These amaranth crackers are literally just amaranth. Like magic they can be manipulated into crispy little discs to be eaten with dip (ie. hommus and maybe some cashew dip for us failsafers). You can also lightly salt them and then you can skip the dip all together! They are actually very light and crispy, similar to the “Peckish” brand of rice crackers. They are so easy to eat that you can eat a bowl and not even notice. You would probably want to double the recipe because they will go quick! I saw the original recipe here.
Gluten free, soy free, dairy free, egg free, nut free, vegan, failsafe
- 1/2 cup of amaranth
- 1 cup of water
- Cook the 1/2 cup of amaranth in one cup of water for around 30 mins till the water is absorbed and it looks like sticky porridge. You will need to stir is closer to the end so it doesn’t stick to the bottom.
- Let it cool down.
- Pre-heat the oven to 180C.
- When the amaranth is cool wet your hands and roll little balls and flatten them on baking paper into thin discs (couple of millimeters thick).
- Bake them at 180C for about 15-20 mins (less if your oven is really good). Look out for them browning and looking dry and toasted. They shouldn’t stick to the paper when they are done.
- Take them out when ready and cool before removing from the tray.
- Store in a dry airtight container.
Hope you enjoy these as much as I do!