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This recipe is one of my favourite treats from my Falling in love with Food cookbook. For a protein-packed breakfast or snack serve this bread with nut butter, cottage or ricotta cheese!

If you aren’t familiar with amaranth, here are a few facts:

  • Not a true ‘grain’ similar to quinoa is considered a ‘pseudo-cereal’
  • Gluten-free
  • High in fibre
  • Contains more protein compare to true ‘grains’
  • Rich source of minerals including iron, magnesium, potassium and calcium

Serves: 6-12

Prep: 5 minutes

Cooking: 60 minutes


½ cup mixed raw and unsalted nuts

2 cups amaranth flour, sifted

2 teaspoons baking soda

1 apple, sliced

3 cups apple, cored and cut into cubes

1 cup extra virgin olive oil

2 tablespoons agave nectar (or honey)

4 eggs

1 tablespoon water

1 tablespoon lemon juice

1 teaspoon vanilla essence

2 teaspoons cinnamon



Pre-heat the oven to 160°C.

In a saucepan over medium heat, add the apple and water, cook for 5-7 minutes until soft, puree.

Process the nuts in a blender until coarsely ground.

Add the flour, baking soda, cubed apple, oil, agave/honey, eggs, lemon juice and vanilla. Mix until well combined.

Pour into a greased 9×5″ loaf pan or 2 7×3″ pans lined with baking paper, top mixture with sliced apple and bake for 60 minutes or until cooked.

Let it cool and serve.