Amaranth is a wonderfully nutritious gluten free grain option. It is a good source of protein, minerals and fibre and has a lower carbohydrate level. Makes 30-35 crackers.


  • 2 cups amaranth flour
  • 2 tablespoons olive oil
  • 1 tablespoon honey (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sunflower seeds
  • 1 tablespoon flax seeds
  • 2 teaspoons of rosemary, finely chopped
  • 1/3 cup water

Heat oven to 175°C.

In a processor add amaranth flour, baking powder, salt, honey, olive oil, seeds, rosemary and blend. Slowly add the water until a dough forms without it being sticky.

Roll out on baking paper to a 2-3mm thickness. Cut shapes with a cookie cutter. Prick each cracker a couple of times with a fork and bake for 15 – 20 mins until golden brown. Allow to cool and store in an airtight container.


  • 1/2 head of cauliflower cut into florets
  • 1 tablespoon of olive oil
  • 1/3 cup tahini
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1/2 – 1 teaspoon of cumin
  • Salt and pepper

Preheat the oven to 180 degrees celsius. Brush the cauliflower florets with the olive oil. Place on a baking tray and roast for 30 minutes until the cauliflower is golden brown on the edges.

Add the roast cauliflower to a processor with the tahini, garlic, lemon and cumin. Process till smooth, season with salt and pepper to taste.


Nutritional notes: If you compare Amaranth to white rice you can see the amazing benefits it offers our health.

Quantity = 1 cup Amaranth Protein – 28.1gm Magnesium – 519mg Iron – 15mg Fibre – 18gm Carbohydrate – 129gm

White Rice Protein – 13.1gm Magnesium – 46mg Iron – 1.5mg Fibre – 2.4gm Carbohydrate – 148gm

The proteins amaranth contain are more digestible than many proteins and are a good source of the amino acid lysine which other grains are short of. Lysine helps prevent you getting cold sores so ideal if you are a sufferer.