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Amaranth Recipes

We have Amaranth recipes for pancakes, candy, pasta, salad, and atole. Plus an Amaranth and Quinoa recipe for corn chowder, and much more.

Some of them are simple and some are quite exotic, but all of them taste great and are good for you. So choose an Amaranth recipe from below and explore the healthy goodness of this whole grain.

To find out more about this healthy whole grain, click Amaranth Nutrition and Facts.
For information on where to buy Amaranth products, click here.

If you try one of these recipes, please share your whole grain cooking experience with others by leaving a comment at the bottom of this page.

Amaranth Cereal Recipe

Ingredients (Serves 2)

  • 1/2 cup Amaranth grain

  • 1 1/2 cups water

  • 1/2 cup almond milk

  • 2 tablespoons honey (see substitutes)

  • 1/2 teaspoon cinnamon

  • Directions

    Combine water and Amaranth. Bring to a boil then turn heat down and let simmer 20-25 minutes until the water is absorbed. Be watchful at the end of cooking to not burn the seeds. Overcooking turns Amaranth to mush.

    Combine cooked Amaranth, almond milk, honey, and cinnamon. Enjoy!

    Substitutions and Additions

    Agave nectar or brown sugar can be substituted for the honey.

    Substitute your favorite milk for the almond milk (soy milk, coconut milk, regular milk, etc.)

    Add yogurt for a creamier texture

    Play with the topping in this Amaranth recipe, consider adding your favorite fruit instead of the honey and cinnamon.

    Amaranth Candy (Alegrias) Recipe

    This is an Amaranth recipe for Alegrias. Derived from the Spanish word for "happy", this candy makes a nice addition to a gift basket or tin of cookies.


  • 1/4 pound piloncillo (or 1/4 cup dark brown sugar)

  • 1 cup water

  • 2 drops of lime juice

  • 1/2 pound puffed Amaranth cereal

  • Directions

    Place the piloncillo or dark brown sugar and water in a heavy bottomed pot and cook, stirring frequently, until the syrup has reached the hard ball stage, 245 degrees on a candy thermometer.

    Add the lime juice, remove from heat, and stir in the puffed Amaranth cereal immediately with a wooden spoon or paddle.

    Quickly spread the mixture on a large platter or wooden board. Press it to a uniform thickness of 1/2 inch, using a rolling pin or bottle.

    Cool the mixture for about 2 minutes, until partially set, and cut it into finger-size strips or squares. Wrap the pieces individually in cellophane. The candy from this Amaranth recipe will store in a tin for up to one month.

    Amaranth Pancakes Recipe

    Ingredients (Serves 10)

  • 2 eggs

  • 1/2 cup milk (or apple juice)

  • 2 teaspoons coconut oil (or regular oil)

  • 1/2 cup Amaranth flour

  • 1/2 cup tapioca flour (see substitutes)

  • 6 tablespoons arrowroot (see substitutes)

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon sea salt (or salt)

  • Directions

    Beat egg. Beat in milk and oil.

    In a separate bowl, mix dry ingredients. Add dry ingredients to egg mixture a little at a time, mixing well after each addition.

    Heat griddle or shallow pan to medium heat and cook until golden brown on both sides.

    Substitutions and Additions

    Consider adding extra cinnamon to the batter after you pour it onto the griddle.

    In this Amaranth recipe, both the tapioca flour and arrowroot flour can be substituted with cornstarch. But if the pancakes are undercooked, the cornstarch can leave a starchy taste. Other substitutes include, Instant Clear Jel, potato starch, and rice starch.

    Berry Salad with Amaranth Recipe

    Ingredients (Serves 6)

  • 6 ounces fresh Amaranth leaves, torn into small pieces

  • 1 cup strawberries, thickly sliced

  • 1 cup blueberries

  • 1 small red onion, thinly sliced

  • 1/2 cup almonds, chopped

  • Non-Fat Curry Dressing:

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons rice vinegar

  • 4 teaspoons honey (see substitutes)

  • 1 teaspoon curry powder

  • 2 teaspoons Dijon mustard

  • Salt, pepper to taste

  • Directions

    Wash and dry Amaranth leaves. Whip together dressing. Add dressing to leaves and toss lightly. Add berries, onion and almonds. Toss lightly. Serve.

    Substitutions and Additions

    Brown sugar can be substituted for the honey.

    Add some cooked, chopped chicken to turn this Amaranth recipe from a side-dish to a main-dish.

    Traditional Atole Amaranth Flour Recipe

    Ingredients (Thick Hot Drink, Serves 5-6)

  • 1/2 cup Amaranth flour

  • 5 cups milk or water, according to taste

  • 1/4 cup piloncillo (Mexican sugar cones), chopped fine or grated (or dark brown sugar)

  • 1 stick cinnamon (or 1/4 teaspoon ground cinnamon)

  • 1 vanilla bean (split lengthwise) (or 2 teaspoons vanilla extract)

  • Directions

    In a large saucepan, whisk the milk or water into the flour, little by little, until completely mixed and free of lumps.

    Heat over medium heat, stirring constantly, until it just begins to thicken.

    Add piloncillo (or brown sugar) and cinnamon stick (or ground cinnamon).

    Scrape seeds from vanilla bean into pan (or add vanilla extract). Stir frequently until sugar is dissolved, then bring to a boil, stirring constantly to keep it from becoming lumpy.

    Remove the cinnamon stick. Serve hot in mugs.

    Substitutions and Additions

    To turn this Amaranth recipe into a chocolate confection, do the following:

    After removing from the heat, stir in approximately 3 ounces of chopped, Mexican chocolate (or any chocolate you desire). Stir until everything is well blended and the chocolate has melted. Then whisk until frothy. YUM!

    Quinoa, Corn Chowder, Amaranth Recipe

    Ingredients (Serves 6 (2 cups each))

  • 3 tablespoons butter, divided between 2 tablespoons and 1 tablespoon

  • 1 1/2 cups finely chopped leeks (white and light green parts) (or green onions)

  • 1 cup finely diced celery

  • 1/2 cup finely diced red bell pepper (or green bell pepper)

  • 1/8 teaspoon salt, or more to taste

  • 1/4 cup Amaranth grain

  • 1/2 cup ivory Quinoa, well rinsed

  • 1/4 teaspoon dried thyme (or dried tarragon)

  • 4 cups corn kernels (thawed if using frozen), divided between 3 cups and 1 cup

  • 1 cup whole milk (or half-and-half, or heavy cream)

  • 2 tablespoons minced flat leaf parsley, garnishment (optional)

  • Directions

    In a large, heavy pot, melt 2 tablespoons of the butter over medium heat. Stir in the leeks, celery, red bell pepper, and salt. Stir frequently until the vegetable are soft, 3-5 minutes.

    Stir in the Amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the Quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.

    In a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water.Stir the corn puree and the remaining 1 cup of whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer 5 more minutes or until the Quinoa and Amaranth are tender.

    Stir in the milk and remaining tablespoon of butter. Add more salt, according to taste. Divide into portions and garnish each with a little parsley.

    Note: The soup thickens on standing; thin as needed with additional milk.

    Substitutions and Additions

    To add color to this Amaranth recipe, add 2 tablespoons of red Quinoa when you add the Amaranth.

    Amaranth Recipe for Pasta

    Ingredients (Serves 2)

  • 2 cups 100% Amaranth flour

  • 2 eggs

  • 1/4 tsp salt

  • Water, as needed

  • Directions

    Combine flour, eggs and salt. Add water, one tablespoon at a time, until dough becomes firm (not sticky). After each tablespoon of water, check to see if dough has firmed. Amount of water will vary depending on your flour.

    Form a rectangle and roll dough as thin as you can. If dough starts to spring back when rolled, let the dough rest for ten minutes then resume rolling.

    Trim the edges of the dough and roll the flat sheet of dough into a jelly roll. Using a very sharp knife, slice the roll into small rounds. Unroll the rounds into long noodles, and toss them with flour on a baking sheet to dry, or cook immediately.

    Fresh noodles will only take about 4 minutes to cook. When the noodles float to the top of the water, they are done.

    Pasta with Amaranth Leaf Recipe

    Ingredients (Serves 8)

  • 1 pound whole wheat pasta shells

  • 10 ounces Amaranth leaves, chopped

  • 2 tablespoons olive oil

  • 7 cloves garlic, minced

  • 1 teaspoon dried red pepper flakes

  • Salt to taste

  • Parmesan cheese, freshly grated, to taste

  • Directions

    Cook pasta according to package directions. Drain and reserve.

    Heat oil in a large skillet over medium heat. Add Amaranth leaves, garlic, and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and mix well.

    Season with salt and parmesan. Serve.

    Substitutions and Additions

    Consider adding chicken or smoked sausage to this Amaranth recipe.

    Amaranth Bread Recipe

    This is the best gluten free bread recipe. It goes great with hummus. Try it with pepper jack cheese for an awesome grilled cheese sandwich. From start to finish this whole grain bread recipe will take about 2 1/2 hours.

    Ingredients (Serves 12)

  • 1/2 cup Amaranth flour, plus
    2 tablespoons Amaranth flour

  • 1/4 cup garbanzo flour

  • 1/4 cup rice flour

  • 5 tablespoons teff flour

  • 1/2 cup arrowroot (tapioca flour)

  • 3 teaspoons xanthan gum

  • 2 teaspoons active dry yeast

  • 1 teaspoon salt

  • 2 tablespoons flax seed meal (ground flax seeds)

  • 1 1/2 tablespoons fresh rosemary, minced

  • 1/2 cup pitted kalamata olive, chopped

  • 2 eggs

  • 2 egg whites (keep egg yolks aside for a glaze)

  • 3/4 cup water, room temperature

  • 5 tablespoons extra virgin olive oil

  • 1 1/2 tablespoons honey

  • 2 teaspoons apple cider vinegar

  • Directions

    Preheat oven to 200 degrees F.

    Sift the flours into a medium bowl. Add the tapioca starch, arrowroot, xanthum gum, yeast and salt. Add the flax meal and rosemary and mix thoroughly.

    In a large bowl, add eggs and egg whites (NOT the two separated egg yolks. They should be set aside in a small bowl for a glaze). Mix with a hand-mixer, on medium speed. Add kalamata olives. Slowly mix in the dry ingredient mixture with a wooden spoon until there are no lumps. Scrape the sides regularly.

    Grease a 9 x 5 inch loaf pan, and pour the Amaranth bread dough into the pan. Evenly shape the top of the loaf with a spatula. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them.

    Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes or until the loaf has risen to the top of the pan.

    Increase heat to 350 degrees F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice the bread until it is no longer hot.

    This bread will keep for a few days. However, If there are leftovers after a few days, place slices in airtight bags and freeze.

    Substitutions and Additions

    You can turn this Amaranth recipe into a Millet bread recipe by substituting Millet flour for the Amaranth flour.

    Amaranth Nutrition and Facts

    Amaranth Flour

    Amaranth Leaves

    Amaranth Plant

    Amaranth Recipes





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