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.

  • Gluten free
  • Kid approved


  • 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

  1. Preheat the oven to 180C
  2. Line a 16 x 26cm brownie tin with greese proof paper.
  3. Mix the amaranth flour, chia seeds, coconut, baking powder in a large bowl.
  4. Now add the chopped dates, and finely cubed apple to the bowl and mix well.
  5. Beat the egg in a separate bowl, add the lemon juice, maple syrup, coconut milk and almond butter and mix well.
  6. Add the wet mix to the dry mix and combine.
  7. Pour the mixture into your lined brownie tin and bake 25-30 minutes until golden on top.
  8. When removed from the oven, allow it to fully cool on a cooling rack before cutting into slices.
  9. Store in an air-tight container.