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.

1 cup amaranth
3 cups water
pinch kosher or sea salt
1 Tbsp. sunflower oil

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 (150°C/130°C fan, Gas Mark 2). Line a baking sheet with parchment and lightly grease or use a silicone mat.

Working with a tsp., 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".

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.

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 flavour and high beta-carotene, iron and calcium content, becomes the base for our popular crackers and cookies.

Makes about 24 crackers.