Amaranth Crackers

These crackers are so versatile and easy to adapt with what you have in the cupboard or which spices work for the season we’re in.

I’ve made them with the additional of chia seeds, sunflower and pumpkin seeds, coconut and goji berries, drizzled with dark chocolate and all sorts of different flavours.

The maple syrup makes them a little sweet but I generally serve them as a savoury snack paired with dips or chutneys.

Sweet and savoury amaranth crackers

Makes approx. 18 crackers

Ingredients

1 cup of puffed amaranth*

3 tbs sesame seeds

3 tbs flax seeds

2tbs ground flax seeds**

1tbs maple syrup

4tbs water

¼ tsp salt

Your choice of herbs/spices to flavour – see suggestions below

Method

1.       Pre-heat the oven to 150°C and line a large baking tray with parchment paper

2.       In a mixing bowl add the sesame seeds, flax seeds (whole and ground), water and maple syrup and combine.

3.       Leave for around 5 minutes to allow the ground flax seeds to absorb the liquids and become sticky.

4.       Mix in the puffed amaranth, salt and whatever herbs and spices you have chosen.

5.       Tip the mixture onto the lined baking tray and place another sheet of parchment paper on top to form a sandwich, then using a rolling pin flatten and spread the mixture until it is around 1cm thick – the thinner you roll the mixture, the crispier the cracker!

6.       Once rolled out, remove the top parchment and place the tray in the oven for approx. 12 minutes.

7.       Remove from the oven and leave the door ajar to let out some of the heat whilst you score the cracker. Use a pizza cutter or knife to score the crackers into whatever shape/size you prefer. I usually aim for around 18 rough squares for snacking or 12 longer rectangles when I’m planning to use them at meal times.

8.       Return them to the cooling oven (with the door closed) and bake for another 30 minutes

9.       Once ready, allow them to cool (and further crisp up) before carefully breaking along the score lines***

Notes
* If you can’t get hold of puffed amaranth you can also use amaranth seeds and puff them at home using the same method as you would to make popcorn in a saucepan.

**No need to buy ground flax seeds separately, simply add 2 tbs of whole flax seed into a blender or spice grinder and blend until a powder consistency.

*** If your crackers are still a bit soft in places (you can usually tell if you turn them over and notice patches which are darker ie. From the moisture) they just need more time to dry out so simply pop them back in the oven on a low heat for another 10 – 30 minutes, keeping an eye on them to make sure they don’t burn.

FLAVOUR SUGGESTIONS

Below are some of my favourite combinations of herbs and spices to add in along with the salt but they can easily be adapted to include your favourite flavours or dosha specific ingredients.

LEMON AND CUMIN

This blend is great for the spring and was created to perfectly complement the Beetroot Chutney.

½ tsp cumin seeds

¼ tsp lemon zest

Pinch cinnamon

TURMERIC & BLACK PEPPER

Another good warming spring mix and great for the immune system

½ tsp ground turmeric

¼ tsp course black pepper