Vegan, gluten-free amaranth crackers

 
 
Amaranth crackers

This is my first attempt to make vegan, gluten-free amaranth crackers, and while these crunchy bites look far from perfect, they are absolutely divine! I combined amaranth with chia seeds and fresh rosemary leaves. You gotta love the aroma!

I am really excited about using amaranth in recipes and there's much more to come. This recipe is quick and simple. You can enjoy amaranth crackers on their own or combine with veggie dips. 

Amaranth grain is naturally gluten-free, which means it is suitable for people who are celiac or gluten intolerant.

Once the staple of the pre-Columbian Aztecs, this tiny pseudo grain, boasts an impressive nutritional profile and is incredibly good!

 
 

First of all, amaranth is rich in high-quality protein. Amaranth flour contains around 15.7% of protein, which is much higher than most of other grains. It is also worth noting that unlike many other grains, amaranth is a complete protein with all the essential amino acids, including lysine. 

On top of that, amaranth seeds are loaded with minerals. A cup of amaranth flour provides over a third of your recommended daily amount of calcium and pretty much all of your RDA of iron. Amaranth flour also contains phosphorus, magnesium and potassium.*

Mixed with chia seeds, that are likewise packed with protein, manganese and magnesium, these amaranth crackers are a perfect snack after workout. 

*100g of Erbology organic amaranth flour contains around 190mg of calcium, 11mg of iron, 430mg of phosphorus, 190mg of magnesium and 370mg of potassium. Values indicated per 100g.

Prep time 30 min Total time 1 hour Serves 12-15 crackers

Preheat the oven to 180°C (355°F).

  1. Mix amaranth flour, baking powder and salt. Then add agave syrup and olive oil to the mixture.
  2. Place the mixture in a food processor. Add rosemary leaves and chia seeds and process to combine. 
  3. While processing, add water gradually to form dough. It should not be too dry or too sticky. If the dough is too sticky add a little more flour, or if it's too dry, add water. 
  4. Remove the dough from the food processor and place on a piece of parchment paper. Gently knead until smooth. Flatten the dough and place another piece of parchment paper on top. Gently roll the dough using a rolling pin to a thickness of approx. 5mm (1/5 inch). 
  5. Use a pizza or cookie cutter to cut out the crackers and place on a baking tray lined with parchment paper. Gently prick with a fork all over the crackers to prevent them from puffing up while baking and brush them with water. 
  6. Bake for 15-20 minutes, or until golden brown around the edges. Then let them cool completely and store in an airtight container if not serving immediately.