37+ Nutritious Gluten-Free Amaranth Flour Recipes You Need to Try

Amaranth flour, a powerhouse grain with a rich history dating back to ancient civilizations, is taking the gluten-free world by storm.

Packed with protein, fiber, and essential nutrients, it’s a wonderful alternative to traditional gluten-based flours. Whether you’re following a gluten-free diet for health reasons or simply want to add some variety to your cooking, amaranth flour can be a versatile and delicious option in your kitchen.

In this post, we’ve rounded up 37+ mouthwatering gluten-free amaranth flour recipes that will satisfy your taste buds and nourish your body.

From breakfast dishes to savory meals and even desserts, these recipes show just how amazing this little grain can be.

So, let’s dive into the world of amaranth flour and explore all the tasty possibilities!

37+ Nutritious Gluten-Free Amaranth Flour Recipes You Need to Try

Amaranth flour opens up a whole new world of gluten-free cooking, offering endless possibilities to experiment with texture, flavor, and nutrition.

Whether you’re a seasoned chef or a beginner in the kitchen, these 37+ recipes will inspire you to explore the full potential of amaranth flour.

With its nutty flavor and impressive health benefits, it’s a fantastic ingredient to have in your pantry. So, why not give it a try?

Start baking, cooking, and creating delicious meals today with these easy-to-follow recipes, and let amaranth flour take your gluten-free meals to the next level!

Amaranth Flour Pancakes

These light and fluffy pancakes are a delightful gluten-free alternative, made with amaranth flour, a naturally gluten-free grain that adds a slightly nutty flavor. Perfect for breakfast or brunch, they are easy to make and pack a punch of nutrients.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free oat flour
• 1 tbsp baking powder
• 1 tbsp sugar (or honey)
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 2 large eggs
• 1 tsp vanilla extract
• 2 tbsp melted coconut oil or butter

Instructions:

1. In a large bowl, whisk together the amaranth flour, oat flour, baking powder, sugar, and salt.
2. In a separate bowl, beat the eggs, then add the almond milk, vanilla extract, and melted coconut oil or butter.
3. Combine the wet and dry ingredients, stirring until just mixed. If the batter is too thick, add a bit more almond milk to reach your desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
6. Serve warm with your favorite toppings, such as fresh berries, maple syrup, or nut butter.

These pancakes are perfect for a weekend breakfast or special occasion. The amaranth flour provides a soft, yet hearty texture, while the nutty flavor pairs wonderfully with maple syrup or fruit. This recipe can be easily adapted with dairy-free options and is an excellent choice for anyone seeking a nutritious, gluten-free breakfast.

Amaranth Flour Crackers

These crispy, crunchy crackers are made with amaranth flour, creating a gluten-free, high-protein snack. Great for dipping in your favorite spreads or enjoying on their own, these crackers are easy to make and are perfect for any time of day.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/4 cup sesame seeds (optional)
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup olive oil
• 3 tbsp water (more if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the amaranth flour, almond flour, sesame seeds, salt, garlic powder, and onion powder.
3. Add the olive oil and water to the dry ingredients, mixing until the dough comes together. Add more water if needed to form a dough that is not too sticky.
4. Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness.
5. Cut the dough into small squares or rectangles using a knife or pizza cutter.
6. Place the crackers on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and crisp. Keep an eye on them, as they can burn quickly.
7. Allow to cool completely before storing in an airtight container.

These crackers are the perfect snack for any time of day. The amaranth flour gives them a slightly earthy taste, while the addition of sesame seeds adds a crunchy texture and nutty flavor. Pair them with your favorite dips, cheese, or enjoy them on their own. They are also a great option for gluten-sensitive individuals looking for a healthier alternative to store-bought crackers.

Amaranth Flour Banana Bread

This moist, naturally sweet banana bread uses amaranth flour, which lends a rich flavor and a slightly denser texture, perfect for anyone following a gluten-free diet. The ripe bananas give the bread a natural sweetness, and the warm spices make it an irresistible treat.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free oat flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large mixing bowl, combine the amaranth flour, oat flour, baking soda, baking powder, cinnamon, and salt.
3. In a separate bowl, mash the bananas until smooth. Add the eggs, honey (or maple syrup), melted coconut oil or butter, and vanilla extract. Mix well.
4. Combine the wet and dry ingredients, stirring until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana bread is the perfect balance of sweetness and flavor, thanks to the ripe bananas and the warm spices. The amaranth flour creates a denser, yet tender texture, making it a filling and satisfying treat. Whether you enjoy it as a snack or a breakfast option, this banana bread is sure to please everyone in your household.

Amaranth Flour Muffins with Berries

These soft and moist muffins are made with amaranth flour and bursting with fresh berries, making them a perfect snack or breakfast option. They are naturally gluten-free and can be customized with your favorite fruits for a delicious treat.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce or yogurt
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1 cup mixed berries (fresh or frozen)

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 the amaranth flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs and then add the honey or maple syrup, applesauce (or yogurt), melted coconut oil or butter, and vanilla extract. Mix until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Gently fold in the berries.
6. Divide the batter evenly among the muffin cups and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These muffins are packed with flavor from the berries and the subtle nuttiness of amaranth flour. They make for a wholesome snack, a quick breakfast, or a treat to share with friends. The combination of almond flour and amaranth flour provides a lovely texture, while the natural sweetness of honey or maple syrup makes them a feel-good choice for anyone on a gluten-free diet.

Amaranth Flour Pizza Crust

This gluten-free pizza crust made with amaranth flour is light, crispy, and holds up perfectly under your favorite toppings. It’s an ideal base for anyone looking for a healthy alternative to traditional pizza crusts without sacrificing flavor or texture.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup warm water
• 1 tsp active dry yeast
• 1 tsp honey or sugar
• 1/2 tsp garlic powder (optional)

Instructions:

1. In a small bowl, combine warm water, yeast, and honey (or sugar). Let sit for 5 minutes until the mixture becomes frothy.
2. In a large bowl, whisk together the amaranth flour, gluten-free all-purpose flour, baking powder, salt, and garlic powder (if using).
3. Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a lightly floured surface for 2-3 minutes, until smooth. If the dough is too sticky, add a little more flour.
5. Roll out the dough to your desired thickness and transfer it to a greased or parchment-lined baking sheet.
6. Preheat the oven to 400°F (200°C) and bake the crust for 10-12 minutes, or until golden brown.
7. Add your favorite pizza toppings and return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly.

This amaranth flour pizza crust is a great gluten-free alternative to traditional pizza dough. It has a satisfying texture that holds up well with a variety of toppings. The amaranth flour gives it a slightly earthy flavor that complements any toppings, whether you’re going for classic cheese or something more adventurous like roasted veetables or gluten-free sausage.

Amaranth Flour Chocolate Chip Cookies

These delicious chocolate chip cookies are made with amaranth flour, giving them a soft, chewy texture and a unique nutty flavor. They are gluten-free and a great way to satisfy your sweet tooth while enjoying the health benefits of amaranth.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips (dairy-free, if needed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the amaranth flour, almond flour, baking soda, and salt.
3. In a separate bowl, mix the melted coconut oil, maple syrup (or honey), egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These chocolate chip cookies are the perfect balance of sweet and nutty, with the amaranth flour offering a hearty texture that pairs wonderfully with the richness of the chocolate chips. They are a great gluten-free option for cookie lovers who want a healthier twist on a classic favorite.

Amaranth Flour Waffles

These golden and crispy waffles made with amaranth flour are a great gluten-free option for breakfast or brunch. They have a wonderfully light texture and can be topped with your favorite fruits, syrups, or even yogurt for a more decadent treat.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup rice flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp maple syrup (optional, for extra sweetness)

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the amaranth flour, rice flour, baking powder, and salt.
3. In a separate bowl, whisk the eggs and add the almond milk, melted coconut oil, vanilla extract, and maple syrup (if using). Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Lightly grease the waffle iron and pour enough batter into it to cover the surface. Close the lid and cook according to your waffle iron’s instructions (usually about 3-5 minutes, or until golden and crisp).
6. Remove the waffles carefully and serve warm with your favorite toppings.

These amaranth flour waffles are a light, airy, and gluten-free option that’s perfect for a weekend breakfast or brunch. With the added nutty flavor from amaranth flour, they are a healthier alternative to traditional waffles without sacrificing taste or texture.

Amaranth Flour Banana Pancakes

These banana pancakes are naturally gluten-free and made with amaranth flour, offering a rich, nutty flavor and a soft, tender texture. They’re perfect for a hearty breakfast that is both filling and delicious, with the natural sweetness of bananas making them irresistible.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free oat flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1/2 cup almond milk (or any milk of choice)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp maple syrup (optional)

Instructions:

1. In a medium bowl, combine the amaranth flour, oat flour, baking powder, and salt.
2. In a separate bowl, mash the banana until smooth. Add the almond milk, eggs, vanilla extract, and maple syrup (if using). Mix well.
3. Add the wet ingredients to the dry ingredients and stir until combined. If the batter is too thick, add a little more almond milk to reach your desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles appear on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
6. Serve warm with fresh fruit, yogurt, or maple syrup.

These banana pancakes are a simple and wholesome breakfast option. The sweetness of the banana complements the earthy flavor of the amaranth flour, while the pancakes are soft and fluffy. Whether you enjoy them with syrup or a dollop of yogurt, they’re sure to be a crowd-pleaser for anyone following a gluten-free lifestyle.

Amaranth Flour Quiche Crust

This gluten-free quiche crust made from amaranth flour offers a slightly nutty flavor and a crispy texture that pairs beautifully with savory fillings. It’s the perfect base for any quiche, whether you’re using vegetables, cheese, or meats as fillings.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/4 tsp salt
• 1/2 tsp garlic powder (optional)
• 1/4 cup olive oil
• 2-3 tbsp cold water

Instructions:

1. In a large bowl, combine the amaranth flour, almond flour, salt, and garlic powder.
2. Add the olive oil and mix until the dough starts to come together. Add cold water a little at a time until a dough forms.
3. Press the dough into the bottom of a pie dish or tart pan, ensuring it covers the bottom evenly.
4. Preheat the oven to 350°F (175°C) and bake the crust for 10-12 minutes, or until golden brown.
5. Remove the crust from the oven and fill with your choice of quiche filling. Return to the oven to bake according to your quiche recipe.

This amaranth flour quiche crust is the perfect gluten-free option for any savory pie or quiche. Its nutty flavor complements a variety of fillings, from vegetables and cheese to meats like bacon or sausage, making it a versatile base for your favorite quiche recipes.

Amaranth Flour Tortillas

These soft and pliable gluten-free tortillas made with amaranth flour are perfect for wraps, tacos, or quesadillas. They’re easy to make and have a subtle, nutty flavor that enhances any filling you choose.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/4 cup warm water (more if needed)

Instructions:

1. In a large bowl, whisk together the amaranth flour, gluten-free all-purpose flour, and salt.
2. Add the olive oil and warm water to the dry ingredients, stirring until a dough forms. Add more water a little at a time if the dough is too dry.
3. Divide the dough into 6-8 equal portions and roll each portion into a ball.
4. Roll each ball into a thin circle on a piece of parchment paper or a lightly floured surface.
5. Heat a non-stick skillet or griddle over medium heat. Cook each tortilla for about 1-2 minutes on each side, or until lightly browned and puffed.
6. Serve warm with your favorite fillings or store in an airtight container for later use.

These amaranth flour tortillas are perfect for those on a gluten-free diet who still want the enjoyment of classic Mexican-inspired dishes. Their soft texture and subtle flavor make them ideal for wrapping up your favorite fillings, from grilled vegetables to meats or cheese.

Amaranth Flour Scones with Lemon and Chia

These light and fluffy scones, made with amaranth flour, are bursting with fresh lemon zest and chia seeds. They make for a refreshing gluten-free breakfast or snack, perfect with a cup of tea or coffee.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup chia seeds
• 1/4 cup coconut sugar or regular sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold butter (or coconut oil for dairy-free)
• Zest of 1 lemon
• 1/2 cup almond milk (or any milk of your choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the amaranth flour, gluten-free all-purpose flour, chia seeds, coconut sugar, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the lemon zest.
5. In a separate bowl, mix the almond milk and vanilla extract, then pour into the flour mixture. Stir until the dough just comes together.
6. Turn the dough out onto a lightly floured surface and gently knead a few times before patting it into a 1-inch thick circle.
7. Cut the dough into 6-8 wedges and place them on the prepared baking sheet.
8. Bake for 18-20 minutes or until the scones are golden brown on top.
9. Allow to cool slightly before serving.

These lemon chia scones made with amaranth flour offer a bright, citrusy flavor paired with the health benefits of chia seeds. Perfectly tender on the inside and crisp on the outside, they are ideal for a light breakfast or an afternoon snack with a hot beverage. Their subtly sweet taste makes them a delicious gluten-free option for anyone craving something fresh and flavorful.

Amaranth Flour Banana Pancake Muffins

A hybrid between pancakes and muffins, these banana pancake muffins made with amaranth flour are soft, slightly sweet, and perfect for breakfast or a snack. They’re packed with ripe bananas, making them naturally sweet and full of flavor.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free oat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 2 large eggs
• 1/4 cup almond milk (or any milk of choice)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon (optional)

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 the amaranth flour, oat flour, baking soda, baking powder, salt, and cinnamon (if using).
3. In another bowl, mash the bananas until smooth, then add the eggs, almond milk, maple syrup, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly between the muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to cool before serving.

These banana pancake muffins are a delicious way to enjoy the taste of pancakes in a portable muffin form. The amaranth flour creates a hearty and satisfying texture, while the bananas add natural sweetness. These muffins are perfect for busy mornings when you want a filling, gluten-free breakfast on the go.

Amaranth Flour Granola Bars

These chewy granola bars made with amaranth flour are a great on-the-go snack, packed with oats, nuts, and seeds. They’re naturally gluten-free and can be customized with your favorite mix-ins, making them both delicious and nutritious.

Ingredients:

• 1/2 cup amaranth flour
• 1 1/2 cups rolled oats (ensure gluten-free if needed)
• 1/4 cup honey or maple syrup
• 1/4 cup almond butter (or peanut butter)
• 1/4 cup chia seeds
• 1/4 cup chopped almonds or walnuts
• 1/4 cup dried fruit (raisins, cranberries, etc.)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish (8×8 inches) with parchment paper.
2. In a large bowl, combine the amaranth flour, oats, chia seeds, chopped nuts, dried fruit, and salt.
3. In a small saucepan, heat the honey (or maple syrup) and almond butter over low heat until melted and smooth.
4. Add the vanilla extract to the wet ingredients, then pour the mixture over the dry ingredients. Stir until fully combined.
5. Transfer the mixture to the prepared baking dish and press it down evenly with a spatula.
6. Bake for 15-18 minutes, or until golden brown on the edges.
7. Allow the bars to cool completely in the pan before cutting into squares.

These granola bars are a great combination of amaranth flour, oats, and healthy fats, making them perfect for a quick breakfast or an afternoon pick-me-up. The addition of nuts and dried fruit makes each bite satisfying, while the chewy texture makes them a wholesome snack for any time of day.

Amaranth Flour Apple Crisp

This gluten-free apple crisp features a sweet and tender apple filling topped with a crunchy, amaranth flour-based crumble. It’s a simple, comforting dessert that’s perfect for fall or any time you’re craving something warm and sweet.

Ingredients:

• 4-5 medium apples, peeled and sliced
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup amaranth flour
• 1/2 cup rolled oats (ensure gluten-free if needed)
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup coconut oil, melted
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss the sliced apples with maple syrup, cinnamon, and nutmeg until evenly coated. Spread the apples in the prepared baking dish.
3. In another bowl, mix the amaranth flour, oats, coconut sugar, melted coconut oil, and salt to create the crumble topping.
4. Sprinkle the crumble evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy.
6. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This apple crisp is the perfect gluten-free dessert for a cozy evening. The amaranth flour topping adds a delightful crunch and nutty flavor, while the tender apples are sweetened just enough to make the dish irresistible. It’s a great way to enjoy a comforting dessert without gluten.

Amaranth Flour Breakfast Bars

These breakfast bars, made with amaranth flour, are full of healthy oats, nuts, and dried fruit, making them a great grab-and-go option for busy mornings. They are packed with nutrients, making them an ideal start to your day.

Ingredients:

• 1 cup amaranth flour
• 1 cup rolled oats (ensure gluten-free if needed)
• 1/2 cup chopped almonds or walnuts
• 1/4 cup dried cranberries or raisins
• 2 tbsp chia seeds
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk (or any milk of your choice)
• 1/4 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the amaranth flour, oats, chopped nuts, dried cranberries, chia seeds, cinnamon, and salt.
3. In a separate bowl, whisk together the honey, almond milk, and vanilla extract.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Spread the mixture into the prepared baking dish and press it down evenly.
6. Bake for 18-20 minutes or until the bars are golden brown on top.
7. Allow the bars to cool completely before cutting into squares.

These breakfast bars are perfect for those who need a quick and nutritious breakfast or snack. The amaranth flour provides a hearty texture, while the oats, nuts, and dried fruit offer a satisfying mix of fiber, protein, and natural sweetness. These bars are a delicious and healthy option for anyone on a gluten-free diet.

Amaranth Flour Carrot Cake Muffins

These moist and flavorful carrot cake muffins are made with amaranth flour and packed with warm spices. They are a great gluten-free option for breakfast or a light dessert, offering a wholesome and satisfying treat.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 1/2 cups finely grated carrots
• 1/4 cup chopped walnuts or pecans (optional)

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 the amaranth flour, oat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Stir in the grated carrots and chopped nuts (if using).
6. Divide the batter evenly between the muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These carrot cake muffins are full of flavor, with the warm spices and natural sweetness from the carrots and maple syrup. Amaranth flour provides a hearty texture that complements the moistness of the muffins. They are perfect for breakfast or a light snack and are sure to be loved by anyone following a gluten-free lifestyle.

Amaranth Flour Lemon Poppy Seed Cake

This light and refreshing lemon poppy seed cake, made with amaranth flour, is a gluten-free dessert that’s perfect for spring or summer gatherings. The bright, zesty lemon flavor combined with the crunch of the poppy seeds makes it a delightful treat.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut sugar or regular sugar
• 2 large eggs
• 1/4 cup lemon juice (freshly squeezed)
• Zest of 2 lemons
• 1/4 cup olive oil or melted coconut oil
• 1/4 cup almond milk (or any milk of choice)
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the amaranth flour, almond flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, whisk together the eggs, lemon juice, lemon zest, olive oil, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the poppy seeds.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before serving.

This lemon poppy seed cake is the perfect gluten-free dessert for those who love citrusy flavors. The combination of amaranth flour and almond flour creates a moist and tender crumb, while the poppy seeds add a delightful texture. It’s a simple yet elegant treat for any occasion.

Amaranth Flour Sweet Potato Biscuits

These tender and flavorful sweet potato biscuits are made with amaranth flour, offering a gluten-free alternative to traditional biscuits. The sweet potatoes add natural sweetness and moisture, while the biscuits are perfect for any meal or as a snack.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup gluten-free all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon (optional)
• 1/2 cup mashed cooked sweet potato
• 2 tbsp coconut oil, cold and cubed
• 1/4 cup almond milk (or any milk of choice)
• 1 tbsp maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the amaranth flour, gluten-free all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Add the cold cubed coconut oil and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the mashed sweet potato and almond milk until just combined. Add maple syrup for extra sweetness, if desired.
5. Drop spoonfuls of the dough onto the prepared baking sheet, shaping them into biscuit rounds.
6. Bake for 15-18 minutes, or until golden brown and firm to the touch.
7. Serve warm with a dollop of butter or your favorite jam.

These sweet potato biscuits are incredibly soft and light, thanks to the amaranth flour. The sweet potatoes provide a subtle sweetness and a moist texture, making them perfect for pairing with savory or sweet dishes. They are a wonderful gluten-free option for breakfast, brunch, or even as a side dish.

Amaranth Flour Pear and Almond Cake

This moist and fragrant pear and almond cake made with amaranth flour is a gluten-free dessert that’s both rich and light at the same time. The natural sweetness of the pears pairs beautifully with the nuttiness of the almond flour.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large pears, peeled, cored, and sliced
• 1/2 cup coconut sugar or regular sugar
• 2 large eggs
• 1/4 cup olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1/2 cup almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
2. In a large bowl, whisk together the amaranth flour, almond flour, baking powder, and salt.
3. In another bowl, beat the eggs and add the coconut sugar, olive oil, vanilla extract, and almond milk. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the pear slices.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool before serving.

This pear and almond cake is a beautiful gluten-free dessert that is moist, fragrant, and not overly sweet. The combination of amaranth flour and almond flour gives the cake a soft, delicate crumb, while the pears add natural sweetness and a juicy texture. It’s an elegant treat that’s perfect for any occasion.

Amaranth Flour Pancakes with Cinnamon Apple Topping

These fluffy amaranth flour pancakes are topped with a warm, spiced cinnamon apple mixture that takes breakfast to the next level. The apples are caramelized with cinnamon, creating a sweet and fragrant topping that pairs perfectly with the pancakes.

Ingredients for Pancakes:

• 1 cup amaranth flour
• 1/2 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 large egg
• 1 cup almond milk (or any milk of choice)
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted

Ingredients for Topping:

• 2 medium apples, peeled, cored, and diced
• 1 tbsp coconut oil
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. To make the pancakes, whisk together the amaranth flour, gluten-free all-purpose flour, baking powder, salt, and cinnamon in a bowl.
2. In another bowl, whisk together the egg, almond milk, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes on each side until golden brown and cooked through. Keep warm.
6. For the topping, heat the coconut oil in a skillet over medium heat. Add the diced apples and cook for 5-7 minutes until softened and caramelized.
7. Stir in the maple syrup, cinnamon, and a pinch of salt, and cook for another 2-3 minutes until the apples are fully coated.
8. Serve the pancakes warm with the cinnamon apple topping.

These pancakes are fluffy and light, with the amaranth flour providing a slightly nutty flavor. The warm cinnamon apples add the perfect finishing touch, making this dish a comforting and satisfying breakfast. The combination of flavors and textures makes it a delightful gluten-free option for any occasion.

Amaranth Flour Chocolate Brownies

These decadent, fudgy chocolate brownies made with amaranth flour are gluten-free and irresistible. They’re rich, chocolaty, and have the perfect texture—crispy on the outside and soft on the inside.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup coconut sugar or regular sugar
• 1/4 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the amaranth flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, coconut sugar, melted coconut oil (or butter), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chocolate chips (if using).
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the brownies cool in the pan before cutting into squares.

These amaranth flour brownies are rich and fudgy, with a deep chocolate flavor. The amaranth flour gives them a slightly nutty undertone, making them a unique and tasty gluten-free treat. Perfect for any chocolate lover!

Note: More recipes are coming soon