20 Delicious Amaranth Flour Recipes for Healthy Baking

Looking to add a nutritious twist to your baking? Amaranth flour—packed with protein, fiber, and a subtly nutty flavor—is your secret weapon for healthier treats! Whether you’re craving fluffy pancakes, hearty bread, or decadent cookies, we’ve rounded up 20 delicious ways to bake with this ancient grain. Get ready to upgrade your pantry staples with these wholesome, mouthwatering recipes—your taste buds (and body) will thank you!

Gluten-Free Amaranth Flour Pancakes

These fluffy, nutty pancakes are a gluten-free dream—light enough to flip with confidence and packed with wholesome flavor.

Ingredients:

• 1 cup amaranth flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup buttermilk (or dairy-free alternative)
• 1 large egg
• 2 tbsp melted coconut oil, plus extra for cooking
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, whisk together 1 cup amaranth flour, 1 tbsp coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp sea salt.
2. In another bowl, beat 1 cup buttermilk, 1 egg, 2 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay). Let batter rest 5 minutes.
4. Heat a nonstick skillet over medium-low and brush with coconut oil. Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes until golden.

The amaranth flour gives these pancakes a subtly earthy taste and a tender crumb that’s sturdy yet delicate—no gumminess here!

Tip: For extra-fluffy results, fold in whipped egg whites after mixing the batter.

Amaranth Flour Banana Bread

This nutty, gluten-free banana bread swaps traditional flour for protein-packed amaranth, giving it a pleasantly earthy depth that pairs perfectly with sweet, ripe bananas.

Ingredients:

• 3 medium overripe bananas, mashed (about 1 1/2 cups)
• 1 1/2 cups amaranth flour
• 1/2 cup coconut sugar
• 1/3 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together mashed bananas, 1/2 cup coconut sugar, 1/3 cup melted coconut oil, eggs, and 1 tsp vanilla extract until smooth.
3. Add 1 1/2 cups amaranth flour, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Stir until just combined (don’t overmix).
4. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack.

The amaranth flour gives this banana bread a subtly nutty flavor and a denser, moist crumb that holds up beautifully to toasting.

Tip: For extra texture, fold in 1/2 cup chopped walnuts or dark chocolate chips before baking!

Vegan Amaranth Flour Chocolate Chip Cookies

These nutty, tender cookies prove gluten-free and vegan baking can be just as indulgent—thanks to amaranth flour’s toasty flavor and melty chocolate chips.

Ingredients:

• 1 cup amaranth flour
• ½ cup coconut sugar
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ½ tsp baking soda
• ¼ tsp sea salt
• ⅓ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup amaranth flour, ½ cup coconut sugar, ½ tsp baking soda, and ¼ tsp sea salt.
3. Add ¼ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla extract. Stir until a sticky dough forms.
4. Fold in ⅓ cup chocolate chips. Scoop 1-tbsp portions onto the sheet, spacing them 2″ apart.
5. Bake for 10–12 minutes until edges are golden. Let cool 5 minutes before transferring.

The amaranth flour gives these cookies a delicate, almost shortbread-like crumble—perfect for dunking in oat milk. Tip: For extra chew, swap half the chocolate chips with chopped dates.

Amaranth Flour Pizza Crust

This nutty, gluten-free pizza crust is surprisingly easy to make and packs a wholesome punch—perfect for a crispy, flavorful base that won’t weigh you down.

Ingredients:

• 1 cup amaranth flour
• 1/2 cup tapioca flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/3 cup warm water (plus 1-2 tbsp extra if needed)
• 1 large egg

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together the amaranth flour, tapioca flour, baking powder, and salt.
3. Make a well in the center and add the olive oil, warm water, and egg. Stir until a slightly sticky dough forms. If too dry, add 1-2 tbsp more water.
4. Place the dough on the prepared sheet and use wet hands to press it into a 10-inch circle, about 1/4-inch thick.
5. Bake for 15 minutes until firm, then top as desired and return to the oven for 10-12 minutes until crispy.

The crust bakes up sturdy yet tender, with a subtly earthy flavor that pairs beautifully with bold toppings like pesto or roasted veggies.

Tip: For extra crispness, pre-bake the crust on the oven’s lowest rack.

Healthy Amaranth Flour Muffins

These wholesome amaranth flour muffins are subtly nutty, perfectly moist, and just sweet enough to feel like a treat—without the guilt.

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk
• 1/2 cup mashed ripe banana (about 1 medium)

1. Preheat oven to 350°F. Line a muffin tin with 9 parchment liners.
2. In a large bowl, whisk together 1 cup amaranth flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/3 cup maple syrup, 1/4 cup melted coconut oil, eggs, and 1 tsp vanilla until smooth. Stir in 1/2 cup almond milk and mashed banana.
4. Fold wet ingredients into dry ingredients until just combined (small lumps are okay). Divide batter evenly among liners.
5. Bake for 18–20 minutes until tops spring back when lightly pressed. Cool in the pan for 5 minutes before transferring to a rack.

The banana keeps these muffins tender for days, while the amaranth adds a pleasantly earthy depth that pairs beautifully with maple.

Tip: For extra texture, fold in 1/4 cup chopped walnuts or dark chocolate chips before baking.

Amaranth Flour Blueberry Scones

These tender, nutty amaranth flour blueberry scones strike the perfect balance between wholesome and indulgent—ideal for a lazy weekend brunch or afternoon treat.

• 1 ½ cups amaranth flour
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 6 tbsp cold unsalted butter, cubed
• ½ cup fresh blueberries
• ⅓ cup heavy cream (plus 1 tbsp for brushing)
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 ½ cups amaranth flour, ½ cup all-purpose flour, ¼ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
3. Cut in 6 tbsp cold butter with a pastry cutter until the mixture resembles coarse crumbs. Gently fold in ½ cup blueberries.
4. In a small bowl, whisk ⅓ cup heavy cream, 1 egg, and 1 tsp vanilla extract. Pour into the dry ingredients and stir just until a shaggy dough forms.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Transfer to the baking sheet, brush with 1 tbsp heavy cream, and sprinkle with 1 tbsp turbinado sugar.
6. Bake for 18–20 minutes until edges are golden. Cool for 5 minutes before serving.

The amaranth flour adds a subtly earthy depth that makes these scones feel hearty yet delicate—especially with the juicy bursts of blueberry.

Tip: Freeze the unbaked scones and pop them straight into the oven for fresh pastries anytime!

Gluten-Free Amaranth Flour Waffles

These nutty, wholesome waffles are a gluten-free dream—light yet satisfying, with a subtle earthy sweetness that pairs perfectly with maple syrup or fresh berries.

Ingredients:

• 1 ½ cups amaranth flour
• 1 tbsp coconut sugar (or granulated sugar)
• 2 tsp baking powder
• ½ tsp salt
• 1 ¼ cups almond milk (or any milk)
• 2 large eggs
• 3 tbsp melted coconut oil (plus extra for greasing)
• 1 tsp vanilla extract

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F) and lightly grease it with coconut oil.
2. In a large bowl, whisk together the amaranth flour, coconut sugar, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the almond milk, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry and mix just until combined (a few lumps are fine—don’t overmix!).
5. Ladle ½ cup batter onto the hot waffle iron and cook for 4–5 minutes until crisp and golden. Repeat with remaining batter.

The amaranth flour gives these waffles a delightful crunch on the outside while keeping them tender inside—no one will guess they’re gluten-free! Tip: For extra-fluffy waffles, let the batter rest for 5 minutes before cooking.

Amaranth Flour Zucchini Bread

This tender, nutty zucchini bread gets a protein boost from amaranth flour, making it a wholesome twist on a classic favorite.

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 1 cup amaranth flour
• ½ cup all-purpose flour
• ½ cup packed brown sugar
• ⅓ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking soda
• ½ tsp salt
• ¼ tsp nutmeg

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 cup amaranth flour, ½ cup all-purpose flour, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp salt, and ¼ tsp nutmeg.
3. In another bowl, mix ⅓ cup melted coconut oil, 2 eggs, and 1 tsp vanilla. Fold in grated zucchini until combined.
4. Pour wet ingredients into dry ingredients, stirring just until no dry streaks remain (don’t overmix).
5. Transfer batter to the prepared pan and bake for 50–55 minutes, until a toothpick inserted comes out clean.

The amaranth flour adds a subtly earthy depth, while the zucchini keeps every slice irresistibly moist—no one will guess it’s gluten-friendly!

Tip: For extra texture, fold in ½ cup chopped walnuts or chocolate chips before baking.

Low-Carb Amaranth Flour Crackers

These crunchy, nutty amaranth flour crackers are a low-carb dream—perfect for pairing with cheese or scooping up dips without the guilt.

• 1 cup amaranth flour
• 1/4 cup ground flaxseed
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• 1/4 cup water

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup amaranth flour, 1/4 cup ground flaxseed, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
3. Add 3 tbsp olive oil and 1/4 cup water, stirring until a stiff dough forms (add 1 tsp more water if too dry).
4. Roll dough between two sheets of parchment paper until 1/8″ thick. Cut into squares or use a cookie cutter for shapes.
5. Bake for 18–20 minutes until edges turn golden and crisp. Cool completely on the sheet.

The flaxseed gives these crackers a sturdy snap, while the amaranth adds a subtly earthy flavor that’s irresistible with creamy spreads.

Tip: Store in an airtight container for up to a week—if they last that long!

Amaranth Flour Pumpkin Spice Cake

This tender, nutty-sweet cake is a gluten-free twist on a fall classic, with amaranth flour adding a delightful earthy depth.

Ingredients

• 1 ½ cups amaranth flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp pumpkin pie spice
• ½ tsp fine sea salt
• ¾ cup pumpkin puree (not pie filling)
• ½ cup maple syrup
• ⅓ cup melted coconut oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment.
2. Whisk together 1 ½ cups amaranth flour, 1 tsp baking soda, ½ tsp baking powder, 1 ½ tsp pumpkin pie spice, and ½ tsp salt in a bowl.
3. In another bowl, beat ¾ cup pumpkin puree, ½ cup maple syrup, ⅓ cup coconut oil, 2 eggs, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined (batter will be thick). Spread evenly into the pan.
5. Bake 30–35 minutes until a toothpick comes out clean. Cool 10 minutes before turning out.

The amaranth flour gives this cake a subtly malty flavor and moist crumb that pairs perfectly with the warm spices—no one will guess it’s gluten-free!

Tip: For extra indulgence, drizzle with a simple glaze of powdered sugar + orange juice while still slightly warm.

Gluten-Free Amaranth Flour Tortillas

These gluten-free amaranth flour tortillas are soft, pliable, and packed with nutty flavor—perfect for taco night or wrapping up your favorite fillings!

• 1 cup amaranth flour
• 1/2 cup tapioca flour
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/3 cup warm water (plus extra if needed)

1. In a bowl, whisk together 1 cup amaranth flour, 1/2 cup tapioca flour, and 1/4 tsp salt.
2. Add 2 tbsp olive oil and mix until crumbly. Gradually pour in 1/3 cup warm water, stirring until a soft dough forms. If too dry, add water 1 tsp at a time.
3. Knead the dough for 2 minutes until smooth, then divide into 6 equal balls. Cover with a damp towel and rest for 10 minutes.
4. Roll each ball between parchment paper into a thin 6-inch circle.
5. Heat a dry skillet over medium-high. Cook each tortilla for 45–60 seconds per side, until lightly speckled and pliable.

The blend of amaranth and tapioca flours gives these tortillas a rustic, slightly earthy taste with just the right chew. Tip: Stack cooked tortillas under a towel to keep them warm and soft!

Amaranth Flour Carrot Cake

This gluten-free carrot cake swaps traditional flour for nutty amaranth, giving it a hearty texture and earthy sweetness that pairs perfectly with cream cheese frosting.

Ingredients

• 1 ½ cups amaranth flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• ¾ cup coconut sugar
• ⅔ cup melted coconut oil
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups amaranth flour, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp ginger, and ¼ tsp salt.
3. In a separate bowl, beat ¾ cup coconut sugar, ⅔ cup melted coconut oil, 3 eggs, and 2 tsp vanilla until smooth. Fold in the dry ingredients, then stir in grated carrots and ½ cup walnuts (if using).
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

The amaranth flour adds a subtly malty depth that makes this cake feel indulgent yet wholesome—no one will guess it’s gluten-free!

Tip: For extra moisture, soak the grated carrots in a towel for 10 minutes before mixing to remove excess water.

Vegan Amaranth Flour Brownies

These fudgy, gluten-free brownies get their rich texture from nutty amaranth flour—no one will guess they’re vegan!

Ingredients

• 1 cup amaranth flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1/4 cup maple syrup
• 1/3 cup melted coconut oil
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Whisk together 1 cup amaranth flour, 1/2 cup cocoa powder, 1/2 cup coconut sugar, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
3. Add 1/4 cup maple syrup, 1/3 cup melted coconut oil, 1/4 cup almond milk, and 1 tsp vanilla extract. Stir until just combined, then fold in 1/2 cup chocolate chips.
4. Spread batter evenly into the pan. Bake for 20–22 minutes until the edges pull away from the pan but the center is still slightly soft.
5. Cool completely before slicing—these brownies firm up as they set!

The amaranth flour gives these brownies a delightfully dense, almost nutty chew that pairs perfectly with melty chocolate chips. Tip: For extra gooeyness, warm slices for 10 seconds in the microwave before serving.

Amaranth Flour Cinnamon Rolls

These gluten-free cinnamon rolls are tender, fragrant, and packed with nutty amaranth flavor—perfect for a cozy weekend treat.

Ingredients

• 1 cup amaranth flour
• 1/2 cup tapioca flour
• 1/4 cup coconut sugar
• 1 tbsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line an 8-inch round pan with parchment paper.
2. In a bowl, whisk together the amaranth flour, tapioca flour, 2 tbsp coconut sugar, baking powder, and salt.
3. In another bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until smooth. Fold into the dry ingredients to form a sticky dough.
4. Roll the dough between two sheets of parchment into a 10×8-inch rectangle. Sprinkle evenly with the remaining 2 tbsp coconut sugar and 1 tbsp cinnamon.
5. Tightly roll the dough lengthwise, then slice into 8 pieces. Arrange in the pan and bake for 20–22 minutes until lightly golden.

The amaranth flour gives these rolls a subtly earthy depth, while the cinnamon-maple filling keeps them irresistibly sweet. Tip: For extra gooeyness, drizzle with a simple powdered sugar glaze while still warm!

Healthy Amaranth Flour Granola Bars

These chewy, nutty granola bars are packed with wholesome ingredients and just the right amount of sweetness—perfect for an on-the-go snack or a quick breakfast boost.

Ingredients:

• 1 cup rolled oats
• ½ cup amaranth flour
• ⅓ cup almond butter
• ¼ cup honey
• ¼ cup chopped almonds
• ¼ cup dried cranberries
• 1 tbsp chia seeds
• ½ tsp cinnamon
• ¼ tsp salt

Instructions:

1. Preheat oven to 325°F. Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix rolled oats, amaranth flour, chopped almonds, dried cranberries, chia seeds, ½ tsp cinnamon, and ¼ tsp salt.
3. In a small saucepan, warm ⅓ cup almond butter and ¼ cup honey over low heat until smooth. Pour over the dry ingredients and stir until fully coated.
4. Press the mixture firmly into the prepared dish. Bake for 20 minutes until the edges are lightly golden.
5. Let cool completely before slicing into bars.

The amaranth flour adds a subtly nutty flavor and extra protein, making these bars more satisfying than your average granola snack.

Tip: For extra crunch, toast the oats and almonds in a dry skillet for 5 minutes before mixing.

Amaranth Flour Apple Pie

This gluten-free twist on classic apple pie swaps in nutty amaranth flour for a crust that’s tender yet sturdy enough to hold those spiced, juicy apples.

Ingredients

• For the crust: 1 ½ cups amaranth flour, ½ cup cold unsalted butter (cubed), ¼ cup ice water, 1 tbsp granulated sugar, ½ tsp salt
• For the filling: 5 medium apples (peeled, cored, and thinly sliced), ⅓ cup packed brown sugar, 2 tbsp lemon juice, 1 ½ tsp cinnamon, ¼ tsp nutmeg, 1 tbsp cornstarch

Instructions

1. Make the crust: Pulse amaranth flour, ½ cup cold butter, 1 tbsp sugar, and ½ tsp salt in a food processor until crumbly. Drizzle in ¼ cup ice water, 1 tbsp at a time, until dough clumps. Press into a disk, wrap, and chill for 30 minutes.
2. Prep filling: Toss 5 sliced apples with ⅓ cup brown sugar, 2 tbsp lemon juice, 1 ½ tsp cinnamon, ¼ tsp nutmeg, and 1 tbsp cornstarch in a bowl.
3. Roll out dough between parchment into a 12-inch circle. Fit into a 9-inch pie dish, trim edges, and add filling.
4. Bake at 375°F for 45–50 minutes until crust is golden and filling bubbles at the edges. Cool 1 hour before slicing.

The amaranth crust adds a subtly earthy depth that pairs beautifully with the sweet-tart apples—no one will guess it’s gluten-free!

Tip: For extra crunch, sprinkle the crust edges with coarse sugar before baking.

Gluten-Free Amaranth Flour Bread

This nutty, wholesome bread is a game-changer for gluten-free baking—light yet satisfying, with a rustic crumb that holds up beautifully for toast or sandwiches.

Ingredients:

• 1 ½ cups amaranth flour
• ½ cup tapioca flour
• 1 tsp xanthan gum
• 1 tbsp active dry yeast
• 1 tbsp honey
• 1 cup warm water (110°F)
• 2 large eggs, room temperature
• 2 tbsp olive oil
• 1 tsp salt

Instructions:

1. Activate the yeast: In a small bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. Mix dry ingredients: In a large bowl, combine amaranth flour, tapioca flour, xanthan gum, and salt.
3. Combine wet ingredients: Beat eggs and olive oil into the yeast mixture, then pour into the dry ingredients. Stir until a sticky dough forms.
4. Rise: Cover the bowl with a towel and let rise in a warm spot for 1 hour (dough will puff slightly but won’t double).
5. Bake: Preheat oven to 375°F. Transfer dough to a greased 8×4-inch loaf pan, smoothing the top. Bake for 35–40 minutes until golden and hollow-sounding when tapped.
6. Cool: Let rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

The secret here? Amaranth flour adds a subtly earthy flavor and protein boost, while tapioca flour keeps the texture springy—no grittiness!

Tip: For extra lift, let the dough rise in the pan for 20 minutes before baking.

Amaranth Flour Lemon Poppy Seed Muffins

These Amaranth Flour Lemon Poppy Seed Muffins are a delightful gluten-free twist on a classic, with a bright citrus kick and just the right amount of crunch.

• 1 cup amaranth flour
• 1/2 cup almond flour
• 1/3 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp poppy seeds
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract

1. Preheat oven to 350°F and line a muffin tin with 9 parchment liners.
2. In a large bowl, whisk together 1 cup amaranth flour, 1/2 cup almond flour, 1/3 cup granulated sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp poppy seeds.
3. In another bowl, beat 2 large eggs, then mix in 1/3 cup melted coconut oil, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1/2 tsp vanilla extract.
4. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
5. Divide batter evenly among muffin cups, filling each 3/4 full. Bake for 18-20 minutes until tops spring back when lightly pressed.
6. Cool in pan for 5 minutes, then transfer to a wire rack.

The nutty amaranth flour gives these muffins a tender crumb while the double hit of lemon juice and zest makes them irresistibly zingy. Perfect with afternoon tea or as a lunchbox surprise!

Tip: For extra moisture, brush warm muffin tops with a mix of 1 tbsp honey and 1 tsp lemon juice.

Low-Sugar Amaranth Flour Cookies

These nutty, tender cookies are a wholesome twist on the classic—naturally gluten-free and just sweet enough to satisfy without the sugar crash.

Ingredients:

• 1 cup amaranth flour
• 1/4 cup coconut sugar
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/3 cup melted coconut oil
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp almond milk

Instructions:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup amaranth flour, 1/4 cup coconut sugar, 1/2 tsp baking powder, and 1/4 tsp sea salt.
3. Add 1/3 cup melted coconut oil, 1 large egg, and 1 tsp vanilla extract. Mix until combined, then drizzle in 2 tbsp almond milk to form a slightly sticky dough.
4. Scoop tablespoon-sized balls onto the sheet, flatten gently, and bake for 12–14 minutes until edges are golden.

The amaranth flour gives these cookies a delicate crumb and earthy depth—perfect with tea or as an after-school snack. Tip: For extra crunch, press a few sliced almonds onto the dough before baking.

Amaranth Flour Savory Herb Biscuits

These tender, nutty biscuits pack a flavorful punch with fresh herbs and a hint of garlic—perfect for pairing with soups or slathering with butter.

Ingredients:

• 1 cup amaranth flour
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp garlic powder
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup whole milk

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup amaranth flour, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1 tsp garlic powder. Stir in 2 tbsp rosemary and 2 tbsp thyme.
3. Cut in 6 tbsp cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Pour in 3/4 cup milk and stir just until a shaggy dough forms (avoid overmixing).
5. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and cut into 8 squares. Arrange on the baking sheet.
6. Bake for 18–20 minutes until golden and firm to the touch.

The amaranth flour adds a subtly earthy depth, while the fresh herbs keep these biscuits bright and aromatic—ideal for elevating weeknight meals.

Tip: For extra flakiness, freeze the cubed butter for 10 minutes before mixing into the dough.

Conclusion

With these 20 delicious amaranth flour recipes, healthy baking has never been easier—or tastier! Whether you’re whipping up pancakes, bread, or cookies, these nutrient-packed treats are sure to delight. Give them a try, and let us know which ones become your favorites in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these wholesome goodies too. Happy baking!