Amaranth was new to me until recently. It is a pseudo-cereal and is gluten free. It creates a thick paste almost when you add water to it to cook, so it makes a perfect addition to baking as it holds the mix together. You can also use it to make delicious salads and porridge. If you mill the amaranth to a fine powder then you can use it as a flour substitute, as I have here.
- 100g amaranth flour
- 20g milled chia seeds
- 4 medjool dates, stones removed
- 1 egg
- 2 tbsp maple syrup
- 20g desiccated coconut
- Juice from half a lemon
- 75g almond butter
- 1 small apple
- 1.5 tsp baking powder
- 20ml thick coconut milk
Makes 20 (2x3cm) slices
- Preheat the oven to 180C
- Line a 16 x 26cm brownie tin with greese proof paper.
- Mix the amaranth flour, chia seeds, coconut, baking powder in a large bowl.
- Now add the chopped dates, and finely cubed apple to the bowl and mix well.
- Beat the egg in a separate bowl, add the lemon juice, maple syrup, coconut milk and almond butter and mix well.
- Add the wet mix to the dry mix and combine.
- Pour the mixture into your lined brownie tin and bake 25-30 minutes until golden on top.
- When removed from the oven, allow it to fully cool on a cooling rack before cutting into slices.
- Store in an air-tight container.