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


  • 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.