Glamaranth Crackers

Amaranth has a lot of character, even with just a few ingredients. It’s naturally gluten free and simple to bake into crackers, and it creates a crisp, satisfying base with a little olive oil, salt, and pepper. You can add nuts, seeds, spices, or other ingredients for variation. Shape them small and thin for light cracker chips or make them a little thicker and bake longer if you want more structure. They’re simple to make and so irresistibly crunchy. I’ve wondered more than once whether they deserve a spot on a store shelf.

Makes 18 crackers

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.