We have now only been talking about amaranth for how long?!
So by now we should have more than an inkling as to what amaranth is, why we should add amaranth to our diets, and how to use it.
So let’s go back over what we’ve learned so far…
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Review
The What…amaranth is a tiny seed that comes from the flowers of the Amaranthus.
The Why…
- Carbohydrates…contains less carbohydrates compared to grains like wheat
- Gluten Free
- Protein…contains more protein than any other gluten-free grain…In fact, one cup of raw amaranth contains 28.1 grams of protein, the equivalent of a chicken breast…the proteins found in amaranth are also easily digestible compared to other grain based proteins
- Vitamins/Minerals…amaranth is rich in calcium, magnesium, and iron
- Aramanth crackers are a great snack or appetizer, served with a perfect dip or hummus….as well as a great accompaniment for soups and salads.
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The Perfect Aramanth Crackers
The perfect amaranth crackers are crumbly and crunchy, not like cardboard like many whole grain crackers out there….light and crisp…have an awesome nutty flavor.……and contain the perfect amount of herbs and garlic, not to mention an awesome aroma.
Note that the following cracker recipe does not contain salt, nuts, eggs, or sugar…simply basics such as aramanth, spices, and basic baking ingredients.
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Basic Ingredients
- 2C amaranth flour
- 1tsp baking powder
- 1 tsp salt
- 1Tbsp pepitas
- 1Tbsp sunflower kernels
- 2Tbsp olive oil
- 2Tbsp honey
- 1/3 cup water
- chia seeds
- cumin
- garlic
- pepitas
- rosemary
- sesame seeds
- sea salt
- thyme
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Making the Dough
Prep…Heat oven to 350°F…Preheat oven to 375°F…
Dry Ingredients…Mix amaranth flour, baking powder, salt, pepitas, and sunflower kernels together in a large bowl.
Wet Ingredients…Add olive oil and honey to flour mixture. Add water gradually to form the dough. The dough shouldn’t be too dry or too sticky – you might need more or less water.
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Working with the Dough
Form the dough into a ball.
Place the ball of dough between two sheets of parchment paper.
Knead gently until smooth, adding more flour if the dough is too sticky.
Roll to 1/8-inch thickness.
Peel off top sheet of parchment paper.
Use a pizza cutter or cookie cutters to cut the crackers out.
Put them on the baking sheet.
Brush the crackers with water.
Sprinkle evenly with whatever toppings you are using—caraway seeds, chia seeds, cumin seeds, flax seeds, sea salt, sesame seeds, shredded coconut, sliced almonds, etc…
Press the toppings into the dough.
Prick the crackers with a fork a couple of times each. This will keep them from puffing up while baking.
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Baking and Storing
Bake crackers for 15-20 minutes, until golden brown around the edges. The longer they bake, the crisper they will become.
Let them cool completely on a wire rack.
Break into pieces.
Store in air-tight container at room temperature up to 3 days.
