Amaranth Crackers

Makes 18 crackers

2 tablespoons extra-virgin olive oil
1 batch cooked amaranth (see below)
Sea salt
Freshly ground black pepper
Optional spices, nuts, seeds 

1. Preheat the oven to 325 degrees. 

2. Line two baking sheets with parchment paper. With a silicon, rubber or small offset spatula, evenly distribute 1 Tablespoon of the olive oil onto the parchment paper. Drop 9 Tablespoons amaranth evenly spaced and use the spatula, coated with olive oil, to spread the amaranth in a very thin layer. Sprinkle with salt, pepper, and any other spices, nuts, seeds. 

3. Bake until the crackers lift up from the parchment paper and are golden brown, around 20-25 minutes, then flip over and return to the oven for another 5-10 minutes to crisp up the middles. 

4. Store in an airtight container for up to 1 week.

Cooked Amaranth

1 cup amaranth grain

In a small pot, combine the amaranth with 3 cups liquid over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, until liquid is absorbed and the grains are tender and have a glossy sheen (somewhat gelatinous), about 25 - 30 minutes. The viscosity should be like thick cake batter. Store in an airtight container in the fridge for up to 4 days.

Teff Cracker Template
Adapted from Sappho's Pizza Cracker recipe
Makes approximately 40 crackers cut into 1 in x 2 in rectangles

Dry ingredients:

½ cup teff flour (plus some extra for rolling out dough)
½ cup almond flour
½ cup brown (white, or glutinous) rice flour
1 Tablespoon nutritional yeast
1 teaspoon ground turmeric
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon freshly ground black pepper

Wet ingredients:

1 flax egg (1 tablespoon ground flaxseed mixed with 3 Tablespoons cold water)
3 Tablespoons extra-virgin olive oil
3 Tablespoons ice-cold water (in addition to the 3 Tablespoons mixed with the flax)
1 Tablespoon grade A maple syrup
2 teaspoons apple cider vinegar
1 clove garlic, finely grated or finely minced

1. Preheat the oven to 375°F.
   

2. Make the flax egg by mixing the flaxseed with the cold water in a small bowl. Let stand for 5 minutes to thicken.
   

3. In a medium bowl, whisk together all the dry ingredients. Set aside.
   

4. Mix the remaining wet ingredients into the flax egg.
   

5. Make a well in the middle of the dry ingredients and pour the wet ingredients in, gently mixing until dough comes together and divide it into two balls.
   

6. Let the dough rest in the refrigerator for 10 minutes.
   

7. Place a piece of parchment on the countertop. Begin by flattening the dough with your hands on the parchment paper. If it is too sticky, sprinkle it with a little teff flour. It may crack a little at the sides when you are pushing it out, but just mold this back into shape with your hands.
   

8. Once it is less than an inch thick, place a second piece of parchment on top and begin evenly rolling the dough out with a rolling pin. You may have to stop and peel back the top layer, pushing any cracks back together. Once you have rolled it out to about 3mm thick you can remove the top piece of parchment and score the cracker into whatever shape you like – squares, rectangles, or triangles.
   

9. Slide the crackers on the parchment onto a large sheet tray. Repeat with the remaining dough, using the same parchment and a fresh sheet.
   

10. Bake for 15-20 minutes, or until golden and crisp. Watch carefully at the 15-minute mark as the crackers can burn easily and you may need to remove the edge crackers first if they are thinner and have cooked faster.
    

11. Remove from the oven, then gently transfer the parchment paper onto a cutting board or the counter to allow the crackers to cool. Store in an airtight container for up to a week.