This was my first time baking with arrowroot starch/flour, as well as amaranth flour. Now I'm on the hunt for quality amaranth seeds so I can mill my own flour, as the store-bought was rancid (probably before it hit the shelves).
Not so yum.
I have another brand of amaranth on hand and I'll give that a go but ideally, I like homemade seed flours. I can make them as needed, no rancidity and often less expensive.
What I did love, was how well the amaranth worked with the arrowroot. So while the recipe (not mine), didn't quite work or have enough flavour, the method of amaranth and arrowroot is a technique I will now use in other bakes. I love that.
Without further a-do-do, here's what I baked.