Amaranth Crackers

The only trick to making these crackers and cookies is to steep the grain long enough that it cooks into a good, stiff dough. The dough will keep for several weeks, covered, in the refrigerator. Make a batch of dough in advance and then bake fresh crackers throughout the week. The longer they bake, the crisper they will become. A dehydrator works especially well for drying crackers. They are light, crisp and gluten free. They make wonderful appetizers and are great for snacking and with soups and salads.

By Sean Sherman | September 13, 2018

Ingredients

1 cup amaranth
3 cups water
Pinch salt
1 tablespoon sunflower oil

Instructions

Makes about 24 crackers

Cook the amaranth and water in a medium pot over a high flame. Bring to a boil, reduce the heat and simmer until the amaranth becomes sticky and forms a thick dough. Stir in the sunflower oil and allow to cool.

Preheat oven to 300°F. Line a baking sheet with parchment and lightly grease or use a silicone mat. Working with a teaspoon, put small mounds of the dough onto the prepared baking sheet and lightly flatten with your hands until they are as thin as possible, about ⅛ inch. Bake until firm, about 1 hour. Allow to cool thoroughly before removing.

Alternatively, shape little patties as thinly as possible and set in a food dehydrator. Dehydrate until very crisp.

About this recipe

Amaranth (or pigweed)

We see amaranth, with its purple-reddish leaves, growing everywhere—along the road, in abandoned fields and across the plains. Amaranth was first cultivated by Aztecs more than 8,000 years ago and is now popular as a gluten-free, high-protein grain. We use the leaves for summer salads and sautés, and come fall the grain, with its rich nutty flavor and high beta-carotene, iron and calcium content, becomes the base for our popular crackers and cookies.