Buckwheat and Amaranth Flour Scones

19th October Update: Just a quick note: They tasted even better after a few hours, which is the reverse of the usual way these turn out. But I didn’t make it a full day because I ate them all, still, I don’t see why they shouldn’t be okay for at least a day. Still testing the bread.

 photo WP_20161018_009_e_zpswdbygzte.jpgTeeny tiny dainty scones.

I feel like that toad enraging butterfly. (Kipling, Google Toad Harrow) Flitting to and fro. Also like the toad. I hope these recipes and posts are alright. The funny thing with a new recipe is sometimes you try a little, carefully planned and executed and end up only with failures, other times you try too much, guessing and flying by the seat of your pants and end up with new recipes. Recipes that you have to type up. I don’t know which to prefer. Joking. At least in part. So, we’re onto the second post (First here) and we have, yet again, a scone recipe! Just pop to the recipe page and control F scone. I’m tired, go, do my work, dearest reader. This is a smaller version, but if I’d doubled it it’d be too big as there’s more flour than the usual half measure. More like the quinoa version, I think.

 photo WP_20161018_014_e_zpsymzgllcj.jpgI made these an hour ago and I’m already forgetting.

So, you’ve possibly seen my scones before. Some are dry, others are crumbly. These, actually, these might be the best yet. I’m getting ahead of myself a bit, but it needs to be stated: These are light, firm, not crumbly and just break into two halves (As opposed to three, yuk yuk yuk). They only contain a small bit of amaranth flour, but it seems to be a flour best used sparingly. I think these might be a little better at saying fresh, but, again, you’ll have to wait for that test. You could probably ditch the sugar here, I don’t think it’ll alter the recipe much, outside of a little sweetness, but you could add that after baking if you’d prefer. These don’t need added liquids. The egg is enough, I’m learning that with amaranth flour that’s the best way to go. Amaranth flour recipes aren’t that common so I’m flying blind here. I’ve found it better as a companion flour, used mostly with dry ingredients and less is more. Not much to go on, but you’ve got recipes to try thanks to my tomfoolery.

 photo WP_20161018_026_e_zps8vx3pfxk.jpgThey even rise! That’s new.

All scones rise? Not when you use dense, gluten-less flours, dear reader. Well, you get a bit, but not much. These almost doubled in size. They became little puffed up scones. The tops just popped off cleanly. Backwards order I know, but the dough came together easily, I had to keep adding buckwheat flour, but the recipe reflects the final amount. The raw dough feels similar to the buckwheat and almond scones in that it feels almost too raw. Hard to describe. It’s as if it hadn’t mixed together enough, but it has, it’s just a strange feeling. You might have to fight your baker’s instincts and just pop it in the oven. They cook fast too. When I pulled one open I was shocked at how soft it was, it’s firm, sure, but it wasn’t that dense dry scone that the buckwheat version is. So, amaranth flour, it might be the best way to softer baked goods. I did find as it cools it firms up somewhat, but it didn’t dry out. It was still the same texture, but the outer crust had hardened. This was true for the bread and the scones. I’m still learning what to do with amaranth flour, but I’m making progress and it’s looking at least interesting. Okay, that’s that. See you again soon. thanks for dropping by.

 photo WP_20161018_029_e_zpspase8wme.jpgYeah, jam and butter scones with chicken and cheese sandwiches. I’m in no way sophisticated when it comes to food.


100g Buckwheat Flour
30g Amaranth Flour
15g Sugar
1/2 Tsp Baking Powder
45ml Olive Oil
1 Large Egg (70g-75g in Shell)

Can be frozen.


1. Preheat oven to 200c (Fan) and line a baking tray with greaseproof paper.

2. Add all the dry ingredients to a bowl and set aside. Mix the Olive Oil and Egg with a fork until combined, then mix in the Egg mixture into the dry ingredients with a fork. Keep mixing until a dough starts to come together and stops crumbling. Knead by hand when firm enough to work. Dough should be firm and slightly sticky, only slightly. Form into a ball.

3. Lightly dust a work surface with flour and either press the dough flat, about an inch thickness, and cut into wedges or roll out and cut into rounds using a cutter. Then place onto the prepared tray.

4. Bake for 10-12 minutes until scones are firm and a light gold colour. Transfer to a wire-rack and let cool.


Gingerbread: Use 30g Dark Muscovado Sugar, 1 1/2 Tsp Gingerbread Spice Blend and a dash of Vanilla Extract. Everything else is the same.

 photo WP_20161222_004_e_zpsg7tc9cb6.jpgOptional: Top with Microwave Caramel Sauce.

Buckwheat and Amaranth Flour Bread

19th October Update: The bread was even better the second day. The crust softened and lost that hard crumbly edge. I wanted to keep it longer, but, you know, I ate it. I still have some in the freeze so I’ll let you know how it freezes. Should be fine. I might try it with apple blended with the egg to give it a bit of a moisture crumb. All things in time.

 photo WP_20161018_002_e_zps8b70okwd.jpgWhen you stir it together it becomes this. That’s helpful, right?

Heya Dear Reader, I’ll preface this with this: Thing are a bit hectic here, I’m blowing off some steam by doing a spot of baking, so if any of this doesn’t seem up to par then I apologise, but I hope you’ll forgive your old pal, Jack. And me too of course (Hazing new readers is fun). So, to start at the end, fun, fun, fun, I’ll be leaving some of this in the freezer and some in a cake-tin left out. I always check the freezeability, but I’ve heard that amaranth has staying fresh power so I’ll test that too. This page will feature an update in a few days when I’ve found out what can be done. It’s probably safe for freezing, but I like to be through.

 photo WP_20161018_003_e_zps27jtsfvj.jpgIt’s battery? That’s not helpful? Oh…

So, I’ve got two recipes today, tonight, whatever, the first I’ve tried, three times, I think. The first was an all amaranth flour bread, it held, but it was gooey and nasty. The second was a half and half split with buckwheat flour, but again too soft and mushy even though it held. So I took the version I do with flax of my Buckwheat Bread and fiddled with it a bit. Changes? Ummm, double eggs, weighed in shell, I’m learning, more olive oil, less water. Half actually, too much water and amaranth is a bad idea and no flax. So a pretty simple tweak. The batter came together the same way as usual, but it had a more, silky or velvety feel. Hard to describe really. That basic recipe  has yielded more bread variations than I can think of right now. A real shining star in my baking repertoire .

 photo WP_20161018_004_e_zpsarvzwavj.jpgI see a person reclining and one by their side, sitting. Maybe I should lie down myself.

So, it all comes together simply. Fast is the word. Even grinding the amaranth into flour is a speedy endeavour. No need to wash and roast like quinoa. The batter is a tad thicker than usual, but don’t add more water. Now, I know you probably haven’t tried the basic buckwheat bread recipe listed above, that’s okay, guilty-ridden Reader, I’m very forgiving, so I’ll lay it out for you. I’s basic, very basic, dry and slightly crusty. Not a bad loaf, but the one I run with regularly is the flax version, it’s bless dry and much better in texture. This one resembles the outer crust, but inside it has a lovely firm, springy, light texture. At odds with the dry outside. Not mushy thankfully. A lovely sandwich bread. I had it with chicken and cheese, which you’ll find revolting in a moment, or next post rather, when you find out what I ate alongside it.

 photo WP_20161018_020_e_zpsftxmgc2y.jpgRest in tin? Hah! My recipe! I cut it hot out of the oven.

You follow the recipe. I can get away with it, because I kind of have to test its limits. I know this look really small, and it is, but you get a better crust to inside ratio with several small loaves versus one huge one. In gluten free baking you don’t get the same kind of textures you do with gluten based baking. Everything can be a bit homogeneous so you look to ways to change it up. Here we have a small loaf, but inside it’s soft, whereas the outside is crispy and dry. That’ll change with time of course, that’s another point: They don’t keep all that well so small, or at least freezeable is best. Though I still have to check out it’s freshness potential. So, that’s it for this recipe. I’ll come back again some time. But as it is now is just fine and dandy. See you in a while.

 photo WP_20161018_028_e_zpsjhlm9s5u.jpgYou can cut it fairly thin too.


170g Buckwheat Flour
30g Amaranth Flour
60ml Water
2 Tbsp Olive Oil
2 Medium Eggs (60g-65g apiece)
1/3 Tbsp Baking Soda
Pinch of Salt

Makes one small loaf.


1. Preheat oven to 175c (No Fan).

2. Grease (With Butter or Olive Oil) and line a 6×3 inch loaf pan.

3. In a large bowl mix together the Eggs, Olive Oil and Salt. Add the Buckwheat Flour, Amaranth Flour and Baking Soda and stir until combined, then gradually add the Water and stir until a thick velvety Batter has been formed.

4. Pour batter into prepared tin and bake for 40 minutes, turning halfway if needed, until golden brown and a skewer comes out clean.

5. Cool in tin for 20 minutes, then remove and let cool completely on a wire rack.

Amaranth Flour and Yoghurt Flat Breads

 photo WP_20161012_001_e_zpswoxuogtn.jpgFreshly ground flour. “For freshness?” Nah, I just can’t buy it.

Ah, amaranth flour, or rajgira flour. Favoured in Indian cuisine…Hah! Got ya! You thought I was going into a generic spiel about amaranth flour, with smug overtones when I speak of Indian cooking as if I’m some expert. I tell you I wish I could eat more Indian recipes, but my many restrictions put the kibosh on that, sadly. I have been on a lot of Indian blogs recently because of my many searches for uses for amaranth flour. I ended up going to my own Quinoa Flour recipe and adapting it. I left out the water as amaranth flour and too much water don’t mix, literally and figuratively. So, I hope India will forgive yours truly, dearest reader. The forgiveness, eagle-eyed reader? I’ve, er, never eaten flatbread outside of what I’ve made myself. Today we have a flat bread recipe using amaranth flour. I’m getting a better understanding of amaranth flour, I have another idea in the works so watch this space.

 photo WP_20161012_002_e_zpspnqucdox.jpgFlat bread and…dirty sink. Ah, food photography.

So, there’s not much to say on the preparation. It comes together fast, there’s no need to add water at all. You can get it fairly thin but push it too far and it’ll tear apart, thankfully it can be easily reworked and re-rolled. A quick fry and Jack’s your forever friend. It tastes of yoghurt, that slightly bitter edge that natural yoghurt has and there is an after taste of amaranth. Nothing too much if you’re used it it. They’re best hot. They have a slight crunch at the edge and a chewy centre. Not a raw chewiness, just a pleasant bite. They’d be great with  a yoghurt based curry, I have a couple of nightshade free kormas and one yoghurt curry (Here, here and here respectively) so you have options. The nice thing with this recipe is that you’re getting a serving of amaranth and all its respective worth. Even if you only eat one that still a decent hit of nutrition. That’s it for today. Not much I can really say on it. A simple recipe, but a nice one to have. Okay, I’ll see you later.

 photo WP_20161012_003_e_zpsvahx6k9x.jpgI didn’t eat it before taking the photo this time!


50g Amaranth Flour
35g Low Fat Natural Yoghurt
1 Tsp Olive Oil
Pinch Salt

Makes Three Small Flat-breads.


1. Add dry ingredients to a bowl. In a separate bowl mix together the remaining ingredients and stir into the Flour with a fork until everything has combined. Knead the mixture until a slightly sticky firm dough has been formed. Form Dough into a ball and cover in cling-film and leave in the fridge for half an hour. Dough will be firm to the touch, but slightly sticky when worked.

3. Split the dough into three parts and roll out, between two sheets of greaseproof paper, into rough fairly thin circles. Handle carefully when transferring to the pan.

4. Heat some Oil in a pan and on a high heat cook the Flat-bread for until browned and blistered then flip and do the same for the other side. Repeat for all Flat-breads.

Amaranth Flour Peanut Butter Biscuits

 photo WP_20160925_001_e_zpsnacdkgjj.jpgI was left wondering if they’d even bake.

I was reading a book that explored the idea of the little parts of our personalties that make up the whole, the ego, or whatever, the id? I forget, as individual voices. It was a horror book nothing that deep, but it did get me thinking about how I write these posts. I often tell the bare truth, sometimes pessimistic sounding I’m sure, but I don’t intend to be that way, really I don’t, dear reader, it’s just I hate to mislead or give a false idea of anything I’m doing here. So if ever the posts here seem to be a shade negative please remember that it’s not ill intentioned, the opposite is probably closer to the truth. Now, in saying that I like to think we keep it breezy and light on the whole We? Why Jack and I! Jack is me, right? Of course. I think Jack is the part of me that’s come about from trying to be better, it’s not the realist in me that drove me to be better, that pushed me to success, that’s the hard voice in all this, instead it’s the part that willing to try, to accept failure and not be crushed by it. Jack is the part of me that’s hoping and believing in hope. You came here for cookies, biscuits whatever, not for a psychological breakdown of your favourite blogger. I am right? Don’t answer that, I think it’d break my heart if you told me the truth. I’m joking, I’m obviously well-beloved. You’re good people is what I’m saying.

 photo WP_20160925_002_e_zps6ipkxtpp.jpgHere, have a biscuit.

I’m going to run through the biscuits preparation, tweaks and baking, fairly quickly and then talk a little about the future of amaranth flour in this kitchen. Sounds cool, hah, just wait, it’s mundane as all out. You’ve seen this recipe three times already, you don’t need hyper-links, right? Good. Just search for biscuits and they’ll pop up. What makes this recipe interesting is that with three very different flours it came together and baked nearly identically. Here, not so much. It was a very light dough, more of a thick batter really. I had to just scoop and plop it out. It took longer to bake and stayed very soft until it cooled. At which point it flattened and became slightly chewy, pleasantly so. So it’s a decent recipe on the whole. I used coconut sugar on a whim and it gave it a wonderful taste. I also skipped creaming the butter and sugar as it’s hard to cream so little to a fluffy consistency. So what of Amaranth? Well, it’s an oddity. It’s an absorbent seed that when used as a flour absorbs liquid but doesn’t dry or firm up. It stays light and fluffy. Where buckwheat and quinoa will take in moisture and become firm amaranth doesn’t. It feels like porridge even when used as a flour. Now what I think so far is this: It’d be better used sparingly and in conjunction with another flour. I can see it giving a bit of bounce to a recipe, but with too much it could just make baked goods soggy. I haven’t reached a real understanding of it yet, I will, I hope, in time, but that will take a lot of tests and trials. But when I do it will be more than just a flour used in a blend, seemly at random, it’ll be used to its fullest potential. That takes time. Thankfully I have amaranth and ample time. Watch this space.


90g Amaranth Flour
85g Coconut Sugar
60g Natural Peanut Butter or Any Natural Nut Butter
60g Butter
1 Flax Egg (1 Tbsp Flaxseed and 3 Tbsp Water)
1/2 Tsp Baking Powder
Dash of Vanilla Extract

Makes 13 Biscuits.


1. Preheat oven to 160c (Fan) and line a baking tray with greaseproof paper.

2. Mix the Sugar and Butter together with a fork until combined. Then mix in the Peanut Butter and the Flax Egg until fully incorporated. Finally stir in the Amaranth Flour and Baking Powder until a slightly sticky and very light dough has been formed. Rest for 5 minutes.

3. Scoop 1 Tbsp worth of the dough onto the prepared tray. Don’t flatten out as they will spread while baking. When all the dough has been used up bake the Biscuits for 20 minutes until golden and just slightly firm to the touch. Let the biscuits cool on the tray for 10 minutes, they should be firmer, though still a little soft they should be able to be handled, by then and then transfer to a wire-rack to cool completely.

Amaranth Porridge

 photo 2014-06-08-14h19m52_e_zpsglixhkka.jpgMemory’s a funny thing. I remember where this photo was from two years ago and I can’t recall last week clearly.

Just splitting this off from the main Amaranth Page as it’s a bit muddled. It’s been a long time and I’ve only eaten it once or twice, but it was okay, it tasted strongly of amaranth, but it wasn’t bad on the whole. Sorry for being vague, but, again, long time since I ate it. This is a more textured porridge, but you can make a smoother version from what I’ve read. Longer cooking with more milk or pressure cooking. I’m looking at amaranth recipes so hopefully I’ll find something interesting or at the very least gain some inspiration. I’m having it Cheesy Style tomorrow, oh, how I’ve missed this grain, er seed, no, wait, fruit?!

Amaranth Porridge with Blueberry Compote (Single Serving)


For The Porridge

60g (1/4 Cup) of Amaranth
175ml Milk
1 Tbsp Maple Syrup

For The Blueberry Compote

50g Blueberries
1 Tbsp Sugar
1 Tbsp Water


1. Add Milk and Amaranth into the pot and bring to boil, cover and cook for 15 minutes. If it starts to bubble up too much just stir it and cover again.

2. As Amaranth is cooking add everything for the Compote to another pot and bring to the boil. Cook on a medium heat, stirring occasionally, until Blueberries have popped, then keep cooking uncovered until the compote has become thick, should take about five minutes.

3. When the 15 minutes is up remove the lid and stir the Amaranth, it should be tender, but still have a little chew and there should be some Milk still unabsorbed. Add the Maple Syrup and bring to the boil for a minute and then pour in serving bowl and top with Blueberry Compote and serve immediately.

Amaranth Flour Crackers

 photo WP_20160922_001_e_zpsxvjiqvxw.jpgOne for a three year test and one for this recipe

Ah, my artisanally-inclined reader, we have here rustic, freshly ground amaranth flour. Rustic because it wasn’t perfectly smooth and freshly ground because I’m not buying it when I have the seed and a coffee grinder. Can I level with you, reader? I’m not feeling that this flour will be a rip-roaring success. I had tried a single flour recipe years ago with expiring amaranth so I thought I’d try an even buckwheat split and, sad to say, it was disgusting. I think amaranth flour will be best used in small measures with other flours, but more probably it’ll be best as a cooked seed. It’s delicious as a side and I hope to find more ways to use it.

 photo WP_20160922_003_e_zps3gg0mkwn.jpgIt looks like a country, doesn’t it?

So, in saying that, here’s an all amaranth flour recipe! You should know I don’t give up easily, but I did want to give fair warning in regards to my amaranth uses. I won’t be trying too many flour based recipes with it, but one or two may slip in regardless. Curiosity killed the cat and satisfaction made it fat. So with my second portion of flour I attempted a variant of my Buckwheat Flour Tortillas, but the dough was much too crumbly for wraps so I went for salty crackers instead. Okay, knowing that I know nothing, I will say the following: Amaranth flour seems better suited to recipes with little to no moisture. In bread it became springy, but too soft, a whole loaf made with just amaranth is just a gooey mess. Edible, but not something to be thought of. Whereas with quinoa flour you get the absorbent properties that when played with can yield a soft, but firm loaf. Why? Heh. like I say, no idea. I’ll just try to play with it’s strengths and see what I can do with it.

 photo WP_20160922_004_e_zpszzfbyylq.jpgI made a half batch, but the recipe yields double this as it’s more convenient.

Okay, the dough came together without any additional water. Maybe amaranth flour has some kind of moisture, or something in it that doesn’t allow much more. Maybe it’s the vitamin C that’s present? I know it’s used in baking sometimes. Someone better informed than I will have to look into this. The dough is crumbly. It rolls thin with no need for dusting, but if you roll it and cut it you’ll need to gather up all the pieces and reworked it. It’s tedious, but you do get a thin cracker out of it. These are really basic, they taste of amaranth, not unpleasantly, and are better with a dip of some sort. They’re basic, but considering the ingredients they’re worthwhile. There’s a lot of good in these and they’re easy to prepare. I have one more recipe to type up so I’ll leave this here. I’m not done with amaranth, not at all, I love the seed, it’s delicious when mixed with nut or seed butters, cheese too, but the flour might be a dead end for me. I like to use all of one type flour in a recipe and work from there. If anyone has any suggestions please do share them in the comments. No guarantees I’ll use them, but I’m sure people searching for recipes will be grateful too. See you next post.

 photo WP_20160922_005_e_zps4wdvatds.jpgThey’re really crunchy and crispy.


100g Amaranth Flour
1 Tbsp Olive Oil
1 Flax Egg (1 Tbsp Ground Flaxseed and 3 Tbsp Water)
Pinch of Salt and Pepper

Makes 24 Crackers


1. Mix the Ground Flaxseed and Water and leave in the fridge for 15 minutes or until thick.

2. Add Amaranth Flour and Salt to a bowl and then stir in the Flax Egg and Olive Oil with a fork until everything has combined. Knead the mixture until a dry, slightly crumbly dough has been formed. Form Dough into a ball and let rest for a few minutes.

3. Roll out the dough as thin as possible, then cut out circles. Dough will need to be reworked a lot.

4. Place Crackers on a lined baking tray. Brush the top of the chips with Olive Oil and then sprinkle with Salt and Pepper. Bake at 175c (Fan) for 10-12 Minutes or until lightly browned crunchy.

Seeds And Weeds

 photo WP_20160921_003_e_zpswxuk6isr.jpgThree years later I have amaranth again

Here I am again, the heart breaking heartthrob…What? I’m not the hazel-eyed idol of millions? That’s disheartening, I can only assume that you’ll continue to thrill at my proximity, I’m not with you, dear reader? Why, of course I am, I’ll always be right there, in you heart….or RIGHT BEHIND YOU! See, your heart is pounding now. Okay, you might have seen me mention amaranth is back in my kitchen. That’s right, that largely ignored, around here at least, seed, pseudo-grain is back to me after three long years. Now I’m not just going to rest on my laurels, I’m going full-force and figuring out new ways to eat it. Thankfully I’ve been here before when I first discovered it, a bit of curiosity netted me a wonderful way to use amaranth with nut and seed butters. As pictured above: Cashew Butter Amaranth. Creamy, lush and decadently delicious. But it’s all good for you. No need for butter or butter or even more butter. A bit of nut butter, shut up, I know, oil and salt and pepper and you’re golden. You can find all the tweaks on the recipe page. I had to figure all this out by myself. Amaranth seems to stay in porridge and never ventures forth. That isn’t my amaranth, the skies the limit when we get together. You know what I find troublesome? The elevation of these simple faring foods to some kind of superior status. Sure celebrating their nutritional worth, amaranth is the only seed with vitamin C or so I’m told, but when we push them as strange and exotic we scare people away. I can’t count the amount of times I’ve seen quinoa described as pretentious and thusly ignored. Sure it’s over-hyped in some regards, but it’s also a staple of my diet, has been for years. It’s a seed, I don’t think of it as anything else. If you want to extol the lofty benefits of amaranth, remember that it’s technically a weed. Not so intimidating now, huh? It’s a shame to see so much food ignored due to silly biases. Carob is a favourite of mine, but as it was once, still is really, positioned as a chocolate alternative now it’s hated by it’s failure to match that expectation and is regulated to dog biscuits, all too often (Not that that stops me). Heck there’s linseed oil, aka Flaxseed, in my greenhouse putty! I eat ground flaxseed daily. We just need to be a bit braver, more broad-minded and try, try, try. You never know when you won’t have quite so many choices.

 photo WP_20160919_023_e_zpsi76x3wzy.jpgSorry, I didn’t mean to be a blow-hard. Look skulls!

The miraculously keen-eyed of you out there may have noticed the roasted tenderstem broccoli. Which is apparently a hybrid of broccoli and Chinese kale. It’s like crunchy broccoli, even after cooking. I wasn’t wild on it. I’ve never been a fan of that raw vegetable crunch. Still, I’ll try any food once, if I can eat it in the first place that is. So, skulls, huh. I was looking up seeds and stumbled across Snapdragon seed pods, when they dry out they look like skulls. Which is really cool, yes, reader, I’m still immature enough to be tickled by something like this, never grow up too much, dearest reader. So I look up snapdragons, find they’re easy to grow and then find I have them in my garden already. Whoops. Jack is ashamed. Jack has started collecting seeds. I’ve never tried seed-saving before. I’m going to try flowers and some vegetables from the shop, less risk of inbreeding in the vegetables. I’ve got some painted sage, nasturtium and now snapdragons. I leave them in a brown=-paper bag and shake them. Then I sift the seeds and store them. I’ll just toss them in  large pots and cover them next year. Nothing fancy, but I hope they’ll do well. I’m also looking into growing water-lilies in buckets. I also have a lot of landscaping to do in the garden yet. Poor Jack keeps getting beset by bad weather and other obligations, but, fear not, dispirited reader, I shall get there yet. Jack’s Garden shall be blooming beautiful!

 photo WP_20160921_004_e_zpsnbv2smp3.jpgThe final planter is positioned. The plastic is permanent (Weeds, so many weeds) and pinned down. Next year there’ll be pots a plenty.

 photo WP_20160921_005_e_zpsbgxzvoyq.jpgSpeaking of crops…

I wasn’t speaking of crops? Oh, er…CROPS! There we are. I had a little steamed Golden Nugget Squash left in my freezer, just enough to try out a tweak of my new Scone Recipe, all is found there, it’s also now possible to make them diary free. So pop to the page and scroll to the bottom to get the new tweak. I tried them with the squash, water for milk and with coconut sugar. All worked well. They were easier to bring together as the squash is drier than the apple, but the downside is that the end product was slightly crumbly. Though I could still cut it when hot as seen below. I did add something else that you’re no doubt sick of already: Pumpkin Spice. I’d make a joke about white women, but as the heart-throb…hhhmmm? You sure I’m not? I’ll settle for Baby-whisperer as I’ve now been titled. Babies love me. Dogs love me. Sadly neither of those groups frequent my blog. You aren’t a baby or a dog, are you, dear reader? No? Oh, that’s okay, I forgive you. So, yeah, pumpkin spice, it goes well with squash too. You could take most of the variations listed on my recipes, there are a lot of tweaks, and cherry pick them to suit yourselves. As I say this only changes the recipe slightly, but not enough to warrant a split. They were lovely fresh from the oven with butter. They baked a tad more dense, but not so much to be unappetizing. I’ll try more vegetables in future, some fruits too. Squash is a fruit, yes, this is confusing. As to the coconut sugar, see above, I just bought it because it tastes nice. You’ll have to do your own research. Until next time!

 photo WP_20160921_006_e_zpsmqvdhweo.jpgOh the crumbs! Oh the humanity! Okay, they’re not that bad for fresh out of the oven.


2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

Cashew Butter Amaranth

Standard Amaranth


60g (1/4 Cup) of Amaranth
175ml Water (Or 150ml for Al Dente)


1. Add Water, Spices if using and Amaranth into the pot and bring to boil, cover and cook for 15 minutes.

2. After the 15 minutes is up, turn off the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and stir the Amaranth.


Amaranth Polenta: Replace Amaranth with Amaranth Flakes and cook for 5 minutes instead of 15. Rest as usual. (Maybe 150ml Water?)

Cheesy Amaranth: Add Water (150ml), Amaranth, Salt and Pepper (To Taste) and cook as normal. When time is up fluff up the Amaranth and add 1/2 Tbsp Milk and 1/2 Tsp Butter and mix until Butter has melted. Then add 25g Grated Cheddar and mix until Cheese has melted completely.

For cooking in Stock: Add Cold Water, 1/3 of A Stock Cube and Amaranth to a pot and bring to the boil then cook as normal.

Tahini Amaranth: Cook Amaranth as normal. While Amaranth is cooking mix together: 1 Tsp Garlic Paste or 1 Garlic Clove, Grated, 1/2 Tbsp Olive Oil, 1/2 Tbsp Lemon Juice, 1/2 Tbsp Light Tahini and a Pinch Sea Salt. Stir Paste into to Amaranth just before serving.

Cashew Amaranth: Cook Amaranth as normal. While Amaranth is cooking mix together: 1/2 Tbsp Olive Oil, 1/2 Tbsp Water, 1 Tbsp Cashew Butter, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into to Amaranth just before serving. Also works with Flakes.

Savoury Cinnamon Peanut Amaranth: Cook Amaranth as normal. While Amaranth is cooking mix together: 1 Tbsp Natural Peanut Butter, 1/2 Tbsp Olive Oil, 1/2 Tbsp Maple Syrup, 1/4 Tsp Cinnamon, 2 Cloves Garlic, Grated, a Pinch Sea Salt and a Crack of Fresh Black Pepper until a smooth Paste is formed. Stir Paste into to Amaranth just before serving.