Herb and Garlic Amaranth Crackers

Name: Herb and Garlic Amaranth Crackers
Total time: 30 min
Yield: 24 crackers
Ingredients: 1 cup amaranth flour; 3 tbs olive oil; 3 tbs water; ½ tsp baking powder; 1 clove fat of garlic; 6 leaves sprigs of thyme; 1 tbs fresh rosemary leaves; ½ tsp salt

User Reviews

5.0

6 reviews

Excellent

Total Time
30 mins
Servings
24 crackers
Calories
33 kcal
Course
Snacks
Cuisine
Vegan, gluten-free

Herb and Garlic Amaranth Crackers

Omar Parker

Report

Herb and Garlic Amaranth Crackers are really simple to throw together, and the resulting dough is beautiful soft and easy to handle, and when rolled between two sheets of baking paper, doesn’t even need flour for rolling.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup amaranth flour
3 tbs olive oil
3 tbs water
½ tsp baking powder
1 clove fat of garlic grated
6 leaves sprigs of thyme picked
1 tbs fresh rosemary leaves finely chopped
½ tsp salt

Add to Shopping List

Instructions

Preheat the oven to 180 celsius (355 Fahrenheit) and place all of the ingredients in a food processor and process to combine. The dough probably won't come together completely in your food processor, but will resemble a clumpy sandy mixture. Don't be tempted to add more moisture to bring it together, simply remove the dough from the food processor and place on a piece of baking paper and gently knead until smooth. If the dough is sticky add a little more flour and knead until smooth.
Flatten the dough and place another piece of baking paper on top and roll out the dough using a rolling pin to a thickness of 5mm (⅕ of an inch). Use a cookie 5cm (2 inch) diameter cookie cutter to cut out the cookies and place on a baking tray lined with baking paper. Gently prick all over the crackers with a fork to prevent them puffing up while baking and bake for 12 to 15 minutes, or until golden around the edges. Place on a cooling rack to cool completely before placing in an air tight container, if not serving immediately.

Notes

The amount of moisture required to bring the dough together will depend on the flour you use. The dough should not be sticky. If it is simply add more flour and knead until smooth. If the dough is too crumbly return it to the food processor and add a teaspoon of water and process until it comes together.
The baked crackers should keep about 1 week in an air tight container, that is if you don't eat them before then!

Nutrition Information

Show Details

Calories 33kcal (2%) Carbohydrates 3g (1%) Fat 2g (3%) Sodium 49mg (2%) Potassium 12mg (0%) Vitamin A 10IU (0%) Vitamin C 0.7mg (1%) Calcium 12mg (1%) Iron 0.4mg (2%)