flour
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mixed nuts, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup softened unsalted butter and 1/2 cup brown sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
4. In a separate bowl, whisk together 1 cup amaranth flour, 1/2 tsp baking soda, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in 1/2 cup chopped mixed nuts until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly crisp on the outside with a chewy center, these cookies offer a delightful contrast of textures. Serve them alongside a cup of tea or crumble over ice cream for an extra special treat.

Amaranth Flour Flatbread

Whipping up a batch of Amaranth Flour Flatbread is simpler than you might think, and it’s a fantastic way to incorporate this nutritious ancient grain into your diet. Let’s walk through the process together, ensuring you end up with delicious, pliable flatbreads every time.

Ingredients

• 1 cup amaranth flour
• 1/2 cup warm water
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. In a large mixing bowl, combine 1 cup amaranth flour and 1/4 tsp salt.
2. Gradually add 1/2 cup warm water to the flour mixture, stirring continuously until a dough begins to form. Tip: The water should be warm to the touch but not hot, as extreme temperatures can affect the flour’s properties.
3. Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic. Tip: If the dough feels too sticky, sprinkle a little more amaranth flour as you knead.
4. Divide the dough into 4 equal portions and roll each into a ball.
5. Heat a non-stick skillet over medium heat (about 350°F) and add 1 tbsp olive oil.
6. Roll out each dough ball into a thin circle, approximately 1/8 inch thick.
7. Cook each flatbread in the skillet for about 2 minutes on each side, or until golden brown spots appear. Tip: Avoid overcooking to keep the flatbreads soft and pliable.

Out of the skillet, these flatbreads boast a slightly nutty flavor and a tender yet sturdy texture, making them perfect for wraps or as a base for your favorite toppings. Try serving them warm with a drizzle of honey for a sweet twist.

Amaranth Flour Energy Bars

Creating homemade energy bars is simpler than you might think, especially when you start with nutrient-packed amaranth flour. Combine this ancient grain with a few pantry staples, and you’ll have a batch of delicious, energy-boosting bars ready in no time.

Ingredients

• 1 cup amaranth flour
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup dark chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp sea salt

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 mixing bowl, combine 1 cup amaranth flour, 1/2 cup almond butter, 1/4 cup honey, 1 tsp vanilla extract, and 1/2 tsp sea salt. Mix until a thick, uniform dough forms. Tip: If the dough is too sticky, lightly wet your hands to press it into the pan without sticking.
3. Fold in 1/4 cup dark chocolate chips evenly throughout the dough for bursts of chocolate in every bite.
4. Press the dough firmly into the prepared baking pan, ensuring it’s evenly distributed. Tip: Use the bottom of a measuring cup to smooth the surface for uniform thickness.
5. Bake for 15 minutes, or until the edges are lightly golden. Tip: The bars will firm up as they cool, so don’t overbake if you prefer a chewier texture.
6. Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.

Now these amaranth flour energy bars offer a delightful crunch with a subtly sweet flavor, thanks to the honey and chocolate chips. Enjoy them as a quick breakfast on the go or slice them smaller for a post-workout snack.

Conclusion

Exploring these 21 delicious amaranth flour recipes opens up a world of healthy, gluten-free options for your kitchen. Whether you’re baking bread, whipping up pancakes, or trying something new, there’s a recipe here to inspire every home cook. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!