AMARANTH CLASS

Glamaranth Crackers

Glamaranth lives up to its name in this recipe. It bakes into a thin, lacy cracker that feels almost airy, which is why I often think of them as cracker chips or crisps. You can make them with just amaranth and water, though the olive oil, salt, and pepper add savory depth and extra crunch. Make them smaller if you’d like, or thicker for a sturdier bite, keeping in mind that thicker ones will need more time in the oven. They’ve got that crunchy addictive quality and are so good I’ve contemplated bringing them to market!

Makes 18 crackers

 

From WholeGrainCouncil.org

2 tablespoons extra-virgin olive oil
1 batch cooked amaranth (see below)
Salt
Freshly ground black pepper
Spices, dried herbs, nuts, seeds, cooked lentils, optional 

  1. Place one rack in the upper third and one in the middle of the oven, then preheat to 325°F/160°C. Line two rimmed baking sheets with parchment paper. Oil each piece of parchment with 1 tablespoon of olive oil.

  2. Using a 1-Tbsp measuring spoon, drop 9 level spoonfuls of amaranth evenly spaced onto each of the prepared baking sheets. You’ll have a small amount left over.

  3. Use a spatula to spread the amaranth in a very thin layer, working out from the center, into rustic ovals roughly 12 by 8 cm at their widest points. The edges of the crackers should not touch. Coat the back of the spatula with a bit of oil from the parchment to keep the amaranth from sticking. Sprinkle with salt, pepper and any optional ingredients.

  4. Bake the crackers until the edges are firm to the touch, about 22 minutes. Switch the pans between the racks and rotate them, then bake for another 25-30 minutes, until the crackers are uniformly deep golden brown and have released from the parchment paper.

  5. Slide the parchment with the crisps onto a cool surface and let them cool completely, then store in an airtight container for up to 1 week.

Cooked Amaranth

1/2 cup dry amaranth

In a small pot, bring the amaranth and 1½ cups water to a boil. Reduce the heat and simmer, stirring occasionally, until the liquid is absorbed and the grains are tender and have a glossy sheen, about 20-25 minutes. The viscosity should resemble thick cake batter: it should mound on a spoon, and when you scrape the bottom of the pot, it should leave a clear path that doesn’t immediately fill back in.

If you are baking the crackers another day, store the amaranth in an airtight container in the fridge for up to 4 days. The amaranth will harden in the fridge. Stir in enough water to restore the original cooked consistency.


Popped Amaranth

1/4 cup unpopped amaranth = 1 cup popped

  1. Place a bowl next to the stove. 

  2. Heat a tall pot on the stove over high heat. Pour a few drops of water into the center of the pot. When the water beads up and dances to the edge of the pot immediately upon contact, the surface is hot enough. (The bottom of the pot should be really hot so that the amaranth pops and does not burn.)

  3. Add 1 tablespoon of the amaranth. Use the lid (or a screen) as a shield to prevent the popped amaranth from flying out of the pot, but do not cover the pot with the lid or the heat will be trapped and the amaranth will burn.

  4. Transfer the amaranth to the bowl once has popped and become white, like baby popcorn. Repeat this process until all of the amaranth is popped.


    (The first batch may be like the first pancake - it can take a couple of rounds for the amaranth to pop evenly. Depending on your stove and the thickness of the bottom of your pot, you may need to lift the pot up off of the burner and shake it a bit. It takes some finessing but don’t give up!)

Recipe: Amaranth Date Bread

Amaranth popped and mixed into a granola bar with freeze dried raspberries.

Popped!


Where to purchase:

  • Seeds/grain to eat - Bob’s Red Mill (organic), SIMPLi (regenerative and organic), Natural Grocers

  • Adaptive Seeds - seeds to plant

  • Seed Savers Exchange - seeds to plant

  • Greens may available at Mexican, Vietnamese, Indian and other global grocers and at local farms (in Portland, OR, Happiness Family Farm sells amaranth greens at Kenton, PSU, St. John’s and Montavilla Farmers Markets)