This dairy and gluten-free loaf is packed with protein thanks to amaranth, a highly nutritious ancient grain.
What is Amaranth?
Amaranth is an ancient grain that has been cultivated for thousands of years. The Aztecs and Incas treasured it for its nutritional powerhouse qualities. This gluten-free gem is making a modern comeback, and it’s easy to see why. Amaranth is a versatile addition to any gluten-free diet, packed with protein, fibre, and essential vitamins and minerals.
How do you use amaranth in cooking?
Tiny but mighty, these seeds cook to a tender texture with a slightly nutty flavour, making them perfect for sweet and savoury dishes. Whether you’re stirring them into a hearty breakfast porridge, baking them into delicious bread, or using them as a base for a colourful salad, amaranth is a delightful and nutritious way to shake up your meal routine.
Our gluten-free amaranth loaf is a delicious protein-packed take on the classic Date and Walnut Loaf.
For more delicious gluten-free baked goods, visit our recipe collection here.
Amaranth Loaf
Ingredients
- 1 cup amaranth cooked
- 2 cups plain flour gluten-free
- 4 tablespoons custard powder gluten-free
- 2 teaspoons baking powder gluten-free
- ½ cup walnuts chopped
- ½ cup banana mashed (approx 1 medium banana)
- ½ cup medjool dates pitted and chopped
- ½ cup honey
- 2 eggs
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180°C. Lightly grease a large loaf tin (23.2x13cm).
- Prepare amaranth according to directions on the packet. Set aside.
- Place 2 tablespoons of custard powder in a one-cup measuring cup. Fill with plain flour.
- Place mix in a bowl and repeat with remaining 2 tablespoons of custard powder and plain flour.
- To the flour add baking powder, walnuts and dates. Stir to combine.
- In a separate bowl, combine bananas, honey, eggs, olive oil and vanilla. Beat until combined.
- Add pre-prepared amaranth and mix well. Pour mixture over dry ingredients and mix until just combined.
- Pour mixture into prepared pan. Bake for one hour.
- Let cool in pan on wire rack for 10 minutes. Remove from pan and let amaranth loaf cool on rack.
Photography: Brandee Meier
