is an ancient protein-packed seed. It is classified as a ‘pseudo-cereal’ as it is nutritionally similar to cereal grains despite not being in the same botanical family. Amaranth is gluten-free and high in protein, dietary fibre and iron. The seeds can be added to crackers (see our recipe on p82) or used to make gluten-free porridge. Amaranth flour can be used to make pancakes, biscuits and pasta.